Saturday, March 15, 2014

A Week of Plant-Based Meals - Saturday

Pocono Cream of Buckwheat 
Blueberries, chopped apple
Soy milk

Bean burgers (recipe below)
Whole wheat toast
Hash browns

Kale chips 
Mary's Gone Crackers (Herb)

Sweet Potato Mac and Cheese 
(recipe below)   


Bean Burgers
1 can drained kidney beans
1/2 cup cooked brown rice
1/2 cup rice flour
2 T tahini
2 T catsup
2 T vegetable broth mix or nutritional yeast

Process all ingredients in food processor, adding small amounts of water if needed, until well blended. Form into 5 patties. Bake on parchment-lined baking sheet in 425 oven for 20 minutes, turning once. Serve on whole wheat toast, tortillas, or sprouted buns with condiments.

Sweet Potato Mac and Cheese 
1 1/2 cups rice elbow noodles
1 chopped sweet potato
1 1/2 cups soy milk
1 1/2 T arrowroot
1 T veggie broth powder
1 t soy sauce
1/2 t Dijon mustard
1/2 t salt
juice of 1/2 lime
1/2 pkg frozen mixed vegetables (carrots, peas, etc)

Bring pot of water to a boil. Add rice noodles and set timer for 15 minutes. 
Put chopped sweet potato in a microwave-safe bowl; microwave 5 minutes until beginning to soften. Add 1 clove minced garlic, microwave 2 more minutes. Transfer to blender, add remaining ingredients except lime and veggies, and blend until very smooth. Place in saucepan and heat until thick, whisking often. Cook the frozen mixed veggies in microwave according to package directions. Drain rice pasta, and stir in the cooked veggies, sauce, and lime juice.

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