VEGA Vegan Protein Patties and Marx Foods GIVEAWAY

As you all know, I’m a proud VEGA Ambassador and I recently created a tasty recipe and video demo for the VEGA website sharing my vegan protein patties.

Be sure to take a look at my Vega Ambassador Interview, Recipe and Video.



Ingredients

  • 1 packet VEGA Sport
  • ¼ cup steel-cut oats, cooked
  • 1 cup black beans, cooked
  • 2 Tbsp. nut butter
  • ¼ cup canned pumpkin
  • 1 Tbsp. raisins
  • 1 tsp. white balsamic vinegar
  • 1 medium ripe banana, sliced
  • Pinch of each sea salt and pepper
  • 2 Tbsp. agave nectar
  • ¼ tsp. smoked paprika
  • 10 walnuts

Directions

  1. Preheat oven to 325 degrees F.  Prepare a baking sheet with parchment paper; set aside.
  2. In a food processor, combine all ingredients; process until smooth.
  3. Using a tablespoon, drop the batter into your hands; mold into patties and place onto the prepared baking sheet.
  4. Bake for 20 minutes or until lightly golden brown and crispy.
  5. Enjoy!

And Now…I am happy to announce my Marx Foods Palm Leaf Plate Giveaway.

I recently had the opportunity to test out these Palm Leaf Plates, which are incredible and great for entertaining. I was quite impressed at how well these plates held up as I was a bit skeptical since they’re disposable, but to my surprise they held up like a charm.  These beautiful pates are an eco-friendly and biodegradable plates are a unique alternative to conventional plates.  The plates and the disposable cutlery are even compostable!

To Enter:

1). View the Marx foods website and tell me what Palm Leaf plate shape you’d like to try.
2). Post this giveaway on your blog. Leave a comment telling me you did.
3). Tweet this Giveaway post! Leave me a third comment telling me you did.

Each comment counts as an entry.

Good Luck; I will be picking a winner on Friday, September the 10th at 5PM EST.


Get Those Kids Cookin’…

Ever wonder how to get your kids involved in the kitchen? Here are a few tips that I offer to my clients…whether you have young children, nieces, nephews, neighbors, family or friends…these tips are sure to get your little ones active and entertained in the kitchen.


  • Cucumber Caterpillar: Slices of cucumber held together with natural peanut butter. Place the Caterpillar on ‘greens’ to look like grass.
  • Taco or Burrito Bar: Serve brown rice, black beans, onions, hot peppers, sprouted grain or gluten free tortillas, broccoli, arugula, cauliflower, guacamole and  salsa.  Add nuts, seeds and spices in tiny serving dishes to jazz up the flavors!
  • Salad Bar: Spin your greens in a salad spinner, then dress dry greens with a lime dressings made by combining sesame oil, fresh lime juice, low-sodium tamari, cayenne pepper, agave nectar, balsamic vinegar and water.
  • Mashed Potato Parfaits- Sweet Potatoes, Parsnips and carrots mixed together…topped with raisins, cinnamon, shredded coconut and agave nectar
  • Individual Pizzas: Pre-heat oven to 400 degrees.  Choose gluten free or sprouted whole grain tortillas, caramelized onions, spinach, red onion, mushrooms, kalamata olives, artichokes, fresh basil, olive oil and balsamic vinegar.  Add each ingredient atop each tortilla and bake for 20 minutes.
  • Panini Party: Gluten Free or sprouted whole grain bread, SoyaKaas Gluten Free/Dairy Free cheese, tomato slices, eggplant slices, fresh basil leaves, balsamic vinegar, avocado, zucchini and squash slices.  Add all ingredients to 2 slices of bread.  Place onto a panini maker (sprayed with cooking spray); cook until cheese is melted and veggies are warm and cooked.  Dip into marinara (red) sauce.
  • Stir-Fry: Switch up your usual recipe with unique grains such as millet, quinoa or buckwheat.
  • Fruit Salad: Add exotic fruits to spice up the flavors.  Use a melon baller and serve in a wine glass to add to the allure of this meal.  Add a dollop of plain Greek yogurt atop each fruit salad serving and sprinkle with cinnamon and stevia.
  • Slaw Wraps: Cabbage, celery, carrots, bok choy, mushrooms, peppers, snap peas, bean sprouts, snow peas, green beans and Napa Slaw can easily be combined and wrapped in rice paper.  Liven up this dish by pairing it with a special sauce of grapefruit juice, ginger, balsamic vinegar, lemonade and seeds such as pumpkin and sunflower.  Toss with fresh apples or cumin roasted chick peas.  Adding berries such as blackberries, raspberries and cherries add a nice antioxidant punch to these wraps.
  • Peanut Butter Chicken Fajitas: The best way to make a good peanut sauce is by combining organic peanut butter, fresh ginger, cayenne pepper, agave nectar and low-sodium tamari/soy sauce.
  • Frozen Basil and Banana Pops: Blend together 2 cups ice, 2 cups fresh basil leaves, 1 ripe banana, 1 cup fresh mint leaves, 1 1/2 cups water, 1/2 cup agave nectar in a blender.  Blend well and pour into glasses! This is a wonderful treat for a healthy dessert!

Have fun and experiment with some of my ideas above…Getting the kids active in the kitchen is fun…and who knows, your kids may just start to ‘enjoy’ their veggies!!!

Chipotle Bean Burgers n’ Carrot Slaw

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These are not your everyday burgers…my unique combination of crunchy slaw atop avocado and bean patties (with a touch of sweetness and a kick of spice) will have your taste buds dancing!

