BBQ Black Bean Potato Burgers

5/10/2019 10 Comments

Homemade BBQ Sauce is slathered on a Black Bean Potato Burger. Make it with or without gluten, pan-fry, bake or grill. My favorite is baked. I love a veggie burger, don't you? Get the recipe below. Mmm mmm good! These freeze exceptionally well so feel free to make a big batch.

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10 Comments

Sweet, Sour & Spicy Stir-Fry | Vegan, Gluten-Free, Oil-Free

10/3/2018 0 Comments

Loads of vegetables and marinated tofu are stir-fried in a savory sauce that is sweet, sour and spicy.

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0 Comments

Spicy Chipotle Sausages - VEGAN, SOY + GLUTEN-FREE Artistic Vegan Show 28

3/13/2017 11 Comments

Spicy Chipotle Sausages are healthy for your heart, healthy for the planet, high in fiber, low-fat, high in vitamins and minerals. The best part is they are made with compassion and are completely vegan, free of soy, gluten and oil. You can then fry them up, pass on the oil to maintain oil-free, bake them and use them in any recipe that calls for a spicy sausage.

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11 Comments

Meatless Sloppy Joes

4/4/2016 0 Comments

When I was growing up I used to LOVE sloppy joes. Each birthday my mom and dad would ask my sister and I what kind of special meal we'd like and I would say "sloppy joes" (and cheesecake!) My favorite was sloppy joes on a toasted onion bun with french fries. I know, real healthy. I loved biting into a sloppy joe and having it slide down my hand as I'd have to clean it up with a fry. The sloppier, the better.

It had been YEARS since I had a sloppy joe, in fact I have a hard time remembering the last time I had one. That is, until I made my own! As my birthday approached in March, I knew the perfect comfort meal that would bring me back. I made homemade ketchup and sloppy joe mix made thick with handmade sausages that were crumbled and fried until golden. It was all served on a homemade bun with oil-free steak fries. It met every sloppy joe desire and made me feel like I was at home again. I made it again tonight to double check the recipe and it's a winner! My husband loves this recipe: "Delicious honey!" This recipe is a craving-buster, comforting meal that makes you feel like mom made it, filling, hearty, husband-approved and totally vegan! I hope you love it as much as I do. From my heart and kitchen to yours! Love, Christa

Makes 4 Sloppy Joes

Ingredients:
2 Vegan Italian Sausages Ground and browned
1/3 Cup Chopped Onion
1 Green Bell Chopped
1/2 Cup Green Chili Pepper Chopped
2 Garlic Cloves Minced
1 Tbsp Steak Seasoning (I used this recipe)
2 tsp Dijon mustard
1 Tbsp Tamari Sauce (Soy for non-gluten-free)
1 Tbsp Agave
1 Cup Ketchup
3/4 Cup Freshly Chopped Tomatoes
1/2 Cup Filtered Water
4 Gluten-Free Buns (favorite or homemade)

Peaceful Preparation:

Heat a non-stick or cast iron skillet over medium to medium-high heat. Once hot, add 1 + Tbsp Olive oil. Saute the homemade sausages, breaking them up as you cook them. Allow to cook until browned, I find it takes me 20+ minutes for a firm crumble.
One browned, add in the chopped onion, green bell pepper, green chili pepper, minced garlic and steak seasoning. Cook for 10 minutes, uncovered, stirring frequently.
Reduce heat to simmer. Add mustard, ketchup, tamari or soy sauce, agave, ketchup, chopped tomato and water. Simmer for 30 minutes until nice and thick, stirring every 10 minutes.
Toast the buns and top with the sloppy joe mixture. I find they are best served with oil-free french fries. Feel free to serve with salad for a lighter meal.

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Meatless Meal: Italian Sausage with Roasted Potatoes and Asparagus

2/29/2016 0 Comments

Homemade Italian Spiced Sausages are pan fried with onions and bell peppers served alongside mini roasted potatoes and asparagus for a bright and healthy meal this spring. We enjoyed this meal as a fine lunch yet it could also make a lovely dinner. What's nice is it is pretty easy to toss together, while the sausage, peppers and onions cook you can bake the potatoes and asparagus, then serve it all together steaming hot.

