Lunch / Dinner

Vegan Curried Burger with a Cheezy Pea Pesto

Don’t forget to follow my instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Apple Guacamole’!

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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

  • Servings: 4 large patties
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Patty Ingredients:

  • 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

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Pesto Ingredients:

  • 1 15 oz can organic peas (drained & rinsed)
  • Handful fresh basil
  • 1/4 c nutritional yeast
  • Juice from 1 lemon
  • 1 tsp garlic powder

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Additional toppings:

  • Multi-grain English Muffin or Ezekiel Bun
  • Brown, Spicy Mustard
  • Tomato

Directions

  1. Preheat your oven to 390F. Line a baking sheet with a silpat or spray with coconut oil spray.
  2. Add all patty ingredients to a food processor fitted with a S-blade & process until combined.
  3. Scoop 1/2 c of batter onto your baking sheet. Smooth into patty shapes. Will make about 4 patties.
  4. Bake for 23 minutes or until crispy.
  5. While the patties are baking add all Pea Pesto ingredients to your clean food-processor. Process until combined.
  6. 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! See the source image

🙂

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Lunch / Dinner

Tofu Sloppy Joes

These Tofu Sloppy Joes are:

  • Quick & easy to make
  • Delicious!!!
  • Healthy
  • High in fiber & protein
  • Cruelty-free
  • Low fat
  • Messy 🙂

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Tofu Sloppy Joes

  • Servings: 2-3
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 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

Directions

  1. Add your tofu to a skillet & put on medium heat.
  2. Chop your tofu with a spatula into tiny pieces.
  3. Add the rest of your ingredients to the skillet/pan & stir.
  4. Cover your skillet & allow to cook on medium to low heat for about 10 minutes, stirring occasionally.  img_3857
  5. Serve on a whole-grain sprouted bun. I layered mine with sauteed purple cabbage & spinach, sliced tomato & added a bit more dijon. Enjoy.img_3863-1

And here is a picture of my dog after falling in a dirty pond on a walk cause…. why not 🙂

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Who will you share your sloppy joes with?!

Breakfast · Lunch / Dinner

Stacked Sweet Potato Breakfast Sliders

Let’s talk about Spiralizing.

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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.

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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

  • Servings: 2
  • Difficulty: easy
  • Print

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Ingredients

  • 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
  • Salsa
  • Cilantro
  • Roasted brussels sprouts, on the side

Directions

  1. Preheat your oven to 450F.
  2. Heat a large skillet over medium heat & add the sweet potato noodles.
  3. Cook until they start to soften, about 8 minutes.
  4. Transfer the noodles to a bowl & allow to cool.
  5. Stir in the Italian season & melted coconut oil (or beaten egg*).
  6. 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.
  7. Line a baking sheet with foil & place the firmed up sweet potatoes on the sheet.
  8. Bake until tops start to brown, about 12 minutes.
  9. Remove & stack with desired toppings. Be creative! Enjoy 🙂

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What will you stack your sweet potato base with?!

 

Lunch / Dinner

Chickpea Veggie Burgers

Related imageWhen someone thinks of the 4th of July what usually comes to mind?

  • Fireworks
  • Warm weather
  • Friends & Family
  • Games
  • Alcohol
  • 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

  • Servings: 6 patties
  • Difficulty: easy
  • Print

Ingredients

  • 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

Directions

  1. Add chickpeas to a bowl & mash with a fork
  2. Add the rest of the ingredients to the bowl
  3. Mix everything together with your hands until well distributed & combined
  4. Form mixture into 6 patties (can seal & refrigerate or freeze for later if food-prepping)
  5. Grill at 400F for about 20 minutes, flipping halfway through (You can also cook these in a pan if desired)
  6. Add toppings or make a yummy bowl along with other grilled veggies!

What are you favorite vegetables to grill?!