Tag Archives: Any time meal

Pecan encrusted Sweet Potato ‘Burger’

sweet potato burger

Adapted from the amazing book The Naked Kitchen Veggie Burger Book comes this sensational delight. So versatile it can be eaten for breakfast, lunch or dinner. This is one of my favorite recipes from one of my favorite cook books, it’s a real treat!

Makes 8-10 thin patties

Ingredients:

  • 3/4 C pecans
  • 1 tsp sea salt, divided
  • 2 sweet potatoes, baked and peeled
  • 2 C cooked cannellini beans
  • 2 tbsp minced fresh parsley (or your choice of herb)
  • 1 tbsp GF soy sauce
  • 1 tbsp maple syrup
  • 1 tsp chili powder
  • 1/2 tsp cinnamon
  • 1/4 tsp chipotle powder
  • 1/8 tsp black pepper
  • 3/4-1 C GF all purpose flour
  • 4 tbsp any neutral-flavor oil

Directions:

  1. Process pecans and 1/2 tsp of salt in a food processor until finely ground. Set aside on a plate or pie pan.
  2. Then process the sweet potatoes, cannellini beans, herbs, soy sauce, maple syrup, chili powder, cinnamon, chipotle powder, black pepper, and rest of salt. Pulse until well mixed.
  3. Add and process 3/4 C of the flour until combined and add additional flour if need be because it may be too sticky to work with. The mixture should be a bit sticky and form relatively easily into patties. Tip: Keep your hands moistened with water to make shaping patties easier.
  4. Gently coat multiple patties with crushed pecans and cook in a non-stick skillet over med-high heat with coconut oil. Cook aprx 4-5 minutes on each side or until firm, then lower the heat and cook another 4-5 minutes on each side.

ENJOY!

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Quinoa and Mung Bean Soup with Kale

Quinoa and Mung Bean Soup
A wonderfully comforting dish for a chilly winter day or anytime.

Ingredients:

  • Quinoa
  • Mung Beans
  • Onions
  • Garlic
  • Kale
  • Ghee
  • Nutritional yeast
  • Seasonings: mustard seeds, curry powder, cayenne, and S & P

Directions:

  1. Prepare Quinoa and Mung Beans together, 1/2 C Quinoa with 1/2 C Mung Beans and add 4 C of water or broth. (I used half water and half broth and the flavor is wonderful!)
  2. Prepare Vagar (Ghee with seasonings): adding mustard seeds first, and once they pop add curry powder, cayenne or spices of choice, then saute onions, adding garlic towards the end.
  3. Once mung beans and quinoa are cooked fully, texture should be a soft consistency (about 20 minutes) add onions and chopped Kale, cover and let simmer on low for an additional 10 minutes or so.
  4. Add extra seasonings if needed and top with nutritional yeast before serving.

Enjoy!

*Note: Before adding water/broth I like to allow quinoa to rest for a moment on the hot surface of pot to enhance it’s toasty flavor.

A sweet hello from a beautiful friend this morning.
A sweet hello from a beautiful friend this morning.

Savory Millet

Millet, it’s not just bird food. 🙂 This protein-rich, gluten-free grain is a must try for anyone who is looking to expand their variety of protein-rich food sources and hasn’t yet had the pleasure of trying it. It’s so simple to prepare and can be seasoned various different ways. I prefer to buy it in bulk, and then store it in jars in the refrigerator until ready for use.

This dish in particular has become one of my  favorite dishes, very warm and soothing. I usually look forward to eating it as breakfast, especially if my stomach is a bit upset, this dish can be very comforting. I look forward to adding it to other dishes in the future or even using it as a side, and playing around with the spices to change the flavor. Here is the basic recipe, try as is or add vegetables, nuts and dried fruits to the mix.

Ingredients:

  • Millet (cooked with water)
  • Ghee
  • Pink Himalayan Sea Salt
  • Turmeric-pinch
  • Cumin-sprinkle
  • Coriander-sprinkle
  • Star Anise (opt.)
  • chopped nuts and dried fruit (opt.)

Directions:

  1. Prepare Millet (1 part millet to 2 parts water) Optional: add star anise to the water while cooking for extra flavor and added medicinal benefits.
  2. To prepare Millet: simmer for 20-25 minutes, remove from heat and let stand 10-15 minutes.
  3. In a small sauce pan, prepare vaghar (seasoning). Melt ghee and add seasonings: Heavy on the turmeric, add also cumin and coriander.
  4. Combine Millet with Vaghar, sprinkle with salt to taste and ENJOY!
  5. Try also as a base or add other things, I really enjoyed adding chopped cashews and dried fruit to this dish for breakfast.

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