Tag: dairy free

Mushroom and Lentil Veggie Burger

Melissa King 31 Comments

I just love veggie burgers!  The store bought varieties are loaded with yucky stuff as you can read about in my Boca Burgers Exposed post.  I am always looking for new ideas for veggie burgers and this recipe was inspired by a photo I saw on Pinterest.  I told my husband about it and he came up with his own version so here it is.

mushroom lentil veggie burger

It’s great having a man that can cook.  He doesn’t do it much anymore, but when he does, it is always good. He actually came up with my Black Bean Veggie Burger recipe as well. These burgers are delicious!  They would go really well with my White Bean Pesto spread on top. Yum!

Mushroom and Lentil Veggie Burger

Mushroom and Lentil Veggie Burger

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Prep Time 30 min Cook Time 20 min Serves 8 burgers     adjust servings

Ingredients

  • 1 1/4 cup green lentils
  • 4 cups of water
  • 2 T walnut oil
  • 1 cup food processed mushrooms (about i pkg mushrooms)
  • 1 cup bread crumbs (we used homemade bread crumbs made from Ezekiel bread)
  • 1/2 red onion, chopped fine
  • 1 flax egg
  • 1 tsp garlic powder
  • 1/2 tsp sage
  • salt to taste

Instructions

  1. In a pot, boil the lentils in water until soft.
  2. Drain any left over water or let it boil off once soft.
  3. In a pan add the lentils, oil and onion and let cook for about five minutes covered on medium heat.
  4. Add mushrooms, garlic powder, sage, and salt.
  5. Mix the ingredients and cover for about another 5 minutes.
  6. Remove from heat and put in a bowl and let it cool off.
  7. Once cool, add bread crumbs and flax egg and stir.
  8. Once mixed, use a quarter cup measuring cup to spoon little burgers onto an oiled baking pan.
  9. Bake for 20 minutes at 400 degrees.

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Recipe Notes

You can serve these immediately or refrigerate or even freeze for later. We got about 8 burgers. I was super stoked to discover that Food for Life makes sprouted wheat hamburger buns. That is what I used in the picture.

Gluten Free Coconut Cookies

Melissa King 37 Comments

For these Gluten Free Coconut Cookies, I was forced to do something a little different for me. I wanted to make a batch of cookies, but I ran out of spelt flour.  So I had to make do with my hodge-podge of pantry ingredients.  I am glad I did because these cookies came out delicious!  Gluten free too!

cookies watermark copy

Gluten Free Coconut Cookies

Gluten Free Coconut Cookies

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Prep Time 10 min Cook Time 14 min Serves 16 cookies     adjust servings

Ingredients

Instructions

  1. Preheat oven to 350.
  2. Blend the oats and almonds together until they are the consistency of flour. Works great in a Vitamix. Pour the mixture in a bowl.
  3. Blend 1 cup shaved coconut into a fine consistency. What remains should equal about 1/2 cup.
  4. Add the coconut, the coconut sugar and the brown rice flour to the almond/oat mixture.
  5. In a small bowl, combine all the wet ingredients.
  6. Add the wet to dry.
  7. With wet hands, form dough into balls and place on lined baking sheet about 1 inch apart. The dough will be sticky.
  8. Once all the dough is rolled into balls, you can add the chocolate chips to the tops of each ball.
  9. Bake in the oven for about 12-14 minutes.
  10. I got about 16 cookies. Not too many are left though. May be doing a second batch tomorrow!

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Recipe Notes

So now that I have caught the gluten free bug, what other gluten free cookies would you like to see? I am feeling inspired by this success!

 

Honey Roasted Almonds

Melissa King 70 Comments

These Honey Roasted Almonds should come with a warning label.  They are really addicting.  Who doesn’t like roasted nuts?  Add in some honey and salt and you have yourself a delicious combination!  These Honey Roasted Almonds are perfect for snacking!

nuts

These would probably make a great gift as well.  They have a sweet salty taste that reminds me of kettle corn.  I LOVE kettle corn!  Probably why I could not keep my hands off yummy roasted nuts.

They are perfect for that time of day that you need something sweet, but do not want to grab a candy bar.  They also take only minutes to make.  If you like these, then you will probably love my Candied Pecans as well.

If you want to keep these totally vegan, you can use maple syrup instead of honey.  That works great as well.

