Vegan MOFO Day 29: White Bean Burgers

I love bean burgers. Usually, I made black bean burgers with a little bit of a tex-mex flair. This time, however, I wanted something a little plainer that wouldn’t over power traditional burger fixin’s. Thus, I present to you – White Bean Burgers.

White Bean Burgers

2 cans white beans, drained and rinsed (about 3 cups)

1.5 c carrots, chopped

1 c onion, chopped

3-4 garlic cloves, minced

1/4 – 1/2 bell pepper, chopped

1/8 – 1/4 c banana peppers, chopped

1/4 c tahini

2 TBSP nutritional yeast

2 TBSP parsley flake
2 TBSP oregano
1 TBSP basil

1 TBSP Mrs. Dash Chipotle Seasoning or chili powder

Satl & Pepper to taste

Saute onions, garlic, carrots, bell pepper until tender (about 5 minutes). Add a little water to the pan if items are dry. (Bell peppers may emit enough water to saute.) Add seasonings and stir.

Add half of beans to large bowl and mash. Add veggies, remaining beans, banana peppers, and nutritional yeast. Stir to combine.

Mixture will be very moist. Wet hands before shaping burgers to avoid sticking.

Scoop large amount of mixture and roll into a ball. Place in large skillet sprayed with cooking spray and flatten into burger shape.

Brown on each side and heat through until center of burger is warm.

Freezes well.

Serving Size: 5 large burgers

Click here for nutrition information

White Bean Burger

Don’t forget to check out the last few days of Vegan MOFO!

Vegan MoFo Day 29: Green Smoothie in Pear-idse

Sometimes I feel like a bad vegan. I don’t like green smoothies. I should like green smoothies. I should love green smoothies. But I don’t. Well, I didn’t. Until this week. When I accidentally made a green smoothie that I love! Whooohoo!

Green Smoothie in Pear-idise

2 c unsweetened vanilla almond milk (or other non-dairy milk)

1 frozen banana, chunked

2 small pears, chopped

4 TBSP hemp protein powder (or protein powder of your choice)

3 cups fresh spinach

Add everything to a blender and blend.

Makes 2 servings.

Green Smoothies

I think the pear in this smoothie really adds the flavor I needed to get past the greens. And, spinach is one of the mildest greens, according to what I’ve read (besides lettuce, but I just can’t do a lettuce smoothie…yet!). The combo of the two works perfectly for me.

Finally. A green smoothie I not only enjoy but look forward to drinking!

It's pear-tastic!

Vegan MoFo Day 29: Amaretto Balls

Wow. Vegan MoFo is coming to an end. Can you believe it?! This month has gone by so quickly. Then again, October always does. And after this, the rest of the year just flies by! Before we know it, it will be (American) Thanksgiving, then Christmas, then the first of the year, then…Ugh! I hate when time goes too fast. I like to take things slow and enjoy each day. But, alas, here we are, two days away from Halloween. Don’t eat too much candy this weekend!

If you have any room left for sweets, try one these.

Amaretto Balls

1/4 c flax meal

1/4 + 1/8 c almond meal

1/4 + 1/8 c oat flour

1 tsp almond extract

1 TBSP orange zest

2 TBSP maple syrup

2 TBSP applesauce

Combine everything in a medium sized bowl until well mixed. Scoop mixture by the TBSP and roll into balls. Makes 6 medium sized balls.

Optional adds: I think these would be really good rolled in crushed almonds or with slivered almonds added to the mixture.

Amaretto Balls

Click here for nutrition info.

Vegan MoFo Day 27: Cranberry Orange Sunrise Mocktail

When I finally came up with something to make for Diet Dessert and Dogs SOS monthly challenge, I felt so creative that I used some of my left over ingredients to make another submission.

This is the first time I’ve shared a mocktail with you. And it’s delicious.

Cranberry Orange Sunrise Mocktail

1 c frozen cranberries

1-2 seedless oranges, peeled

1/2 c + 1 c orange juice

Blend cranberries, oranges, and 1/2 c orange juice in blender until thoroughly combined. Mixture should be thick and frothy.

Poor mix into two on-the-rocks or margarita glasses, leaving about half the glass empty (Or, if you’re a glass half full person, fill each glass until it’s about half full.) Carefully poor 1/2 c orange juice into each glass ont top of the cranberry mixture.

Drink!

I don’t drink alcohol, which is why this is a mocktail, but feel free to add vodka, tequilla, or your favorite adult beverage. I think champagne may even be a good add (think mimosa). Mmmm….

Vegan MoFo Day 27: Orange Cranberry Muffins

I’m back! I’ve been unplugged for a few days in celebration of my birthday. But I missed you guys, so I had to get back to my MoFo‘in!

