Quarter Pounder Beet Burger February 2, 2012 Quarter Pounder Beet Burger by IsaChandra Makes 4 big burgers Time: 1 hour 15 minutes || Active time: 30 minutes You know the song, two all-beet patties, special sauce, lettuce, “cheeze”…har har. Well, everyone loves burgers and this is a fine, upstanding, burger-citizen made with some of my favorite ingredients. It’s not that they taste exactly like hamburgers or anything, but they do taste exactly like awesome veggie burgers. I like to make these burgers BIG. To make these more fast-foody, top with shredded lettuce, sliced dill pickles, finely diced onion and ketchup. One very important part of this recipe is the cooking method. Recipe notes: If you’d like to make these gluten-free, just use gluten-free breadcrumbs – ground up gluten-free pretzels would be ideal. And don’t forget the fries! Olive oil for the pan Peel beets and shred with the shredder attachment of your food processor, then set aside. Now transfer to a mixing bowl and add all the remaining ingredients.
Tinned Tomatoes Peanut Butter Blondies September 29, 2010 Peanut Butter Blondies by IsaChandra Makes 12 squares Do you like your desserts peanut buttery? I mean really really peanut buttery? I used a salted, no-stir creamy peanut butter here, but a very well stirred natural peanut butter in which the oil has been incorporated should work as well, too. 3/4 cup peanut butter 1/3 cup canola oil 1 cup brown sugar 1/4 unsweetened almond milk (or your preferred non-dairy milk)2 teaspoons vanilla extract 1 cup all purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1/3 cup peanuts Preheat oven to 350º F. In a mixing bowl, use a fork to vigorously mix together peanut butter, oil and sugar. Bake for 22 to 25 minutes, the Blondie edges should be just barely darkened. The First Mess // healthy vegan recipes for every season »
22 Ways To Get Your Vegan Snack Attack On It must be snacking season because I’ve had a lot of emails lately asking for some healthy vegan snack ideas and I thought it was a great idea for a post. Many of the recipes below are also some of the most popular snack recipes of 2011, so I will also add this post to my Top Recipes of 2011 page for easy reference. Ready to get your vegan snack attack on? 1. Endurance Crackers My all-time favourite cracker and quite possibly one of the top 3 recipes so far in 2012. 2. Enjoy this ultra-creamy, thick, and energizing smoothie, with a hint of orange that will help keep those cold bugs at bay! 3. Love dipping your finger into a bowl of cake batter? 3. Just like my favourite salt and vinegar chips, but better. 4. Incredibly easy to make. 5. Growing up, I always loved strawberry nutri-grain bars. 6. Adapted from the lovely Heather, this almond butter is the best thing to pair with a juicy apple or drizzled over fruit. 7. 8. 9. 10. for the rest click the link to continue… 11. Simple. 12. 13. 14.
101 Cookbooks - Healthy Recipe Journal Braised Tofu in Spicy Sesame, Peanut Sauce Tofu and vegetables are cooked in the aromatic Asian sesame oil and creamy peanut butter. This is a spicy, crunchy, healthy stir fry done in a few minutes time. This is something which I had made quite sometime back for a quick lunch. Use the vegetables you want for your recipe. Braised Tofu in Spicy Sesame, Peanut Sauce Ingredients:1/2 block of Extra Firm Tofu, about 7 oz (I used the Nasoya Brand)3 Cloves Garlic1 inch Piece of Fresh Ginger, grated2-3 Hot Chili PepperBroccoliBell Pepper1/2 Onion, Cut in to big chunks2 Teaspoons Sesame Seeds, (Lightly toasted)1.5 Tablespoons Chunky Peanut Butter (Use smooth peanut butter if you don’t want the pieces)2 Tablespoons Soy SauceHot Sauce, like Sriracha ( to taste)Salt1 Tablespoon Sesame Oil + 1.5 Teaspoon oil (any cooking oil)Preparation:Dry off the tofu by gently pressing the block with a paper towel. We had ours with some steamed brown rice. Stir Fried Ginger Tofu and Veggies with Brown Rice Thai Fried Rice Chili Soy Chunks
Bacon Jam - Your Wildest Dreams Come True! I first heard about this rather bizarre concept from the blogger Morta Di Fame (meaning literally dying to eat, a concept I can wholly understand). She linked to a recipe for Bacon Jam which was originally a product that a company called Skillet Foods makes and sends around the United States. Knowing that I'd have no chance of getting my greedy paws on a jar I simply daydreamed about it and for every day since I saw it, I'd think about it. I'd eat eggs and think "This would go so well with that Bacon Jam" and eat some slices of tomato on sourdough and think "Something is missing, I think it's bacon jam!" and I became somewhat of a food stalker thinking about it day and night until I got my hands on some double smoked bacon and the rest as they say, is eating history. I should add this obsessiveness to my next10 or 12 Things You Should Know About Food Bloggers. So tell me Dear Reader, do you get obsessive about recipes or food items? An Original Recipe by Not Quite Nigella
Veggie Fried Rice Do you ever have those days when you just shouldn’t be around people? Like every little thing rubs you the wrong way and you get an overwhelming urge to just smack someone? I’m having one of those days. For the most part I am Ms. Peppy and always have a smile on my face but today, today is just not a good day. On days like this, I turn to comfort foods to try and cheer me up. So, when I found a recipe for veggie fried rice, I knew I had to make it. This dish is simple, delicious, and can even be made from left over rice from the night before (which makes it even faster!) Veggie Fried Rice Total time Author: Erin Alderson Recipe type: Vegetarian Main Course 1 cup Brown rice ½ small onion ½ green pepper ¼ cup carrots ½ cup broccoli 1 cup cabbage ½ tablespoon rice wine vinegar ½ tablespoon soy sauce 1 teaspoon garlic powder 2 teaspoons sesame oil Prepare the rice according to the package or through a rice cooker. *Adapted from the Cooking Photographer More Recipes You Might Like