Vegan Black Bean Quinoa Burgers

What's better: the scent of freshly mowed grass, or the way the air smells after it rains? I've got both going on right now, and it's lovely.

Check out the garden! We're about 12 weeks in from seed and she's looking great:

Ok, so the eggplant and the celery from seed didn't take, but I bought some organic eggplant and bell pepper plants and they are mighty happy. I also bought Robert three habanero plants that were on sale for $8 total! Pictured here in the white tub:

Say hello to snap peas! 

Can you see them?

On to the recipe! 

I know I've already blogged about Black Bean Burgers here. And they are delicious! But quinoa takes this recipe to a whole new level of texture perfection. Admittedly, I have not been on the quinoa bandwagon. I bought a box, tried it once, and then these ancient grains earned their title by hanging out in my pantry for over a year. But as I was whipping up black bean burger experiment # 103 and digging through the pantry, I decided to forgo the usual breadcrumb filler (after all you are enjoying it between two buns) and use up the quinoa. And pure awesomeness ensued.

Ingredients:

This recipe makes about 12 - 1/4 lb burgers

3 cups of cooked black beans (I made mine from dried, but you can use 2 - 15 oz can of black beans, drained and rinsed)

1/2 cu quinoa (I used red, but any kind will do)

1 cu water

1 T olive oil

1/2 bell pepper

1/2 onion

2 carrots

5 or so mushrooms

3 green onions (You can choose veggies you like or veggies you'd like to use up. This is what I had on hand.)

S and P

1/4 cu vital wheat gluten

1/4 cu corn meal

1/8 cu nutritional yeast

1 T ketchup

1 T mustard

Here we go:

1. Preheat oven to 400° F.. In a small pot, toast the quinoa over medium high heat for 1 - 2 minutes, stirring occasionally. Quiona will have a nutty aroma, but don't burn it! Add 1 cu water and bring to a boil. Lower heat, cover, and let cook for 15 minutes. 

2. Heat 1 T over medium high heat in a nonstick skillet. Dice bell pepper, onion, carrots, and mushrooms and cook for 5 - 7 minutes. Season with S&P to taste and add diced green onions.

3. Add cooked quinoa and veggies to food processor. Pulse a few times, then add cooked black beans, 1/4 cu vital wheat gluten, 1/4 cu corn meal, 1/8 cu nutritional yeast, 1 T ketchup, and 1 T mustard. Pulse until well integrated, but some black beans are still whole.

4. Form into 1/4 lb patties. You could go bigger, but the texture is better on a smaller patty because it cooks through in the oven. Place patties on a baking sheet lined with a silicone mat and bake for 30 minutes, flipping burgers over after 15 minutes. Check patties for firmness and cook longer if need be. You could cook these on the grill as well, but I would precook in the oven to firm up first. They reheat perfectly in the toaster oven while you are toasting the buns!

5. If you'd like, serve these burgers with these amazing whole wheat buns and a side dish of corn hash. Yummy!

Why, yes, that is lettuce from the garden!

Robert had his burger with sauteed jalapenos and BBQ sauce, mine was a classic pickles, lettuce, tomato, and ketchup. But with such a delicious foundation as the black bean quinoa burger, the sky is the limit. Heck, you could form these into meatless meatballs instead of paddies, or fill a loaf pan for some veggie loaf!

Also, they freeze wonderfully, but one taste and you might not be able to save some for later! 

Enjoy!

The Best Homemade Pizza

The goal: to create a 100% whole wheat pizza crust that tastes yummy. I have now spent years perfecting this recipe and this is the version I keep going back to. It's simple, delicious, and yeah, I think you can call it healthy for pizza. Here it is:

Ingredients:
1 cu warm water (around 110° F)
1 package (2 & 1/4 t) yeast
1 T honey (you could use 1 T sugar, agave, or maple syrup instead, but don't use fake sugar - the yeast need food to make bubbles)

2 cu whole wheat flour (plus more for kneading)
1 T olive oil
1 t salt

Variations:
If you want to make a thinner crust add 1 t apple cider vinegar
You could also add seasonings to the crust, such as oregano, crushed red pepper, sun dried tomatoes, sub spinach or kale juice for the water, you get the idea!

