Posts tagged vegan recipes

Let’s Stay Together Veggie Burgers

Let’s Stay Together Veggie Burgers

Lately, I have been experiencing some good kitchen mojo. Two recipes posted in one week!? Why not? Lucky me and lucky you!

Summer is coming, and you (and I) absolutely have to have a great veggie burger recipe. Trust me, I have been looking around the web for good recipes for a long time. Most disappoint in either texture or flavor and they always fall apart while cooking. Frustrating! I am sure that I’ve been looking in all the wrong places because the technique I use in this recipe, which I discovered is KEY for a stay-together burger, has to already be out there somewhere, I just never found it.

So in creating this amazing burger that retains it’s shape while cooking and is easily re-shapable if need be, I believe I found my new burger base! I have some good ideas for variations, which I can’t wait to try.

You can omit the oil and skip the frying. Just grill or bake and save yourself a few fat calories. However, I used one Tablespoon of oil, just barely enough to fry. My oven was already in use, see below, but when this weather heats up here, I’ll be grilling.

For a side dish, I cut up and oven roasted small red potatoes that I bathed in low sodium veggie broth and sprinkled with fresh rosemary.

Note: To make these gluten free, use gluten free oats. Omit the Worcestershire sauce and try using organic gluten free Tamari Soy sauce instead. Perhaps with ketchup instead of barbeque sauce.

Ingredients

  • 1 Can of Dark Red Kidney Beans
  • 3/4 Cup Frozen Veggie Medley, Thawed ( I used Organic Foursome from Trader Joe’s, with peas, corn, carrots and green beans)
  • 1 C Short Grain Brown Rice
  • 1/4 C Oats
  • 2 Tbs Barbeque Sauce or to taste (No high fructose corn syrup. I used Trader Joe’s Bold and Smokey Kansas City Style)
  • Dash of Vegan Worcestershire Sauce (The Wizard’s brand)
  • Dash of Liquid Smoke
  • 1/4 tsp  or more Minced Garlic (jarred or fresh)
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Sea Salt or to taste
  • 1 Tbs Grape Seed Oil

Directions

Combine all of the ingredients, mix, taste and adjust the seasonings. You can do this and not die of E.coli poisoning… that’s the beautiful thing about plant based cooking! Anyway, spice these up how you like ’em!

Take a potato masher and mash some of the red beans, just so you have a mix of texture in your burger

Then, take half of this mixture and put it into a food processor. Pulse, until well blended and mushy, but still with remaining texture. Add this back to the bowl with the other half of the mixture and blend well together. Now it should resemble raw ground turkey burgers or raw hamburger with veggies in it. Shape the mixture into patties and pan fry, grill or bake! Voila.

If your kids (like my little guy, who is going through an anti-bean phase) or significant other, hates beans, you can combine everything on the ingredient list but the beans, put half of the mixed ingredients into the food processor along with all of the beans and process (this way, you blend all of the beans so you don’t see ’em).

A little Al Green for your entertainment…

Enjoy!

~The Karmatarian

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Audrey’s Awesome Bean Salad with Roasted Corn

Beans beans a magical fruit…. make’s your hiney go toot toot toot. I can’t believe I just said that! Butt… I am happy to report that I have no problem with beans, digestively speaking. Dr. Oz was right. Our bodies get used to them. The more fiber you incorporate into your diet the better! I remember in times past, passing up a bean dish or two because I would foresee discomfort in my future. Now I look at a beans and say, bring ’em on! I welcome the beneficial protein with fiber. I love this vegan journey!

Let’s talk legumes, shall we?  Folate. Managese. Iron. Copper. Magnesium. Potassium. Vitamin K. Antioxidants. Phytochemicals. Protein. A wonderful replacement for protein other than from animals.  Fiber. One major thing meat is missing. Beans have fiber and water which keep you feeling fuller so you don’t over eat which means a slimmer waistline. What’s not to love?!

So who the Hell is Audrey, you ask? Audrey Tunis is a talented and fabulous makeup artist and owner of Chicago makeup and hair professionals. I am lucky enough to work as a freelance artist for her company this wedding season. This is keeping me very busy along with doing my own thing. I also work with other phenomenal teams throughout Chicago. But I am so happy I was connected with Audrey, she is an absolute pleasure to work with. The more I get to know Audrey the more she surprises me with her many talents. Singing, songwriting and cooking are just a few. She’s the most wonderful mommy to her sweet little boy… and she has another on the way!