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Spinach and Wild Rice Salad

Melissa King 47 Comments

Today, the youngest baby, and only boy in our extended family, had his baptism.  Most family gatherings of ours involve large amounts of BBQ.  After all, we do live in Texas!  So, being vegan, we offered to bring a dish.  We wanted to do something that everyone would enjoy and came up with this awesome salad.

salad

Best. Salad. Ever.  We will be making this again.  It was a huge hit at the baptism as well.  Even all the meat eaters enjoyed it.  So, I had to share it with you all.  This dish is fairly easy to make and you can do most of the prep work the night before.
That is exactly what we did.

Spinach and Wild Rice Salad

Spinach and Wild Rice Salad

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Prep Time 15 min

Ingredients

  • 3 cups spinach
  • 2 cups edamame de shelled
  • 2 cups wild rice cooked
  • 1 cup carrot julienned (about 2-3 carrots total)
  • 1 cup halved baby tomatoes
  • 1/2 cup mushroom finely chopped (about 13 button mushrooms)
  • 1/2 T garlic powder
  • 1/4 cup purple onion sliced very thin
  • 1/4 cup balsamic vinegar

Instructions

  1. Like I said above, you can cut the carrots, onion and mushroom ahead of time.
  2. Steam the edamame for a minute or two.
  3. Then throw all the ingredients in a large bowl and toss with the balsamic.

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Recipe Notes

If you wish, you can add an optional 1-2 T of olive oil. We did not and it still tasted great. This make a very large amount so you should be able to get a few meals out of it. Enjoy!

Spelt Blueberry Bread

Melissa King 86 Comments

I have been wanting to do blueberry bread/muffins for a while now.  This blueberry bread came out great and can even be done with frozen blueberries.  I used spelt flour in this and that is why I call it spelt blueberry bread.   If you haven’t baked with spelt, I recommend you try it.  It’s not gluten free, but it contains far less gluten than whole wheat.  It’s great in muffin and bread recipes like this one.

blueberry bread watermark

Growing up in Massachusetts, we had wild blueberries everywhere in the woods behind our house.  I would always pick them to bake with, or even just grab a handful and stuff them in my mouth.  Man, those were they days.  No worries about pesticides and GMOs then.  Now I just buy organic and hope for the best.  Maybe we will add them to our garden.  I am just not sure how they grow here in Texas.

Spelt Blueberry Bread

Spelt Blueberry Bread

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Prep Time 10 min Cook Time 40 min

Ingredients

Instructions

  1. Preheat oven to 350. 
  2. Mix all the dry ingredients in one bowl. 
  3. Mix wet in another. 
  4. Add dry to wet. 
  5. Fold in blueberries. 
  6. Pour in a greased loaf pan and bake for 35-40 minutes or until a toothpick comes out clean.

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Peanut Butter Cookies

Melissa King 137 Comments

I know I already have a recipe for peanut butter cookies on my blog, but I found this one on Pinterest and it looked interesting. I love Pinterest, don’t you?  I could waste so many hours looking at recipes. These peanut butter cookies are soft and delicious thanks to a secret ingredient.  The original recipe came from texanerin.com, and I saw it on thenutritiontwins.com website. These cookies look naughty, but they are not as unhealthy as you would think.  I thought this recipe was so good, I wanted to share it with you all.

PB Cookies FG 10 sharp watermark

These are grain free and they are really easy to make.  My husband had like 5 of them when they first came out of the oven.  I had to stop him so I had some to photograph!

If you are a visual person, check out the quick video below.  It shows how easy these are to make.

So here is the recipe.

Peanut Butter Cookies

Peanut Butter Cookies

Peanut Butter Cookies

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Prep Time 15 min Cook Time 15 min Serves 15 cookies     adjust servings

Ingredients

Instructions

  1. Preheat oven to 350°F.
  2. Combine all the ingredients, except for the chocolate chips, in a food processor and pulse until very smooth.
  3. Fold in the chocolate chips.
  4. Roll the dough into balls. The mixture will be very thick and sticky.
  5. Drop cookies onto a lined baking sheet.
  6. Bake for about 12-15 minutes.

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Recipe Notes

I got about 15 cookies. Please do not let the beans in this recipe turn you away. I promise you cannot even taste them in here. These are good!