Recipes

Mini Loaf with Cheesy Mashed Potatoes (GF & Vegan)

















1 onion, diced
1 shallot, finely minced
3 cloves minced garlic
1 T Olive oil
2 C lentils and beans (white beans work best)
1 C Bob's Red Mill's Gluten Free Oats
1 C brown rice, cooked
1 Lg Portebello Mushroom, diced
1/4 C vegetable broth
1 T Bragg's Liquid Amino's
1 small can organic tomato paste
1 T Dijon mustard
1 Vegetable Bullion cube
1/2 tsp each; garlic powder, onion powder, pepper,
dash of red pepper flakes and salt to taste

• Saute onion, shallot and garlic in 1 T olive oil.
• In a large mixing bowl stir together cooked onion mixture, oats, & rice.
• Saute Portebello mushroom in 1 T olive oil.  While the mushrooms are beginning to sweat, add the Bragg's and cook down for 3-5 minutes.
• In Vitamix or blender add cooked mushrooms, spices, vegetable broth, bullion cube, tomato paste, & mustard and pulse until blended.
• Add mushroom mixture to oat mixture in the large mixing bowl.
• Prepare a cupcake pan.  Fill each round about 1/3 of the way full, pressing mixture evenly into pan and smoothing out the top.
• Bake in a 350o oven for 20 minutes.

Cheesy Mashed Potatoes

6 large russet potatoes, peeled and quartered
1/4 C Diaya cheese (any flavor)
1/4 C Earth Balance
1 T garlic powder
1 tsp onion powder
1/4 C chopped fresh parsley
1 vegetable bullion cube
Salt & Pepper to taste
Paprika
Reserve 1 C starchy potato water

• Boil potatoes in a large pot.  Drain, reserving 1 C of the starchy water.
• Add all ingredients to a large bowl and mash together until light and fluffy.
• Cool potatoes and put into a large plastic ziplock bag and cut the tip off and pipe onto the hot loaves.  Sprinkle top of potatoes with paprika.
• Return loaves to the oven and continue baking for 15 minutes or until tops of potatoes are golden.

Allow to cool for 5 minutes and take a knife around the edge of each loaf.  Cool for 5 more minutes, or until you can remove each loaf with two forks.

ENJOY!



Chickpea Burgers & Tahini Sauce

Adapted from Eating Well

•    1 19-ounce can chickpeas, rinsed
•    4 scallions, trimmed and sliced
•    1 egg equivalent Egg Replacer
•    2 tablespoons all-purpose flour or Gluten Free All Purpose Flour
•    1 tablespoon chopped fresh oregano
•    1/2 teaspoon ground cumin
•    1/4 teaspoon salt
•    2 tablespoons extra-virgin olive oil
•    2 6-1/2-inch whole-wheat pitas, halved and warmed, if desired (skip if GF)

Tahini sauce
•    1/2 cup low-fat plain yogurt or Tofutti Better Than Sour Cream
•    2 tablespoons tahini, (see Ingredient note)
•    1 tablespoon lemon juice
•    1/3 cup chopped flat-leaf parsley
•    1/4 teaspoon salt

Preparation
1.    To prepare burgers: Place chickpeas, scallions, egg, flour, oregano, cumin and 1/4 teaspoon salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. (The mixture will be moist.) Form into 4 patties.
2.    Heat oil in a large nonstick skillet over medium-high heat. Add patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more.
3.    To prepare sauce & serve: Meanwhile, combine yogurt, tahini, lemon juice, parsley and 1/4 teaspoon salt in a medium bowl. Divide the patties among the pitas and serve with the sauce.

Nutrition
Per serving : 399 Calories; 15 g Fat; 3 g Sat; 8 g Mono; 55 mg Cholesterol; 55 g Carbohydrates; 15 g Protein; 9 g Fiber; 743 mg Sodium; 494 mg Potassium
3 Carbohydrate Serving
Exchanges: 3 starch, 1 vegetable, 1 lean meat, 1 1/2 fat

Tips & Notes

• Make Ahead Tip: Cover and refrigerate the uncooked burger mixture and tahini sauce for up to 2 days.

• I double this recipe and serve it over a bed of greens and top it with Mango Salsa or the Tahini Sauce or Roasted Red Pepper Remoulade.