This recipe makes 2 thick or 4 thin crusts. Sometimes I'll make 2 flatbread pizzas and freeze the other two for a quick meal another day.

Instructions:
Combine the 1 cu warm water with the 1 T honey and 1 package yeast. (I mix this up right in my glass measuring cup.) Let sit for 10 minutes.

Meanwhile, in a large bowl, combine 2 cu WW flour, 1 T olive oil, and 1 t salt. Include your variations here too if you are using them.

When 10 minutes is up, combine the yeast mixture into the flour  mixture and stir until just combined (you may need to use your hands). Lightly dust your countertop with flour and knead for a few minutes. Form dough into a ball and return to the large bowl. Cover with a towel (or the lid of a pan like I do) and let rest for at least 30 minutes.

Preheat oven to 400° F.

When 30 minutes is up, divide dough into 2 or 4 smaller balls (depending if you want thin or thick crust). On a floured surface, roll into desired pizza crust shape and place on baking sheet. Dock with fork, and blind bake crust for 10 minutes. Remove from oven, top with desired sauce and toppings, and bake for an additional 7 to 10 minutes. Let cool, cut, enjoy!

Bonus! Here is my super simple sauce recipe:

Ingredients:
1 - 28 oz can San Marzano tomatoes
Any seasonings you like. I use:
crushed red pepper
oregano

Instructions:
Combine ingredients in a blender. Boom.

Enjoy.

Quick & Easies: Vegan Choco-Banana-Nut Muffins

You probably have three overripe bananas sitting on your counter right now. What are you waiting for?

I set out to make this recipe as quickly as possible with as few ingredients and dirty dishes as possible but with as much yumminess as possible. Here are the results.

Makes about 12 muffins.

Ingredients:

2 T flax

6 T water

3 overripe bananas

1/2 cu sugar

2 T canola or veg oil

1 T vanilla (I use homemade vanilla extract and I love the flavor. If your vanilla is store bought  you may only want to use 1 teaspoon)

1.5 cu whole wheat flour

1 t baking soda

1/2 cu chocolate chips

1/2 cu chopped walnuts

Very Easy Directions:

1. Preheat oven to 350° F Whisk 2 T flax and 6 T water in a small bowl with a fork. In a large bowl, add bananas.

2. Add 1/2 cu sugar to bananas and mash with fork. 

3. Add flax mixture, 1 T vanilla, 2 Toil, 1 t baking soda and mix. Slowly incorporate 1.5 cu whole wheat flour and fold in with spatula. Add 1/2 cu chopped walnuts and 1/2 cu chocolate chips and give a final stir.

4. Filled lined baking cups and bake at 350° F for 25 - 30 minutes until a toothpick inserted in the middle comes out clean.

Enjoy!

Vegan Triple Layer Thanksgiving Pie

I am thankful for so much: wonderful Robert (boyfriend), energetic Bruce (puppy), and my awesome family at the top of the list. A great job, a hobby that de-stresses and keeps me fed, and friends around the globe. And let's not forget the little things: all the Christmas shopping is done, I have a day off, and I have a winning new recipe! Here's a pic of the Thanksgiving plate:

That's maple glazed baked tofu, vegan cornbread stuffing, vegan mashed potatoes and gravy, vegan green bean casserole, and vegan cranberry sauce. You know I am going to make this recipe with the leftover cranberry sauce!

But the pièce de résistance was without a doubt my triple later Thanksgiving pie!

Cheesecake

Pumpkin Pie

Chocolate Pecan Pie

Three layers of goodness. In one pie.

Warning, it's not your usual quick and easy recipe that you'll find here, but your hard work and patience will be rewarded!

