Looking for something to grill this weekend? I highly recommend @minimalistbaker Grillable Vegan Burgers! *
I added a basil aioli and topped them with butter lettuce, garden tomatoes, red onion, and avocado.
Recipe: Minimalist Baker
1 cup cooked brown rice
1 cup raw walnuts (or sub bread crumbs)
1/2 Tbsp avocado oil, plus more for cooking
1/2 white onion, finely diced
1 Tbsp each chili powder, cumin powder, and smoked paprika
1/2 tsp each sea salt and black pepper, plus more for coating burgers
1 Tbsp coconut sugar
1 1/2 cups cooked black beans, well rinsed, drained and patted dry
1/3 cup panko bread crumbs (if gluten-free, use gluten-free bread crumbs)
3-4 Tbsp (51-68 g) vegan BBQ sauce
If your brown rice isn’t cooked yet, start there by following this method for the best results. Otherwise, move onto the next step.
Heat skillet over medium heat. Once hot, add raw walnuts and toast for 5-7 minutes, stirring frequently, until fragrant and golden brown. Let cool and move onto the next step.
In the meantime, heat the same skillet over medium heat. Once hot, add 1/2 Tbsp oil and onion. Season with a bit of salt and pepper and sauté for 3-4 minutes, or until onion is fragrant, soft, and translucent. Remove from heat and set aside.
Once walnuts are cooled, add to blender or food processor with chili powder, cumin, smoked paprika, salt, pepper and coconut sugar and blend until a fine meal (see photo) is achieved. Set aside.
To a large mixing bowl, add drained, dried black beans and mash well with a fork, leaving only a few whole beans (see photo). Next add cooked rice, spice-walnut mixture, sautéed onion, panko bread crumbs, BBQ sauce, and mix thoroughly with a wooden spoon for 1-2 minutes, or until a moldable dough forms. If dry, add extra 1-2 Tbsp BBQ sauce. If too wet, add more panko bread crumbs. Taste and adjust seasonings as needed.
For larger burgers, divide into 5 patties (1/2 cup in size), or form 10 smaller burgers (1/4 cup in size). To help form the patties, line your 1/2 or 1/4 measuring cup with plastic wrap and pack with burger mixture. Press down to pack firmly, then lift out by the plastic wrap’s edge, and slightly flatten with hands to for
✨🥥 I obviously have a bit of a THING for making butter 💛🥥
🌏 today it was 110% packaging-free 🌴coconut butter🌴 I got about 4-5 cups worth of coconut flakes from my beloved Bin Inn Kāpiti for like $4 💚 and followed @minimalistbaker ‘s dead simple, and DELISH 😋, recipe 🌿 I can only make this sweet treat when I’m at my in-laws’ place as we don’t have a food processor at home (and my blender doesn’t do the trick believe me I’ve tried 😭)
🛒I haven’t made any bulk-bin bags out of cotton (YET! It’s now on the to-do list) and woweeee I made a bit of a mess using my mesh produce bags to buy my coconut flakes 🥥 lucky for me the Bin Inn staff are so pleased with customers using their own reusable bags/containers/jars that I didn’t even get a telling off 🙃😬🙃😬🙃😬 thanks Bin Inn Kāpiti for putting up with my shit!!!!!! #nopackaging
Tried @minimalistbaker recipe for coconut curried golden lentils & I’m really thinking this is about to become one of my staples because it’s so good & so quick & easy! 👍🏼🤩 it’s also super tasty with a dollop of plain vegan yogurt on top 👌🏼
One month off from class means having more time to cook 🙌🏽 only 12 more credit hours till I graduate, baby!
To get inspiration when it comes to meals I simply follow food blogs here on IG. Eventually, I’ll be the inspiring chef 👩🍳 (I can dream, at least.) My favorite account right now is @mamaeatsplants 🌈 if you’re looking for some healthy meals I would 10/10 recommend following her! The lentils in tonight’s dinner are from her, and they’re so delish 🤤
I’m ‘Try Pod’-ing a recipe from @minimalistbaker, which I found by way of @superhealthykids via @thebigmansworld. Whew. I hope I credited all correctly because I love all three sites. This Chia Seed Chocolate Pudding received two thumbs up. Lily was all in at first bite. Reese needed to get over her snack pack variety expectation. Despite her long face on camera, I think she secretly likes it but doesn’t want to admit it. Off camera, she went on to eat many more bites. It feels good to feed them healthy dessert.
