I have some exciting news to share – I am heading back to school. As of this week I am a student again (what have I done?).
I’m enrolled in the Registered Holistic Nutritionist program at The Canadian School of Natural Nutrition.
I’ve been passionate about food and nutrition for a very long time so this is a natural next step for me.
I will definitely continue to share lots of deliciously healthy recipes with all of you (topped with a bit more nutritional information perhaps).
Speaking of deliciously healthy, I can’t wait to share these veggie burgers with you. I’ve been working on them for a few weeks and I think you will love them! They’re jam-packed with nutritional yumminess.
Although homemade veggie burgers seem like a lot of work, they’re so worth it and I find it quite easy to throw a bunch of ingredients in the food processor, shape some patties and go!
These gluten-free and egg-free veggie burgers go so well topped with some dairy-free tzatziki or homemade guacamole (and a side of sweet potato fries of course).
Savory Almond Bean Burgers
1 large clove of garlic
1 small onion
1 handful of kale or spinach
2 tbsp fresh basil
I can of black beans or chickpeas (approximately 2 cups)
1 cup raw almonds (I like to soak ours overnight for easier digestion)
1 cup almond flour (see below for a nut-free version)
1 tsp sea salt
½ tsp ground pepper
1 cup grated zucchini
1 tbsp ground chia mixed with ¼ cup water
2 tbsp coconut aminos or tamari sauce
Preheat your oven to 350 degrees. Lightly grease a cookie sheet or pizza stone.
Pulse garlic, onion, greens, basil, beans, and almonds in the bowl of your food processor. Remove and place in a large bowl. Stir in almond flour, salt and pepper, and zucchini.
In a small bowl, make chia egg and let sit for two minutes. Stir in coconut aminos or tamari sauce. Add wet ingredients to the large bowl and stir to combine. I usually use my hands for this part to ensure even distribution of ingredients.
Refrigerate 30 minutes. You can skip this step if you don’t have time, it just means the patties might not form as well.
Remove from fridge and form into patties that are approximately 4 inches wide. Place on prepared cookie sheet and cook at 350 degrees for 25-30 minutes. Flip burgers after 15 minutes.
Serve burgers on a glorious gluten-free bun, or a crunchy pile of greens tossed with lemon and olive oil.
Yield: 8-10 burgers
We recently got our hands on an Excalibur Food Dehydrator and here’s how we dehydrate the burgers: Dehydrate veggie patties for 3 hours at 110 degrees. Flip and dehydrate until firm.
Want a nut-free version? Use certified gluten-free oat flour to replace the almond flour and sunflower or pumpkin seeds to replace the almonds.
I served these veggie burgers at a birthday party and they got gobbled up so fast that the vegetarians almost missed out on them! That’s a good sign, don’t ya think?
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