Easy Black Bean Burgers - Love and Lemons

 https://www.loveandlemons.com/black-bean-burger-recipe/#wprm-recipe-container-49475

This is a relatively easy recipe, and very tasty.  Instead of the canned chipotle peppers and separate adobo sauce, I used just 1 Tbsp of sambal oelek chili paste - or you can probably use some other chili paste.  

From Love and Lemons:

Hands down, this black bean burger recipe is the best one I've tried. The patties are hearty, well-charred, and packed with bold flavor. They're delicious with classic burger fixings like ketchup and mustard, but if you ask me, a slather of chipotle mayo or a scoop of guacamole really takes them to the next level.

Ingredients

• 3 cups cooked black beans, drained and rinsed
• ⅓ cup grated yellow onion*, (about ½ medium)
• 2 garlic cloves, minced
• 2 chipotle peppers from a can of chipotles in adobo, diced
• 2 tablespoons adobo sauce
• 1 tablespoon tamari
• 1 tablespoon balsamic vinegar
• 1 teaspoon ground cumin
• ½ teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• 1 large egg**
• 1 cup panko bread crumbs
• Extra-virgin olive oil, for brushing
• Cooking spray, if grilling


• Hamburger buns, for serving
• Desired fixings, for serving

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Instructions

• In a large bowl, combine the beans, onion, garlic, chipotles, adobo sauce, tamari, balsamic, cumin, salt, and pepper. Use a potato masher to mash until the mixture holds together but still has some visible chunks of black beans. Add the egg and use a spatula to fold until combined. Then, fold in the panko.
• Use your hands to form the mixture into 6 patties. The mixture should be cohesive and a little wet. If it’s too wet to handle, chill in the fridge for 20 minutes to firm up or mash your beans a little bit more.
• Heat a cast-iron skillet over medium heat. Brush with a little oil and cook the burgers for about 5 minutes per side, until charred on both sides, turning the heat down as necessary. The exact timing will depend on the heat of your stove and cookware.
• Alternatively, preheat an outdoor (I used the oven) grill to 400°F. Lightly brush the patties with olive oil, spray the grill grates, and grill for 8 minutes on the first side and 4 minutes on the second side.
• Serve with hamburger buns and desired fixings.  See Below

  

  
  

  
  

Notes

*Grate the onion on the large holes of a box grater. As you grate it, the onion will release a lot of liquid. That's normal! Add the wet onion pulp to the black bean mixture, leaving excess liquid behind on your work surface.

**These can be made vegan by replacing the egg with a "flax egg" (mix 1 tablespoon ground flaxseed with 2.5 tablespoons warm water and set aside for 5 minutes to thicken). The vegan burgers are cohesive and they cook/grill well, but they're not as firm in the middle as the egg version. I recommend increasing the cooking time slightly on the grill - I do 8 minutes on the first side and 6 minutes on the second side. They're tasty, but my Best Veggie Burger is still my favorite vegan burger.

If you're looking for a gluten-free veggie burger try my Quinoa Burger.

Tropical Fruit Salad with Lime Yogurt Sauce

 From ACLM Conference

Very tasty - the textures of the mango and peach were very good even after a day.  Used mango, peach, kiwi.  The lime sauce would probably be good with any fruit.  Added lime juice as the end for a kick.

INGREDIENTS:

SAUCE:

1 cup unsweetened plant-based yogurt (I use Kite Hill Greek style almond plain yogurt)

1-2 Tbsp date puree, maple syrup, agave syrup or honey (I used <1 Tbsp honey)

1.5 tsp grated lime zest

FRUIT:

1 small pineapple or 2 mangoes, medium dice

1 large apple with peel, medium dice

2 oranges, sectioned

3 kiwi fruits, peeled and sliced (for ease, cut into wedges and then cut the skin off of each)

1 large banana, peeled and sliced

OPTIONAL TOPPINGS:

Scant 1/4 cup unsweetened coconut flakes

Scant 1/4 cup toasted sliced almonds or roasted chopped nuts

DIRECTIONS:

1. Sauce - Stir ingredients together and add more sweetener, to taste, if needed

2. Fruit - Combine in a serving bowl

3. Serve - either stir the sauce and fruit together or portion fruit into bowls and drizzle sauce over the top.  Top with a generous teaspoon each of coconut flakes and nuts. 

