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vegan bean burgers

Aren’t Friday nights at home the best?!  I just love them.  Time to relax after a looooong week.

For my Friday night meal, I whipped up some Black Bean Burgers.

The recipe is taken straight from Emily’s blog – your can find it here.  She and her husband came up with such a great recipe that there is no need to change up anything!  It is seriously the perfect veggie burger recipe.

Mix up your ingredients in a food processor.  Fold in some extra beans for more texture.  Then, bake for about 40 minutes, turning once.

While I was waiting for the veggie burgers to cook, I snacked on my favorite snack – two second guacamole!

Cut an avocado in half, mash up one-side with a spoon, enjoy with chips!

After 40 minutes in the oven, I put 5 of the burgers in the fridge for later and popped my burger on the grill pan to get some crispiness.

I ate my burger on an sprouted wheat bun with ketchup.

With a salad.  I made up a dressing of 1 tbsp olive oil, 1 tsp dijon mustard, 1 tsp lemon juice, salt and pepper.  Topped with goat cheese.

It was a great simple Friday night meal!

Do you know what else is great on a hot summer night?!

Ice Cream!!

Well, something like ice cream…Blueberry Coconut Banana Softserve!

You can make so many variations of this softserve.  Just use frozen bananas as your base and add any frozen fruit that you want.  In some versions, like cherry, you cannot even taste the bananas!!

This version included:

  • 1 frozen banana
  • 1/2 cup frozen blueberries
  • 2 tbsp unsweetened shredded coconut
  • 1 tsp vanilla paste

Topped with blueberries, coconut and cacao nibs.

Blueberries and coconut are really great combination and I love the shreds of coconut througout the softserve.  Delicious!

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cheesy kale chips

We decided to grill last night because the weather was so nice!  I stopped at a local market and picked up some steak tips for Brant, so it was another Sunshine Veggie Patty for me!

I cut a mini whole wheat pita in half and spread Spinach & Artichoke hummus on one side and sprouts on the other.

Then put my ‘burger’ in the middle.  It had a totally different taste than last night – just as delicious, though.

We both had a salad along with our dinners, which contained romaine, cucumber, sprouts, and a pistachio-fig nut mix.

Delicious dinner that totally hit the spot on a gorgeous evening!

After dinner, I was still in the ‘cooking’ mood, so I decided to make some Cheesy Kale Chips that I have seen on other food blogs.  I already had the ingredients that I had picked up earlier this week.  I was really cheap at the store – the recipe called for a red pepper, but they were $4.99 per pepper!  The green were only $1.99, so I went with green.  Therefore, I think that my cheesy kale chips taste the same, but they look more like ‘cool ranch’ instead of ‘nacho cheese’. 🙂

Nacho Cheese Kale Chips

Ingredients:

  • 2 bunches kale, washed and torn into large pieces
  • 1.5 cups raw cashews, soaked (for at least 2 hours, mine soaked for 8)
  • 1 large red (or green) pepper
  • 2 tbsp lemon juice (about 1/2 lemon)
  • 5 tbsp nutritional yeast (find out more info here)
  • 1 tsp salt
  • squirt of agave

Directions:

  1. Wash and chop kale into large bite-size pieces.
  2. Blend all other ingredients in a food processor until smooth.
  3. Stir and massage into kale leaves.
  4. Place on dehydrator sheets and dehydrate for 8-12 hours at 105°F.

You could definitely make these in the oven as well, but keep the temperature low so that they do not brown at all.  This was my first time making kale in the dehydrator and it is amazing how much greener they stay.  Usually in my oven, they brown very quickly and become a darker green.  The nutrients are definitely all still present in my dehydrated kale!

I have seen this recipe on at least 3 blogs: Gone Raw, Greens for Good and Love Veggies and Yoga.  Thanks for passing on this recipe, ladies!

Before heading out yesterday morning, I put my cashews in a bowl to soak.

When I was ready to start making the ‘chips’, I washed and tore up the kale (removing all stems).

Into my food processor went all of the other ingredients (including my green pepper!).

All blended up in a matter of minutes!

Then, I poured the cheesy mix onto the kale and used my hands to massage the leaves and mix everything up.  Kale does not have as much of a bitter taste after you massage the leaves a bit.

And, then the individual leaves were places onto my 4 dehydrator sheets.

And stacked together to start dehydrating.

8 hours of dehydrating at 105°F, they were done!  Check out all the cheesiness stuck on this kale chip.

They were not fitting very well in my glass containers, so I bagged them for easy transport instead, although who knows if they will last long enough to need transport!

They taste delicious!  You will definitely be seeing these on the blog again.