Serves 2 - Doubles Well

Ingredients:

1/2 Bundle Asparagus
6 Mini Red Potatoes Sliced in Half
2 Vegan Italian Sausages like Tofurkey OR try my recipe. - Sliced in Rounds
1/2 Yellow Bell Pepper - Diced
1/2 Green Bell Pepper - Diced
1/2 Small Sweet Onion - Diced
1/2 Jalapeno Diced (opt)
1 Tbsp + 1 tsp Olive Oil
Salt & Pepper to taste

Feel free to add garlic or favorites here

Peaceful Preparation:

Preheat the oven to 450 degrees Fahrenheit. Line a baking sheet with baking paper or lightly grease. Place the potatoes in a small pot covered with water, bring to a boil and let cook for a minute or two, until a fork can gently pierce yet not break the potato.
Transfer to the baking sheet, season as desired (salt, pepper, any seasonal herb). Bake for 15 minutes, remove from oven, flip, add asparagus toss in the 1 tsp of olive oil, salt and pepper and cook for another 15-20 minutes.
While baking, heat a cast iron skillet or favorite over medium heat. Once hot add 1 Tbsp olive oil or use coconut butter, vegan butter or even vegetable broth for oil-free. Sauté the onions and peppers for a few minutes.
Add the sliced vegan sausage to the pan. Sauté for 5+ minutes each side until desired consistency. I like to take them a little longer to get a crisper exterior. Serve with the potatoes and asparagus for a complete meal.

Random Recipe of the Day - Oil-Free Pesto Pasta

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Homemade Vegan Italian Spiced Sausages

2/12/2016 17 Comments

When I first transitioned to a vegan lifestyle I stumbled upon Tofurkey's Italian Sausages at at local Trader Joe's in southern California. Curious, I picked up a package and tried them out. A hint of spice, packed with flavor, the ability to cut into slices, fry in a log, in slices, crumble, bake...and it tasted way better than I hoped for. I was hooked. Every time I went to Trader Joe's or a health food store I'd pick up a package if they had them.

When my husband and I traveled and wed in 2011, we lived in Arkansas for a spell. Way out in the country. It was a big deal to go to the health food store and buy some Tofurkey. Even if it was double the price than in CA, those little links brought comfort to our home. We've since traveled around a lot in our travel trailer and there are so many times that the magical Tofurkey links are not available. Tear. So many small towns along the way that have probably never even heard of the alternative sausage links. What is a girl to do? Make them. Roll up your sleeves and create something special.

This recipe is SO worth it, I can't even tell you how much you and others will thank you. My husband perked up when he saw what I was up to. The intense flavor from the spice mix, garlic, beans, herbs, mushrooms and more make these a keeper. Thankfully they turned out better than I hoped for. The flavor and smell is unbeatable. I even put them to the test. I sliced them, I fried them as logs, in slices and crumbled as ground sausage. All worked better than hoped for, each time creating a delightful meal.

Spices:

1 1/2 Tbsp Paprika
1/2 Tbsp Cayenne (less if desired)
1/2 Tbsp Dried Sage
1/2 Tbsp Dried Basil
1/2 Tbsp Dried Oregano
1/2 tsp Red Pepper Flakes (+/- as desired)
1 tsp Sea Salt
1/2 tsp Ground Black Pepper
1/8 tsp All Spice

Ingredients:

3 Cups Cannellini Beans (or Great White Northern)
3 TBSP Tamari Sauce (Use Coconut Amino for Soy-free)
2 TBSP Rice vinegar
1/2 Cup Diced Red Onion
4 Cloves Garlic - Minced
1 1/2 Heaping Cup Diced Mushrooms
2 tsp Guar Gum
1/3 Cup Corn Flour (Harina de Maiz)
1/2 Cup Oats
1 Tbsp Flax Meal with 1/4 Cup Warm Water; Mixed together and set aside.

Peaceful Preparation:

Mix together all of the ingredients and spices in a large bowl until well combined.
Mash together the ingredients with a potato masher until very fine, mixed together and only a few small chunks of beans remain.
For best results, refrigerate overnight. Otherwise, proceed to steam. Divide into 8 sections. Take a piece of foil, line it with parchment paper, shape the vegan sausage into a sausage shape, roll it up and twist the ends. Complete until you have 8 sausages.
Steam for 30 minutes, thicker sausages may have to steam longer to firm up. Allow to cool for 10+ minutes. The longer they cool, the easier they are to handle. I was able to carefully unwrap and use immediately. They are best when placed in the fridge for 4+ hours, they transform to firm sausages. When ready unwrap, enjoy steamed, baked, sliced, fried, crumbled or as your heart desires!

NOW ON YOUTUBE

You may also like these other two sausage recipes:
Homemade Spiced Sausage
Homemade Vegan Sausage

Ways to Enjoy This Recipe:

Meatless Meal: Italian Spiced Sausage with Roasted Potatoes and Asparagus

Vegano Zuppa Toscana

In a bun with onions and peppers!

