Recipes

Ingredients:

• 2 cups mashed sweet potato (~2 large)
• Olive oil (for cooking sweet potato)
• 1-1 1/2 cups cooked brown rice
• 1 cup cooked salted black beans
• 1/2 cup finely diced green onion
• 1/2 cup walnut meal
• 2 1/2 tsp smoked paprika
• 1/4 tsp chipotle powder (optional)
• 1 Tbsp brown sugar (optional)

For Serving (optional)

• Sliced avocado
• Sprouts, lettuce or parsley
• Sliced onion

Directions:

• Preheat oven to 400°F and cut sweet potatoes in half
• Rub with olive oil and place face down on a foil-lined baking sheet
• Bake sweet potatoes until soft and tender to the touch- about 30 minutes - set aside.
• Reduce oven heat to 375°F.
• While potatoes are baking, cook rice
• Add black beans to a mixing bowl and mash half of them for texture.
• Then add sweet potato and lightly mash, then 1 cup rice, green onion, nut meal and spices.
• Mix to combine. Taste and adjust seasonings as needed. Add more rice or nut meal if the mixture feels too wet. It should be very moist but moldable.
• Lightly grease a baking sheet and line a 1/4 cup measuring cup with plastic wrap.
• Fill the lined measuring cup with sweet potato mixture.
• Scrape down to pack, then lift out and transfer to the baking sheet and gently press down to mash.
• The thinner you press them, the faster they'll cook, but no need to go too far. Just a gentle press will do.
• Bake burgers for a total 30-45 min, carefully flipping 20 minutes in to ensure even cooking. The longer you bake them the firmer and drier they will get - up to preference. I went for around the 35-min mark.
• Serve on slider buns (double stack for more bulk) or atop a salad with sliced avocado, red onion, greens, and ketchup or salsa.
• Store leftovers covered in the fridge for up to a few days. Freeze for longer term storage.

Freezing Instructions:

• Par-bake for ~20 minutes, let cool, and then carefully layer between pieces of parchment paper and enclosed in a freezer bag or container with a secure lid.
• Reheat them from frozen at 375°F for about 20-30 minutes or until desired firmness.

Credits:

Minimalist Baker

Ingredients:

• 2 Portobello mushrooms cleaned
• 2 garlic cloves minced
• 2 roma tomatoes seeded and diced
• 1 small zucchini finely chopped
• 2 tablespoon parsley chopped, divided
• 4 tablespoons GF breadcrumbs, divided
• 1/2 yellow onion finely diced
• Salt and pepper
• Spray EVOO

Directions:

• Cut the stem out of the mushroom caps
• Using a spoon scoop the gills out of the underside of the cap gently not breaking the mushroom cap.
• Turn cap over, spray a tiny bit of EVOO on the top of the mushroom cap.
• Sprinkle a pinch of S&P over the oil.
• Set upside down on a foil covered baking sheet with the cleaned inside portion up.
• Water sauté zucchini, onion, garlic and tomato.
• Cook on med low heat 4 min until onions soft.
• Take off heat.
• Add breadcrumbs and parsley.
• Mix well. Divide mixture in half.
• Stuff each mushroom cap with half of the veggie mixture.
• Bake for 30 minutes in 400° oven uncovered.

Notes:

Serves 2

Credits:

Gluten Sugar Dairy Free Lifestyle

Ingredients:

• 1/2 cup lentils, cooked according to package directions (about 1 cup cooked)
• 1 cup onion, diced
• 1 tbsp jalapeño, minced
• 1 cup mushrooms, chopped small
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1/2 cup raw, unsalted walnuts, chopped
• 1/2 tsp Kosher salt
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp cumin

Vessel Options

• Lettuce wraps
• Organic corn torillas or shells
• Atop salad greens

Potential Toppings

• Lettuce (shredded)
• Tomato (diced) or Fresh Salsa
• Black Olives (sliced)
• White or Red Onion (diced)
• Cilantro (fresh)
• Avocado or Guacamole (fresh)
• Sweet Potato
• Corn or Grilled Corn
• Black Beans
• Refried Beans
• Roasted Veggies (onion, peppers)

Directions

• Cook Lentils according to package directions in salted water
• When finished cooking, set aside
• Water sauté the onion and jalapeño and cook for 5-6 minutes, until softened
• Add the mushrooms and cook, stirring a few times, until softened (about 5-8 minutes)
• Add the cooked lentils, cilantro, lime juice, walnuts, salt, chili powder, and paprika
• Stir to combine thoroughly.  Cook for 15 minutes over medium-low heat, stirring several times

Make a taco or taco salad bar with all the fixins' to allow people make-your-own

Notes

• Use only your favorite toppings - these are all just suggestions!
• No time for the lentil filling?  Consider just using refried beans and black beans mixed with some cumin and heated for the base

Credits

Inspired by One Green Planet

Photo Credit

FOK