Black Bean Mushroom Burgers with Cilantro Aioli

My kids fought over who got the last burger. THAT is a good sign. This was an attempt on my part to create a gluten-free burger that was satisfying, full of flavor, and a great source of fiber/protein.  Cost effective, and easy to prepare, this recipe is definitely a keeper.

Ingredients (yield: 6 burgers)

Burger:

2 Tbsp. olive oil

1/2 cup diced leeks

1/2 cup diced crimini mushrooms

1/4 cup pumpkin seeds coarsely chopped

1 Tbsp. garlic, minced

1 1/2 cups cooked black beans

2 Tbsp. flax meal

1/4 tsp. cumin

1/4 tsp. paprika

1/2 tsp. sea salt

1/8 tsp. chili powder

1/8 tsp. cinnamon powder

Breading:

3 Tbsp. ancient grains GF flour

1 Tbsp. organic cornmeal

1 tsp. sea salt

Cilantro Aioli:

1/4 cup chopped cilantro

1/2 clove of garlic

4 Tbsp. mayo substitute (Just Mayo)

1/2 tsp. Dijon mustard

1 Tbsp olive oil

1/4 cup filtered water

1/4 cup of pumpkin seeds

1 pinch of sea salt

1/8 tsp. jalapeno pepper hot sauce

Directions: 

Burgers: In olive oil, sauté leeks, mushrooms, and garlic for 7-10 minutes. Add pumpkin seeds, and cooked black beans, sauté for 5 more minutes. Add flax meal, cumin, paprika, sea salt, chili powder, and cinnamon.  Saute for 5 more minutes.  While still warm, mash well with a potato masher, then set aside while preparing breading and aioli.

Breading: Combine ancient grains, cornmeal, and sea salt onto a platter.  Mix well.  Form burgers mixture into circular patties (about 2 inch L x 2 inch W x 1/2 H) Bread each side of burger with the platter mixture.  Lay on parchment and cover with plastic wrap. Refrigerate for two hours+ prior to grilling.

Cilantro Aioli: This is not a traditional aioli. There are no eggs in this combination.  To prepare this mixture, you can place all the ingredients into a bowl and emulsify until pureed.

To Grill Burgers: When you’re ready to grill the burgers, heat olive oil in a pan and carefully grill on each side until darkened.  They are gluten-free, so handle with care. I served mine with avocado, butter lettuce, grilled pineapple, grilled red bell peppers/red onions, and cilantro aioli on a sourdough baguette. Sourdough, from research, is better for digestion. Some gluten-free folks believe it is okay to consume because of the fermentation that occurs when preparing. If you are incredibly gluten-free sensitive, and prefer not to take a chance, I know Udi’s make’s decent burger buns.

 

 

 

 

 

Advertisements

Coconut Matcha Tea Ice Cream

I’ve been on a matcha kick lately. Traditionally introduced in Japan as part of meditation, it is an incredible source for antioxidants, detoxification, enhances mood/concentration, and boosts metabolism. Additionally, it helps fight cancer, calms the mind/relaxes the body, and is an excellent source of vitamins. I typically enjoy matcha as a warm beverage, but decided to try it as a dessert component today. Subtly sweet, this creamy treat needs nothing but your smile.

Ingredients (yield: 1 1/4 quart)

32 oz. unsweetened coconut milk

1-14 oz. can of unsweetened coconut creme

1/3 cup unsalted roasted cashews

1/4 cup + 1 Tbsp. maple syrup

2 Tbsp. unsweetened matcha powder

1/4 tsp. almond extract

5 medjool dates, pitted

Directions: 

Combine all ingredients into a blender, and blend until completely smooth.  Add to an already frozen ice cream maker, and turn on until thoroughly frozen.  Enjoy with a smile.

 

Image

Split Pea Soup

The weather got down to 33 degrees here in WA  a couple of days ago, with expected snow on Thursday.  Nothing sounded better after a family soccer scrimmage then a hot bowl of Split Pea soup.  Split Peas are high in protein and fiber. Simple, yet satisfying alongside oven roasted garden grown potatoes, a green salad and cranberry-pumpkin loaf.  Absolutely loving experiencing seasons. In southern CA, we never got to completely grasp true weather fluctuations.  It’s truly fun.