Mmm! This is made by Jack known as @gone2happyplace on Instagram.

He said: "omg these are great."? "..I used my pressure cooker to steam them for 10 minutes. I've eaten two and they came out perfect."

He also said:

"Omg so versatile!! Made this Cuban dish called Picadillo that's tomatoey chili with raisins and green olive. I had made a simple chili and said...Hmm...Wonder if I crumbled in one of those sausages!! It did make the chili less runny for the meal but as a "meat" chili...Pretty darn good. :)"

He also used it as a meat sub in pitas, a "tasty protein source in a breakfast protein bowl I threw together, Shepherd's Pie, and sausage patties for breakfast topped with maple syrup and next to some pancakes. Total boss recipe!!! :). Freeze great btw in the foil and let thaw in advance of use."

WOW, great feedback!!! What are you waiting for? Lets get cookin'! :)

Random Recipe of the day: World Fusion Tofu Scramble with House Fries

17 Comments

Homemade Spiced Sausage - Vegan, Soy, Oil + Gluten-Free

1/21/2015 2 Comments

Homemade Spiced Sausages are a fabulous edition to add to your meal as a meatless option. This sausage is great as it is free of soy, gluten and is 100% vegan! I like to double the recipe and freeze the balance for future use. This recipe offers flavor, spice and everything nice. The sausages are hearty, filling and moist but not too moist. We really enjoy these and hope you do too!

Total Time: 40 Min + 4 Hrs Fridge | Prep Time: 20 Min | Cook Time: 20 Min | Servings: 4 Sausages

Spice Mixture:

1 ½ tsp garlic powder
½ tsp black pepper
1 tsp salt
2 tsp Chili Powder
1/2 tsp Cayenne
1 tsp red pepper flakes (+++ we like it spicy and added more!)
1 tsp. oregano
1/8 tsp. allspice

Sausages:

2 tbsp vegetable broth or water
1 cup chopped green chili peppers
¼ cup onion, finely chopped
1 garlic clove, minced
2 cups cooked black-eyed peas, drained and rinsed
2 tbsp pureed tomato
¼ cup nutritional yeast
½ cup brown rice flour (**see below)
1 tsp. xanthum gum
3 tbsp. of Braggs Liquid Aminos

Peaceful Preparation:

Prepare spice mix in advance and set aside.
Heat skillet with 2 tbsp of vegetable broth or water. Sauté the green chili peppers, onions and garlic until soft. Set aside to cool.
In a large bowl, add the black eyed peas and mash them up. Wash your hands, roll up your sleeves and mash with love! Or use a fork or potato masher. Leave it rough with chunks vs. a puree.
Add pureed tomato, nutritional yeast, spice mix and brown rice flour, mix well. Sprinkle the xanthum gum over the mixture and incorporate well.
Add the cooled veggie mixture and mix into the dry ingredients. Add the Liquid Aminos to the bowl and mix well.
Divide the mixture into 4 parts. Shape each portion into a log. Wrap the logs individually in parchment paper or foil and steam for 15-20 minutes. I used our steamer, otherwise they could be steamed in a metal steamer that sits atop a large stockpot of boiling water. Refrigerate for 4 hours, preferably overnight to firm.
When ready, cook however you desire. May be frozen for future use as well. We have enjoyed them baked, sautéed and steamed. So far enjoying each variation. Enjoy the fruits of your labor!

Notes:

Brown rice flour can be made by taking brown rice, placing it in a blender, food processor or coffee grinder. Pulse / process until it creates a fine flour. Neat!
Adapted from a recipe on my blog!

2 Comments

Blackened Black Bean Burgers with Steak Fries

11/3/2014 0 Comments

Meatless Monday calls for good eatin'! Tonight we had Blackened Black Bean Burgers with Steak Fries. This recipe is so good I can't wait to share it with y'all. Steak Fries are a new favorite in our home, it's a real treat plus they are oil-free so I don't feel so bad whipping up a big batch. Tonight we did it up. We had homemade tomato soup leftover from last night. I reheated it and when I came back from setting it down my soul mate left me a message! It's the small things in life that make my heart SWOON!

We only had enough soup to dab our fries in and get a couple spoonfuls. I thought I'd "beef" up our meal with Blackened Black Bean Burgers and Steak Fries. It was one hell of a meal that left us both with a nice full belly and a ton of satisfaction.

This meal is SO good I highly recommend making it for you or your loved ones. Plus it is HEALTHY! No guilt here folks.

