I love veggie burgers! Trying to find a vegan, gluten-free, soy-free, nut-free, corn-free, and not taste-free on the market is nearly impossible. And you know what? Veggie burgers are SO easy to make, it’s a crime to ever buy those frozen patties! You can make a double batch of your veggie burgers, wrap in plastic wrap, place in a freezer Ziploc bag, and voila! You have homemade veggie burgers ready to eat at a moment’s notice!
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Using these beans are amazing, not only do they take only 30 minutes to cook, they digest much more easily than other beans. Click here for a post on Anasazi Beans if you’d like more information and history about them.
I made this pot of chili in less than an hour!
Makes Approx. 9 servings – My husband and I each had 1 1/2 bowls for supper, then I froze 3 containers with about 3 cups in each.
Soak 1 lb. Organic Anasazi Beans in cold water for 10 – 12 hours. Drain. Rinse.
Put in large pot. Put in enough water to cover beans plus 1 inch over. Add 1 Tbsp. EVOO (Extra Virgin Olive Oil), and 1 teaspoon Salt (We use Real Salt). Bring to boil. Cook 30 minutes on medium-low heat or until beans are tender. Most other dried beans will take anywhere from 1 1/2 to 2 1/2 hours to cook!
Meanwhile brown 3/4 lb. organic ground beef in large skillet with 1 Tbsp. EVOO and 1 cup chopped onion, salt and pepper.
When beans are tender add 3 cloves Minced Garlic, the browned ground beef mixture, 1 1/2 cup Muir Glenn Pureed Organic Tomatoes, 3 teaspoons Organic Chili Powder, 2 teaspoons Salt or to taste. To thicken slightly, in 1/4 cup cold water mix 4 rounded teaspoons Tapioca Flour (or thickener of your choice). Add to chili and stir. Heat thoroughly for about 10 minutes*. Serve. Sometimes I like to sprinkle a little Organic Cayenne Pepper on my chili for added heat!
*I don’t cook tomato products more than 10 minutes if I can help it because of the FGA (Free Glutamic Acids or MSG) that can be produced right in the pot!!! Check out my post – MSG 101!
First, wash 1 Organic Zucchini and cut in slices. Not real thin, about 1/8″. Dip in egg and milk mixture (1 egg with 2 Tbsp. any kind of milk).
Next, in shallow dish, add 1/3 cup oat flour with about 1/4 teaspoon Real Salt and a small amount of garlic and onion powder.
Dredge slices in the flour mixture.
Place slices in heated iron skillet with 3-4 Tbsp. Extra Virgin Olive Oil. (We use Organic EVOO for all our cooking and frying because we have no adverse physical reactions to it.)
Brown on both sides. Put browned slices on paper towels to soak up extra oil. Serve warm.
This is our favorite Friday Night Meal. We like it because it’s a “fun food.” Most of the time I make the fries with organic russet potatoes. But this time we wanted to use an organic sweet potato. The organic sweet potatoes are sweeter than non-organic so they really don’t require sugar added to them. I like to dip the chicken strips and fries in my Peach Dipping Sauce that I make ahead and store in the freezer. My husband likes to dip his in a sauce I make with Vegenaise. I’ll include that recipe at bottom of page.
I use the same method for both types of potatoes. I’ll use 1 large or 2 medium potatoes. Wash the potatoes well, leaving the skins on, I slice long ways about 3/8″ thick. Then cut in “french fry size” pieces. Pour 2 Tbsp. Extra Virgin Olive Oil on large baking sheet. Put potato slices on sheet and toss with the oil. Sprinkle lightly with Real Salt.
Bake in 400 F / 204 C until browned. About 15-20 minutes.
While baking fries, Cut 1 Free Range Chicken Breast in 1/2″ Strips, about 3″-4″ long. Soak strips in 2 Tbsp. milk and 1 beaten egg.
Dredge or shake in plastic bag, each strip in Gluten Free Flour Mixture (2 Tbsp. oat bran and 2 Tbsp. oat flour with 1/2 teaspoon salt and 1/8 teaspoon each garlic and onion powder).
Heat 2-3 Tbsp. Extra Virgin Olive Oil in skillet over medium heat. Fry chicken strips until browned.
When Chicken Strips and Fries are done, serve with my Peach Dipping Sauce and/or Vegenaise Sauce. Vegenaise is a healthy good tasting mayonnaise made out of grape seed oil. To make the Vegenaise Sauce; In small bowl add 2-3 Tbsp. Vegenaise, 1-2 teaspoons Extra Virgin Olive Oil, 1-2 teaspoons Apple Cider Vinegar, 5-6 drops Liquid Stevia, Real Salt, garlic and onion powder to taste. Real Salt and Garlic Powder not pictured below.
Makes 8 – 10 servings
2 1/2 – 3 lbs. (3 large or 6 medium) organic sweet potatoes
Place in large pan, cover in water, and boil until tender when fork is inserted. Takes 30 – 45 minutes depending size of sweet potatoes. I actually had to cut the large one in half after cooking 30 minutes, then cooked another 15 minutes. The others I removed after 30 minutes.
Place skinned potatoes in large bowl. Mash with potato masher and add 1 stick (1/2 cup) butter, 1/2 cup Xylitol, 1/2 teaspoon Stevita Spoonable Stevia, 1/2 teaspoon salt, and 2 eggs. You can substitute the sweeteners for 3/4 cup sugar.
Put in greased 8 x 8 casserole dish.
In small bowl combine:
1 cup brown sugar
2 Tbsp. Oat Bran
2 Tbsp. Oat Flour
1/3 cup melted butter
1 cup chopped pecans
Mix and sprinkle on top. Bake at 350 F /175 C 30 – 40 minutes. I usually make ahead the day before and store in refrigerator overnight. In that case I will need to let the casserole set out at room temp. for at least 30 minutes, then bake for about 1 hour at 375 F/190 C.