While hosting a bridal trial at her home she was inspired by having two veggie fanatics, me and the adorable bride-to-be, working up our appetites. She whipped us up some amazing dishes and in turn inspired us! Grilled zucchini and asparagus with some secret spices which were just perfect and this very refreshing bean salad with roasted corn, cucumber and avocado! Trust me on the roasted corn because I tried this using frozen… not quite the same. Still great though. I begged Audrey for this recipe. But not too hard. She’s awfully sweet and very happy to share!


Audrey’s Awesome Bean Salad with Roasted Corn

Ingredients

3 Roasted Ears of Corn, kernels cut away from the cob
1 15 oz can of Red Beans, rinsed and drained
1 15 oz can of Light Red Kidney Beans, rinsed and drained
1 medium Cucumber, peeled, seeded and chopped
1/4 Sweet Vidalia Onion, chopped
2 small Celery stalks, chopped
2 small Tomatoes, seeded and chopped
Diced Avocado for garnish

Dressing

1/2 cup Extra Virgin Olive Oil
Juice of 1/2 a Lemon
1/4 cup Apple Cider Vinegar
1 teaspoon of Agave Nectar
1 teaspoon dried Oregano
1/2 teaspoon ground Cumin
Salt and Pepper to taste

Directions

Place all salad ingredients in a serving bowl. In a separate bowl whisk together all of the ingredients for the dressing and pour over the salad. Toss to coat. Serve with pieces of diced avocado on top. Can be served room temp, or chilled.

*My Note: Because every batch is different, adjust the spices to taste. I used a good amount of Himalayan Sea Salt and extra Agave, both really brought out the flavor. I  was out of red beans. I can usually find dark red and light red kidney beans but didn’t this shopping trip. So I substituted pinto beans. Looks good to me!

Enjoy!

The Karmatarian~

* 2013 Update – I am no longer in the wedding hair business as of this year… just in case you were wondering ;)

You also may like Black Bean, Corn & Avocado Salad Over Red Quinoa with Cilantro Dressing …boasting beans and all of their nutrition. Or Fast, Friendly & Vegan Big Game Chili

*Further Reading about beans and how to get enough protein in your vegetarian/vegan diet

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Chocolate Cupcakes Sent from Heaven with Fluffy Cookies-n-Cream Frosting

Chocolate vegan cupcakes with cookies ~n~ cream frosting

Life~ It’s unpredictable. Eat Dessert First!

In celebration of my first real blog article let’s do dessert!  I want to share  with you one of my most favorite chocolate cupcake recipes which you absolutely won’t believe is vegan! It means that no animals were harmed in the making so you will earn your wings while baking them and just one bite will send you straight to heaven! I am so impressed by these it’s not even funny. Thankfully I didn’t let the word vegan scare me from trying this recipe when I found it waaay back by accident because it  helped me to broaden my awareness and realize there is an awesome world of baking out there that does not involve harming animals or needless added cholesterol! Who ever started that whole baking trend that must consist of eggs and dairy? Well it doesn’t! How exciting is that!?!

I love the idea of cupcakes because they are so trendy yet they never seem to go out of style. I have to be honest, I really wasn’t a huge cupcake fan until I Close up chocolate vegan cupcake with sprinklesbaked these. No joke. I can’t stand a dry cupcake and that’s usually my luck when I bite into one. Times have changed and I see many batches of vegan cupcakes in my future as my son enters his grade school years and if I can find any reason at all to bake these, I will! This is a cupcake that visits me in my dreams!

I would love to take the credit for these cupcakes but I can’t. Truth is I only changed the recipe slightly, baked a few batches and then got creative and baked a whole cake. That’s right cake fans, this recipe can be turned into the most impressive moist chocolate cake! Credit for this cupcake and frosting recipe is due to the must have cupcake cook book called: Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero. Tempting creations like Green Tea, Banana split, Chai Latte, Smores, Tiramisu, Chocolate Mint, and tons more, 75  to be exact. There’s a cupcake flavor for everyone! I originally found the Basic Vegan Chocolate Cupcake recipe at Chow along with the Vegan Fluffy Buttercream Frosting.

