Oat Burger INGREDIENTS
tsp dried smoked paprika
1 tbsp garden herbs
2 cups quick oats
1 tbsp soy sauce/ Bragg Aminos
½ cup Pecans/Walnuts chopped.
½ cup onion/ garlic finely chopped.
1½ cups vegetable broth
2. Lettuce leaves
2 tablespoons ketchup (homemade)
2 tbsps. vegan mayonnaise (homemade)
Use a pot and heat up a bit of the water, sauté the onion for about 1-2 minutes add Bragg Aminos and 1 1/2 cup of water then add the oats when it starts to boil.
Add the rest of the burger ingredients and stir until it thickens, then take it off the heat and set aside to cool.
Shape the mix into burger patties (about 5 oz/150 gr. per patty) place on baking tray and bake for 30 minutes until golden brown.
Use 2 small bowl for homemade ketchup and homemade mayo.
For serving add ketchup/ mayo, sliced tomatoes, lettuce, and patty to the burger bun and serve.
Sweet potato fries INGREDIENTS
2 pounds sweet potatoes, peeled
1 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt
1 teaspoon rosemary
Heat the oven to 400.
Cut the sweet potatoes into sticks 1/4 to 1/2 inch wide and 3 inches long, and lightly coat with olive oil.
Mix the spices, salt, and dry rosemary in a small bowl, and toss them with the sweet potatoes. Spread them out on 2 rimmed baking sheets.
Bake until brown and crisp on the bottom, about 15 minutes, then flip and cook until the other side is crisp, about 10 minutes. Serve hot.
See Instructional Video
Peel bananas, clean all fruit, dice them all and place in freezer bag (if strawberries are small, freeze them like that)
When slightly frozen, add everything to a food processor, adding just a little fruit at a time. Gradually add the rest of the frozen fruit, waiting to completely incorporate into the mixture.
Add Maple Syrup and vanilla (or 1 tsp vanilla extract)
Serve immediately or freeze for later (add to cups before freezing and thaw a few minutes before serving)
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