I’ve been cooking and eating up a storm the last few days, and I have quite a few things to share with you. First, I finally came up with something to submit to Diet Dessert and Dog’s SOS challenge.  Woohoo! I actually came up with TWO things to submit 😉 I’m going to share both recipes, but in different posts.

Orange Cranberry Muffins

1 c whole wheat flour

1/2 c oat flour

1 1/4 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

1/4 c sugar

4 pkts stevia

1/2 c pumpkin puree

1 c orange/cranberry puree*

2 tsp vanilla

2 TBSP orange zest

1 c cranberries

* To make orange/cranberry puree, add one or two oranges, 1 c cranberries, and 1/2 c orange juice to a powerful blender and blend. If your oranges and/or cranberries are juicy, you may not need orange juice.

Preheat oven to 350F

Add dry ingredients to a large bowl. Stir to combine. Add wet ingredients. Stir to combine, but don’t over mix. Add cranberries and lightly stir to combine.

Scoop mixture into lined muffin tins.

Bake 20-25 minutes, or until toothpick inserted in middle of muffin comes clean. (Use a muffin in the center of the pan as a tester.)

Makes 12 average size muffin.

Click here for nutrition information.

Orange Cranberry Muffins

Vegan MoFo Day 23: Tortilla Soup

I love tortilla soup. I’ve made it a few times in the last year or so, and I made it different every time, so I’ve never shared a recipe. But this time, I wrote everything down.

Tortilla Soup

1 lg onion, diced
2-4 cloves garlic, minced
1 med bell pepper, chopped
4 c veggie broth
2-4 c water
1 c corn (fresh or frozen)
3 c mixed beans (pinto, black, canary, red, etc)
3 c fire roasted tomatoes
1 – 2 limes, juiced
1 bunch cilantro, minced
6 med corn tortillas, torn or cut into pieces or strips
Seasonings: salt, pepper, chili powder, cummin, chipotle powder, etc.

Saute onions, garlic, and peppers in a little bit of veggie broth in a big pot until tender. Add remaining broth and water to soup pot. Add beans, corn, tomatoes, and seasonings. Bring to a boil then reduce to a simmer. Cook about 20 minutes. Add tortillas and lime juice. Cook another 10+ minutes. Add cilantro before servings.

Makes 5 meal sized servings.

Tortilla Soup

I really like this recipe because it’s easy it uses corn tortillas, which I love (I’ve always preferred corn over flour) – and they aren’t fried. I avoid as much as oil as possible, in general, but especially when it’s not needed. And it’s not needed here.

Along with my giant bowl of soup, I also had a chunky guac salad. I just chunked some avocado and tossed it with a diced tomato, a couple of tablespoons of diced onion, about a tablespoon of fresh cilantro (I had a lot left over from the soup garnish.), a pinch of granulated garlic, a sprinkle of chili powder, and a couple liberal shakes of sea salt. Total deliciousness!

Chunky Quac Salad

Can you believe Vegan MOFO is nearing the end already?! There are only a few days left of the fun. Check out the blog roll and RSS feeder before it’s over!!

Vegan MOFO Day 21: Liebster Awards

Guess what…I my blog was nominated for a Liebster Award! Woohoo!!

What’s a Liebster Award, you ask? I’ll tell you.

The idea of the award is to bring attention to blogs with less than 200 followers. Here’s how it works:

  1. Show your thanks to those who gave you the award by linking back to them.
  2. Link to 5 of your top picks and let them
  3. know they’ve been nominated by leaving a comment on their blog.
  4. Post the award on your blog.
  5. Enjoy the love and support of some wonderful people on the interweb!

I was nominated for the Liebster (which means favorite, beloved, or dearest in German) by Robotic Whimsy. Thanks, Kimberly! You made my first MoFo experience extra special 🙂

Here are my 5 Liebster picks:

1. My Vegan Weight Loss Journey : I “met” Katy on the Weight Watchers’ messages boards a couple of years ago and have been following her blog/journey ever since.

2. Heathen Vegan : I found Jeni’s blog a few months ago, and there’s never a dull post 😉

3. Farmer’s Market Vegan : I subscribed to Ali’s blog a couple of months ago and look forward to her posts.

4. Vegan Machine  :  Kaycee goes above and beyond to share veganism with anyone who is interested.

5. Happy Vegan : Allysia always keeps it real.

Wow. That was harder than I thought. I’ve discovered so many great blogs lately that I want to give props to all them!

 

There’s only a few days left to get your MoFo on!

 

Vegan MoFo Day 20: Pumpkin Pie Omega Blast Balls

I’ve been slacking on my Vegan MOFO duties. My apologies. Sometimes life gets in the way of my blog 😉

To make up for it, I’m sharing a delicious and nutritious treat – Pumpkin Pie Omega Blast Balls!