Ingredients:
Crust:
1 cu graham cracker crumbs (I made mine by putting 10 graham crackers in the food processor)
1 T vegan butter (or oil)
2 T cold water

Cheesecake layer:
1 cup soaked cashews (soak in water for 4 hours)

4 oz. firm tofu (you will need a 1 lb package total for this recipe - 4 oz for the cheese cake and the remaining 12 for the pumpkin pie)
8 oz. vegan cream cheese
2/3 cu maple syrup
1 t lemon juice
1 t vanilla extract

Pumpkin Pie Layer:
12 oz firm tofu

1 - 15 oz can pumpkin puree
2 T pumpkin pie spice
1/2 tsp salt
1/3 cu oil
1 tsp vanilla
1/2 cu brown sugar
1 1/2 t molasses

Chocolate Pecan Pie Layer:
2 T ground flax seed
6 T water
1/3 cu melted vegan butter
2/3 cu brown sugar
1/3 cu whole wheat flour
1 1/2 cu pecan pieces, toasted in 350 oven for 10 min
 cu semisweet chocolate chips
2 tablespoons bourbon

Let's do it!
Step one: Preheat oven to 350° F. Make a simple pie crust by combining 1 cu graham cracker crumbs with 2 T vegan butter (or oil) and 2 T cold water. Press into a spring form pan (cheesecake pan) and prick with a fork. Blind bake for 8 minutes.

Step Two: Make the cheesecake layer by blending ingredients in a food processor. You'll have to blend awhile until the cashews are nice and creamy. Top pie crust with cheesecake layer and put in freezer for about 15 minutes while you make the next layer.

Step Three: Blend pumpkin pie ingredients in food processor and add to cheesecake layer. It should be cold enough to keep from separating the layers. Replace in freezer for another 15 minutes while you make the next layer.

Step Four: Make the pecan pie layer. This pie is good enough to serve on its own - it's delicious! Whisk the water and ground flax and let sit for 10 minutes. Stir in other ingredients and add to pie to make top layer. Bake at 350 for 1 hour to 1.5 hours. Test with a toothpick. Pie will still be a little jiggly, but noticeably firmer than when you put it in. Let cool on counter top and then refrigerate overnight. Warm every so slightly in microwave before serving!
Enjoy!

Credit where it's due. My sister, Kimberly gave me the idea when she made a non-vegan version for her boyfriend's birthday!

And I used these recipes as inspiration for this masterpiece:

Cheesecake - Hungry Hungry Hippie
Pumpkin Pie - Vegetarian.com
Chocolate Pecan Pie - Your Vegan Mom

Lush Line Up: Alter Ego Multitaskers!

 

I'm in love with Lush. Not only are they very clear about what they put in their fresh, handmade products, but they even let you know whose hands made it. 

 

Thank you Corey, for my wonderful Mask of Magnaminty! As an added bonus and a personal must, all of their products are cruelty free and they let you know which products are vegan, too!

Now, before you think this blog is one big infomercial (although tempting) I do have an angle. As someone who is on the road every week, efficiency and multitasking are the tools that keep me sane and organized. In packing, in saving money, and in life! So, I've picked my 5 favorite Lush Multitaskers. I'll tell you what they're made to do, and then I'll introduce you their alter egos, aka the way I multitask with 'em.

5. Eau Roma Water

Main Purpose: Facial Toner

Alter Ego Purpose: Hair Detangler

A toner that moisturizes? Brilliant! Rose and lavender essential oils make this toner a winter wonder must. But these oils have an added benefit when spritzed onto still wet shampooed hair.

4. Coconut

Main Purpose: Deodorant Powder

Alter Ego Purpose: Dry Shampoo

I love love love the way this stuff smells. And it really works. And it's all natural, which is much more than you can say for any of those stick deos out there. But I use this for so many other things - I sprinkle it in my sock drawer, inside my Toms shoes, and even brush it under my eyes to keep my mascara from running. But when I'm traveling, I love to use it as a dry shampoo. I wash my super long hair once a week (if that... honestly!) but sometimes my bangs need a little pick me up. Brushing a little Coconut in them brings them back to life!

3. Honey Trap

Main Purpose: Lip Balm

Alter Ego Purpose: Split End Repair

As the name suggests, this combination of honey and white chocolate (with peppermint and orange oils) is

not vegan. But it is a great multitasker. This product gives your lips the once over with a little bit of sheen, but works wonders on your split ends and fly aways, too! I just rub a little between my fingers and smooth it over my ends.

2. Jungle

Main Purpose: Solid Conditioner

Alter Ego Purpose: Shaving Soap

When I travel, this solid combination of fresh bananas and avocados keeps me from setting off any alarms through security. It leaves my legs as silky smooth as my hair. And it lasts for months!

