Black Bean & Quinoa Burgers

Black Bean & Quinoa Burgers Tried Tested

I tried a new burger tonight – SO good!
Ingredients:
½ cup dry quinoa
water
1 tsp olive oil
½ red onion, chopped
3 cloves garlic, minced
½ tsp Kosher salt, divided
1 (15 oz) can black beans, drained and rinsed
2 Tbsp tomato paste (combo of ketchup & BBQ would work too)
1 large egg
⅔ cup frozen corn
½ cup cilantro, chopped
1 and ½ teaspoon ground cumin
½ cup rolled oats
¼ cup oat flour

INSTRUCTIONS
Place the quinoa in a small saucepan with 3/4 cup of water. Set the saucepan over medium-high heat and bring to a boil. Reduce heat to low, cover the pan, and cook 10-15 minutes until the water is absorbed and quinoa is cooked. Remove from heat and allow to cool.
Meanwhile, heat the oil in a small pan over medium heat and add the onion and garlic. Add ¼ teaspoon salt and sauté until onions are softened, 5-6 minutes. Place the mixture into a large bowl. Add black beans to the bowl and using a potato masher or fork, mash together until a pasty mixture forms.
Stir in the tomato paste, egg, corn, cilantro, cumin, and remaining ¼ teaspoon salt. Stir in the cooked quinoa, oats, and oat flour until well mixed.
Form the mixture into 6 equal patties, compacting them well with your hands as you form them. Place the patties on a baking sheet, cover them with plastic wrap and refrigerate for at least a few hours or overnight.
When ready to eat, preheat the oven to 400 F or heat a griddle to medium-high heat. If baking, spray a baking sheet with nonstick cooking spray and place the patties on the sheet cook 10-12 minutes until the patties are golden brown and crispy. Carefully flip the over and cook another 10 minutes. If using a griddle, heat 4-6 minutes per side or until slightly golden.
Serve patties on toasted buns with lettuce

Source: Mona Aumair
TRIED AND TESTED

Vegan Spicy Italian Sausage (Gluten Free or not)

Vegan Spicy Italian Sausage  Tried Tested

For the Spice Mix:
1 ½ tsp. garlic powder
1 ½ tsp. fennel, crushed
½ tsp. black pepper
1 tsp. salt
1 ½ tsp. sweet paprika
1 ½ tsp. smoked paprika
½ tsp. red pepper flakes
1 tsp. oregano
1/8 tsp. allspice

For the Sausage:
2 tsp. + 2 tsp. olive oil
1 cup mushrooms, chopped
¼ cup onion, finely chopped
1 garlic clove, minced
2 cups cooked or 1-15 oz. can of black-eyed peas, drained and rinsed
1 Tbs. sun-dried tomato paste (*Made it myself: soaked sun-dried tomatoes in boiling hot water, after a while drained the hot water and put the sun-dried tomatoes in a food processor. Ta-Da!)
¼ cup nutritional yeast
½ cup brown rice flour (*I used Spelt Flour)
1 tsp. xanthan gum (*I used Flax Meal)
3 Tbs. of gluten-free, vegan Worcestershire Sauce
A few drops of Liquid Smoke (optional)

PREPARATION
Prepare spice mix in advance. Set aside.
Heat a skillet with 2 tsp. of olive oil. Sauté the onions, mushrooms and garlic until softened. Set aside and let cool.
In a large bowl, add the black-eyed peas and mash them up. You can use a fork, a potato masher or just get your hands in there. If you want to use a food processor, do a rough chop. You don’t want a puree. Then add the tomato paste, nutritional yeast, spice mix and brown rice flour. Mix well.
Sprinkle the xanthan gum over the mixture and incorporate it well.
Add the cooled veggie mixture to the bowl and mix it into the dry ingredients. Add the Worcestershire sauce to the bowl and mix it all up well. If you are using the Liquid Smoke, add it in now too.
Divide the mixture into 4 parts. Shape each part into a log. Wrap the logs individually in foil and steam them for 15-20 minutes. I use a metal steamer that sits atop a large stockpot of boiling water. Let them cool. Then refrigerate overnight. This will help them firm up even more.
When ready to use, unwrap and cook/fry them however you desire!

