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Zucchini Almond Cilantro Veggie Burger (WF/GF/Vegan)

And my veggie burger craze continues… 

  • 4 cups GF rolled oats
  • 4 cups almonds
  • 1 bunch cilantro
  • 5 zucchini
  • 4 garlic cloves
  • 3 haas avocado
  • 1/2 cup rice wine vinegar
  • 1/2 cup orange juice
  • 2 tbsp salt, pepper, oregano

In a food processor grind rolled oats and pour into a bowl, then coarsely grind almonds and mix in. Puree zucchini, add. Finely chop cilantro, add. Use OJ and rice wine vinegar to help the cilantro move in the food processor. Mince garlic, and add along with avocado and seasoning. Mash and mix well. Shape into 4 oz patties and bake at 275F for 20minutes.

Tasty, fresh, filling, crunchy!

*RECIPE YEILDS 15 BURGERS.

I served with baked sweet potato and arugula!  iloveveggieburgers- cristi 

Tags: wheat free, veggie burger vegan vegetarian yum! recipes gluten free
May 13, 2011
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Refried Bean Potato Skins

This impromptu creation came out waaayyyy better than i ever thought it would… it’s easy & cheap & yummy! Give it a try!!

  • 1 large sweet potato
  • 1 can black beans
  • 1/2 jalapeno
  • 2 tbsp minced garlic
  • olive oil
  • salt, pepper

Cut the potato in half, the long way, and boil until fully cooked.

In the meantime… in skillet heat olive oil, cook jalapeno and garlic until just browned. Drain the black beans and add them, mashing & mixing with a fork. 

When the potato is cooked, scoop out the inside and add to the black beans, mashing & mixing as you go. Salt & pepper to taste. 

With the skins… broil on high in the oven drizzled with olive oil and lightly salted until crispy. Serve on dish with bean-potato mixture piled on top. I had mine with the sauteed spinach. YUM!!!

Tags: cristi food recipes vegetarian vegan delicous diy refried beans sweet potato
May 09, 2011
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Spicy Roasted Garlic Guacamole! Ok so I love guacamole! When I say love I mean it in a slightly obsessed could eat it all day everyday on anything kind of way. Its a little ridiculous. But that is what led me to today’s creation. Guacamole is a staple recipe for me, but today I decided to be a little adventrous. Today I decided to add some more spice and roast the garlic. Two small changes that made a huge difference! Here’s what you need: 1 avocado 2-5 cloves garlic (I also love garlic so tend to use more) the juice of one lime or lemon (whatever you got) a dash of cayenne peeper and red pepper flakes to taste Start by roasting the the garlic. Peel the cloves and put them on a cookie sheet and stick them in a 350 degree oven or toaster oven. The garlic is done when its golden brown and kind of mushy.  While the garlic is roasting, cut  up the avocado and combine all the other ingredients. I like to use the green avocado in stead of the haas. The green are not only bigger but they have less fat and calories. It’s an all around win! When the garlic is ready throw it in and mash everything with a fork. Then eat away! Today I put this on a veggie burger which was great, then ate it with pita chips. I could not stop eating it. I had to put it away or I would have eaten the whole batch! Happy eating! Kerri

Spicy Roasted Garlic Guacamole!

Ok so I love guacamole! When I say love I mean it in a slightly obsessed could eat it all day everyday on anything kind of way. Its a little ridiculous. But that is what led me to today’s creation. Guacamole is a staple recipe for me, but today I decided to be a little adventrous.

Today I decided to add some more spice and roast the garlic. Two small changes that made a huge difference! Here’s what you need:

1 avocado

2-5 cloves garlic (I also love garlic so tend to use more)

the juice of one lime or lemon (whatever you got)

a dash of cayenne peeper

and red pepper flakes to taste

Start by roasting the the garlic. Peel the cloves and put them on a cookie sheet and stick them in a 350 degree oven or toaster oven. The garlic is done when its golden brown and kind of mushy.  While the garlic is roasting, cut  up the avocado and combine all the other ingredients. I like to use the green avocado in stead of the haas. The green are not only bigger but they have less fat and calories. It’s an all around win! When the garlic is ready throw it in and mash everything with a fork. Then eat away!

Today I put this on a veggie burger which was great, then ate it with pita chips. I could not stop eating it. I had to put it away or I would have eaten the whole batch!

Happy eating!

Kerri

Tags: guacamole avacado recipes kerri vegan
June 18, 2010
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