RECIPES

[[ recipeID=recipe-8kkd5mdfo, title=OKRA RICE ]]

[[ recipeID=recipe-9kkaju3ra, title=CHICKPEA HUMMUS ]]

[[ recipeID=recipe-8kkalep3d, title=TRIPLE BEAN VEGGIE BURGER ]]

 

OKRA RICE

Passionate OKRA lovers or not this is a MUST try this recipe!

Servings: 6

Keywords: Okra, Rice, Okra rice, Rice Dish, Healthy

  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins

Ingredients

Instructions

Ingredients

  • 2 tbsp olive oil
  • ½ pound fresh okra, cut into rounds
  • 3 cloves garlic, minced
  • 3 scallion stalks, minced
  • 1 tbsp minced parsley
  • 1 tsp fresh thyme leaves
  • ¼ tsp scotch bonnet pepper, minced (or substitute with habanero)
  • 2 cups brown rice
  • 1 quart water
  • salt and pepper to taste

Instructions

  1. Heat the oil on medium heat in saucepan and lightly brown the okra for 3 minutes, and stir in the parsley, thyme, scallions, garlic, scotch bonnet pepper, salt and pepper and cook for 2 minutes. Add in the water and boil over medium to high heat for 5 minutes. Stir in the brown rice and lower the heat to low and steam until rice is tender. Serve in a serving bowl.

Notes

*OKRA - is rich in vitamins A and C, as well as antioxidants that help reduce the risk of serious health conditions like cancer, diabetes, stroke, and heart disease.

CHICKPEA HUMMUS

Servings: 3 Cups

Keywords: hummus, greek hummus, chickpeas, chickpea, garbanzo beans

  • Prep Time: 30 mins
  • Cook Time: 0 mins
  • Total Time: 30 mins

Ingredients

Instructions

Ingredients

  • 1 cup dried cooked or canned chickpea
  • 1 ½ large lemon juice or 1/3 cup
  • ¼ tsp salt
  • 6 cloves garlic, grated
  • ⅔ cup sesame tahini
  • ½ tsp ground cumin
  • 2 tbsp olive oil (extra-virgin preferred)
  • ½ cup water (adjust water for more or less creamy)

Instructions

  1. 1. Cook soaked chickpeas until soften and drain. (If chickpea overcooks, that's ok)2. In a blender or nutri-bullet, combine the lemon juice, garlic and 1/4 teaspoon salt. Let mixture sit 10 minutes. Add tahini, the cumin, and blend until a thick paste forms. Add 1/4 to 2/4 cup ice water until sauce is smooth. You’re looking for a perfectly smooth, creamy sauce.3. Add the olive oil & drained chickpeas (could be warm) to blender with tahini mixture. Blend until perfectly smooth and not at all grainy, stopping to scrape down sides of blender occasionally. This blending may take upward of about 2 minutes; just keep going until the mixture is ultra creamy and fluffy, adding a little water if you need it to make the contents of the blender move. Taste for seasonings, adding more salt, lemon juice and/or cumin as needed.To serve, pour the hummus on a bowl/plate, and add your favorite garnish.GARNISH OPTIONS: chopped parsley, olives, toasted chickpeas, dash of smoked paprika

Notes

Hummus is a popular Middle Eastern dip and spread that is packed with vitamins and minerals. Spread it on bread as you prepare your favorite sandwiches to replace mayonnaise or use it as a dip for your vegetables.

TRIPLE-BEAN VEGGIE BURGER

You will not miss the meat with this flavorful Triple-Bean Veggie Burger!

Servings: 10 Burger Patty

Keywords: Vegan burger

  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Total Time: 55 mins

Ingredients

Instructions

Ingredients

Burger Patty

  • 1 ½ cup dried black beans (cooked) or 1 can
  • 1 ½ cup cannelli beans (cooked) or 1 can
  • 1 ½ cup black-eyed peas (cooked) or 1 can
  • ¾ cup lentils (cooked)
  • 2 cups portobello mushrooms, chopped
  • 5 cloves of garlic
  • 1 large yellow or white onion, sliced
  • ¼ cup each red, green, orange bell pepper, chopped
  • 1 ½ cup cup chickpea or garbanzo bean flour (plus extra for dusting)
  • ¼ tsp salt or (all purpose seasoning you like)
  • ¼ tsp black pepper
  • 1 tbsp paprika
  • ½ tsp garlic powder
  • 1 ½ dash cayenne pepper (optional)
  • 4 tbsp avocado or coconut oil (frying burger and sautéing the mushrooms)

BUILD YOUR BURGER

  • 1 small red onion, thinly sliced
  • 1 large heirloom tomato, sliced
  • 1 ¼ cup iceberg lettuce/arugula
  • 1 tbsp jalapeño dressing

Instructions

  1. Heat frying pan and add avocado or coconut oil. Then saute portobello mushrooms with garlic, and onions until mushrooms are brown. Set aside to cool, until ready to mix the burger patties. Mash all beans (to you liking) in a large bowl OR use a food processor. Mix all burger ingredients, except chickpea flour for the burger patties in a large bowl or food processor until evenly combined. Make patties by adding in 1 tbsp of chickpea flour to each palm-sized patty (size/form to your liking) and place them on a parchment paper on an oven tray or in frying pan. Cook burgers for a 10 mins on each side or until brown or to your liking. Meanwhile, prepare your fresh vegetables and toast your burger bread. When the patties are done, build your burgers with red onion, heirloom tomato, lettuce or arugula & jalapeño cilantro dressing.

Notes

You will not miss the meat with these Triple-Bean Veggie Burgers. These burgers are full of flavor!