* Un-soaked peas take from 1 to 2 hours of simmering; soaked peas take about 40 minutes. Also, the only difference between yellow and green split peas is color. Split peas absorb lots of water as they cook, so check the soup often and add liquid as needed. The peas only need to be cooked until they are tender.(yields: 6-8 servings)

INGREDIENTS:

2 cups of split peas

1/2 white onion, diced

1 carrot, sliced thin

1 1/2 stalks of celery, diced

1 large garlic clove, minced

2 cubes of bouillon

8 cups water

salt and pepper

olive oil

DIRECTIONS:

In a soup pot saute onion, carrot, and celery along with garlic in a splash of olive oil (roughly 2 Tbsp. of olive oil). Allow the vegetables to soften for 5-7 minutes.  Add the split peas to the vegetable mix and stir in for 2 minutes coated well.  Add the water and bouillon cubes and bring to boil for 8 minutes. Then place on simmer for up 1-2 hours (depends on if you soaked the peas beforehand) Check your water often. If you like a thicker soup, then 8 cups should be fine. If you like a looser soup, alter the water as you cook.  Add salt and pepper to taste.

 

 

 

Image

Pumpkin & Apple-Fennel Tamales with Cinnamon Masa

A favorite thing of mine to do is develop recipes. I love getting creative in the kitchen, and look forward to the outcome.  One important word of advice given in culinary school was….experiment. Sometimes things turn out great, other times you go back to the drawing board and make alterations here and there.  In the end, it only helps to make you a better cook.

Tonight I needed to use up some fresh pumpkin that I had roasted and pureed for a previous recipe; my cranberry pumpkin loaf.  I love to bake, but unfortunately cannot live off of baked goods. So, the pumpkin & apple-fennel tamales were born.  Seasonally appropriate, these tamales were delicious.  (yield: 10 tamales)

MASA INGREDIENTS:

3 cups masa harina

2.5 cups warm water

1/2 tsp. cinnamon

1 cup olive oil

1 tsp. sea salt

TAMALE FILLING:

1/4 cup carmelized onions

1 tsp. orange zest, minced

1 Tbsp. fennel fronds, minced

1/4 cup apple, minced

pinch sea salt

1/8 tsp. vanilla extract

1 cup pumpkin puree

1 tsp. organic brown sugar

* 10 tamale corn husks, soaked.

DIRECTIONS:

Prepare the masa: Place 3 cups of masa harina in a bowl. Add cinnamon, and sea salt and whisk.  Drizzle in water and olive oil and fold the wet into the dry.  Set aside

Soak the tamale husks in warm water for 3-5 minutes to soften.

Prepare the filling: In a saute pan, caramelize onion. Add orange zest, fennel fronds, and minced apple.  Saute for 7 more minutes. Add a pinch of sea salt and vanilla extract.  Then add pureed pumpkin and 1 tsp. brown sugar.  Saute for 3 more minutes.

Prepare the tamales: Place husks flat with pointed tip towards you (almost like a triangle tip) and the wider side away from you.  Press 1/8 cup of prepared masa onto the husk and make a flat surface to place the filling.  Place 1 heaping Tbsp. onto the masa and then cover filling with another 1/8 cup of masa; encasing the filling with the dough.  Take the pointed tip and fold onto the pile of uncooked tamale, then fold one side towards the other, rolling in the process.  You can tie the tamales with twine if they feel loose, or keep them piled with the fold on the bottom to prevent unfolding.  Repeat this step for each tamale.

Cooking the tamales: I have a 30-year-old tamale steamer I use, but I suppose you can use a steamer  if there is enough space for the tamales to cook thoroughly.  Allow 60 minutes to cook completely due to the pumpkin puree.  Otherwise, it will be mushy.  I like to accompany this meal with cumin scented pinto beans, Spanish rice, fresh salsa, a side vegetable, and home-made guacamole.

IMG_3018

IMG_3019

 

 

Image

Plant Based Power Smoothie

IMG_2843

Sometimes all I want in the morning is a power packed smoothie.  Sometimes it’s a mid-day snack or a evening dessert.  Either way, this smoothie I concocted is packed full of greatness!

