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Hi....
I know it has been a really long time since I have posted recipes, but life really gets in the way sometimes...especially since I was getting ready for Mistletoe Marketplace (very successful this year, by the way)...then comes Thanksgiving, Christmas, New year's day, etc.....and I that a really BIG stack of recipes to post...so I guess I will just get started posting them, I don't know if I will ever get caught up .... trying new recipes all the time!
Enjoy!
hugs,
peg
Chipotle Quinoa Sweet Potato Burgers with Crunchy Guacamole
Packing fiber, protein, and smoky spice, these vegan burgers please meat-eaters too. And the super-easy-to-make guac just may become your go-to for party dip.
Appropriate for: clean, high-fiber, low-sugar, vegan, vegetarian diets
Ingredients:
For burger:
1/3 cup quinoa
2/3 cup filtered water
1 medium sweet potato, peeled and diced
1/2 cup canned white beans, rinsed and drained
1 to 2 tablespoons tahini (optional)
1/4 teaspoon sea salt
1/4 to 1/2 teaspoon chipotle powder
1/4 teaspoon garlic powder (or 2 cloves garlic, minced)
1 teaspoon olive oil
1/2 cup panko
3 sprouted grain hamburger buns
For crunchy guacamole:
2 avocados, peeled and pitted
1/4 teaspoon sea salt
2 tablespoons salsa or pico de gallo
2 tablespoons raw pepitas (shelled pumpkin seeds)
Directions:
1. In small pot, combine quinoa and water over high heat. Bring to a boil, then reduce to a simmer and cover. Let quinoa cook for 10 to 15 minutes until all water is absorbed. Remove from heat and let rest for at least 5 minutes.
2. While quinoa cooks, cook sweet potato in a pot of boiling water for about 10 minutes until soft and mashable. When potatoes are finished cooking, combine with white beans in a mixing bowl and smash with a potato masher until well mashed but still retaining a little texture from beans. Add tahini (if using), salt, and spices. Mix well, then add quinoa and fold in with a spatula.
3. Heat a medium-sized pan on the stove to medium heat and drizzle with olive oil. Form quinoa-sweet potato mixture into three patties, coat with panko, and cook 4 to 5 minutes on each side until a nice crispy golden brown outer shell is reached.
4. While burgers cook, make guacamole by mashing all ingredients together.
5. To assemble, place burger patty on bottom half of bun and top with guacamole and bun top.
Recipe provided by Jessica Smith of MadetoCreate
http://www.shape.com/healthy-eating/healthy-recipes/chipotle-quinoa-sweet-potato-burgers-crunchy-guacamole
I know it has been a really long time since I have posted recipes, but life really gets in the way sometimes...especially since I was getting ready for Mistletoe Marketplace (very successful this year, by the way)...then comes Thanksgiving, Christmas, New year's day, etc.....and I that a really BIG stack of recipes to post...so I guess I will just get started posting them, I don't know if I will ever get caught up .... trying new recipes all the time!
Enjoy!
hugs,
peg
Chipotle Quinoa Sweet Potato Burgers with Crunchy Guacamole
Packing fiber, protein, and smoky spice, these vegan burgers please meat-eaters too. And the super-easy-to-make guac just may become your go-to for party dip.
Appropriate for: clean, high-fiber, low-sugar, vegan, vegetarian diets
Ingredients:
For burger:
1/3 cup quinoa
2/3 cup filtered water
1 medium sweet potato, peeled and diced
1/2 cup canned white beans, rinsed and drained
1 to 2 tablespoons tahini (optional)
1/4 teaspoon sea salt
1/4 to 1/2 teaspoon chipotle powder
1/4 teaspoon garlic powder (or 2 cloves garlic, minced)
1 teaspoon olive oil
1/2 cup panko
3 sprouted grain hamburger buns
For crunchy guacamole:
2 avocados, peeled and pitted
1/4 teaspoon sea salt
2 tablespoons salsa or pico de gallo
2 tablespoons raw pepitas (shelled pumpkin seeds)
Directions:
1. In small pot, combine quinoa and water over high heat. Bring to a boil, then reduce to a simmer and cover. Let quinoa cook for 10 to 15 minutes until all water is absorbed. Remove from heat and let rest for at least 5 minutes.
2. While quinoa cooks, cook sweet potato in a pot of boiling water for about 10 minutes until soft and mashable. When potatoes are finished cooking, combine with white beans in a mixing bowl and smash with a potato masher until well mashed but still retaining a little texture from beans. Add tahini (if using), salt, and spices. Mix well, then add quinoa and fold in with a spatula.
3. Heat a medium-sized pan on the stove to medium heat and drizzle with olive oil. Form quinoa-sweet potato mixture into three patties, coat with panko, and cook 4 to 5 minutes on each side until a nice crispy golden brown outer shell is reached.
4. While burgers cook, make guacamole by mashing all ingredients together.
5. To assemble, place burger patty on bottom half of bun and top with guacamole and bun top.
Recipe provided by Jessica Smith of MadetoCreate
http://www.shape.com/healthy-eating/healthy-recipes/chipotle-quinoa-sweet-potato-burgers-crunchy-guacamole