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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Veg and Fruit Recipes from Reboot Program


Baked Zucchini with Tomatoes and Herbs

5 small Zucchini
4 Scallions, sliced, white and green parts separated
1 small Onion, chopped
2 Plum Tomatoes, coarsely chopped
2 Tbsp. Celery Leaves (from inner stalks), chopped
4 Tbsp. Basil Leaves, chopped, plus extra for garnish
1/4 cup Olive Oil
1 tsp. Sea Salt
1/2 tsp. fresh ground Black Pepper
Preheat oven to 425 degrees. Slice the zucchini in half crosswise. Cut each half
again lengthwise, and slice each of the halves into 4 equal, 1/2 inch pieces. They
should look like sticks.
In a bowl, mix together the zucchini sticks with the white parts of the scallions,
onion, tomatoes, celery leaves and basil. Mix in the olive oil, salt and pepper and
toss to combine.
Pour into a 3 quart baking dish and bake for 20 minutes. Garnish with the sliced
green tops of the scallions and the extra chopped basil.
Makes 4 servings
Per serving:
Calories: 153
Protein: 1.5 g
Fiber: 1.5 g


Pumpkin Potato Bake

1 Sugar/Baking Pumpkin (when seasonal – can substitute canned out of season)
2 medium Sweet Potatoes
1 Tbsp Olive Oil,
Sea/Celtic Salt and Pepper to taste
Roast pumpkin (remove top and seeds – great for baking to save for after your Reboot)
Cut pumpkin into sections and place in baking dish flesh side down with water in the
pan. Roast in over at 450 for 45-60 minutes. Bake sweet potatoes next to pumpkin –
wash well and pierce with fork first.
Cut and remove flesh from potatoes and mix all ingredients in a bowl. Place into a
baking dish and return to oven at 350 to warm.
Calories: 402
Protein: 5 g
Fiber: 8 g

 

Watermelon-Mint

4 cups Watermelon, diced
4 Mint leaves
1/4 cup Scallions diced (optional)
Place watermelon in bowl, top with mint leaves and scallions.
Calories: 48
Protein: 1 g
Fiber: 2.5 g

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