INGREDIENTS:

2 cups unsweetened almond milk

2 cups pre-made from scratch cinnamon flavored oatmeal

1 banana

1 cup of power greens (spinach, mizuna, kale, and chard)

2 Tbsp. almond butter

3 Tbsp. organic dutch processed unsweetened cocoa powder

1 Tbsp. of chia seeds

1 Tbsp. raw local honey

8-10 ice cubes

DIRECTIONS:

Place all ingredients in a blender and blend until smooth.

* almond butter for protein, oatmeal for fiber, banana for potassium, power greens for vitamins, cocoa for antioxidants, chia seeds for calcium, almond milk & honey for the vitamins and natural sweetener.

 

Image

Gluten Free Pumpkin Orange loaf

A great flavor for Halloween; a wonderful way to embrace that full pumpkin fare.

INGREDIENTS:

1 3/4 GF Bob’s Red Mill all purpose flour

1/2 cup rice flour

1 1/4 tsp. baking powder

1/2 tsp. salt

1/2 tsp. baking soda

2/3 cup maple syrup

1/3 cup safflower oil

2 Tbsp ground flax meal

1 tsp. pumpkin pie spice

1/4 cup cranberries

1 Tbsp. freshly grated and minced orange peel

1/4 cup toasted walnuts

1/4 cup almond milk

1 cup of Pre-baked and pureed pumpkin

DIRECTIONS:

* Pre-bake and puree peeled and seeded pumpkin. To do so: slice, peel outer rind, cube and place on oiled baking sheet. Bake at 350 for 30-45 minutes until tender.  Add to a blender and place on puree.  If it seems too thick, add 1 Tbsp. at a time until you get the desired consistency. Should be the consistency of baby food. (In fact, if you have a baby, this is a great way to introduce solids; full of nutrients)

Preheat oven to 350 degrees. In a bowl, combine the all purpose flour, rice flour, baking powder, sea salt, baking soda, pumpkin pie spice, and orange peel.  Whisk.  In a separate bowl, the maple syrup, safflower oil, flax meal, almond milk, and pureed pumpkin.

Add wet to dry. Mix well. Fold in cranberries and walnuts.  Bake at 350 for 35 minutes or until toothpick comes out clean.  It is sweet enough on it’s own to go without icing or powdered sugar.

 

Image

Ginger Molasses Cookies

When I think of cookies, I think of derby.  When I think of derby, it makes me miss home and miss my league High Tide Derby. My derby name was Cookie Cut-Her.  It suited me for all the love I have of baking.  High Tide Derby was part of me, and the coaching was motivating and hard; I loved every minute.  I miss the camaraderie and the physical outlet.  I miss lacing up my skates.  I tried skating here in WA and the roads were so steep I flattened my wheels trying to slow down.

Tomorrow I look forward to meeting up with a friend at a roller rink 30 minutes from town.  It’ll bring that inner joy that reminds me of being a kid.  I don’t think I’ll ever stop roller skating, nor will I ever forget loading my league up with home-baked cookies.  Here’s a recipe for you  coach Albert & coach Eddie, and all you fine ladies.  Thanks for all the fond memories. Missing you!

COOKIE DOUGH: (yield: 18-20 cookies)

1/2 cup fresh chopped ginger

1/3 cup of organic cane sugar

2/3  cup sugar – divide. (1/3 for the recipe and 1/3 for the rolling)

6 Tbsp of  Earth Balance

1/4 cup molasses

2 tsp. of egg replacer by Ener-G

1 Tbsp. almond milk

2 cups organic unbleached all purpose flour

2 tsp. baking soda

1 tsp. ground ginger

3/4 tsp. cinnamon

1/2 tsp. nutmeg

DIRECTIONS:

In a blender or food processor, whirl fresh chopped ginger with 1/3 cup sugar until ginger is finely ground.  Set aside.  In a bowl, hand blend Earth Balance, 1/3 cup of sugar until fluffy.  In the same bowl, add ginger/sugar mixture, molasses, and egg” replacer with the bit of almond milk.  Hand blend until combined well. In a separate bowl, mix flour, baking soda, ground ginger, cinnamon, and nutmeg.  Combine wet ingredients to dry.  Chill dough for one hour.  Preheat oven to 350 degrees.  Shape dough into balls about 1 inch size and coat or roll in remaining sugar.  Place the sugared balls 2-3 inches apart on a parchment lined cookie sheet. Bake at 350 for 11-12 minutes.  Allow to cool.

736253_551293104954408_1216479768_o