Sweet Potato Veggie Burgers (Vegan + Gluten Free)

Sweet Potato Veggie Burgers -- vegan, gluten-free and a great option for food prepping for the week!In coming up with recipes lately, my focus has been on recreating things I find myself buying constantly. Every time I go to the grocery store, I pick up some frozen veggie burgers. And every time I tell myself I should just make my own. The first attempt resulted in patties of baby food mush. Yummy baby food, but…baby food. It’s funny how with cooking, sometimes the tiniest ingredient or technique tweak can make a world of difference—I made a couple tiny changes for round two and BOOM. Sweet Potato Veggie Burgers -- vegan, gluten-free and a great option for food prepping for the week! Sweet Potato Veggie Burgers -- vegan, gluten-free and a great option for food prepping for the week!

I’m so in love with these. I make a batch at the start of the week and pop ‘em in the freezer to have on hand. They can be served as a burger (duh), on top of a salad (my favorite way to eat them!) or mashed up with some scrambled eggs for breakfast. Talk about a food prepper’s dream! Sweet Potato Veggie Burgers -- vegan, gluten-free and a great option for food prepping for the week!

I’m not vegan or gluten-intolerant, but it was so easy to make these without eggs or gluten that I went for it.

Sweet Potato Veggie Burgers (Vegan + Gluten Free)

Yield: 10-12 patties

Sweet Potato Veggie Burgers (Vegan + Gluten Free)

Ingredients

  • 2 cups sweet potato, coarsely mashed
  • 1 can black beans (15oz)
  • 1 cup cooked brown rice
  • ½ of a red onion, chopped
  • 1 cup old fashioned oats (I used gluten free), ground
  • ½ cup loosely packed fresh cilantro, chopped
  • 1 large clove garlic
  • 1 tsp cumin
  • 1 tsp paprika
  • ½ tsp chili powder
  • Salt and pepper to taste (I probably used ½ tsp salt and a little less pepper)

Instructions

  1. Cook the rice according to the package (bring water to a boil, add rice, simmer 35-40 mins); roughly ½ cup dry with make enough for the 1 cup of cooked rice you need.
  2. While the rice is cooking, peel your potato/s (one huge potato or two medium sized will probably be enough) and chop into small pieces. Toss them lightly in extra virgin olive oil before spreading on a baking sheet and placing in the oven for 20 minutes at 425 degrees Fahrenheit, flipping halfway through. When they’re done, use a fork to coarsely mash them up (you want them to be chunky; not like a puree).
  3. Grind the oats into a flour using your food processor. Next add the beans, rice and onion into the food processor and pulse a few times. You want them to retain some structure and “chunk”. Because I am severely challenged in the cutting-cilantro-and-garlic department, I also tossed those in the food processor with the previous ingredients.
  4. In a large bowl, mix together the food processor contents, the sweet potato and all the remaining spices. I found it was most efficient to use my hands to do this.
  5. If the potatoes were still hot when you mixed everything together, you may want to stick the mixture in the refrigerator for 20 minutes. Otherwise, get right to the patty-making. Grabbing a small handful of the mixture, roll it into a ball in your hands and then gently press it into a patty shape.
  6. To serve, heat a splash of olive oil on medium-high heat on the stove top and cook the veggie burger for 3-4 minutes, flipping midway.
  7. To store, wrap in a piece of parchment paper (so they don’t stick to each other), place into a plastic Ziploc or Tupperware container, and freeze.
http://pumpsandiron.com/2014/12/14/sweet-potato-veggie-burgers-vegan-gluten-free/

Sweet Potato Veggie Burgers -- vegan, gluten-free and a great option for food prepping for the week! Sweet Potato Veggie Burgers -- vegan, gluten-free and a great option for food prepping for the week!If you do Sunday food prepping for the week, add these to your list! I wrap each patty in a small piece of parchment paper and then stack 3-4 into a ziploc bag and slide ‘em in the freezer. Sweet Potato Veggie Burgers -- vegan, gluten-free and a great option for food prepping for the week!

Hope you all had a great weekend!

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Crock Pot Tomato Soup with Popcorn “Croutons”

Crock Pot Tomato Soup (Vegan) with Popcorn "Croutons"When I was out in Colorado a couple months ago, a restaurant we ate at had soup on the menu that was served with popcorn instead of croutons or crackers. Maybe this is a common thing and I’m just behind the times, but it was a total why didn’t I think of that?? moment.

Crock Pot Tomato Soup (Vegan) with Popcorn "Croutons"

Popcorn (real popcorn—not movie popcorn slathered in butter or caramel chocolate popcorn or cheese-covered popcorn) is a low-calorie snack option, and its texture makes it pretty flippin’ perfect as a healthy soup topping (especially if you’re gluten-free!). In a recent post, I mentioned that Clean, Lean & Sexy had sent me some of their healthy snacks to try out, and I couldn’t wait to put their popcorn to use.

