1 medium ruby yam, peeled, sliced and steamed until soft
1 cup cooked tri-color quinoa
1 cup cooked red or brown rice
3/4 cup organic bread crumbs
1 tablespoon ground flax seed
1 tablespoons brown sugar
1 teaspoon smoked paprika
1 teaspoon cumin
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon sea salt
1/2 teaspoon ground black pepper
4 green onions, sliced
1/2 cup fresh chopped cilantro
1/2 medium red bell pepper, diced
1/2 cup frozen organic corn
Olive oil
Accompaniments:
Hamburger Buns, (check the ingredients: egg-free dairy-free)
Vegan Mayonnaise, (try flavored mayo with a touch of chipotle sriracha or horseradish)
Green or red leaf lettuce
Purple onion
Sliced Tomato
Sliced Vegan Cheese
Sliced Avocado
Directions:
Prepare the rice and quinoa according to package instructions. Steam the yam until soft, about 10 minutes in a covered steamer basket on medium high. Chop and prepare the green onions, cilantro, and red bell pepper, set aside.
Preheat the oven to 400 degrees, line a baking sheet with parchment paper and set aside.
Note
Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit www.newoptionsfoodgroup.com
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Black Bean Veggie Burger
Ingredients:
1 5 oz can black beans, drained
1 medium ruby yam, peeled, sliced and steamed until soft
1 cup cooked tri-color quinoa
1 cup cooked red or brown rice
3/4 cup organic bread crumbs
1 tablespoon ground flax seed
1 tablespoons brown sugar
1 teaspoon smoked paprika
1 teaspoon cumin
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon sea salt
1/2 teaspoon ground black pepper
4 green onions, sliced
1/2 cup fresh chopped cilantro
1/2 medium red bell pepper, diced
1/2 cup frozen organic corn
Olive oil
Accompaniments:
Hamburger Buns, (check the ingredients: egg-free dairy-free)
Vegan Mayonnaise, (try flavored mayo with a touch of chipotle sriracha or horseradish)
Green or red leaf lettuce
Purple onion
Sliced Tomato
Sliced Vegan Cheese
Sliced Avocado
Directions:
Prepare the rice and quinoa according to package instructions. Steam the yam until soft, about 10 minutes in a covered steamer basket on medium high. Chop and prepare the green onions, cilantro, and red bell pepper, set aside.
Preheat the oven to 400 degrees, line a baking sheet with parchment paper and set aside.
*Note
*Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit [url=http://www.newoptionsfoodgroup.com]www.newoptionsfoodgroup.com[/url]