1. Perspective

Main Purpose: Liquid Lipstick

Alter Ego Purpose: Eye Makeup & Blush

After discovering my destiny on the Emotional Brilliance color wheel, I found this dusky rose lipstick. But what I truly love about it is that it is a one stop shop for all makeup required. I use it on my eyes, cheeks, and lips. Add a little mascara and I am ready to go. It's perfect for travel - my teeny tiny makeup bag is the envy of every lady in line at airport security who ends up having to throw away their more than 3.4 ounces of foundation every time!

So, there you have it! 5 products where you really get your money's worth! What is your best kept multitasking secret?

Vegan Lasagna

Cooler weather can only mean one thing... comfort food! Here is my new favorite - Vegan Lasagna! No need for fake meat and cheese - this recipe will knock your cozy socks off!

As you can tell, this was my second helping!

Ingredients:

1 - 8 oz box of whole wheat lasagna noodles

2 T nutritional yeast

Spinach Mix: 

4 cups fresh spinach (you can use frozen, but drain it well!)

1 T olive oil

1 t minced garlic

1 t minced shallot

1/2 t white pepper

1/2 t salt

1/4 t nutmeg

Tofu-cotta:

1 block silken tofu

1 T lemon juice

1 T tahini

1 T nutritional yeast

Simple Red Sauce:

1 T olive oil

1 t garlic

1 diced onion

1 diced carrot

4 or 5 large basil leaves (fresh from the garden if you can!)

1/4 t white pepper

1/2 t salt

1 - 12 oz jar of roasted red peppers

1 - 28 oz can of fire roasted tomatoes

Directions:

1. Preheat oven to 375°F. Bring large pasta pot of water to a boil. Add lasagna noodles and cook approximately 12 minutes on a gentle boil. (I've heard that you can assemble lasagna without having to cook the noodles, just make sure you have enough sauce and bake it for at least 45 minutes and the noodles will cook in the oven. Try it and let me know how it works!)

2. Meanwhile, sauté the spinach mix ingredients in skillet over medium high heat until wilted.

3. Add spinach mix to food processor. Add tofu-cotta ingredients and process until well incorporated.

4. Make simple red sauce by heating up olive oil in skillet (I just rinsed out the spinach skillet). Sauté garlic, onion, carrot, basil, salt and white pepper over medium heat until onions are soft. Add ingredients to a blender (you cane use your food processor if you don't want to get two gadgets dirty, but remove the tofu-cotta first!) with the jar of roasted red peppers and the can of fire roasted tomatoes.
5. Make layers! Add 1/4 of the simple sauce to the bottom of a baking dish. (I used 9 X 13, but use what you've got!) Add a layer of noodles and 1/3 of the tofu-cotta filling. Top with noodles, filling, and sauce until your last layer of noodles and sauce. Top with the 2 T of nutritional yeast.
6. Cover with tinfoil and bake for 30 minutes. Uncover and bake an additional 15 - 20 minutes until top noodles reach your desired level of crispiness! Enjoy!

Noodles and filling and sauce! Oh my!

Now that you have the basics down, the possibilities are endless. Next time, I think I'll do layers of eggplant. Or zucchini noodles. But I won't change a thing about the tofu-cotta filling. It was the best!

Vegan Chocolate Cuppy Cakes

Forget milk, oil, and eggs - everyone who has tried these cupcakes demands the recipe! And with a recipe this easy and delicious, there is no reason to buy a box of premade mix ever again!

Ingredients:
The Wet:
1 cu almond milk (or another milk substitute)
1 t apple cider vinegar
1/2 cu apple sauce
3/4 cu sugar
1 T vanilla

The Dry:
1 cu whole wheat flour
1/2 t baking powder
1/2 t baking soda
1/4 t salt
1/3 cu cocoa

Chocolate Glaze:
1 T cocoa
3 T powdered sugar
2 T almond milk

Before

After

Super Easy Instructions:
1. Preheat oven to 350° F.
2. In a medium bowl, whisk together the wet ingredients and let sit for 10 minutes. (Quick science lesson: The apple cider vinegar curdles the almond milk and gives it an acidic property which allows it to react with the baking soda resulting in a light and fluffy cuppy cake!)
3. In a large bowl, combine the dry ingredients. Whisk together lightly to integrate baking soda and powder well.
4. When your 10 minutes are up, pour the wet into the dry. Mix with spatula until just combined.
5. Pour mixture 3/4 full into lined muffin tin.
6. Bake for 20 - 25 minutes until a toothpick inserted in the center comes out clean. Rotate once front to back during cooking. Allow to cool as long as you can stand it until you just have to eat one!

