Wednesday, October 24, 2012

Black Eyed Peas Oaty Burgers

Do you ever freeze veggie burgers???  I usually freeze 6-7 burgers every time I make them because my husband doesn't like a lot of the veggie burgers I make (he doesn't like beans!!)  When I had one of these burgers the first night I made them, I thought these burgers were my favorite burger so far.  When I made a Refried Beans and Quinoa Burger ,  I really wasn't sure about them.  BUT....after eating each of them again after being frozen, I now like the Refried Bean/Quinoa burger better than these.  It is interesting how freezing the veggie burgers changes their flavor - at least I think it does.

1 can black eyed peas, drained and rinsed
1 small onion, chopped
1 tsp minced jar garlic
1/2 Tbsp  Bragg Liquid Aminos
1/2 tsp assorted chili peppers spice (I used   Nanami Togarashi   ) or use 1/4 tsp tabasco sauce and 1/2 tsp chili powder
1 can corn, drained
1/4 tsp cumin
1 Tbsp dried cilantro
3/4 cup Quaker old fashioned oats
2 Tbsp Nutritional Yeast Flakes 
1/2 tsp ginger
1/2 cup bell pepper, chopped
1/4 cup Wheat Gluten (or use more oats)
2 heaping Tbsp peanut butter

In a bowl, mash the black eyed peas to desired texture.  I really did not do much mashing !!!  I kept them pretty much whole.  Mix in all the rest of the ingredients.

Form into patties and cook.  I cook them on my   Cuisinart 5-in-1 Griddler for about 20 minutes.  If you want to bake them in the oven, bake at 350 for 20-30 minutes.

Estimated Nutritional Value per burger based on 8 burgers:  Calories 166, Total Fat 3.7g, Cholesterol 0mg,  Sodium 201mg, Carbs 27.1g, Fiber 4.8g, Sugars 2.7g, Protein 12.1g


But if we confess our sins to God, he can always be trusted to forgive us and take our sins away.
1 John 1:9 (CEV)

Tuesday, October 23, 2012

Different Gluten Free Flours

In continuing my research on gluten free flours, I found this GREAT chart that describes the qualities of the different gluten free flours.   The chart is on the HGD Foods website .

More general information for gluten free baking can be found at Colorado State University Extension's website .  

Substituting Gluten Free Flour

I'm experimenting with making gluten free muffins and was looking for gluten free flour substitutions equal to 1 cup of white or wheat flour.  I found this GREAT chart on Karinya's website .

(To replace 1 cup of flour)
(To replace 1 tablespoon of wheat flour as a thickener)
Amaranth flour*
1 Cup
1 1/2 tsps
Barley Flour*
1 1/3 Cup
1 1/2 tsps
Buckwheat Flour*
7/8 Cup
Bean Flour
3 tsps
Corn Flour
1 1/3 Cup
Corn Starch
1 1/2 tsps
Corn Meal
1 Cup
Gelatin Powder
1 1/2 tsps
(Chick Pea) Flour
3/4 Cup
Guar Gum
1 1/2 tsps
Kamut Flour*
7/8 Cup
Kudzu Powder
3/4 tsps
Millet Flour*
1 Cup
Oat Flour*
1 tblsps
Nuts (finely ground)
1/2 Cup
Sweet Rice Flour
1 tblsps
Oat Flour
1 1/3 Cup
Rice Flour
1 tblsps
Potato Starch Flour
3/4 Cup
Rice Flour (Brown/White)
1 tblsps
Quinoa Flour*
1 Cup
Tapioca Flour
1 1/2 tblsps
Rice Flour* (Brown/White)
7/8 Cup
Quick Cooking Tapioca (Pre-cooked)
2 tsps
Rye Flour*
1 1/4 Cup
Xanthan Gum
1 tblsps
Soy Flour
1/2 Cup + 1/2 Cup Potato Starch Flour

Spelt Flour*
1 Cup

Sweet Rice Flour
7/8 Cup

Tapioca Flour
1 Cup

Teff Flour*
7/8 Cup

* Avoid if gluten sensitive

Thursday, October 18, 2012

Cinnamon Trail Mix

1 cup toasted cinnamon almonds
1 cup toasted cinnamon walnuts
1 cup raisins
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1 cup vegan chocolate chips

Mix all ingredients together in a bowl. 

