Tag: vegan

Cranberry Pecan Cashew Cheesecake

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Make this Cranberry Pecan Cashew Cheesecake to impress or to indulge a little. This really is a luscious combination for the holidays or anytime you have a special occasion. It may look harder than it is, it only takes a little time to put together and then at least four hours to chill.

This cheesecake is not a cloyingly sweet dessert, its main sweetness comes from dates and orange juice, so there’s no refined sugar and it won’t spike blood sugar because of the fiber and fat content, which slows sugar absorption. Enjoyed it with a sparkling holiday drink.

cranberry pecan cheesecake
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Cranberry Pecan Cashew Cheesecake

A festive and delicious combination that is sure to please! Creamy cashew cheesecake with bits of tangy cranberry and crunchy pecans.
Prep Time30 minutes
Chill time4 hours
Course: Dessert
Cuisine: American
Keyword: cashew, cheesecake, cranberries, pecans
Servings: 12
Calories: 537kcal
Author: Chef Kim

Equipment

Ingredients

Crust

  • 2 cup pecans or almonds
  • ¼ cup cocoa / carob powder optional
  • 3 tablespoons coconut oil

Cheesecake Filling

  • 2 cups cashews soaked 30
  • minutes
  • 3/4 cup dates soaked in
  • 1/2 pure water
  • 3/4 cup fresh orange juice
  • 1 teaspoon vanilla
  • Pinch salt
  • 3/4 cup melted coconut oil
  • 1/2 cup fresh cranberries chopped
  • 1 cup pecans chopped

Ganache

  • 2 tablespoons coconut oil
  • 1/4 cup cacao powder
  • 1/4 cup maple syrup

Instructions

  • If desired, use the food processor to roughly chop the cranberries and pecans separately. Set aside.
  • For the crust: combine pecans and cacao in food processor and blend into a meal.
  • Add melted oil and pulse to combine. You may need 1 additional tablespoon of oil if using almonds. Press into a parchment lined 9in spring-form pan.
  • For the cheesecake: Add the dates and water to the blender and blend to create a paste. (If your dates are hard, you may need to soak your dates for ten minutes in warm water to soften.)
  • Add in the cashews, orange juice, vanilla and salt, blend until smooth.
  • Add in melted coconut oil and continue to blend until the oil is incorporated.
  • Pour into a bowl and stir in cranberries and pecans. Pour mixture into crust, smooth the top with a spatula and refrigerate for at least four hours to set. Or freeze.
  • Top with ganache, if desired. For ganache: melt oil using water bath or microwave, add the cacao and maple syrup, whisk to combine until shiny and smooth. Pour over cheesecake

Notes

The ganache can be used as a layer on top of the crust or swirled into the cheesecake filling.
 

Nutrition

Serving: 111g | Calories: 537kcal | Carbohydrates: 27.5g | Protein: 8g | Fat: 46.5g | Sodium: 2mg | Potassium: 437mg | Fiber: 6g | Vitamin A: 3IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 3mg
garlic asparagus soup

Spring Green Soup

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Welcome in Spring with this Spring Green Soup! It has a bright and refreshing flavor and is packed with nutrient dense veggies to support cellular function throughout the body. And it’s green, which comes from the chlorophyll in the plants. The phytonutrient that makes green foods supports liver detoxification, circulatory system, immune system and aids in tissue healing. Green is also beneficial for lowering blood pressure and free radical damage. Go ahead, slurp some green soup and boost your natural cleansing mechanisms.

Let me know if you make with your own spice blends, I’m always excited to try new combinations.

garlic asparagus soup
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Alkalizing Spring Green Soup

A light refreshing soup to welcome in the new spring growth.
Prep Time1 hour
Course: Soup
Cuisine: American
Keyword: asparagus, cauliflower, dairy free, gluten free,, spring greens, zucchini
Servings: 8
Author: Chef Kim

Ingredients

  • 2 cloves garlic chopped
  • 1 onion chopped
  • 2 celery stalks chopped
  • 2 cups zucchini chopped (a little extra as noodles for garnish)
  • 2 cups cauliflower chopped
  • 7 cups vegetable broth
  • 2 pounds asparagus trimmed and chopped
  • ¼ c fresh parsley
  • ¼ cup hemp seeds or soaked almonds
  • 1 lemon, squeezed