Follow above for daily Recipes ⬆️⬆️
Hi everyone, happy Friday 😁! Today I made some super easy, super chocolaty Fudge Brownie Cookies for you all by @minimalistbaker and they were the best cookies I've made yet 🤤.. unbelievably easy but at the same time so so delicious 😍! If you have any questions as always feel free to ask down below or send me a DM! 😊✌️💖
Recipe Below ⬇️⬇️
1 heaping cup Coconut or Almond Flour (I used coconut flour)
1/2 cup vegan dark chocolate (Chopped bar or chips), DIVIDED
1/4 cup walnuts
1/3 cup cocoa powder
1/2 tsp baking powder
1/4 tsp sea salt
1/3 cup coconut sugar (I used light brown sugar)
100 g dates or 4 Medjool dates (Pitted and chopped)
1/3 cup Aquafaba (The liquid in a can of chickpeas)
3 Tbsp coconut oil, melted
1/2 tsp vanilla extract
🔴 In a large mixing bowl combine all the dry cookie incidents. Add in the dates and combine again. In a separate bowl, beat aquafaba until light and fluffy. To the aquafaba, add the coconut oil & vanilla then combine. Heat the remaining chocolate in the microwave for 20-second increments until melted then fold into the aquafaba.
🔴 Add wet ingredients to dry ingredients and mix. Refrigerator for 30 minutes.
🔴 Preheat oven to 190°C (170°C Fan Oven) then line a baking sheet. Scoop out roughly 1 1/2 tbsp of dough & place on baking sheet. Gently press down to form small discs. Top with a little more chocolate and walnuts.
🔴 Bake for 14-17 minutes or until puffy and the top no longer feels wet. Remove from oven and let cool 5-10 minutes. Enjoy immediately or let cool, these are unbelievably delicious dipped into some nutty almond milk or even on their own 👌!
Smoothie Bowl Fridays! For those of you participating in the one week detox, a smoothie bowl is an excellent go to for breakfast, lunch, dinner, or even a snack because it’s packed with protein! 🤗🍯🥥🍓🍇🥣
🥖🥖🍷Shabbat potluck dish for tonight community dinner in Central Maine. 🍷🥖🥖 🍴Chick peas salad recipe📝: Chick peas, red onion, cucumber 🥒, red pepper, garlic and dried cranberries. Dressing : 🍋 juice, salt, pepper, cumin, cinnamon and nutritional yeast
Terrible picture, great colors: roasted veggies like whoa. Got purple cauliflower, red bell pepper, sweet potato, red potatoes, golden carrots, kale with hemp seeds, and cubed tempeh in an orange-soy sauce, served with #minimalistbaker chimichurri. Beautiful and delicious. #roastedveggies#cauliflower#bellpepper#tempeh#carrots#kale#sweetpotato#potatoes#chimichurri#whatveganseat#vegansofig ***
Today, amidst all the chaos, I suggest making a public comment against adding a citizenship question to the 2020 Census. You have until August 7 to leave your comment and you can Google for wording suggestions if you're not sure what to write (or why). The ACLU has info. Go to federalregister.gov and search for 2018-12365, then click the links to submit a formal comment.
Confession: I’ve been shopping bulk foods for several months from a store that sells them pre packaged & weighed because bringing my own containers is too scary 🙈 Yesterday I scoped out the grocery stores that offer bulk foods completely waste free. But I was still too nervous to bring my own jars 🙈 Why is bulk food shopping so intimidating??? I don’t know. Maybe because it’s new, and new things can be scary (even if they are small things). Next time I am prepared to go shopping with my own containers, no plastic 😛
Today I organized all my bulk foods, deep cleaned my kitchen 😍 plus some cooking. I never thought I’d love spending all this time in the kitchen, but I totally do! It’s even better when friends come over and chat while ya do it. Thanks, @marandaaaaa13 😘
Breaking ALL the Instagram rules and double posting about this delicious vegan AND gluten free cake, because when I first posted about it I didn’t know that it was made with only TEN ingredients 🙀
My friend made this on Monday night for my friend’s birthday, and you guys it’s soooo good.
Recipe is by @minimalistbaker (swipe right to see it, and save it for later!)
I’ve been silent these past few days. .
I’ve been focusing on rest, and spending time with my kids. .
Today it is 105 here, and my 6 month old doesn’t tolerate the heat well. .
So, she stayed inside with Dad while big brother and I played in the kiddie pool outside. .
But! Not before I made this delicious watermelon slushee. .
I’m not a fan of eating watermelon plain. I usually don’t even like watermelon flavored things. But this. This is 👌🏽👌🏽👌🏽
Tis the season for watermelon, so I believe we will be living off of this the next few weeks. .
My 3.5 year old got our stainless steel straws out and stuck it in the glass to suck it down. From @minimalistbaker .
• 4 cups frozen watermelon (cut from a whole watermelon and then frozen) .
• 1/3 cup coconut milk
• 1 tbs organic lime juice
• splash of organic maple syrup .
• Blended in my trusty @blendtec and immediately enjoyed! Outside. On the blanket. While playing in the water. Under the hot sun ☀️🌞
Homemade enchiladas! 😋
I had never made homemade enchilada sauce before, but I followed a recipe from #minimalistbaker and it's so simple and tasty!
These babies are filled with black beans, cumin/lime marinated chicken, and sauteed onions/peppers/garlic.🌶
I'm going to freeze some of these for later and put some in the fridge to enjoy over the next few days. 😊