I freakin’ love these burgers! I am not kidding. I have made some great burger recipes over the years. My top three are my beet burger, my lentil burger and my quinoa burger. But now I am adding a fourth. This is my new black bean burger. I updated my original recipe – it’s simplified, streamlined, less fussy, and oh, so much better. The texture is out of this world. How, you ask? Just a simple mash of the beans! Continue reading “Black Bean Burgers v2 with Special Chipotle Sauce”
I love red peppers. Raw or roasted. So this is such a great way to change it up and turn them into sauce. You can roast your own peppers or you can use jarred. Either way, you can make this sauce in less time time it takes to cook pasta. Continue reading “Easy, Creamy 3-Ingredient Roasted Red Pepper Sauce”
I absolutely love this vegan parmesan substitute. We lovingly call it sprinkle cheese in my house but it is simply almond flour aka almond meal, nutritional yeast, salt and onion powder. In my original version, I toasted nuts – cashews, Brazil nuts and pine nuts – and then tossed them into the food processor with the rest of the ingredients. But almond flour is so much better because the texture is fine and fluffy. Plus, there is no processing. Just toast and store. That’s it! Continue reading “Nutty Parm v2”
I make tacos every Tuesday! They are fun with whatever is in the refrigerator – literally anything can be a taco. The most important part is the seasoning and so, I put together my own mix to have on hand because it is way easier than measuring each spice every time. Continue reading “Taco Tuesday: DIY 10-Ingredient Taco Seasoning + Lentil Tacos”
OMG! I have finally found a ketchup recipe that we LOVE. I have tried a few and this one hits the mark. The secret? Simmering. The base is tomato paste and it really needs to be cooked to bring out the flavor and take the edge off of the raw intensity of it. Continue reading “How to Make Ketchup”