These are delicious as is, but to make 'em fancy, you can add a glaze by whisking together 1 T cocoa, 2 T powdered sugar, and 2 T almond milk until smooth.

This exact recipe makes a great chocolate birthday cake as well. Just allow a few more minutes for baking in a larger vessel.

Enjoy!

Quick & Easies: Vegan Protein Crunch Bars

If you like these:

But hate shelling out this:

For this:



Then may I suggest you try these:

At under 50 cents a bar they are a steal and require very little time and prep! 

Credit where it's due: This recipe is a variation from the inspiration of Camilla at Enlightened Cooking. You can view the original here. I discovered this recipe while shopping for inexpensive treats to keep Robert full and happy while on our upcoming vacation! The experimental batch turned out so well they were gone in one sitting of Jaws with two friends. No better way to enjoy shark week!

The Ingredients:
1 cu crisp rice cereal (to add a little health factor to this ingredient, you can use a brown rice variety available at Whole Foods by Erwhon)
1 cu quick cooking oats (Old Fashioned and Rolled oats will work in a pinch, but the resulting bar will be chewier)
2 T ground flax seed
1/4 cu raisins (or dried cherries, or dried cranberries, or... you get the idea!)
1/4 cu crushed almonds (I placed whole almonds in a zip bag and let 'em have it with a rolling pin. You could use any nut or seed here.)
1/4 cu chocolate hemp protein powder
1/2 t cinnamon
1/3 cu brown rice syrup (with all the things you can do with this stuff, it's worth the investment)
1/2 cu peanut butter (you could use almond or sunflower seed if you like)
1 t vanilla extract

Three easy steps:
1. In a medium microwave safe bowl, combine the 1/3 cu brown rice syrup and 1/4 cu peanut butter. Microwave until well blended, about 30 seconds or so. Stir in 1 t vanilla.

2. Meanwhile, in a large bowl, combine the 1 cu rice cereal, 1 cu oats, 2 T flax seed, 1/4 cu raisins, 1/4 cu almonds, 1/4 cu protein powder, and 1/2 t cinnamon. Mix until well integrated.

3. Mix the wet and dry together in the large bowl. Start with a spatula since the brown rice mixture will be hot, but you will have to use your hands to mix it well. Pour mixture into a parchment lined and nonstick sprayed 9 X 11 pan (this is sticky stuff, so I lined the pan with parchment paper AND sprayed the paper with nonstick spray). Top with another piece of sprayed parchment paper use another pan to press down the mixture. Put your back into it and really squish the stuff! Refrigerate for 30 minutes then cut into 12 bars.

The bottom line: Our goal was to save money without having to sacrifice time or ingredients. These take about 10 minutes to make (minus chilling time) and although the cost of the whole ingredients may be in investment (the brown rice syrup will set you back around $5, while the hemp protein powder costs $10.99 for 16 oz) the final cost per bar is under 50 cents! And you will certainly find other uses for these products, right here in this blog!

Happy protein crunching!

Vegan Cinnamon Crumble Coffee Cake

It's my birthday! In lieu of birthday cake, I thought I'd share with you my recipe for coffee cake that recieved rave reviews at a business meeting this week. It has a lot of ingredients, but I'll bet you have most of them in your pantry. Plus, with whole wheat flour and applesauce in place of oil, it just doesn't feel entirely right calling this a "cake."

Crumbley topping ingredients:
1/2 cu whole wheat flour
1/4 cu brown sugar
2 T buttery spread (I use Earth Balance, you could also use the same amount of canola or vegetable oil)
1 t cinnamon
1/2 t ginger
1/4 t salt
1/4 cu chopped or crushed walnuts

Cake ingredients:
The Wet:
1 cu almond milk
1/2 cu applesauce
1 T apple cider vinegar
1 T vanilla extract

The Dry:
1 cu whole wheat flour
1/2 cu white sugar
1 t baking soda
1 t baking powder
2 t cinnamon
1 t ginger (I love ginger!)
1/4 t salt

You will also need:
A bundt cake pan
Non stick cooking spray
3 bowls
A spatula and/or whisk

The dry. The wet. The muffin method.

