Thank you for all the wonderful comments and emails about my when life gives you lemons post! Your love and support mean the world to me.
Well it’s that time of the week again! This week’s Weekly Wednesday Cheer comes with great excitement. Sunday I hosted the first bi-annual Vegan Food Fest for my lovely new coworkers. They have all been super excited and interested in my lifestyle, veganism, and my knowledge of health and wellness so I jumped at the chance to educate them by throwing a big vegan party. Everything was vegan from the pesto salad to the black bean and sweet potato spiced lime burgers. A new friend of mine even brought over a dessert with chickpeas as the base. I’ll be getting that recipe soon, they were yum-y!
Of course I couldn’t throw a Vegan Food Fest and not share the delicacies with all of you. What kind of vegan foodie would I be if I did that? A poor one that’s for sure. Us foodies do one thing really well and that’s share with
everyone others food tips, tricks, and recipes.
Black Bean & Sweet ‘Tater Curry Lime Burgers (Vegan, Nut Free, No Soy) – yields 12-15 patties
2 15oz cans black beans
4 medium sweet taters – cubed (skin on!)
1/2 red onion – diced
¼ c. oats
juice of 1 lime
1 tbsp each – curry, cumin, tumeric
1 c. cooked rice
Preheat the oven to 375 degrees.
Cook rice according to package (1 1/2:1, water:rice). Set aside.
In a large stock pot, cover cubed sweet ‘taters (skin on!) with water and set on stove at medium-high heat. Bring to a boil and cook until very fork tender. Drain (reserve water and use it in your garden – recycle!) and set aside.
In a food processor or blender, place all the ingredients except the rice and pulse until everything comes together, but still has some texture. There should be some whole beans and chunks of potato, but mixed together that everything is well incorporated. Place in a large bowl and stir in the rice.
Using an ice cream scoop for equal sized portion, form the mixture into patties and place on lined baking pan. Cook the patties for 10 minutes, flip and cook for another 10 minutes (time may vary according to your oven so cook until each side is golden brown).
These little gems are a little sweet from the sweet ‘taters, a little spicy from the spices, and a little zingy from the lime. Perfect for any vegan or nonvegan occasion with a heaping dollop of guacamole or a soft multi-grain bun. Place the extras in a air-tight container and store them in the freezer for homemade delicious burgers whenever you dream.
(sorry no pictures 😦 they were such a hit I couldn’t get a flash off before they were all gone!)
This is Vegan? Potato Salad (Vegan, Nut Free)
4 medium potatoes (local, organic) – cubed
2 celery stalks (local, organic) – diced
1 medium green bell pepper (local, organic) – diced
1 c. vegan mayo
1/4 c. pickled relish
1 tbsp whole-grain mustard
2 tbsp fresh dill
1 tbsp paprika
2 tsp red wine vinegar
In a large stock pot, cover cubed potatoes (skin on!) with water, bring to a boil and cook until fork tender. They should still be slightly firm to maintain shape and texture. Drain.
In a large bowl add all the remaining ingredients and mix well to make the dressing. Add the potatoes and coat each piece with the dressing. Let it cool in the refrigerator for at least 1 hour before serving. Then listen as your guests ask This is vegan? each and every spoonful.
I also made this recipe and tossed it with rice and fresh cherry tomatoes. And I promise, make enough for leftovers because it only gets better as it sits!
Tell me about you.