Instructions

  • Use a little water to sauté the garlic, onion and celery.
  • Chope the vegetables into 1-2 inch pieces for even cooking. If you have extra zuchhini, spiralize or shred it and save it to add as garnish and texture.
  • When onion is soft add the chopped zucchini and cauliflower along with the broth, bring just to a boil and then turn down heat to medium and simmer for about 15 minutes.
  • The cauliflower should be just about tender, then add the asparagus and simmer for an additional 5 minutes. Remove soup from the heat, let cool for about 10 minutes.
  • Add the nuts or seeds to a blender with a cup or two of hot soup broth and blend until completely smooth.
  • Transfer soup to a blender, in batches, and blend until smooth. About 30-60 seconds. Returning to the pan.
  • Warm it through to serve, lighten it up with a squeeze of fresh lemon juice and garnish with zucchini noodles or shreds. Enjoy!

Notes

I like to play with different spices and like to add curry or dill to this recipe. I also like it with a little orange juice and zest at the very end. So go ahead and try it different ways. The recipe is a basic template that you can tailor to your liking with your favorite flavor profiles.

 

Veggie Enchilada Bake

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Ooh the flavors that pop in this dish are soo good!

I love the combination of sweet potatoes, black beans and spinach. If I don’t have time do this this whole recipe, I just make quesadillas in my skillet with seasoned sweet potatoes, black beans and spinach and serve with guacamole.  If I do have time to put the enchiladas together, I go for it!

You can roll or you can stack layers. the layers are faster, the rolls are traditional.

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Veggie Enchilada Bake

Prep Time30 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: back beans, red sauce, spinach, sweet potato, tomato, tortillas
Servings: 6
Author: Chef Kim

Equipment

  • knife
  • skillet
  • baking dish

Ingredients

  • 1 large onion chopped
  • 2 bell peppers chopped
  • 2 cups sweet potato bite size
  • 3 cups baby spinach
  • 2 cans black beans or three bean blend rinsed and drained
  • 1/2 bunch cilantro chopped
  • 8-12 tortillas organic corn or flour

Red Sauce

  • 1 15oz can tomato puree or crushed
  • 11/2 cup water
  • 1 Tbsp olive oil
  • 2 Tbsp flour or GF flour
  • 1 Tbsp cumin
  • 1 Tbsp chili powder
  • 1/2 tsp cayenne

Instructions

Prepare the sauce:

  • In a small pot, heat the oil over medium and add the flour, stirring into a paste.
  • Add the spices and stir to combine. Then add the water and whisk until smooth.
  • Add the tomato puree and stir to combine well. Allow to cook for 10 minutes at a simmer until thickened. Turn off the heat and set aside.

Prepare Enchiladas:

  • Saute onion until softened, then add the chopped sweet potato with a 1/4 cup of water and cover the pan to cook the potatoes. Cook for 15 minutes.
  • When potato is fork tender, add the peppers and beans. If your skillet is not large enough for all ingredients, transfer the potatoes and onions to a bowl, then continue to saute the peppers and beans.
  • Add the spinach in batches, stirring until it wilts, adding more as the spinach cooks.
  • Add 1/2 cup of the red sauce to the bean mixture and combine with the sweet potatoes and onion. Stir in the cilantro.
  • Preheat oven to 350. Lightly oil the baking pan you're going to use. Add 1/3 cup of the red sauce in the bottom of the pan and spread evenly.
  • For traditional rolls: Add 1/3 cup of the vegetable mixture to a tortilla, roll and place seam side down. Repeat this until your pan is full. Cover with red sauce.
  • To make a layered bake: overlap tortillas slightly to line the bottom of the pan. Scoop half of the vegetable mixture over the tortillas, cover with another layer of tortillas and half of the red sauce. Repeat with the remaining vegetable mixture, layer with tortillas and remaining red sauce. You will likely need more tortillas for this method.
  • Bake 20-30 minutes at 350.
  • Serve with non dairy sour cream and / or guacamole

Mocha Energy Love Bites

Chef KimLeave a Comment on Mocha Energy Love Bites

I made these yummy little bites at a recent snack class and it was the favorite recipe of the night. They come together very quickly with a food processor and keep for weeks in the refrigerator.

