Friday, April 6, 2012

Friday Food.

This has been THE most delicious vegan recipe I've made yet.

I saw it on Pinterest and went over to the site to check it out.

This recipe has like 6,000 shares! Yea, that's thousand! Holy vegan cow!

I really cannot describe to you how good this is.  We ate it every day for about 4 days.

And it is very, very, very easy to make.  One bowl, one pan. 

Here's what I did differently than the original recipe: 
(It was so effing good that I doubt I'll ever make it any differently, but I have a feeling the original is just as incredible.)

*I used almond flour instead of white flour.  (I am really, really loving using almond flour ... such a nutty taste to everything.  Um, that would be because it's made from nuts.)
*I used lentils instead of beans because I already had some lentils cooked.
*I added diced green onions to the mix because I had some that needed using.
*I also read many of the comments on the blog and decided to make the patties very small and use English Muffins (GF) which I think was a very good call.  They do fall apart (in a good, good way).
*We used some gourmet spicy mustard, sprouts, tomatoes, and hummus to dress the buns.

I'm  not kidding, my mouth is watering just writing this down.

The recipe is from a site called Healthy Happy Life.  (You do know these orange words are links, right?  Click on them to go to other sites.  Rabbit Hooolllleeeee.) She's got tons of beautiful pictures over there; even a heart-shaped patty!  It's really worth a look to read what she has to say about it, and I do recommend reading some of the comments.  You'll be salivating.

I'm a little confused as to whether the creator of this recipe is the owner of the site or if she was a guest writer.  (The trouble with Pinterest, for sure.)  Either way, please do go over there and "Share" the recipe or comment because she should get lots of credit for this masterpiece.

Sweet Potato Veggie Burgers
makes 7-8 large patties  (I suggest making them quite small.) 
2 cans cannellini white beans, drained (I used lentils.)
1 large sweet potato, baked/peeled/mashed (about 2 cups)
2 Tbsp tahini
2 tsp maple or agave syrup
1 tsp lemon pepper seasoning OR Cajun seasoning (or another fave spice!)
(I had neither so did not add.)
1/4 cup wheat flour
(I used almond flour.)
optional: additional seasoning (whatever you have on hand - I used a few dashes cayenne, black pepper and a scoop of nutritional yeast) (
I felt like I had to put something in so I added a large pinch of curry.  I think.  Maybe it was cumin. Hell, I dunno.)
salt to taste if needed 
plentiful Panko crumbs (I really do recommend using Panko, but you could easily use very fine bread crumbs and/or gluten free ones.)
safflower oil for pan

burgers: avocado, Dijon mustard, grain buns, romaine, onion, olive oil, pepper 
(Just me, but I would not put an avocado on it as they are already kind of mushy.  Course, saying that, I slathered hummus on it which is quite mushy.)

Directions:

1. Bake sweet potato. Peel, place in large mixing bowl.
2. Add drained beans to mixing bowl. Mash beans and potato together.
3. Mash in seasoning, flour and any additional seasoning. Your mixture will be quite soft and moist. But you should be able to form a patty. Add more flour or a scoop of breadcrumbs - or dry rice to thicken the mixture if needed.
4. Heat 1 Tbsp safflower oil in a pan over high heat.
5. Form a patty from mixture and coat in Panko crumbs. Thick coating. Then drop the patty in the pan. Repeat until the pan is filled. Cook until browned on both sides. You could also bake. If baking, use less Panko.
6. Transfer cooked patties to paper towel. Cool for a few minutes.
7. Serve on toasted bun with lotsa toppings.


Lentils, green onions, sweet potatoes, almond flour, some curry, and salt.

And an orange bowl, of course!

Happy Weekend!

OH, gosh, and Happy Easter to those of you who Easter!!  Hop Hop Hop!

OH, gosh, and Happy Passover to those of you who Passover!!  Seder dinner tonight? Mmmmmm.

7 comments:

  1. YUM! I see a modified version of this in my future! xoxo

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  2. Looks super delish and very nutrish. It's so full of good things! I love your Fridays and the web sites you link for me.
    ms mdd

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  3. Hoppy Easter to all. (Yes, I said hOppy, not Happy although I do wish that for you, too.)
    This recipe sounds great and I may try it not telling who-know-who it does not contain any meat. hhslpt
    I used to make eggplant casserole and did not tell my family what was in it and they loved it. Don't ask/don't tell.

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  4. Ooooh, sounds wonderful. And with that rousing recommendation, who could resist?

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  5. Oh my god, you had me at the picture. I have too many cool new things to try! This might get me over my heartbreak at losing greasy dive bar burgers. (Maybe. That's a pretty big hole to fill.)

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  6. This looks great! Both of us are trying to cut way down on carbs, with an exception here and there usually in the form an English ale. When we were still in Austin, we discovered sandwich thins. They hold together and are great when you want some kind of burgerish thing, but don't want all that bread. I think they're made by oroweat.

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  7. Oh, lordy! You have to stop it with the food because I am just sooo impressionable. You know I made your gratin twice and now this? I can see a trip to Central Market is in order.

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