Jerk Chicken Skewers (or Tempeh) with Peaches and Red Onion

• AUTHOR: SYLVIA FOUNTAINE | FEASTING AT HOME BLOG
• PREP TIME: 20
 
• MARINATION TIME: 20
 
• COOK TIME: 20
• TOTAL TIME: 1 HOUR
 
• YIELD: 12 SKEWERS- SERVES 6 1X

DESCRIPTION

These grilled jerk chicken skewers with peaches are sweet, smoky, and spicy with a Caribbean-inspired marinade, juicy chicken thighs, red onion, and caramelized summer peaches.  Can be vegetarian main dish with tempeh.

I used boneless chicken breasts cut into chunks and cooked indoors  - medium broiler for 8 minutes, turn then maybe 5-6 minutes.  The peaches weren't sweet to begin with, but were great after pouring marinade over them before broiling. 

I marinated and prepared a separate dish with quarters of tempeh - didn't bother to put them on skewers.  Put onion and peach slices in the pan.  Would pour more marinade over it before broiling next time. 

Looks good, smells good! 

INGREDIENTS

• 8-12 wood skewers, soaked
• 2 lbs chicken (boneless, skinless chicken thighs)
• 3 peaches, sliced into wedges
• 1 red onion, sliced into 1/2 inch wedges
• a handful of cilantro for garnish
• lime wedges for garnish

Marinade Ingredients:

• 1/8 cup olive oil
• 1/8 cup soy sauce
• 1/4  cup lime juice ( 2 limes), more for garnish
• 1/4 cup honey
• 2 tablespoons apple cider vinegar
• 4 cloves of garlic
• 1 tablespoon fresh ginger, thinly sliced across the grain
• 1- 2 Scotch bonnet peppers, habaneros, or jalapeños, chopped in half, seeds removed (use gloves)
• 1 fat shallot, chopped (or 1/4 cup red onion)
• 1 tablespoon fresh thyme leaves (or 1/2 tablespoon dried thyme)
• 1 teaspoon salt
• 2 teaspoons freshly ground black pepper
• 2 teaspoons ground allspice
• 1/2 tsp cinnamon
• 1/2 tsp ground nutmeg

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INSTRUCTIONS

1. Soak the skewers in water if using wood skewers.
2. Make the Marinade. Place all the marinade ingredients in the blender, and blend until relatively smooth.
3. Marinate the chicken. Cut chicken into 1 1/2 inch pieces and place in a medium bowl. Pour the marinade over the chicken and mix to coat well. Let it sit for 20 minutes or up to 1 hour. ( The longer you marinate, the spicier they will become.)
4. Pre-heat the grill to medium-high.
5. Make the Skewers. Slice the peaches and onions into ¾-inch thick wedges. Using gloves, (the marinade is spicy and may sting) skewer the chicken, peaches and onion. The marinade will naturally get on the peaches, which is a good thing.
6. Note: Any remaining marinade can be heated in a small saucepan until hot (to kill any bacteria in the chicken), then used to baste the skewers (peaches, onions). This is optional, but tasty. 
7. Grill. Place on the hot grill, and grill until all sides are nicely seared with grill marks. Turn the heat down to medium-low or low, then close the lid and let the chicken cook until the internal temperature reaches 175F.
8. Serve. Place on a platter, squeeze with lime, and garnish with lime or orange slices and sprinkle with cilantro.

NOTES

You may need a pair of kitchen gloves when skewering- the marinade can be spicy.

Leftovers will keep in an airtight container in the refrigerator for up to 4 days. Reheat in a 350F oven, in a single layer, until they reach 145F, or microwave.

Scotch bonnets are quite spicy- so if unfamiliar, go light. You can also use a mix of peppers.