It’s a great recipe to double and make a big batch and keep ready in the freezer, for a quick pick-me-up. I tend to gravitate to them when it’s time to prepare dinner. Just having a little something to wake up the taste buds while prepping makes the process go a little more smoothly. Plus they satisfy the urge without eating half a bag of chips.

We all struggle with making healthy snacking choices and these are sure to please..if you like coffee and chocolate! So make a batch this weekend and see how much better you feel after snacking on these!

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Mocha Energy Love Bites

Packed to the brim with flavor and nutrients to keep you going through the slumps in your day.
Prep Time15 minutes
Course: Snack
Cuisine: American
Keyword: gluten free,, sugar-free, vegan
Servings: 6

Equipment

Ingredients

  • 1 cup almonds, Brazil or hazel nuts
  • 1 tsp espresso powder or coffee extract
  • 2 tbsp cacao powder
  • 2 tbsp vanilla protein powder
  • 12 dates pitted and soft
  • 3 tbsp cacao nibs
  • 2 tbsp chia seeds
  • pinch salt

Instructions

  • Combine the nuts, espresso, cacao, protein powder and salt in a food processor and
    process into flour.
    Add half the dates and process adding more dates until the mixture forms into
    dough. It may take a few more or less depending on the stickiness of your
    dates. Then add the nibs and seeds and pulse a couple times to incorporate them
    evenly.
    Scoop into balls or transfer the dough onto a sheet of plastic wrap, fold over
    plastic to cover dough and press into a rectangle an inch thick. Cut into
    bite size pieces.
    Bites will keep for several weeks if kept sealed at room temperature, or longer
    refrigerated.






 

 

Mushroom Bolognese

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Italian cuisine is a favorite for plant-based meals. When I come across ways to pack in extra veggies, I will always try. This sauce is perfect for adding in extra veggies and it can be used in so many ways.

Try it with lentil walnut loaf balls, crumble in some tofu, ladled over rice or pasta, or especially good over roasted spaghetti squash.

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Mushroom Bolognese

A veggie packed sauce that is wonderful on gluten free penne pasta or roasted spaghetti squash.
Prep Time30 minutes
Course: Main Course
Cuisine: American, Italian
Keyword: gluten free,, plant-based, sugar-free, vegan
Servings: 4

Equipment

  • dutch oven
  • knife
  • food processor (optional)

Ingredients

  • 2 cup yellow onion chopped
  • 1 cup carrots about 3
  • 1 cup celery 2-3 stalks
  • 8 oz cremini mushrooms finely chopped
  • 3 Tbsp tomato paste
  • 1 (15 oz.) can fire roasted tomatoes diced with juices
  • 1 Tbsp tamari
  • 1 teaspoon dried oregano
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon salt and pepper

Instructions

  • Heat a dutch oven over medium high heat, when hot add 2 tablespoons of water along with the onions and saute until they begin to soften, about 5 minutes.
  • Add carrots, celery and mushrooms stirring to combine and cook until all become a bit tender, about 10 minutes.
  • Stir in tomato paste and 1/2 cup of water, followed by remaining ingredients. Stir well to combine and simmer over medium-low heat for 10 minutes.
  • While sauce is cooking, prepare pasta, rice or roast a spaghetti squash.
  • When sauce has thickened a bit, serve over your choice of starch.

Notes

To make light work of the chopping, cut the onion, carrots, celery  and mushrooms into similar sized chunks and place in a food processor and pulse each until finely chopped. there's no need to wipe out container between ingredients. 
If you'd like the sauce to be more "saucey" and less chunky, process half of the cooked sauce in the food processor until smooth and add back to remaining sauce.

Lentil Walnut Loaf

Chef KimLeave a Comment on Lentil Walnut Loaf

I’ve tried several different meatless loafs and this one that I adapted from Oh She Glows is my favorite at this point.

The lentil walnut mixture can be used to make meatless balls as well. Be sure to press the mixture together tightly when patting it into the loaf pan or into balls.  Try the balls with the mushroom Bolognese sauce or make the loaf slices into meatless loaf sandwiches, that are sure to bring back good childhood memories of grandma’s meatloaf sammy’s.

