September 29, 2013 By This Vegan Girl
I’m not anal retentive about much. In fact, I’m quite okay with disorder in my daily life. Just ask my car.
However, when I eat, I try to keep things as neat as possible. I try to not let any peas touch any of my mashed potatoes, or to let any toppings come out of my sky-high sandwiches. Furthermore, one can empathize with my frustration while eating black bean burgers.
I’ve found that black bean burgers can get a bit messy and crumbly. Therefore, I wanted to make the yummy black bean burger a little more enjoyable to eat, you know, to quiet the irritating voice in my mind. So, here’s a black bean burger all wrapped up.
This also seems to be a better option for the GF crowd, as well. Matt has seemed to have better palatable luck with GF wraps than GF burger buns, so hooray for the Spicy Black Bean Burger Wrap!
Spicy Black Bean Burger Wraps
Prep Time: 50 minutes
Cook Time: 20 minutes
Yield: 8 patties / 8 wraps
For the patties:
- 1-15 ounce can black beans, drained and rinsed
- 1 C cooked brown rice (1/2 cup dried with 1/2 cup water)
- 1/2 onion, chopped
- 1 Tbs chili powder
- 1 Tbs cumin
- 2 tsp garlic, minced
- Salt and pepper to taste
- 1/8-1/4 C gluten-free bread crumbs
- 1 package of wraps
- Condiments: mustard, ketchup, Sriracha sauce
- Toppings: avocado, sliced tomato, kale/spinach, red onion, pickle
STEP 1: Cook the brown rice.
Brown rice takes forever to cook, so start that now. Use the package instructions to guide you.
STEP 2: Hand-mash the black beans.
While the brown rice is cooking, hand-mash the black beans. I like my patties to have a lumpy texture, not a mushy one, so go easy on the mashing. In other words, don’t think of something you hate (like the traffic you had to battle on the way home) while you mash these black beans.
Place the onion and garlic in the food processor. Again, same mentality with this as the black beans; we want some texture, so don’t ground the poor onions to a pulpy soup. Give them a quick spin and they’ll be read to be placed on top of the black beans.
STEP 4: Mix all patty ingredients.
Place the food processed onion/garlic mix on top of the black beans, along with breadcrumbs, chili powder, cumin, salt, and pepper. Stir it all together with the cooked brown rice. Stir together, form into patties, and drizzle hot sauce (with salt & pepper) on top of them.
STEP 5: Cook the patties.
Place burgers on the “grill” (or George Foreman). I placed mine on for about 20 minutes, flipping one time halfway in-between.
STEP 6: Cut up all your fresh toppings.
STEP 7: Assemble!
Get the wraps together, pile on the toppings, wrap it up, and enjoy!
By the way, these wraps make EXCELLENT leftovers. In fact, the leftovers might even be better than the original dinner!
Place the patties in the toaster oven to be toasted for 5 minutes. This way, they come out a lot more crumbly, which gave a more ham-burgery, even feel.
September 7, 2013 By This Vegan Girl
This recipe is a slightly-modified version of the one seen in The Healthy Gluten-Free Life, my forever-favorite Gluten-Free baking book. It’s taught me all I know about GF flours and vegan baking. And not to mention it has the best damn recipes around.
It was just one of those weeks. I put all of my energy and time into things that were insignificant in the long run, while passions and loved ones got pushed aside. It can be draining by week’s end.
Who knew that a good homemade cookie would be the one thing to turn everything around?
I made these cookies and gave them to my favorite co-workers on a hectic Friday morning. I brought these cookies to a pajama party with close friends, a laughter-filled night of watching tapes of the incredible musicals we once performed in during our high school days. I made these for my boyfriend, who has a sweet tooth the size of Asia.
And you know what? This might sound crazy, but I really think these cookies improved everyone’s day, even just for that one moment. I know it improved mine.
These cookies made a sour workday a bearable one, a great night into a magnificent night, and was the reason for my boyfriend’s midday text to me, proclaiming his love for these cookies. I got compliments all day long, which brightened my day even more.
Why are these cookies so marvelous, you ask? With every bite, you are immersed in a world of things you hold dear: sugar, chocolate, vanilla, butter, and coconut. Warmth. Richness. Moistness. They’re like, the long lost love your palate has been searching for its entire life. It’s a harmony of love in a blissful circumference of perfection.
Make these today and you will have zero regrets. No matter how manic your life seems to be right now, eating one of these cookies will seem to freeze time, where you can briefly relish the one thing that truly matters: happiness.
Gluten-Free Coconut Chocolate Chip Cookies
Prep Time: 30-40 minutes
Cook Time: 25 minutes.
Yield: About 2 dozen cookies
- 1 1/4 cup sorghum flour
- 1/2 cup teff flour
- 1/4 cup amaranth flour
- 3/4 cup potato starch
- 3/4 cup tapioca starch
- 2 tsp xanthan gum
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1 1/2 tsp sea salt
- 2 tbsp flax seed meal mixed with 1/3 cup hot water
- 3/4 cup nondairy butter
- 1/2 cup coconut oil
- 1 cup packed organic brown sugar
- 1/2 cup organic evaporated cane juice
- 1 tbsp organic unsweetened applesauce
- 1 tbsp pure vanilla extract
- 1 9oz/10oz package of GF DF chocolate chips
- 1/2 cup shredded coconut
STEP 1: Mix all of the dry ingredients together and savor the rare moment that you finally get to use your stash of earthy amaranth flour!
STEP 2: Mix the flax seed meal with hot water, appreciate the goo for a moment, and set aside.
STEP 3: In a large mixing bowl, use a whisk to cream together the butter, coconut oil, brown sugar, and evaporated cane juice. Add flax seed meal, applesauce, and vanilla. (Yes, 1 tablespoon is a lot of vanilla. However, you won’t regret it or forget it.)
STEP 4: Add and stir the dry mix 1/2 cup at a time to the wet mix until fully blended. After that comes the fun part: add the chocolate chips and coconut for one final stir! Yum!
STEP 5 (OPTIONAL): There’s no egg, so feel free to have a few fingerfuls, spoonfuls, or handfuls of this spectacular cookie dough! No judging, seriously.
STEP 6: Firm dough makes the best cookies, so if you can muster the strength, refrigerate the dough for 1 hour or overnight. If you can’t, again, no judging. Since I wanted these freshly-baked on Friday, I prepared the dough Thursday night and woke up early Friday morning to bake. (Okay okay, so really, I started making these at 9:00pm Thursday night and couldn’t afford stay awake any longer, but whatever.)
STEP 7: With a tablespoon, scoop the dough, roll into a ball, and place the dough ball onto a cookie sheet. Once all of the balls are on the sheet, press your fingers flatly onto the ball, forming the perfect cookie shape.
After that, bake at 350° for 11-12 minutes. No, these cookies will not be crispy on the inside, as nature intended it to be. They will be slightly browned and will not look done in the center, but this is perfect. I cannot stress this enough!
Since I woke up early to bake (wake and bake), I was up at the perfect time to enjoy the lovely Friday sunrise with my loves.
Oh yeah, that’s Mia, Matt’s new baby girl! She’s a 10-week old Golden Retriever and she’s just a bundle of love!
Oh, and by the way, the dough can be frozen! You have 2 options:
- Freeze the dough by rolling them into dough balls prior. Once frozen, you may put them on a cookie sheet and pop them in the oven immediately! Halfway during baking, take out the baking sheet and push the balls down with a spatula.
- Freeze the mix. Let it thaw for one hour before baking.