Crock Pot Tomato Soup (Vegan) with Popcorn "Croutons"

I got annihilated by allergies this past week (I’ve never had them this bad before—it was awful!), and my cold-like symptoms were craving some good ol’ tomato soup. This one is ridiculously easy to make (gotta love crock pots!) and vegan.

Crock Pot Tomato Soup (Vegan) with Popcorn "Croutons"

Crock Pot Tomato Soup with Popcorn “Croutons”

Yield: 11-12 cups

Crock Pot Tomato Soup with Popcorn “Croutons”

A vegan tomato soup made in the crock pot and topped with popcorn.

Ingredients

  • 2lbs fresh Roma tomatoes, coarsely chopped (= about 6-7 large ones)
  • ¼ cup packed fresh basil
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1 small-medium onion, diced
  • 3 cups low-sodium vegetable broth
  • 2 cups almond milk
  • ½ tsp thyme
  • ½ tsp oregano
  • ½ tsp salt
  • Popcorn (or topping of choice)

Instructions

  1. Over medium heat, sauté onions, celery and carrots in a little extra virgin olive oil and a pinch of salt and pepper until onions are translucent (6-7 minutes).
  2. Dump everything except the almond milk and popcorn into a crock pot, give it a couple stirs, and cook on low for 5 hours.
  3. Put it in a blender for a couple minutes until smooth (do this in batches).
  4. Stir in the almond milk.
  5. Top with popcorn and enjoy!

Notes

This is a thin(ner) soup. If you prefer your soup thick, leave out 1 cup veggie broth and 1 cup almond milk.

http://pumpsandiron.com/2014/04/17/crock-pot-tomato-soup-with-popcorn-croutons/

Crock Pot Tomato Soup (Vegan) with Popcorn "Croutons"

Have you ever used popcorn as a soup topping?

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P.S. Sorry for the lack of blog posts this week! Life keeps getting in the way, and I figure it’s better to just prepare awesome blog posts for next week rather than throw up a bunch of quickie junk posts this week.

Lemon Hemp Seed Pesto Sauce (Dairy-Free)

Lemon Hemp Seed Pesto Sauce (Dairy-Free)Hey guys! Shit. I have had the BUSIEST week—and today is no exception. You know those weeks where you feel like you’re constantly working and running around but the to-do list just never gets shorter? That’s where I am. In part, I think I’m subconsciously creating unnecessary tasks for myself in order to avoid doing my taxes, but regardless, I apologize for not posting a workout this week. I have a bunch in the queue but haven’t had the time to shoot and write them up into a blog post. In the meantime, you could browse through the archives and try out an old one—I’d love to hear what some of your blast-from-the-past favorites are!

Lemon Hemp Seed Pesto Sauce (Dairy-Free)

Since I hate having total radio silence on the blog during the week, I wanted to throw up a quick (delicious!) recipe post before I get back to avoiding my taxes. I’ve been experimenting with a dairy-free cauliflower crust pesto pizza recipe, and while the flavors are all spot on, I still need to tweak the crust texture. Full recipe will be up when I nail that part, but in the meantime, this lemon hemp seed pesto is a light, refreshing and dairy-free take on traditional pesto sauce. Perfect for pastas, spaghetti squash, sandwich spreads and, of course, pizza!

Lemon Hemp Seed Pesto Sauce (Dairy-Free)

Lemon Hemp Seed Pesto Sauce (Dairy-Free)

Yield: 2/3 cup (roughly)

Lemon Hemp Seed Pesto Sauce (Dairy-Free)

A light, refreshing, dairy-free pesto sauce made with a hint of lemon and hemp seeds.

Ingredients

  • 1 ½ cup packed basil
  • 2 cloves garlic
  • 1 tsp lemon juice
  • 1/8 tsp sea salt
  • ¼ c extra virgin olive oil
  • 3 tbsp pine nuts
  • 1 tbsp hemp seeds
  • 1 tbsp packed parsley

Instructions

  1. Put everything in a food processor. Pulse and process until smooth.
http://pumpsandiron.com/2014/04/03/lemon-hemp-seed-pesto-sauce-dairy-free/

Lemon Hemp Seed Pesto Sauce (Dairy-Free)I love the nutty flavor of hemp seeds (I eat them by the spoonful sometimes…kind of weird), and think they’re a great compliment to the pine nuts. I also think it’s crazy how omitting the cheese that’s usually in traditional pesto sauce makes little to no difference in the flavor—for me, there’s now no reason to ever not use dairy-free pesto.

Enjoy! I’m off to continue not doing my taxes…

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