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Lentil Walnut Loaf

This is a hearty plant-based loaf that really is delicious. Oats, flax and walnuts add texture and nutrient density. This recipe is adapted from Oh She Glows.
Prep Time30 minutes
Cook Time1 hour
Course: Main Course
Cuisine: American
Keyword: gluten free,, nuts, vegan
Servings: 4 people

Equipment

Ingredients

  • 1 cup lentils
  • 1 cup walnuts
  • 2 teaspoons olive oil
  • 1 cup sweet onion chopped
  • 3 garlic cloves minced
  • 1 cup celery (2 -3 stalks) minced
  • 1 cup carrot (2-3) minced
  • 1/3 cup apple shredded
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 3 tablespoons ground flax seed
  • 1 cup oats
  • Pinch of cayenne optional
  • 1/2 teaspoon Salt and pepper
  • ¼ cup tomato paste
  • 2 tablespoons balsamic vinegar

Instructions

  • Grease a 5X9 loaf pan. Add lentils to a pot and cover with water. Cook at a simmer for 25 minutes. then drain and add to a large bowl, mash them with a fork into a chunky paste.
  • While the lentils are cooking, warm oil in a skillet and add onion, celery, carrot and garlic. Cook stirring to prevent garlic from burning. Cook until onion and celery are tender, about 10 minutes, then stir in apple and herbs, stir for a couple minutes and remove from the heat.
  • In a food processor or blender, pulse the oats into a coarse flour, then add the walnuts and pulse on and off to break them into small bits.
  • Transfer the walnuts and oats to the lentils in the mixing bowl and add ground flax. Mix to combine.
  • Stir in the skillet veggie mixture and season to taste. If the mixture seems dry, add 2 tablespoons of water and mix well. Getting your hands into the mix can help to combine and soften the texture of the mixture, also making sure that the mixture will hold shape. Add more water if needed.
  • Transfer mixture to prepared loaf pan and press firmly to form a loaf.
  • In a small bowl combine tomato paste and balsamic vinegar, mix well and spoon over the top of the loaf.
  • Bake uncovered at 350 degrees for 50-60 minutes, until edges are brown and its firm to the touch. Serve by the slice or crumble over salad.

Notes

To mince the carrots and celery quickly, roughly chop the carrots into large pieces and chunk the celery and add to a food processor and pulse until minced.  

 

Chocolate Swirl Cookies

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These swirl cookies are pretty quick to put together. I adapted this from a recipe I saw on Audrey’s unconventionalbaker.com blog. I decided to use almond and tapioca flour along with a 5-seed butter. The flavor and texture is really nice. This recipe is definitely a keeper. You can change up the nut or seed butter to change up the flavor. This recipe makes 12-15 cookies.

  • 1/4 cup almond flour
  • 1/4 cup tapioca flour
  • 2 tablespoons 5-seed butter
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla
  • pinch salt

Process the ingredients in a food processor until a dough is formed. If the dough is too sticky to roll out, sprinkle with a little more flour. If it is too dry to stick together, add a little more syrup. Scoop the dough onto a sheet of parchment and press into a disc. Let this rest while you make the chocolate dough, no need to clean the processor container.

  • 1/3 cup almond flour
  • 1/4 cup tapioca flour
  • 2 tablespoons cacao powder
  • 2 tablespoons 5-seed butter
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla
  • pinch salt

Process everything in the food processor until it becomes a dough. Add a little more flour or maple syrup if the consistency needs adjusting. Scoop the dough onto a sheet of parchment and press into a disc. Cover with another piece of parchment and roll out into a rectangle of 1/4 in thickness. Remove top sheet and place on the vanilla dough and repeat, rolling into a rectangle of similar size and thickness.

Remove top parchment sheet and set aside. Take the sheet with the chocolate dough and flip it over onto the vanilla dough and remove the sheet of parchment paper. On the longest side of the rectangle, lift the bottom parchment sheet up and over using it to help roll both layers of dough into a log.

Use a serrated knife or a length of dental floss to cut through the dough into 1/4 inch slices. Lay the slices flat onto a parchment lined cookie sheet and bake at 350 for 10 minutes. Let cool and then store in sealed container.

 

Pecan Fingers

Chef KimLeave a Comment on Pecan Fingers

These delicate cookies are a remake of the traditional buttery sugary cookie that was always one of my favorites. By replacing the sugar, butter and flour, you get a gluten free, sugar free, vegan delight.  Recipe makes about 20 cookies.

