Sweet Potato Veggie Burgers


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From http://kblog.lunchboxbunch.com/2012/02/easy-sweet-potato-veggie-burgers-with.html
Makes 7-8 large patties

2 cans cannellini white beans, drained
1 large sweet potato, baked/peeled/mashed (about 2 cups)
2 Tbsp tahini
2 tsp maple or agave syrup
1 tsp lemon pepper seasoning OR Cajun seasoning (or another fave spice!)
1/4 cup wheat flour
optional: additional seasoning (whatever you have on hand – I used a few dashes cayenne, black pepper and a scoop of nutritional yeast)
salt to taste if needed

plentiful Panko crumbs
safflower oil for pan

Burgers: avocado, Dijon mustard, grain buns, romaine, onion, olive oil, pepper

Directions:

1. Bake sweet potato. Peel, place in large mixing bowl.
2. Add drained beans to mixing bowl. Mash beans and potato together.
3. Mash in seasoning, flour and any additional seasoning. Your mixture will be quite soft and moist. But you should be able to form a patty. Add more flour or a scoop of breadcrumbs – or dry rice to thicken the mixture if needed.
4. Heat 1 Tbsp safflower oil in a pan over high heat.
5. Form a patty from mixture and coat in Panko crumbs. Thick coating. Then drop the patty in the pan. Repeat until the pan is filled. Cook until browned on both sides. You could also bake. If baking, use less Panko.
6. Transfer cooked patties to paper towel. Cool for a few minutes.
7. Serve on toasted bun with lotsa toppings.

Note: yes this patty does fall kind of apart as you eat it. But that is OK because it tastes yummy.

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Vegan Cupcakes


Cupcake Ingredients
2/3 cup hemp or soy milk
1 teaspoon apple cider vinegar
2/3 cup agave nectar
1/3 cup safflower oil
2 teaspoons vanilla extract
1 cup all-purpose flour
1/3 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of fine sea saltFudge Frosting
1/2 cup (4 ounces) Earth Balance butter
1/2 cup agave nectar
2 teaspoons vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup soy milk powderPreheat the oven to 325 degrees F
Line a 12-cup muffin tin with paper liners. (liners by “If you Care” at Whole Foods)
Combine the milk and  vinegar in a medium bowl, and set aside for at least 5 minutes or until it bubbles a little.  If it doesn’t bubble, keep stirring the mixture until it does.  Add the agave nectar, oil, and vanilla and stir.

In a separate bowl, combine the flours, baking powder, baking soda and salt.  Add the wet ingredients to the dry, mixing until no lumps remain.
Pour the batter into the prepared muffin tin, and bake for 18 to 22 minutes or until a toothpick inserted in the center of one cupcake comes out clean and the tops are slightly springy when pressed.  Coll the cupcakes in the pan for 10 to 15 minutes then cool completely on a baking rack before frosting.

To make the Fudge Frosting, use a mixer to cream the butter together with the agave nectar in a mixing bowl until very smooth. Add the vanilla extract and about half the cocoa powder, mix on low speed to combine, then add the remaining cocoa powder.  Add in the soy milk powder, and beat at medium-high speed until fluffy. If it is runny, refrigerate the frosting until it sets up a little.

Vegan Granola Recipe


Ingredients:
6 cups quick-cooking oats
1/2 cup maple sugar
3/4 cup wheat germ
1/2 cup shredded coconut
1/2 cup sesame or sunflower seeds
1 cup shopped nuts or raisins
1/2 cup safflower oil
1/3 cup maple syrup (sweetest version) or brown rice syrup (slightly milder)
1 1/2 teaspoons vanilla extract

Preheat the oven to 350 degree F
Spread the oats on a rimmed baking pan, and bake for 10 minutes
Transfer the oats to a large mixing bowl and add the shugar, wheat germ, cocount, seeds and nuts or raisins.
Stir to mix well then add the oil, syrup and vanilla extract.
Mix until evertyhign is moistened.
Spread half of the mixture on each of the 2 rimmed baking sheets (or bake in 2 batches), and bake for 10 minutes. Stir after 5 minutes to brown evenly.
Let the baked granola cool on the pans then transfer it to a bowl and stir until crumbly. Store in an airtight container.

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