You don’t need to be a chef to impress with this satisfying vegan meal. Every scrap will be devoured, and you may even surprise an unsuspecting carnivore.
Adzuki Bean Burger
1 Cup Quinoa Flour (1 Cup)
1 Cup Garbanzo Flour (Chick pea flower)
2 Cans Organic Adzuki Beans
1 TBSP Noma Shoyu*
1 TBSP Apple Cider Vinegar
1 TBSP Chipotle Powder
½ cup Flaxseed milled
1-2 cloves of Garlic
2 Carrots Grated
½ cup onion chopped
2 TBSP Olive Oil
1 TBSP Seedy Mustard
Sea salt to taste
Baking paper or parchment paper (to separate burgers)
Small amount of coconut flour for dusting baking sheet
Open both cans of adzuki beans. Add one to food processor with Nama Shoyu, Garlic, Apple Cider Vinegar, Chipotle Powder, Quinoa Flour, sea salt and Garbanzo Bean Flour. Process until smoothly mixed. Add to bowl with Flaxseed slurry, chopped onions, remaining Adzuki beans, and seedy mustard. Mix together evenly with spatula.
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Lightly oil both sheets to prevent burgers from sticking. Shape mixture into patties using an ice cream scooper. You can also dust counter with coconut flour, roll out or press out burgers with your hands.
Bake for 30-40 minutes flipping burgers at 20 minutes using spatula and oven mit. Serve while warm. Leftover patties can be wrapped in parchment paper and frozen or left refrigerated for several days. Assemble burger with bun or leaf of Swiss chard, Bell Pepper Ketchup, and Zucchini Relish.
*Soy sauce can be used in place of Noma Shoyu. This recipe does not use it to be sensitive to gluten allergies.
2 cups grated Zucchini
1/4 cup chopped Red Onion
1 TBSP Nutritional Yeast
1 cup Chopped Bell Peppers
2 TBSP Apple Cider Vinegar
1 TBSP liquid Coconut Nectar (can leave out if sensitive to sugar)
1 TBSP Celery Seed
1 TBSP Mustard Seed
1 TBSP Turmeric
Squeeze of lemon
Sea salt to taste
Combine all ingredients in bowl and add squeeze of lemon. Salt to taste. This relish develops complexity in flavor with age. Try making it the day before use and let it marinate overnight.
Bell Pepper Ketchup
2-3 Red Peppers sliced
1-2 cloves Garlic
2 TBSP Tahini
1 TBSP Balsamic Vinegar
2 gentle shakes of Cayenne Pepper*
Blend all ingredients in blender until creamy scrapping down the sides with spatula as needed to incorporate everything. Add water if needed for desired consistency. Taste for flavor and modify accordingly.
*The spiciness of cayenne pepper can vary depending on the brand. Sample and add to your preference.
Cut sweet potatoes into long strips. Preheat oven to 400 degrees F. Line a sheet tray with parchment. In a large bowl toss sweet potatoes with just enough oil to evenly coat. Sprinkle with spices and coconut flour, adding coconut flour slowly based on the moistness of the sweet potatoes. Spread sweet potatoes on prepared baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and lightly browned, turning with spatula once for about 20-30 minutes. Let cool at least 5 minutes before serving. Use various dipping sauces such as bell pepper ketchup.
About the Author: Tricia Eastman is a health and beauty expert with a passion helping others to live vibrantly. The search for beauty brought Eastman, diving into the depths of her soul on a “hero’s journey” where she discovered the secrets to vitality. Eastman’s work fosters the cultivation of creativity, a conscious lifestyle, and inspiring others to follow their hearts.