It’s been while… Too long. A month to be exact
So it has been a while since I posted. Last month was quite a busy one. I ended up redoing a site for Worcester MMA where I train Brazilian Jiu Jitsu. It is mostly done at this point. I am glad to help out the academy that has helped me stay in shape and live a healthier life style of the past three years. Check out the fruits of my labor here http://worcestermma.com!
I am still living a mostly Plant Based Whole Grain diet. I feel great, my weight is down almost 10 pounds and I am adjusted to it. That said, I have been doing what I call the 80/20 rule. I am good and stick to my diet 80% of the time with 20% allotted to situations where I am in situations where eating plant based is not really a viable option.
Most weeks I well ahead of the 80% mark and the way I look at it, if I can be good 80% of the time it is better than being bad 100% of the time.
I have recently dabbled in homemade Vegan Burgers. I was thrilled when a Google + Friend, Larry Fournillier asked me if I would like to make them for his Hangout Networks. As most people know, I am a foodie, I love to cook and work in the kitchen and jumped at the chance to take Larry up on his offer.
So, this Sunday October 14th at 4PM Eastern Standard time come watch me make my homemade vegan burgers and guacamole to go on the on any one of the following places;
If you want to join me and cook along here is the recipe. The show is an hour and it is live so it should be interesting.
Vegan Burger Recipe
2 Table Spoons Olive Oil or I prefer Grape Seed Oil
4 cloves Garlic Minced
Medium Red Onion Chopped
Small Sweet Onion Chopped
2 to 3 celery stalks chopped
2-3 medium carrots grated
Red and Green Pepper Chopped
Zucchini Chopped with the seedy middle removed.
15 oz Can Black Beans use whole can
15 oz Chick Peas chick peas peeled I use about half the can
2 Portabella Mushroom Caps grilled (Optional)
1 Jalapeno ( Optional)
1/2 Cup Walnuts finely chopped by pulsing in Food processor a few times.( Optional)
Vegetable Stock 1-2 Cups
2-3 Table spoons Liquid Aminos or Soy Sauce
1 Cup + Quick Oats
1/4 cup Flax Seed Ground
2 Ripe Avacodos
2 cloves Garlic minced
1/2 Roma or Plum tomato deseeded and finely chopped
Salt and Pepper to taste
Heat Pan to medium
Add Oil, once oil has heated add Garlic, sweet onion, red onion, celery, grated carrots couple cranks salts and dash of pepper.
I usually let that saute for 3-5 minutes.
The I add Green and Red Pepper, Zucchini and Liquid Aminos. Let the go for another 3-5 minutes and add Vegetable stock.
Reduce heat slightly and Simmer for a few minutes covered.
Remove cover add, Black Beans, Chick peas, 1 chopped Jalepeno and 1 chopped Grilled portabella, a dash more of pepper, cover and continue simmer. If it is cooking of Stock add a little bit more if needed.
After 5-8 minutes simmering covered, everything should be soft and ready for the food processor.
Add to food processor and puree until is almost smoothy consistency.
Return to pan on low. Add walnuts, remaining Portabella mushroom ( finely chopped)
Pour mixture into Mixing bowl.
Add Quick oats, bread crumbs and flax seed to thicken mixutre to the point where once cooled you can easily mold a burger. Depending on how much stock cooked off or you may have added this may vary. It should have an Oatmeal like consistency.
Put in fridge to cool .
Once cooled, with a large spoon, scoop a burger sized portion out and add in a meatball like clump to a heated ( a bit higher than medium ) skillet with Grape Seed Oil. Let the bottom heat, and flip, once flipped flatten it out in to traditional burger shape.
Serve after heating through for about 3-4 minutes a side,