I've been enjoying oil-free fries for a while now but never had the "perfect" fry. It turns out I was missing a secret step! This was revealed to me on Instagram. I LOVE Instagram if you aren't following please swing by, I post pictures and sometimes recipes when I'm not blogging. I love connecting with a broad community of like minded healthy foodies! It's really fun and I learn awesome tips and tricks. One trick I was introduced to me by one of my favorite talented girlfriends Nika @thefitfruitbat! She revealed the secret - curry powder! You slice and BOIL the potatoes with 2 tbsp of curry powder until they are half-way done and then you proceed to bake. It doesn't impact the flavor yet brings forth crispy oil-free fries that are to die for.

Ingredients:

1/2 red onion, roughly chopped
1 tablespoon chopped garlic
2 cups pre-cooked black beans, rinsed and drained, divided
2 tablespoons cilantro
2 teaspoons parsley
1 tbsp chia seed - ground
4 tbsp warm water
1/2 teaspoon red pepper flakes
1/2 cup dessicated coconut (or bread crumbs of preference)
Salt and fresh ground black pepper to taste

Directions:

Combine ground chia seed and warm water, mix and set aside.
In a food processor, pulse onion and garlic until finely chopped. Add 1 cup black beans, cilantro, parsley, chia seed mixture, and red pepper flakes and pulse to combine.
Transfer mixture to a large mixing bowl, add the remaining can of black beans and the bread crumbs. Season with salt and pepper, to taste, and mix until well combined.
Divide remaining mixture into 6 portions and form into patties. Place on hot greased skillet or grill over medium to medium-low heat and cook about 8 minutes a side, until heated through and blackened. Serve with a bun, on a salad, with fresh veggies on top or any way you please!

Steak Fries:

2-3 white potatoes
2 tbsp curry powder
Salt and pepper to taste

Directions:

Cut the potatoes into wedges by cutting the potato in half and cutting each half into wedge shapes.
Place potatoes in a pot and cover with water. Add 2 tbsp of curry powder and a dash of salt.
Preheat the oven to 400 degrees while the potatoes are boiling. Boil until the potatoes are half way done.
Drain and season to taste. Place half cooked potatoes on a baking sheet lined with parchment paper.
Bake for 15-20+ minutes on each side until golden and crisp on the outside. These are AMAZING and help me make smarter choices. Today I opted not to get our favorite jalapeno chips and made these instead! Worth it!

Elizabeth writes "I love your burger and fries and the idea from Ig on the fries is something I never heard before. The colors and designs in your food are amazing as always!"

And for dessert Vegan Pumpkin Spice Latte's!

This recipe is SO good and helps stave off cravings for a cappuccinos and lattes! The recipe is from the glorious Kathy Patalsky of Healthy.Happy.Life. I love her blog and recipes. I modified the recipe to use a dark batch of coffee vs. espresso due to what we have on hand and stevia vs. maple syrup for a sugar-free latte!!! Oh yeah! Watch how to make it by clicking HERE.

I love finding delicious alternatives to some of my unhealthy habits. May you enjoy endless healthy and delicious meals and continue to thrive!

Best wishes for a vibrant week ~ Shine on!
Christa

For the burgers I modified and veganized a recipe from Sandra Lee on Food Network.

0 Comments

100% Raw, Gluten-Free Tacos with Walnut Taco "Meat"

9/30/2014 0 Comments

100% Raw, Gluten-Free Tacos! The "meat" is made from a walnut base and is absolutely incredible. We both were blown away at how it tasted like the "real thing." We loved it so much we had it for dinner two nights in a row. The first night we enjoyed it in cabbage wraps with fresh fruit on the side.

Tonight for Taco Tuesday we had it on a corn crisp with all the fixings.

I served it with a big platter of food, sometimes it is more fun to make it yourself!

Homemade Guacamole...

Homemade Salsa...

With walnut taco "meat" that is out of this world! The recipe was inspired from The Rawtarian who I'm just beginning to follow and love!

Stack it, stuff it, sprinkle it, scoop it, enjoy it any way you please!

To make the Walnut Taco "Meat" all you will need is a food processor and the ingredients below. Combine all of the ingredients and process until desired consistency. I displayed the recipe as 2 servings but it could be 4 small serving as well, each time we had enough left for a late night snack. :)

*Tip: Sub zucchini for olive oil for an oil-free option. Salsa for Soy Free.

I thought it would be fun to end Vegan Month of Food and September off with a bang! A new raw, vegan and gluten-free recipe that is sure to please. I hope you enjoy it as much as we did!