  • 1/4 cup olive oil
  • 1/4 cup organic vegan butter at room temperature
  • 1/4 cup powdered monk fruit-erythritol blend, more for dusting**
  • 1/2 cup almond flour or oat flour
  • 1/4 cup tapioca flour
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans

Whip the butter and olive oil together until emulsified and light. If you have crystallized and not powdered monk fruit, put a 1/2 cup in a blender and blend until powdered. Add 1/4 cup of the monk fruit and remaining flours and vanilla to the oil mixture and beat until completely combined and smooth. Stir in chopped pecans. Chill the dough for 30 minutes.

Preheat oven to 350 . Using a small spoon, scoop and roll into short logs and place on a parchment lined cookie sheet.  Bake for 20 minutes in the middle of the oven, until lightly browned.

**I powder my own sweetener rather than paying the higher price for already powdered monk fruit. I use a small container blender with the flat blade base which grinds grains, seeds and powders granulated sweeteners.

Should You Eat the Impossible Burger?

Chef KimLeave a Comment on Should You Eat the Impossible Burger?

Eating more plants is one of the best things you can do for your health. Fruits and vegetables are the most nutritionally dense foods on the planet and were created to be the perfect foods for us (at least that’s my perspective). From nutritional research I’ve learned that plant foods are key players when it comes to supplying the nutrients necessary for the body to recover, prevent and reverse disease. Clinical studies show a positive impact in all body systems from gum health to immune regulation to heart disease and more when plant foods are increased.

There’s been a lot of interest and marketing hype about the plant burgers on the market now especially with the introduction of the Impossible burger. Although the Beyond burger has improved it’s original formulation and is “meatier’ and has been available for a couple years now, the Impossible burger is new and has been reviewed as tasting so close to beef, that it’s hard to tell the difference, it even bleeds like beef. (For those who are grossed out by meat, these burgers would not be appealing.)

So should the Beyond burger and Impossible burger be thought of as healthy and a beneficial plant based option for those seeking to increase their plant consumption? Many people think that because they are plant-based, they must be good for you. However, to determine that, the ingredients should be considered even when the nutritional label looks good, as I recommend with any food product.  Both burgers have highly processed ingredients. There is not one whole plant food in either one. Take a look at the labels…

Beyond Burger ingredients: water, pea protein isolate, expeller-pressed canola oil, refined coconut oil, contains 2% or less of the following: cellulose from bamboo, methylcellulose, potato starch, natural flavor, maltodextrin, yeast extract, salt, sunflower oil, vegetable glycerin, dried yeast, gum Arabic, citrus extract (to protect quality), ascorbic acid (to maintain color), beet juice extract (for color), acetic acid, succinic acid, modified food starch, annatto (for color).

Impossible Burger ingredients: Water, Soy Protein Concentrate, Coconut Oil, Sunflower Oil, Natural Flavors, 2% or less of: Potato Protein, Methylcellulose, Yeast Extract, Cultured Dextrose, Food Starch Modified, Soy Leghemoglobin, Salt, Soy Protein Isolate, Mixed Tocopherols (Vitamin E), Zinc Gluconate, Thiamine Hydrochloride (Vitamin B1), Sodium Ascorbate (Vitamin C), Niacin, Pyridoxine Hydrochloride (Vitamin B6), Riboflavin (Vitamin B2), Vitamin B12

Both burgers are formulated to be similar in protein content, fat and taste to beef. Although neither burger claims to be whole food based, the “plant-derived” and “plant-based” marketing message makes them seem healthy and appealing to those consumers who are interested in increasing their plant consumption or for those concerned about reducing the environmental effects of the meat industry.  They may certainly be better for animals and the environment, but that doesn’t mean they are healthy for us to eat?  They should be considered  a processed food, and should make up only a very small portion of the diet, if any. To maintain or improve health, whole plant foods should make up the majority of food that’s consumed.

Is one burger healthier than the other?  I believe the Beyond burger is the better choice, mainly because it does not contain GMO leghemoglobin-yeast and soy, which are present in the Impossible burger. There are studies that show the detrimental affects of consuming different GMO foods (See Institute of Responsible Technology and Genetic Roulette).  For that reason alone, I will not eat the Impossible burger. There have not been any long term human studies evaluating the consumption of that particular kind of GMO food. It is something our bodies have never been exposed to before. So no one really knows what will result. The Center For Food Safety, which is a watchdog group that opposes genetically engineered food, has asked the FDA to recall the Impossible burger because of safety concerns about the genetically engineered soy and heme.

