Don’t forget to follow my instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Apple Guacamole’!
Now for these burgers!
They are completely plant-based, have a curry kick & are layered with flavorful veggie ingredients.
Vegan Curried Burger with a Cheezy Pea Pesto
- 1 15 oz can organic black beans or garbanzo beans (drained & rinsed)
- 1/2 c organic pumpkin puree
- 1/4 c garbanzo bean flour
- 2 T flaxseed
- 1/4 onion, chopped
- 1 tsp garlic powder
- 1 tsp curry powder
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp turmeric
- Juice from half a lime
- 1 15 oz can organic peas (drained & rinsed)
- Handful fresh basil
- 1/4 c nutritional yeast
- Juice from 1 lemon
- 1 tsp garlic powder
- Multi-grain English Muffin or Ezekiel Bun
- Brown, Spicy Mustard
- Preheat your oven to 390F. Line a baking sheet with a silpat or spray with coconut oil spray.
- Add all patty ingredients to a food processor fitted with a S-blade & process until combined.
- Scoop 1/2 c of batter onto your baking sheet. Smooth into patty shapes. Will make about 4 patties.
- Bake for 23 minutes or until crispy.
- While the patties are baking add all Pea Pesto ingredients to your clean food-processor. Process until combined.
- Assemble burger with desired toppings. I used a multi-grain bun spread with spicy brown mustard, the patty spread with the pea pesto, & topped with tomato. Enjoy!
If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook!
These Tofu Sloppy Joes are:
- Quick & easy to make
- High in fiber & protein
- Low fat
- Messy 🙂
Tofu Sloppy Joes
- 1/2 block firm tofu
- 1/2 c fresh chopped bell pepper or 1/4 c canned & diced green chiles
- 1 tsp apple cider vinegar
- 2 T liquid aminos
- 2 T organic ketchup
- 2 tsp dijon
- 1/4 tsp cayenne
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- Add your tofu to a skillet & put on medium heat.
- Chop your tofu with a spatula into tiny pieces.
- Add the rest of your ingredients to the skillet/pan & stir.
- Cover your skillet & allow to cook on medium to low heat for about 10 minutes, stirring occasionally.
- Serve on a whole-grain sprouted bun. I layered mine with sauteed purple cabbage & spinach, sliced tomato & added a bit more dijon. Enjoy.
And here is a picture of my dog after falling in a dirty pond on a walk cause…. why not 🙂
Who will you share your sloppy joes with?!
Let’s talk about Spiralizing.
I love to spiralize. Not that I used noodles much before, but I really do not miss them now that can make a plate filled with veggie noodles.
Spiralizing is simply using a spiralizer to cut veggies or fruit into long ribbons or strips.
My recommendation is to buy a good quality spiralizer from the get go.
- First I bought a hand held one, but it only worked for long skinny vegetables like zucchini.
- I then bought a plastic hand turn one. It allowed me to spirazle any vegetable, no matter there shape, but it broke after 2 months.
- I now have a Kitchen Aide 5 Blade Spiralizer that attaches to my mixer. I highly recommend this product because it is durable, works for any vegetable or fruit, & has 5 blades, which most others do not.
I think everyone should invest in a good spiralizer! It will give you the ability & encourage you to make so many fun, healthy, colorful & yummy dishes.
My favorite veggies to spiralize are beets, butternut squash, zucchini & sweet potatoes.
I usually create Buddha Bowls with my spiralized veggies, but decided to create more of a bun this time.
Stacked Sweet Potato Breakfast Sliders
- 3/4 c spiralized sweet potato
- 1/2 – 1/4 tsp Italian seasoning (I like Flavor God’s)
- 1 T coconut oil, melted (or one cage-free egg*, beaten)
*I try to avoid using eggs as much as possible for health & environment reasons. Using an egg will allow the sweet potatoes noodles to stick together better. Coconut oil will make more of a crispy platform.
Toppings I used:
- Roasted & sliced beets
- Plain greek yogurt or tahini
- 4 slices smokey maple bacon tempeh, baked
- Roasted yellow pepper
- Diced tomato
- Roasted brussels sprouts, on the side
- Preheat your oven to 450F.
- Heat a large skillet over medium heat & add the sweet potato noodles.
- Cook until they start to soften, about 8 minutes.
- Transfer the noodles to a bowl & allow to cool.
- Stir in the Italian season & melted coconut oil (or beaten egg*).
- Place the noodles into the cups of 4 small muffins tins or 2 small cake tins, forming nests. Press them in firmly & freeze for 15 minutes.
- Line a baking sheet with foil & place the firmed up sweet potatoes on the sheet.
- Bake until tops start to brown, about 12 minutes.
- Remove & stack with desired toppings. Be creative! Enjoy 🙂
What will you stack your sweet potato base with?!
When someone thinks of the 4th of July what usually comes to mind?
- Warm weather
- Friends & Family
- And of course, Grilling
As I knew I was going to be traveling to my parents cottage for the 4th, I asked my mom if she would pick up some frozen veggie patties that I could grill. I wanted to make it as easy as possible as I knew she would already be doing a lot of cooking.
Instead she responded asking if I wanted to make my own, which of course I did.
These Chickpea Veggie Burgers are fast & easy to make, yummy & a great food prep idea as well. Get out your grill!
Chickpea Veggie Burgers
- 1 can chickpeas (drained & rinsed)
- 1 c oats
- 1/2 red onion, diced
- 1 small zuchinni, grated
- 1/4 c fresh cilantro, finely chopped
- 1 T hot sauce
- 2 T natural nut butter or tahini
- 1 tsp cumin
- Dash of cayenne
- 1 tsp garlic powder
- Pinch of himalayan salt
- Black pepper to taste
- 2 T avocado or olive oil
- Add chickpeas to a bowl & mash with a fork
- Add the rest of the ingredients to the bowl
- Mix everything together with your hands until well distributed & combined
- Form mixture into 6 patties (can seal & refrigerate or freeze for later if food-prepping)
- Grill at 400F for about 20 minutes, flipping halfway through (You can also cook these in a pan if desired)
- Add toppings or make a yummy bowl along with other grilled veggies!
What are you favorite vegetables to grill?!