Delicious cake in 10 easy steps:
1. Preheat the oven to 350°F
2. Mix the wet ingredients listed above in a medium bowl and set aside to rest for 10 minutes. This will effectively curdle the milk and give the cake a tangy flavor, but you will not taste the vinegar. Don't skip this step!
3. Melt the butter and mix with other topping ingredients. Mix until nice and crumbly. Pour into the bottom of a well -reased bundt cake pan. (It must be well-greased or you are not getting this thing out!)
4. Mix the dry ingredients listed above. in a large bowl Use a spatula or whisk to ensure that the baking soda, powder, and spices are well integrated with the flour. 
5. Add the wet to the dry and use a spatula to just mix the ingredients. Some lumps are okay.
6. Pour into the bundt cake pan overtop of the crumbly topping.
7. Bake for 25 - 35 minutes at 350° F until a toothpick inserted into the middle of the cake comes out clean.
8. Let cook in the pan for 5 minutes.
9. Invert pan onto a plate and allow to cool for at least 10 more minutes.
10. Enjoy!


NOTE: If you don't have a bundt cake pan, you can make this in a regular square or round cake pan, but you will want to pour the cake batter in first and put the topping on top.

Quick & Easies: Corn Hash

The weather's changing, and it brings new seasonal fruits and vegetables. Here in Georgia that means: strawberries, beets, asparagus, and of course Vidalia onions! Inspired by some early appearing corn, I decided to make Robert's favorite side dish: corn hash. So simple, but when the ingredients are fresh (and local) this dish is perfection.

Ingredients:
2 ears of corn (I prefer the sweetness of white corn in this recipe)
1 large Vidalia onion
1 T olive oil
red pepper flakes (season it up to your spice level, I like 1 t)
S&P (white pepper works great in this recipe, but use what you've got)

Directions:
1. Shuck corn and cut kernels from the cob. If you have a bundt pan, this method is brilliant.
2. Dice Vidalia small enough to closely resemble the corn kernels.
3. Heat a cast iron skillet over medium high heat. Add 1 T olive oil.
4. Add corn and onions, red pepper flake and S&P. Stir occasionally until onions are translucent and corn has some nice color to it, about 10 minutes.
5. Enjoy!Serves 2 hearty portions

10 Ways To Celebrate Earth Day Every Day

Here are 10 simple ways to make your life a little greeer and make Mother Nature smile.

1. Grow a Garden

Even if it's just herbs on a windowsill, planting your own garden is good for so many reasons.

2. Reduce

Minimize your impact on landfills and create wonderful soil for your garden by starting a compost pile.

3. Reuse

Sure, you bring your bags, but what about zip loc and produce bags? Robert takes his snacks to work in a reusable (and fashionable) snack bag. And I'm always asked about these bags at the grocery store.

4. Upcycle

Remember that reduce and reuse come before recycle. And while keeping stuff from the landfill is good, keeping stuff from the recycling plant by using it again is good too!




5. Eat Vegetarian

It's good for you, it's good for the animals, and it's good for Mother Nature.



6. Buy Organic Produce

The fewer chemicals going into the ground, the better for all of us!



7. Dr Bronners

This stuff is magic - I wash my hair with it and use it as a natural pest repellant in the garden. It's mostly organic and simply made of natural oils.






8. Make it yourself
From bath bombs to conditioner when you make it yourself you save packaging and $$$! Oh, and if you're making cupcakes, be sure to revisit #3 and try out reusable cupcake liners!

9. Don't just eat Organic
Use organic bed sheets and deodorant - what you put on your body is just as important as what you put in your body.

10. Keep indoor plants
All plants help to filter the air, some more than others. And my bamboo palm is much more stylish than those air filters you have to plug in!

Well, that's it. 10 easy things you can do to make your world a little greener.

Which of these are you already doing?

Do you have any good ideas to share? Let me know about 'em!