NUTRITION

• Serving Size: Two skewers
• Calories: 343
• Sugar: 22 g
• Sodium: 602.3 mg
• Fat: 9.2 g
• Saturated Fat: 1.7 g
• Carbohydrates: 30.1 g
• Fiber: 3.5 g
• Protein: 36.5 g
• Cholesterol: 110.3 mg

Find it online: https://www.feastingathome.com/grilled-jerk-chicken-and-peach-skewers/ 

Coconut Rice

https://www.allrecipes.com/recipe/56059/asian-coconut-rice/?print=

Meant to make this but forgot to use coconut milk instead of water - try next time! 

This coconut rice is perfect! I tried many different ways to duplicate my favorite restaurant's coconut rice after they went out of business. It's delicious topped with toasted coconut and chopped cilantro.

Prep Time: 

5 mins

Cook Time:

 

25 mins

Total Time:

 

30 mins

Servings:

 

4 

Ingredients

• 1 ½ cups uncooked jasmine rice

• 1 (14 ounce) can light or full-fat coconut milk, well shaken and stirred

• 1 ¼ cups water

• 2 teaspoons sugar

• 1 ½ teaspoons kosher salt

• 1 teaspoon coconut oil

Directions

1. Gather the ingredients.

2. Place rice in a fine mesh strainer, and rinse with cold water, stirring rice using your fingers to remove excess starch, until water from rice runs clear, about 1 minute.

3. Place rinsed rice, coconut milk, water, sugar, and salt in a medium saucepan; stir until sugar dissolves, about 1 minute.

4. Bring mixture in saucepan to a boil over medium heat. Cover, reduce heat to low, and simmer, undisturbed, for 11 minutes. Turn off heat; steam, covered, until rice is tender and liquid is absorbed, about 10 minutes. Uncover and gently stir in coconut oil.

5. Enjoy!

Cook’s Note

You can add pandan leaves to the cooking water for a more traditional flavor. Tie 2 to 3 leaves into a knot and add them to the water just before the rice cooks; remove the leaves once the rice is finished.

Top with chopped cilantro and toasted coconut for extra flavor and texture.

Nutrition Facts 

           

calories453

total carbohydrate 61g dietary fiber 2g total sugars 1g protein7g total fat 21g saturated fat 19g vitamin c 1mg sodium 54mg calcium 20mg iron 4mg potassium 216mg 

Asian Style Broccoli

https://wondermomwannabe.com/asian-style-broccoli/#recipe

Didn’t prepare this according to instructions, so will try again.  Steamed instead of cooked, and lost the extra sauce into the steaming water :-(.  Also forgot to sprinkle with sesame seeds.  

INGREDIENTS

  

• ▢ 4 cups broccoli florets
• ▢ 3 tablespoons soy sauce
• ▢ 1 tablespoon sesame oil
• ▢ 1 teaspoon rice vinegar
• ▢ 1 tablespoon brown sugar
• ▢ 1 tablespoon olive oil
• ▢ 3-4 cloves garlic smashed and chopped 
• ▢ 2 teaspoons sesame seeds

INSTRUCTIONS

 

• Mix the soy sauce, rice vinegar, sesame oil, and brown sugar together in a small bowl.
  3 tablespoons soy sauce, 1 tablespoon sesame oil, 1 teaspoon rice vinegar, 1 tablespoon brown sugar
• Grab a larger bowl and add in the broccoli and the soy sauce mix. Stir so it's well coated.
  4 cups broccoli florets
• Put oil in a skillet and heat on medium heat.
  1 tablespoon olive oil
• Once the oil and the skillet are hot, add in the chopped garlic and cook for about 1 minute.
  3-4 cloves garlic
• Next put the broccoli in and cook for 8-10 minutes, stirring every once in a while.
• Remove and sprinkle with sesame seeds.
  2 teaspoons sesame seeds

NUTRITION

Calories: 122kcalCarbohydrates: 11gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 786mgPotassium: 334mgFiber: 3gSugar: 5gVitamin A: 567IUVitamin C: 82mgCalcium: 62mgIron: 1mg