I tried these out on my coworkers, and they received rave reviews. Well, except for the name. I personally like the “omega blast balls” moniker, but my omni friends are a little put off by it. I tried calling them pumpkin fudge balls, but again, that was a no go. Apparently, most people don’t like to eat food with the word “ball” in the title. Ha ha ha! Luckily, I didn’t just get criticism, I also got a few suggested, and one of them is a winner – pumpkin truffles. But, I feel like I should roll the Pumpkin Truffles in cinnamon sugar. Which kind of defeats the healthiness. A little. So I think I’m going to go with the omega blast ball extension when I share with you guys, and the truffles tag when I share with the rest of the world – cinnamon sugar included.

Pumpkin Pie Omega Blast Balls

1/2 c oat flour

1/2 c flax meal (I use golden flax)

1/2 c rolled oats

1 TBSP chia seeds

1/2 c pumpkin puree

2 TBSP maple syrup

2 tsp cinnamon

1 tsp pumpkin pie spice

Add all ingredients. Mix to combine. Roll into balls. Store in refrigerator.

I get 10-12 medium-sized balls from this amount of mix.

Pumpkin Pie Omega Blast Balls

You may want to add additional sweetener. I think stevia would work well with the maple syrup. I also got a couple of suggestions to add more spice. You can decide 😉

I’m sharing this recipe with the awesome readers of…

SSGF’s Slightly Indulgent Tuesdays (note – not every post is vegan)

DDD’s Wellness Weekends (Check out my featured recipe from last week while you’re there!)

Cybele Pascal’s Allergy Friendly Fridays (note – not all posts are vegan)

It’s a Block Party’s Delicious Dishes (note – most posts are not vegan)

Vegan Mofo Day 17: Baked Spinach Dip – Southwest Style

This recipe seems so easy, someone else has probably already made it. And posted it. So forgive me if that someone is you 😉

Baked Spinach Dip

1 box silken tofu, firm or extra firm

1 box frozen chopped spinach, thawed and drained

1/4-1/3 c nutritional yeast

1/4-1/2 c salsa or picante sauce

1-2 tsp granulated garlic (or a little less garlic powder)

1/2-1 tsp onion powder

salt & pepper to taste

Preheat oven to 350F.

Thaw and drain/squeeze spinach. Set aside.

Add silken tofu to food processor.

Place tofu, nutritional yeast, salsa/picante sauce, and seasonings in food processor or blender. Blend until smooth. (Start with 1/4 c salsa and add more if mixture is too thick.) Stir in spinach.

Place mixture in baking dish sprayed with cooking spray (or lined with parchment paper for easy clean-up).

Bake for 30+ minutes, or until center of mix is hot enough.

Serve with crackers, toast, pitas, tortilla chips, veggies, or even as a warm sandwich, wrap, or burrito spread.  Enjoy!

Baked Spinach Dip - Southwestern Style

Have you VeganMoFo’d lately?

Vegan MoFo Day 15: Not Quite Fried Qunioa

I’ve shared my love for Appetite for Reduction before, but I’m going to do it again.

Unfried Rice (pg 70) intrigued me from my first flip through, so I gave it a try. It was good, but it wasn’t great.  I worked on it, and this is what I came up with.

Not Quite Fried Quinoa

1 c uncooked quinoa

1.5 c water or veggie broth

1 TBSP sesame oil

1 c onion, diced

1-2 cloves garlic, minced

2 c frozen mixed veggies (corn, beans, peas)

3 TBSP soy sauce (or alternative)

Cook quinoa in water by brining mixture to a boil, covering, and reducing heat to a simmer. Cook for about 10 minutes or until quinoa releases its white germ coating (the white, corkscrew tail). Remove from heat and allow to cool during next step.

Saute onions and garlic in sesame oil in large, high-sided pan. (Try to use the sesame oil. It adds a lot of flavor.) Cool until onions are translucent – about 5 minutes. Add quinoa and frozen veggies. Stir to incorporate onions/garlic/oil mixture. Add soy sauce and stir again. Let mixture sit for a few minutes (about 5). Resist the urge to stir! Allow mix to get a little crispy on the bottom. Stir  and allow to sit again (about another 5 minutes). Repeat as often as necessary to attain desired crispness.

I like to eat this as a main dish, so mine makes 3 pretty good servings. If you’re serving as a side, you can easily get 4 servings or more. Or, if you’re really hungry, you might only get 2 servings (but I recommend eating with a giant spoon for quickest consumption – ha!).

Not Quite Fried Quinoa

Vegan MoFo is about half over. Check out some new blogs, if you haven’t already!