The fact that these burgers are created in a laboratory and they are not something I can replicate in my kitchen also influences my choice not to consume them. The whole foods created for us by the Creator provide better health results. Those foods are whole plant based foods including: fruits, vegetables, grains, legumes, nuts and seeds. If animal products are included, keeping the quantity low and quality high (studies show that it should be 2-3 oz. 2 X week or less and grass fed, organic and wild caught) has shown positive results in maintaining health.

But please keep in mind, that with increases in animal based foods, health risks also increase. The imitation burgers can possibly meet a need for those transitioning to a more pant focused diet. But whole foods need to be the focus with the occasional processed or animal based food.

For a plant-based burger recipe that does not mimic beef, check out my recipe HERE

meatless burger

Buffal-Oat Chickpea Burgers

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Are you looking for a meatless burger recipes? Meatless burgers are all the rage now! And if you don’t trust “lab meat” and need another alternative for a burger, try this Buffal-oat Chickpea burger that you can customize to your liking.  If you’re wondering if you should eat the Impossible Burger, I wrote a post about that.

This burger gets its protein from oats and chickpeas, or you could use any cooked beans, cannellini, black or kidney. The vegetables add flavor but also moisture as the burger cooks.

The flavor profile can change depending on the spices and sauces you add. The recipe is written for a Buffalo burger, but omitting the buffalo sauce and substituting salsa for a Mexican burger or adding mushrooms and smoked paprika for a smoky flavor are great ways to change it up. Or use BBQ sauce instead of the spicy buffalo sauce.

This is your burger, you really can have it your way! I like a little less spice, so I reduce the buffalo sauce and serve it topped with vegan mayo, tomato and microgreens. Yum!

meatless burger
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Buffal-oat Chickpea Burgers

Protein rich plant burgers that hit the spot1 Wonderful topped with vegan mayo, tomato and microgreens.
Prep Time45 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: American
Keyword: buffalow sauce, chickpea, oats, veggie burger
Servings: 8

Equipment

  • food processor
  • Cutting board
  • chef knife
  • baking sheet or skillet
  • 1/2 cup measure

Ingredients

  • 4 tsp flax or chia meal plus 5T water
  • 3 T nutritional yeast
  • 4 tsp granulated garlic
  • 2 tsp granulated onion
  • 2/3 cup old fashioned oats
  • 2/3 cup oat flour
  • 2 Tbsp Buffalo sauce or 1 tsp cayenne powder plus 2 Tbsp water
  • 3 Tbsp water
  • 2 Tbsp tamari soy sauce or coconut aminos
  • 1/2 cup chopped carrots
  • 1/4 cup chopped celery
  • 1/4 cup chopped onion
  • 1 cup chopped cauliflower
  • 2 cans chickpeas

Instructions

  • In a food processor or with a knife, finely chop the vegetables. The vegetables can be anything you have on hand or need to use up. You just need the combined amount, 2 cups, of vegetables in any combination
  • Combine flax meal and water in a small bowl, stir and set aside to thicken.
  • n a large mixing bowl, combine spices, oats and flour. Stir in the water, buffalo sauce and soy sauce. Mix well.
  • Add the flax mixture and chopped veggies. Stir well.
  • Use the food processor to pulse or a fork to mash the beans in a bowl and add the beans to the oat mixture.
  • Mix well pressing everything together to form a firm dough.
  • Use a half cup measure to scoop and make into patties.

To cook:

  • Place skillet over medium heat, wipe the pan with a little oil if necessary, place burgers into pan and cover, cook for 5 minutes, flip and cook another 5 minutes.
  • Burgers should be light brown on each side, cook longer if needed.
  • To bake a larger amount, place burgers on a parchment-lined pan and bake for 30 minutes, flipping half way through the cooking time. Patties can be frozen for quick and easy dinners

Notes

*Flavor profiles:
To change up the burger flavors, omit the buffalo sauce or cayenne and add the followig:
For Mexican burgers, add 3 Tbsp of salsa and 1 tsp of cumin.
For Smokey Mushroom, add 1 cup mushrooms sauteed until dry and add 1 tsp smoked paprika.