The Chocolate Cupcake

Ingredients

1 cup vanilla hemp milk. I used Living Harvest brand. You can use soy, almond or other non-dairy milk

1 tsp  apple cider vinegar

3/4 cup vegan organic granulated sugar

1/3 cup canola oil

1 tsp  vanilla extract

1/2 tsp more vanilla extract. You can use almond or chocolate here but I chose more vanilla

1 cup all-purpose organic flour

1/3 cup cocoa powder, I used Hershey brand cocoa before I found organic cocoa

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp Celtic sea salt

Directions

 Preheat  oven to 350 and line a muffin pan with paper or foil liners.

Whisk together the hemp milk and vinegar in a large bowl, and set aside for a few minutes (if using soy milk this will make it curdle which is what you want, I didn’t notice any curdling with the hemp milk but did not want to chance omitting the apple cider vinegar as they came out so perfect with it). Add the sugar, oil, vanilla extract, more vanilla or other extract to the hemp milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Add in two batches to wet ingredients and beat until no large clumps remain (a few small ones are ok).

Pour into liners, filling 3/4 of the way. Bake 18-20 minutes until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely before frosting.

 
Single chocolate vegan cupcake
 

Cookies -n- Cream Fluffy Buttercream Frosting

Ingredients

1/2 cup non-hydrogenated shortening. I used Earth Balance vegan natural shortening sticks

1/2 cup non-hydrogenated margarine. I used Earth Balance vegan buttery sticks

3 + 1/2  cups vegan, organic powdered sugar, sifted

1 + 1/2 tsp vanilla extract

1/4 cup vanilla hemp milk. You can use plain soy or soy creamer

1/2 cup finely mashed vegan chocolate cream filled sandwich cookies. I used Back to Nature organic brand. You can use Newman-O’s or even Oreo which are vegan. About 5 cookies = 1/2 cup mashed

Directions

Leave the shortening and margarine sticks out to soften at room temperature for a bit. Beat the shortening and margarine together until well combined and fluffy. Add the the sugar and beat for about 3 more minutes. Add the vanilla and hemp milk and beat for another 5-7 minutes until fluffy. Stir into the frosting 1/2 cup mashed vegan chocolate cream filled sandwich cookies. Frost cupcakes generously and top each with half of a sandwich cookie.

I put the frosting in a big Zip-Loc and cut the corner off and piped my frosting on (a real baking Pro! Ha ha). I froze the remaining frosting for when I get a crazy craving for this amazing treat! It defrosts pretty decently at room temp. You can halve this frosting recipe if you are spreading rather than piping as it  makes a lot!

For a fun variation: I frosted a few cupcakes before I added the mashed cookies to the Cookies-n-Cream frosting recipe and just topped with sprinkles.

 

To make a dChocolate vegan cupcake cakeouble layer round chocolate cake, I made two batches of the cupcake batter, one for each 9 inch round baking pan and baked for the same amount of time (adjusting if needed). It came out perfect! You can get pretty creative with fillings for the middle or  just use some of the same frosting.


 
 
 
 
 
chocolate vegan cupcake tier


I would love to hear from you! Any favorite vegan cupcake recipes out there? Please do share :)

 
Enjoy!

The Karmatarian~

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A Blog is Born!

I can’t believe it. My blog is finally up!!! Excuse me while I do the happy dance because I am feeling pretty damn excited! It has taken me forever to get this thing off the ground as I faced one road block after another. Caught up in the downfall of the economy, I have had to deal with some very tough challenges. I held on to the idea of this blog and shared my excitement with whomever would listen. Little did I know it would be a while before it was up and running.

I would really love to know the reason for these life challenges as I question them often. I guess I could go along with the old boring saying “there’s a reason for everything” or maybe it’s something more creative and interesting like… the nine personal year numerology I was dealing with last year blocked my blogging efforts, but the idea for it came prematurely to give me something to hang onto and expand on in order to deliver this blog at the perfect time and in the perfect way. I like that! Whatever the reason, I guess it just is. From my numerology experience, I’ve learned that there is NO starting a new creative venture under nine “endings” energy… it  just won’t last and I’m far too superstitious! So I’m thankful for a new year, new numerology and that my wonderful friends and family are still excited about my blog even after all the waiting! To my dear friends and family, thank you so much for your patience and support.

I  feel positive change in the air and I am finally ready to start sharing.  The one thing I have held onto through all of the mayhem is eating right!

There is a food revolution taking place and I am very excited to be a part of it. I hope you will join me on my journey as I hope to cover a wide variety of food related topics, share information, ideas and of course, great tasting vegan recipes. Please sign up to be notified of my newest articles and let’s do this thing!

Sincerely,

The Karmatarian~

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