With love,
Christa
xo

0 Comments

Homemade Vegan Sausage - Soy Free & Gluten Free

6/10/2014 28 Comments

One of my all-time favorite treats from the market is Tofurkey Italian Sausage. These sausages are so flavorful and absolutely delicious. We love to fry them up with some onions and garlic and add it to our favorite tortellini with a homemade sauce, it’s one of our favorites. The only part that bothered me was that they contained gluten (wheat) and an abundance of soy. I've been trying to cut back on the amount of soy we take in as a protein source. It can be hard at first as most of the alternative products contain soy. The less soy and gluten we eat, the better we feel.

I found a recipe online a while ago while searching for the ultimate alternative to the Tofurkey Italian Sausage. Each time I performed my search I’d end up on the very same recipe from The V Word – check it out here. A big thank you to Rhea the creative genius who invented this wonderful recipe! The pictures look so tantalizing, it couldn’t be homemade, vegan, soy-free and gluten-free..could it? Yes! It is! I bookmarked the page, bought black eyed peas and placed them away in the cupboard. Months later, I boiled them and remembered this recipe. I couldn’t help but instantly prepare them with eager anticipation. A chance to make my husband his very favorite vegan meal? I’m in!

With some music in the background, I pulled up my sleeves and gave the recipe a try. Mashing the black eyed peas beneath my hands combining the ingredients with love. Forming the beautiful sausages, wrapping and then steaming them for future consumption.

I’m honored to share this sensational recipe with you for you to try at home and share with your loved ones. Bon Apatite! Enjoy!

What will you need?

For the SPICE MIX:

1 ½ tsp. garlic powder
1 ½ tsp. fennel, crushed
½ tsp. black pepper
1 tsp. salt
1 ½ tsp. sweet paprika
1 ½ tsp. smoked paprika
1 tsp. red pepper flakes (+++ we like it spicy and added more!)
1 tsp. oregano
1/8 tsp. allspice

For the SAUSAGE:

2 tsp. + 2 tsp. olive oil
1 cup zucchini, chopped (The original recipe calls for mushrooms, use what you have in your kitchen!)
¼ cup onion, finely chopped
1 garlic clove, minced
2 cups cooked black-eyed peas, drained and rinsed
1 tbsp. sun-dried tomato paste (*see below)
¼ cup nutritional yeast
½ cup brown rice flour (**see below)
1 tsp. xanthum gum
3 tbsp. of gluten-free, vegan Worcestershire Sauce
A few drops of liquid smoke (opt)

*I used homemade tomato sauce. A standard tomato paste would work fine as well.
**Make your own brown rice flour by taking brown rice, placing it in a blender or food processor, and pulsing until it is fine like flour.

Directions:

Prepare spice mix in advance and set aside.
Heat skillet with 2 tsp of olive oil. Sauté the onions, zucchini and garlic until soft. Set aside and let cool.
In a large bowl, add the black eyed peas and mash them up. Wash your hands, roll up your sleeves and mash with love! Or use a fork or potato masher. Leave it rough with chunks vs. a puree.
Add tomato paste, nutritional yeast, spice mix and brown rice flour, mix well. Sprinkle the xanthum gum over the mixture and incorporate well.
Add the cooled veggie mixture and mix into the dry ingredients. Add the Worcestershire sauce to the bowl and mix well, if you are using Liquid smoke add it too, along with the remaining 2 tsp of oil.
Divide the mixture into 4 parts. Shape each portion into a log. Wrap the logs individually in foil and steam for 15-20 minutes. I used our steamer, otherwise they could be steamed in a metal steamer that sits atop a large stockpot of boiling water. Refrigerate for 4 hours – overnight to help them firm.
When ready, unwrap and cook however you desire. We sautéed them in olive oil with onions and garlic and added it to our pasta, yum!

I hope you enjoy this recipe!

With love,
Christa

28 Comments

OLDER

BBQ Black Bean Potato Burgers

Sweet, Sour & Spicy Stir-Fry | Vegan, Gluten-Free, Oil-Free

Spicy Chipotle Sausages - VEGAN, SOY + GLUTEN-FREE Artistic Vegan Show 28

Meatless Sloppy Joes

Meatless Meal: Italian Sausage with Roasted Potatoes and Asparagus

Homemade Vegan Italian Spiced Sausages

Homemade Spiced Sausage - Vegan, Soy, Oil + Gluten-Free

Blackened Black Bean Burgers with Steak Fries

100% Raw, Gluten-Free Tacos with Walnut Taco "Meat"

Homemade Vegan Sausage - Soy Free & Gluten Free

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