Toasted Cinnamon Nuts:
2 cups nuts
1 tsp cinnamon
1/4 tsp salt (if using unsalted nuts)

Place the nuts in a bowl, sprinkle with water to get the nuts wet so the cinnamon will stick to the nuts.  Add the cinnamon and salt.  Stir together until the nuts are coated with the cinnamon and salt.

Arrange the nuts in a single layer on a large baking sheet.  Bake at 250 degrees for 1 hour.

Nothing in all the world can be hidden from God.  Everything is clear and lies open before him, and to him we must explain the way we have lived.
Hebrews 4:13  (NCV)

Saturday, October 13, 2012

Pinto Bean Rice Burgers (DF, GF)

These burgers do fall apart pretty easily.  They hold up better if they are a little thinner and cooked a little longer.

2 cans pinto beans, drained and rinsed
1 cup cooked brown rice
1 tsp garlic powder
1 tsp cilantro
1 small onion, chopped
1 tsp minced jar garlic
1 bell pepper, chopped (I used 1/2 red and 1/2 green)
1 tsp chili powder
1 Tbsp Nutritional Yeast Flakes  (I use Now Foods)
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp basil

In a bowl, mash the pinto beans to desired texture.  I keep a lot of the beans whole.  Mix in all the rest of the ingredients.

Form into patties and cook.  I cook them on my    Cuisinart 5-in-1 Griddler for about 20 minutes.  If you want to bake them in the oven, bake at 350 for 20-30 minutes.

Estimated Nutritional Value per burger based on 8 burgers:  Calories 171, Carbs 34.8g, Protein 6.6g, Cholesterol 0mg, Sodium 56mg, Fiber 5.6g, Sugars 2.2g, Total Fat 1g

Be full of joy in the Lord always.  I will say again, be full of joy.
Philippians 4:4 (NCV)

Friday, October 12, 2012

Figgy Trail Bars (DF, GF)

1 cup almonds, coarsely ground
1 cup pecans, coarsely ground
1 cup walnuts, coarsely ground
1 cup pumpkin seeds
1 cup Unsweetened Shredded Coconut  (I use Bob's Red Mill)
1 cup dried Black Mission Figs, chopped
1/2 cup date syrup
2 Tbsp Hershey's Unsweetened Cocoa Powder
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup  Goji Berries  (or other dried fruit raisins or cranberries)
1 tsp vanilla extract
1/2 cup peanut butter (no sugar added)

Mix all ingredients together in a bowl.  Press firmly into a 9x13 pan.  Bake at 350 for about 20 minutes.

Estimated Nutritional Value based on 20 servings:  Calories 260, Carbs 19.8g, Protein 8g, Cholesterol 0mg, Sodium 64mg, Fiber 4.8g, Sugars 7.9g

You will show me the way of life, granting me the joy of your presence and the pleasures of living with you forever.
Psalm 16:11 (NLT)

Monday, October 8, 2012

Bulgur Burgers

There are a lot of firsts this week !!!!  This is the first vegan burger  recipe I have made that my husband actually likes !!!!  I have made TONS of veggie burgers, but he didn't like any of them.  I was SOOO happy when he actually liked these and said he would eat them again !!!!!

1-1/2 cup Bulgur Wheat , toasted
3 cups water
1/4 cup bell pepper, chopped
1 onion, chopped
2 tsp jar minced garlic
1 4-oz can of mushrooms (I chop them up fine in a blender)
1 tsp chili powder
1 tsp oregano
1/2 tsp thyme
1 tsp coriander
1/4 tsp black pepper
1/4 tsp crushed red pepper
1 tsp basil
2 Tbsp tomato paste
1 Tbsp  Bragg Liquid Aminos
3/4 cup cooked mashed sweet potatoes
2 Tbsp flour
1 cup bread crumbs

Toast bulgur over medium heat until it is lightly browned, stirring constantly.  Then add the water to the bulgur and simmer until the liquid is absorbed.  

Meanwhile sauté the veggies until they are soft.  I sauté the veggies in some water instead of oil.

