Monday, April 30, 2012

Beet Burgers

Spring is here and the warm weather is calling us outside. It’s time to get out of the house, enjoy outside and eat some yummy BBQ! This crowd pleaser will be a hit ay any BBQ! The best part, depending on your crowd, you can really spice them up by adding more jalapenos or garam masala! Enjoy!

Beet Burgers

·         2 medium beets
·         1 bunch green onions 
·         6-10 garlic cloves (or as many as you like)
·         14 ounces extra-firm tofu (not silken)
·         1 tablespoon nutritional yeast
·         2 small jalapenos
·         1/4 cup sunflower seeds
·         1/8 cup cashews
·         1 tablespoon soy sauce
·         1 teaspoon salt (or to taste)
·         1/2 tsp smoked paprika 
·         1/2 tsp cumin
·         1 tsp powder onion 
·         1 tbs garam masala
·         1/4 cup rolled oats
·         2 teaspoons corn starch 

Preheat oven to 350. While the oven is heating up, trim and peel your beets. Once peeled, shred the beets and set aside in a large bowl. Using a food processor (or powerful blender) add the chopped green onions, tofu and spices (not the corn starch or oats). Wiz the tofu and spices until you get a creamy mixture.

Mix the tofu puree and the beets. When they are well incorporated add the oats and corbn starch, mix well. Allow the mixture to sit for about 30 minutes in the refrigerator, this will allow the oats and corn starch to work their magic!

Finally- patty the mixture into 9 patties- about the size of a “hamburger” my tip to you WEAR GLOVES unless you want red hands for a couple of days.

Add the patties to a baking sheet covered with parchment paper and bake for 30 minutes at 350. Allow to stand for 20 minutes once removed from the oven.

The cooked patties can be reheated on a BBQ or flat top. I guess you could microwave, but I don’t suggest it.

Friday, April 20, 2012

Vegan Broccoli Cheese Pasta Bake

Vegan Broccoli Cheese Pasta Bake

1 14oz package firm tofu
3 tbs nutritional yeast
¼ cup Cashew Puree
1 tsp yellow mustard
1 tsp garlic powder
1 tsp sea salt
1/2 cup almond milk
1 tbs olive oil
1 large head broccoli
1 16 oz bag pasta (your choice, gluten free pastas cook differently)
1/4 tsp paprika
¼ cup of reserved  pasta water

In a large pot of boiling water, add the pasta cook for 5-6 minutes or until al dente. While the pasta is cooking, chop up the broccoli into bite size pieces- the entire head! Add the tofu, nutritional yeast, mustard, garlic, salt, almond milk, oil, and paprika to a food processor- wiz until creamy.

In a large glass casserole dish, add the pasta, mixture, broccoli, and reserved pasta water. Mix well and bake!

Bake for 8-10 minutes