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Rice and Lentil Veggie burgers

Rice and Lentil Veggie Burgers!!


1 cup brown rice and barley mixture (or just brown rice)

2 medium carrots, chopped and shredded in the food processor

1 cup whole-wheat bread crumbs

2 flax eggs (1 tsp flax meal mixed with 3 tsp water for each.  Let the flax egg sit for 5 to 10 minutes)

1 cup cooked lentils

1/2 cup cooked bulgur

1/2 cup frozen peas

1 bay leaf

Salt and pepper

Rinse the lentils then cook in water or vegetable broth.  Once par-cooked, add the bulgur and bay leaf.  Add the frozen peas to heat through.  Put to the side and let the mix cool before putting in the food processor.

While this is cooking put the rice/barley mix in a food processor with the carrot.  Process to a paste, or a chunky paste, whatever your preference is.  Once cooled, puree the lentil pea mixture to about the same texture.

Mix all pureed food into a bowl and combine.  Add bread crumbs and flax egg.

Preheat the oven to 350.  Prepare a sheet pan sprayed with canola oil.  Shape the dough into patties using a half cup measure.  Spray the tops with canola oil.

Bake for 15 minutes, flip the burgers, spray the patties with canola oil, and bake for 15 minutes more until lightly browned with a semi-crisp skin.

Serve with some fresh Boston bibb lettuce and fresh sliced avocado on a whole wheat, toasted bun!  But don’t forget the baked sweet potato fries!!

And for dessert: Frozen fruit crisps!  The topping is a mix of leftover cinnamon waffles crumbled and mixed with some brown sugar, maple syrup and oats!  And the filling is whatever frozen fruit that is in the freezer cooked in a non-stick skillet with some brown rice syrup, arrowroot, cinnamon and a little more maple syrup!!



July 23, 2010 at 2:12 am 2 comments

Easy Vegan Blueberry Muffins

Do you ever get blueberries, and then wonder what to do with them? I do. I always forget that you can bake them into stuff. Plus, I always get cravings for muffins, so I decided to bake some!

Easy Vegan Blueberry Muffins

2 cups whole wheat flour

1 1/2 t baking soda

1/2 t salt

zest from 2 lemons

3/4 cup sugar

1 cup milk (I used vanilla almond breeze)

1/3 cup canola oil

1 t vanilla extract

cinnamon to taste

1 T apple cider vinegar

1 to 1 1/4 cup blueberries (fresh or frozen, I used fresh)


Preheat your oven to 375*, lightly grease a muffin tin. In a medium bowl, combine flour, baking soda, salt and lemon zest (I added some cinnamon too). In another bowl, mix sugar, milk, oil, extract, and vinegar (don’t overmix!) Add the dry ingredients to the wet and stir until just combined. Gently fold in your blueberries. Fill the muffin tins with the batter and bake for approx. 20-22 minutes. Remove from oven and let cool for 5 minutes, then remove the muffins from the tin and let cool on a wire rack.

July 1, 2010 at 8:30 pm Leave a comment

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