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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This is a very easy pie to make. I’ve never been much of a pie baker because I’ve had a hard time mastering the crust. This crust is simple and just as delicious! We like Sweet Potato Pie better than Pumpkin Pie!
Makes one 9.5″ deep dish pie
Sweet Potato Mixture
1.3 – 1.5 lbs. or about 3 medium organic sweet potatoes (I use a postage scale to weigh potatoes)
1/2 cup xylitol sweetener (or 1/4 cup xylitol + 1 teaspoon Stevita Spoonable Stevia)
1/2 cup butter
1/4 teaspoon Real Salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg (optional – nutmeg contains Tyramine which can cause migraines)
1/3 cup milk (I use my homemade almond milk)
1 teaspoon vanilla
1 eggs + yolk from crust
Boil sweet potatoes, skins on in a medium pot. Meanwhile prepare and bake crust (recipe below). When potatoes are soft, pour out water and let cool. Remove skins when you can handle the potatoes. Place into large bowl. With an electric mixer, beat sweet potatoes and xylitol until smooth. Add butter, a few pieces at a time beating until melted. Beat in salt and cinnamon. Gradually add milk and vanilla. Add the eggs one at a time beating well after each addition. Spoon mixture into the pre-baked pie shell. Bake 45 minutes at 375 F or until knife comes out clean from the center of the pie. Place on wire rack to cool.
1 cup Almond Flour
5 Tbsp. Oats (I use organic quick cooking)
6 Tbsp. butter
1/4 teaspoon Real Salt
1 Tbsp. almond milk
Add ingredients to food processor. Mix until combined. Press dough into ungreased 9.5″ deep dish pie plate. Brush 1 egg white on top of the crust before baking to keep from getting soggy. Bake crust at 375 F for 10 min. Spoon Pie Mixture into crust and continue with above directions.
Note: Top it off with Whipped Cream if you prefer. Let me know if you know of any non-dairy, non-soy, natural whipped toppings!
*I can’t take credit for coming up with the gluten-free crust recipe. I wrote it down from a blog and can’t remember which blog it came from. Forgive me, if it’s yours and let me know so I can link back to your blog.
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.
This is one of my husband’s most asked for dishes. He said it tastes like dessert, so he always saves this and eats it at the end of the meal.
Peel one large sweet potato (I like to use the more skinny ones for frying because they are easier to slice). I use a mandolin slicer — the #3 guide or the largest one. If they are sliced too thin they will fall apart while cooking.
Meanwhile, warm a large iron skillet over medium heat. Add 2-3 tablespoons of butter, adding more butter as they cook.
Layer slices in pan. Turn occasionally and cook until lightly browned. I add more butter, sprinkle some xylitol, and some cinnamon on top. Yum!
We eat this a lot of times as a side dish with organic asparagus, cooked with diced free range chicken breast, sauteed in organic extra virgin olive oil and pressed garlic.