Source: Sarien Slabbert – What we made for lunch today! YUM! Even Luka (2 1/2yrs old) loved them!
TRIED AND TESTED

Stuffed Rouladen

Stuffed Rouladen

Ingredients
500g bag frozen spinach
8 medium potatoes
2 cups grated Cheddar cheese
¾ cup crumbled bacon pieces
12 slices inside round for rouladen
½-1 cup barbecue sauce
1 tbsp dried onion flakes
salt
pepper

Preparation
Drain the spinach well and season with salt and ground black pepper
Boil potatoes until tender (add some garlic to the water for extra flavor), about 15-20 minutes. Drain well
Cut potatoes into smaller chunks (I did not mash it), then stir in cheese, bacon, and add salt, pepper and dried onion flakes.
Unroll Rouladen and spread some spinach direct onto the meat, then add the potato mix and spread out over the length of the meat. Leave some space at the top and bottom end open to make it easier to roll. Roll up and place some toothpicks in to hold it together.
Place into a baking pan covered with some olive oil to prevent sticking.
Cover with barbecue source – I used a brush to paint it over the top and sides. Place in preheated oven @ 400 Degrees F and bake for 30-45 minutes till done and browned.

Source: The Recipe Hunter
TRIED AND TESTED

Nutty crackers (GF – Gluten Free)

Nutty crackers  Tried Tested

200g sunflower seeds
60g flax seeds
100g sesame seeds
30 ml psyllium husks (do NOT use more)
500 ml water
5 ml salt

Preheat oven to 320 degrees F (160 degrees C) – do not make it any warmer.
Combine all ingredients in mixing bowl – I use 500 ml glass measuring cup – and leave the mixture to stand until it is thick and pliable – about 10 minutes
Spread the mixture out as thinly as possible onto a silicone mat on a baking tray (I used 2 baking trays). If you do not have a silicone mat, use the dull side of tinfoil but be sure to use a lot of spray and cook on it otherwise it will stick to the tinfoil.
Once spread it should have no holes in it.
Bake for 30-40minutes.
Take out and lightly make indentations with a knife (breaking lines) and return to oven and bake till around the 1 hour mark.
If outer edges pretty dry and hard, break them off and spread open the remainder and return to oven.
You can continue to bake them till all nicely and seriously crisp and dried out.
It took me approximately 1 to 1½ hours to get to this stage – depending on your oven.
Once all done remove from the oven and leave to cool.
Once cooled, break them into the sizes you prefer and store in airtight container.
Nice to use with any pates or dips or use as bread with any topping you would have used on bread.
It stores well and I bake this at least once a week.

Source: The Recipe Hunter
TRIED AND TESTED

Chocolate dipped Apricots

Chocolate dipped Apricots Tried Tested

Easy as 1, 2, 3

Plump dried apricots
Good dark or regular chocolate for melting
Crunchy and salty chewy cookies (Caramel, chocolate and Pretzel treats, Snappers)

Melt the good quality chocolate, but remember it MUST NOT be runny, so let is start to set before dipping the apricot in the chocolate otherwise the chocolate will not stick to the apricots. An alternative would be to ensure that the apricots come out of the fridge, thus cold.
Once you have dipped the apricots in the chocolate, then immediately dip it into the pretzel mix and place it on a baking tray and once done leave in fridge to set and munch away!!!

Note: If you do not have or cannot find Snappers (caramel, chocolate and pretzel treats) use any salty pretzels, and slice your favorite chewy caramel sweets into small pieces and add some chopped chocolate together in a bowl.

Source: The Recipe Hunter
TRIED AND TESTED