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
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!!!