recipe kick offffffff

GFV = gluten free/vegan. i'm over typing that much when i can easily abbreviate it :) i got a few emails from people that i guess saw the pictures i posted of two different meals i ate last week on instagram. so as promised here are the recipes for bean burgers & cucumber, avocado salad and portobello, kale stroganoff. yum. i'm new to this whole posting recipe thing so i hope it's understandable! i didn't take any pictures during just the after product. if you have any questions or try this at home and enjoy it, leave some feedback!

bean burger (on gluten free whole grain toast, slice of cheddar flavored vegan cheese, & mustard)

what you'll need for 5 larger burgers:
1/2 cup brown rice
1 cup soaked, pre-cooked black beans
1 cup soaked, pre-cooked kidney beans
1 medium sized onion, diced
1 cup mushrooms (whichever you prefer)

1. cook the rice and set aside.
2. in a large skillet fry the onion in EVOO until golden
3. add beans and mushrooms and cook 5-10 minutes
4. remove mixture from skillet and put into a blender. blend for about 20 seconds until mixture is sticky and chunky
5. add rice to mixture (i just added right into the blender) and let cool for about 10 minutes
6. divide mixture into pattie sized portions. heat a little oil in a pan and when hot place burger in to fry for about 5 minutes on each side

cucumber, avocado salad

what you'll need for 3-4 salads:
3 large avocados
2 cucumbers
the juice of 1 1/2 lime
seasoning (i used perfect pinch salad supreme by mccormick)

1. remove avocados from the skin, cut into large chunks
2. skin (or don't skin) the cucumbers and cut into large chunks as well
3. add lime juice & seasoning until desired flavor and toss

portobello mushroom and kale stroganoff (& gluten free biscuits)

what you'll need for 3-4 portions:
1 onion, diced
2 garlic cloves, minced
3 large portobello mushrooms, cleaned, cut into 1/2 inch strips
1 tbs. gluten free flour
2 cups vegetable stock
1 tbs. tomato paste
1 bunch chopped kale
3/4 bag of gluten free rotini pasta
1 1/2 cup vegan sour cream
smoked paprika, sea salt, freshly ground pepper

1. heat some oil into a large skillet, add onion sauté until golden
2. add the garlic and mushrooms, season with paprika, sea salt, and freshly ground pepper - sauté until mushrooms have softened
3. lightly dust mushroom mixture with flour and toss to combine
4. add vegetable stock and then tomato paste, stir until tomato paste has dissolved into mixture
5. cover and let sit on low-medium heat for about 5-10 minutes
6. in the mean time cook gluten free rotini until al dente, drain and add to mushroom skillet
7. add vegan sour cream and stir until creamy

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