Ingredients

  • 1 can black beans, drained, rinsed and mashed
  • 1/2 can kidney beans, drained, rinsed and mashed
  • 1 avocado, peeled, cored and mashed
  • 1/2 cup bran crumbs
  • 1 Tbsp. chili powder
  • 1 tsp. minced garlic
  • 1 egg
  • 2 tsp. balsamic vinegar
  • 1 tsp. honey
  • Cooking Spray
  • 4 Gluten Free or Whole Wheat Rolls
  • Nu-Salt and pepper, to taste

Carrot Slaw

  • 1 1/2 cups cabbage slaw
  • 1/2 cup carrots, slivered
  • 1/4 cup slivered almonds
  • 2 Tbsp. Greek plain yogurt

Directions

  • In a large bowl, combine beans, avocado, bran crumbs, chili powder, garlic, balsamic vinegar, egg, honey, Nu-Salt and pepper. Use hands to ensure the ingredients are mixed well. Divide into 1/2 inch thick patties.
  • Heat a large nonstick skillet over medium heat.  Coat with cooking spray; add patties and cook for 5 minutes on each side.
  • In a separate bowl, combine cabbage, carrots, almonds and Greek yogurt.  Mix well.
  • Place 1 bean burger on the bottom half of each roll; top with coleslaw and top with the other half of the roll.
  • Enjoy!

Meat-less ‘Meat’ Loaf

Since the recent June weather here in Manhattan has been anything but sunny and warm these past few weeks, I’ve decided to be productive on the rainy evenings and keep myself busy in my tiny Manhattan kitchen- stirring up some healthy and delicious ‘comfort-food’ recipes for my dinners. 

Last night, I decided to experiment by making a vegetarian ‘meat-less’ meat loaf–it was absolutely delicious and the best part about this easy meal is that you can easily enjoy it again the next day crumbled atop of pasta or a salad and vegetables for lunch leftovers!

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Ingredients

  • 1 can chick peas, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1 red onion, diced
  • 2 red bell peppers, diced
  • 1/2 cup brown rice, cooked
  • 2 Tbsp. balsamic vinegar
  • 1/4 cup dried cranberries
  • 1/4 cup cashews, finely chopped
  • 1/2 cup spinach, cooked
  • 1/4 cup mushrooms, chopped
  • 1/4 cup fresh basil leaves, chopped
  • 3 Tbsp. brown rice flour
  • 2 Tbsp. agave nectar
  • Dash of cinnamon
  • Dash of Nu-Salt and pepper
  • Galaxy Vegan Parmesan cheese, for topping

Directions

  • Pre-heat oven to 350 degrees.
  • Grease baking pan; set aside.
  • Mash black beans and chick peas with a large spoon.
  • In a large bowl, combine mashed beans and peas with all other ingredients.
  • Spoon into pan and press down firmly with a spatula.
  • Bake for 40 minutes.
  • Enjoy!

Soup Burritos

Not only is this a great invention derived from yesterday’s burrito recipe, but it is  a wonderful way to enjoy the tasty flavors of a burrito in a soup!  I discovered this recipe from yesterday’s leftover breakfast burritos in my fridge…after deciding I wanted a soup for dinner, I thought, “How about a soup burrito?”

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Ingredients

  • Olive oil
  • Cumin seeds
  • 1 Onion (Chopped)
  • Green and Red Pepper (Chopped)
  • 2 Stalks Celery (Chopped)
  • Sweet Potato (Diced)
  • 1 Can Eden Organic Diced Tomatoes
  • 1 Can Eden Organic Black Beans
  • 1 Can Amy’s Organic Re-fried Beans
  • 1 Pkg. Frozen Corn
  • String Beans
  • Spices: Garlic, Basil, Oregano, Chili powder to taste
  • Nu-Salt and Pepper
  • SoyaKaas Gluten Free/Dairy Free Cheese (Topping)
  • Tofutti Sour Cream (Topping)

Directions

  • Saute cumin seeds, chopped onion, peppers, celery and sweet potato with olive oil in a skillet.
  • Add can of diced tomatoes, can of rinsed black beans, can of re-fried beans, frozen corn and string beans.
  • Add water, Nu-Salt, pepper, garlic, basil, oregano, chili powder to taste.
  • Top with shredded SoyaKaas cheese and a dollop of Tofutti sour cream.
  • Enjoy!

Do you find yourself discovering new recipes in your kitchen with left-overs?

 

Don’t forget–tomorrow is the last day to enter for your chance to win 2 Jars of Peanut Butter with my Peanut Butter Giveaway!

Homemade Hummus

I love my hummus, especially when I have some extra time on my hands, I’ll go the extra step and prepare it myself…take a look and try it for yourself. 

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Ingredients

  • 1 can Garbanzo Beans, drained and rinsed
  • 1 can Dark Red Kidney Beans, drained and rinsed
  • 1/2 cup Black Beans, drained and rinsed
  • 1/3 cup Fresh Squeezed Lemon Juice
  • 1 Tbsp. Extra Virgin Olive Oil
  • 2 Tbsp. Minced Garlic
  • Nu-Salt (Salt free alternative) and Pepper

Directions

  • Combine all of the above ingredients into a food processor and blend until desired consistency/thickness
  • Enjoy! 

This hummus pairs well as a dip for pita chips, and raw veggies, as a spread for sandwiches, and countless other options.  Here is a previous post of mine on ways to incorporate hummus into your daily meals.

Do you prefer to make homemade hummus?  If not, what is your favorite store bought hummus brand?