When the bulgur and veggies are done, remove from heat and add in the sweet potatoes, tomato paste, liquid amino and all spices.   Mix well.  Then add in the flour and bread crumbs.   Mix until well combined. 

Form into patties and cook.  I cooked them on my   Cuisinart 5-in-1 Griddler for about 20 minutes.  If you want to bake them in the oven, bake at 350 for 15-20 minutes.

Estimated Nutritional Value based on 8 servings:  Calories 191, Carbs 41.5g, Protein 10.2g, Cholesterol 0mg, Sodium 183mg, Fiber 6.8g, Sugars 3.5g, Total Fat 1.3g

You have looked deep into my heart, Lord, and you know all about me.
Psalm 139:1 (CEV)

Sunday, October 7, 2012

Chocolate Brownies

This is the first vegan brownie recipe I have made that my husband actually likes !!!!  I have tried SEVERAL vegan brownie recipes - NONE of which he liked.  I've tried the brownies made with black beans and brownies made with dates, but he just didn't like the texture or flavor.

This recipe is a slightly modified version of a recipe from  The Engine 2 Diet.   I made these in an 8x8 pan so the brownies are more cake like.

1/2 cup sugar (I used  Sucanat )
3/4 cup applesauce
1 Tbsp  Ener-G Egg Replacer mixed with 1/4 cup water
1/4 cup + 2 Tbsp almond milk (I used chocolate)
1-1/2 tsp vanilla extract
1-1/2 tsp apple cider vinegar
1-1/2 cups whole wheat flour
3/4 cup Hershey's Unsweetened Cocoa Powder
1 tsp baking soda
3/4 cup vegan chocolate chips

Combine the sugar and applesauce in a bowl and mix with electric mixer.  Beat in the Ener-G mixture, almond milk, vanilla and vinegar. 

Mix the dry ingredients (except chocolate chips) in another bowl.  Slowly add the dry ingredients into the wet ingredients.  Mix until well blended.

Stir in the chocolate chips.  

Pour into 9x13 pan and bake at 375 for 15-20 minutes or until toothpick inserted in the center comes out clean.

Estimated Nutritional Value per serving based on 20 servings:  Calories 78, Carbs 14.3g, Protein 1.5g, Cholesterol 0mg, Sodium 67mg, Fiber 1.5g, Sugars 7.5g, Total Fat 2.2g

I am telling you the truth:  he who believes has eternal life.
John 6:47 (GNT)

Saturday, October 6, 2012

Pistachio ViceCreme


1-1/4 cup almond milk
2 cups soy creamer 
1/2 cup sugar
2 Tbsp Arrowroot Powder  ( I use Bob's Red Mill)
1-1/2 tsp vanilla extract
1-1/2 tsp almond or peppermint extract (depending on if you want more a nutty flavor or a minty flavor)
1/2 - 1 cup chopped pistachio nuts (depending on intensity of flavor)


Mix 1/4 cup almond milk with the arrowroot powder and set aside.  Mix the soy creamer, rest of almond milk,  sugar and nuts in a saucepan.  Bring to a boil.   When mixture starts to boil, remove from heat.  Add arrowroot mixture, almond or peppermint extract and vanilla extract.  Mix thoroughly.  

Let cool and then make in an ice cream maker.   

I actually have 2 ice cream makers; 1 that uses ice and 1 that doesn't.  I really like them both.  

The Hamilton Beach 68330R 4-Quart Automatic Ice-Cream Maker uses ice.  You can make a bigger batch of vicecreme, and I also think the vicecreme turns out "harder" than the other one.  At first I thought it would be a pain using one with the ice, but it really isn't.

The Cuisinart ICE-21 Frozen Yogurt-Ice Cream & Sorbet Maker does not use ice.  The vicecreme is softer than the other, but still comes out good.  The one thing I found is the bowl really needs to be kept in the freezer for about a week before using it.  There were times I only left it in the freezer a couple of days, and the vicecreme was REALLY soft.  The capacity is much smaller than the one that uses ice.

May God our Father and the Lord Jesus Christ give you grace and peace.

1 Corinthians 1:3 (GNT)