Sweet Potato Burgers With Green Tahini [Vegan, Gluten-Free]
1 red bell pepper
½ red onion
2 cans chickpeas
1 cup packed cilantro or parsley (or half and half)
3 cloves garlic
1 cup almonds
2 tbsp cumin
3 tsp coriander
2 tsp smoked paprika
2½ tsp sea salt
1 tsp black pepper
1 large or 2 small sweet potatoes (1½ cup), steamed or baked, peeled and mashed
¾ cup quick-cooking oats
Green Tahini Sauce:
1/2 cup tahini
½ cup water
juice of 1 lemon
1 cup packed fresh mint, cilantro, and parsley (or your favorite fresh herbs)
1 tsp sea salt
2 tbsp olive oil
In a food processor pulse and chop the red bell pepper and red onion. Pour the chopped veggies into a large mixing bowl. Place the chickpeas and cilantro/parsley into the food processor and blend until the chickpeas are a thick mealy texture. Pour into the mixing bowl with peppers and onions. Place the garlic, almonds, and spices into the food processor and blend until the almonds are a crumbly texture. Pour into the mixing bowl.
Mash the sweet potato with a fork, or place it in the food processor and blend until smooth. Pour it over the contents of the mixing bowl followed by the oats, and stir well to combine the ingredients. Season to taste with more sea salt and spice.
Place the burger batter in the refrigerator to firm up for an hour or longer.
Preheat oven to 375°, and line one or two baking sheets with parchment paper. Scoop about ¾ cup of the batter into your hands and form into a tight patty. Place the patty onto the baking sheet, and repeat with the remaining batter. Make sure that the patties are not too close to each other on the baking sheet (2 inches separating is good). Bake for 40 minutes, or until cooked through. After removing them from the oven, allow the patties to cool for at least 15 minutes before trying to remove them with a spatula or your hands.
Serve with green tahini on bread, lettuce, or solo. Bon appetit!
Green Tahini Sauce:
Place the tahini, water, lemon, herbs, and sea salt into a blender. Blend until smooth, slowly add in the olive oil.
At last! A recipe for vegan chocolate brownies that actually works! And proper sticky rich gooey ones too. This recipe has been 2 years in the finding and along the way there have been a lot of charred chocolate casualties. But this one is a keeper and totally idiot proof so get your chocolatey chops around this…
Combine first four ingredients in a saucepan and gently bring to the boil. Simmer for 1 minute, stirring well. Put saucepan into a bowl of cold water and beat sauce until it cools and thickens. Set aside.
Sieve flour, baking powder, cocoa and sugar into a bowl. Mix soya milk, vegetable oil and vanilla essence together. Stir flours, soya milk mixture and sauce together – do not overmix.
Place in a greased and lined tin roughly 10″ x 8″ and bake for 30 minutes.
I ate mine warm from the oven with Booja Booja’s vanilla ice cream. Heaven!
I used frozen strawberries and raspberries and also added in a tbsp of chia and a tsp of spirulina and wheatgrass. The peanut butter disguises their flavour perfectly and it just tastes like a creamy bananaey peanut butter milkshake.
All three girls nailed it for brekkie too which is the ultimate green smoothies test.
Tonight’s delicious supper:
Quinoa cooked with bouillon
Chickpeas fried in coconut oil, cumin, paprika and turmeric
Steamed broccoli, edamame beans and baby spinach
Sprinkling of toasted pumpkin and sunflower seeds
Drizzle of oil and season.
Super cheap, super tasty, super healthy, super quick, super easy!
I made this vegan torte last night and have just had a slither and I can safely say it is the best vegan dessert I have ever made and possibly ever tasted. It’s dead easy to make, looks impressive enough … Continue reading →