Sweet Potato Quinoa Burgers

As the gorgeous weather approaches, we look for new delicious ways to enjoy spring and summer barbecues without meat! These veggie burgers are super filling and easy to prepare ahead of time, making them a go-to meal for weeknights. There are so many variations of vegan and vegetarian burgers sold in stores, but we have never tasted anything like these! Give them a shot, we know you won't regret it!


Ingredients:
1/2 cup cooked quinoa
2 small sweet potatoes (boiled)
1/2 cup canned beans (we chose white kidney beans and they worked perfectly!)
1 tbsp tahini sauce
1/2 tsp chili powder
1/2 tsp dried basil
1/2 tsp Trader Joe's 21 seasoning salute
1 tsp minced garlic
pinch of sea salt
pinch of black pepper
1/3 cup panko breadcrumbs (optional! but covering each patty in these breadcrumbs will create a super delicious crunchy layer!)

Optional Toppings:
hot sauce
balsamic glaze
avocado mash
raw veggies


Directions:

• Mash boiled sweet potatoes and white beans in a medium sized bowl, allowing some lumps to remain for texture.
• Add all spices to the bean/potato mash and mix until combined.
• Using a spatula, fold in the cooked quinoa.
• Form mixture into burger patties that measure to be a little smaller than the palm of your hand.
• Grill burgers on a barbecue or grill pan prepared with just a drop of olive oil.
• Serve burgers on your favorite gluten free buns, or on top of a bed of greens!  

Buckwheat Breakfast "Muffnuts" with Apple

         

(V, GF)

With the craziness of apartment hunting consuming our lives the past few weeks, we are very excited to get back into the kitchen! We hope to have some very delicious recipes for you guys in the next upcoming weeks as we dig into summertime!

Ingredient of the month?---Buckwheat Flour. Buckwheat is not a type of wheat or grain---it's actually part of a plant related to rhubarb! It's a great gluten free option, high in fiber and protein rich so it aids in weight loss. So in honor of mothers day (and because we just love healthy sweets) we baked up a buckwheat muffin/donut with apple, banana and sliced almonds. These were to die for! Try it with walnuts instead and you'll want to eat the whole batch! (:

Ingredients: (makes 6 donuts)

1/4 C buckwheat flour
2 TB ground flax meal
1/4 C coconut sugar
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. vanilla extract
1/4 mashed avocado
1/2 mashed banana
1/2 apple, peeled and diced
2 TB sliced almonds
6 TB water
dash of salt
agave for drizzle (optional)

Directions:

• Preheat oven to 350 degrees.
• Lightly spray a donut pan (you can also use a muffin pan, foil wrappers optional).
• Combine the flax meal and water into small dish and stir. Let sit for 3 minutes.
• Set aside the almonds and diced apple, combine the dry ingredients into a medium bowl. Mix.
• Add the flax meal/water mixture and the rest of the ingredients into the bowl. Whisk well until dough-like consistency.
• Lastly, add in the almonds (leave some aside for extra topping) and diced apple.
• Scoop batter into the donut dishes and drizzle with remaining almonds.
• Bake for 35-40 minutes until toothpick comes out dry.
• Add a drizzle of agave for an extra sweet surprise (:
• Enjoy!