Veg Power

I'm planning on attacking you with some vegetarian and vegan recipes.

Expect striking snacks, murderous meals, and malicious munch.

Vegan quinoa burgers!
Here are two different types of homemade quinoa burgers I made.
Black bean quinoa burger 
1 can rinsed black beans
1/2 cup chopped onions
1 1/2 cup cooked quinoa
Chop up the onions and saute with 1/2 the beans. Add spices (2 tsp steak sauce or steak seasoning, garlic powder, salt n pepper, chili flakes). 
After onions are soft, put mixture in food processor with quinoa. Blend til it becomes a batter consistency. 
Mix with the other half of the beans and stir together until consistently thick. 
Make 2” diameter patties 1” thick and place on well oiled cookie sheet. 
Cook on 350 degrees on one side for 20 minutes then flip them over for another 10 minutes and done!
Garbonzo bean curry quinoa burger
1 1/2 cup cooked quinoa
1 tbsp Curry powder 
1/2 cuo chopped onions
1tbsp flax seeds/3tbsp water mixed
Chop up the onions and saute with 1/2 the beans. Add spices (1tbsp curry powder)
After onions are soft, put mixture in food processor with quinoa. Blend til it becomes a batter consistency. 
Mix with the other half of the beans and stir together until consistently thick. 
Lastly mix in water/flax combination (for consistency and to hold burgers together).
Make 2” diameter patties 1” thick and place on well oiled cookie sheet. 
Cook on 350 degrees on one side for 20 minutes then flip them over for another 10 minutes and done!
Top with condiments of choice. I went with a tahini sauce for the curry patty and a thousand island sauce for the black bean burger.  View high resolution

Vegan quinoa burgers!

Here are two different types of homemade quinoa burgers I made.

Black bean quinoa burger
1 can rinsed black beans
1/2 cup chopped onions
1 1/2 cup cooked quinoa

Chop up the onions and saute with 1/2 the beans. Add spices (2 tsp steak sauce or steak seasoning, garlic powder, salt n pepper, chili flakes).

After onions are soft, put mixture in food processor with quinoa. Blend til it becomes a batter consistency.

Mix with the other half of the beans and stir together until consistently thick.

Make 2” diameter patties 1” thick and place on well oiled cookie sheet.

Cook on 350 degrees on one side for 20 minutes then flip them over for another 10 minutes and done!

Garbonzo bean curry quinoa burger
1 1/2 cup cooked quinoa
1 tbsp Curry powder
1/2 cuo chopped onions
1tbsp flax seeds/3tbsp water mixed

Chop up the onions and saute with 1/2 the beans. Add spices (1tbsp curry powder)

After onions are soft, put mixture in food processor with quinoa. Blend til it becomes a batter consistency.

Mix with the other half of the beans and stir together until consistently thick.

Lastly mix in water/flax combination (for consistency and to hold burgers together).

Make 2” diameter patties 1” thick and place on well oiled cookie sheet.

Cook on 350 degrees on one side for 20 minutes then flip them over for another 10 minutes and done!

Top with condiments of choice. I went with a tahini sauce for the curry patty and a thousand island sauce for the black bean burger. 

yackattack:

Cocoa-nut Quinoa Bites
Delicious and easy-to-make, no-bake, Cocoa-nut Quinoa Bites! They even have peanut butter in them. ;)
Find this recipe at Vegan Yack Attack!

Holy crap, I love quinoa, but never even considered it like this!

yackattack:

Cocoa-nut Quinoa Bites

Delicious and easy-to-make, no-bake, Cocoa-nut Quinoa Bites! They even have peanut butter in them. ;)

Find this recipe at Vegan Yack Attack!

Holy crap, I love quinoa, but never even considered it like this!

Vegan soy jerky!!

Another awesome find! Thanks mom! :-) View high resolution

Vegan soy jerky!!

Another awesome find! Thanks mom! :-)

Found these on another blog, look easy and good! I’ll try with almond butter. View high resolution

Found these on another blog, look easy and good! I’ll try with almond butter.

(Source: eathealthyrunfar, via tjamaj)

Nopales quesadilla with black beans and corn…topped with sour cream alternative!!

Quesadillas, how much simpler could you get.  I mean, cheese and tortillas right?

Well, there can still be an element of creativity here making them not only better, but also healthier.  Here’s just one variation with a few things I had around tonight and added.  

What you need…

2 whole wheat tortillas(multigrain, spelt, or lo-carb work well too)

1/4 cup shredded cheese (Mexican blend, jack, colby jack, cheddar all work)

1/4 cup nopales

1/4 cup black beans

1/4 cup corn

1 tbsp diced onion

For topping…

2-3 tbsp Greek yogurt

Squeeze lemon juice

1 tbsp cilantro

1 tbsp diced tomatoes

pickled jalepenos and carrots

What to do…

Rinse corn, beans, and nopales in colander and shake dry. 

Add corn, beans, nopales, and diced onion in pan and saute for 5 minutes until onions become translucent.

Sprinkle cheese on tortilla, add a few tablespoons of corn/bean/nopales/onion mixture, and place other tortilla on top.  Put in pan, cook on medium/high for a few minutes until cheese melts and tortilla begins to brown.  

Mix Greek yogurt with a squeeze of lemon juice and stir in small bowl.  This becomes the “sour cream” topping.  Dice tomatoes and chop cilantro.  

Put on plate, let cool, cut in half or quarters and top with “sour cream”, tomatoes, and cilantro.  I love some Valentina and pickled jalepenos with carrots for that extra boost.

Powerhouse muffins!

This has become my new favorite staple snack in the last several months.  Delicious, healthy, and well balanced. Enjoy!

1 cup whole wheat flour
1 cup almond meal
1 banana
1 cup frozen blueberries
1 cup shredded zucchini
2 tbsp flax meal
2 scoops choc whey protein powder
1/3 cup water
1 whole egg
1 cup liquid egg whites
1 cup stevia(splenda works too)
1 tbsp of cocoa powder
1/2 tsp of baking soda

* zucchini is meant for adding moisture, if you don’t want it, you could add half a cup of applesauce to assist with moisture, but it’ll add a bit more sugar.* 


Mix all together in bowl then:

-Pour into a baking pan about 2 inches thick.  

-Pour into a mini muffin tray or a regular muffin tray.

-Bake at 350 for like 20-30 min.

Make about 12-14 regular size muffins or 48-50 mini muffins or 2 bread loafs. Throw into a ziploc and refrigerate til you’re ready to eat one.  

Calorie breakdown per 1 muffin/4 mini muffins/1 slice of bread. 
140 cal, 9g net carbs, 3g fiber, 10g protein, 6g fat

Ultralite Powered by Tumblr | Designed by:Doinwork