BEST Veggie Burger~vegan/gluten free~no weird ingredients
This veggie burger is so tasty, even carnivores will love them! The ingredients are so simple you probably already have them. Original recipe does have gluten, but watch the video to find out how to make them gluten free!
Full printable RECIPE:
INGREDIENTS
50 grams carrot half medium
50 grams celery 1 small stalk
100 grams onion 1 medium
1 clove garlic
1½ teaspoons salt
2 cups quick cooking oats
½ cup whole wheat flour
1 teaspoon Italian herbs dry
½ teaspoon black pepper
1 - 19 fl. oz. can black beans drained but not rinsed
1 teaspoon soy sauce
INSTRUCTIONS
Using a food processor or a box grater, pulse or shred the carrot, celery, onion and garlic. Add the salt and stir together well, mashing the mixture so the salt can draw out liquid from the vegetables. Set aside.
In a large bowl combine oats, whole wheat flour, Italian herbs and black pepper. Mix until well combined. Add beans, vegetable mixture and soy sauce. Mash the beans with a fork before mixing everything together. Do not mash the beans too much. The mixture will be stiff, so feel free to add a spoonful or 2 of water. Do not add too much though or the burgers will be mushy.
Cover mixture and refrigerate for 4 hours or overnight. If you are in a hurry, at least 1 hour is necessary.
When you are ready to cook the burgers, shape the mixture into 6 patties. Heat 1/4 inch oil in a skillet on medium high and sear the burgers on each side for 45 seconds to 1 minute. When both sides are golden brown, reduce the heat to the lowest temperature and cover with a lid.
Cook low and slow for 15 minutes on each side, checking frequently to prevent burning. By the end of cooking, the burgers should be slightly darker than when they were seared and cooked thoroughly. Serve on buns with your favorite condiments.
OVEN FRIES RECIPE:
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How to Make Meatloaf | Allrecipes.com
See how to make a simple, no-fail meatloaf. In this video, you'll see how to make a top-rated meatloaf that's out of the oven and on the table in less than an hour and a half. It's a quick and easy meal for the busy work week, and it makes great sandwiches for lunch, too!
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Ina Garten's Meatloaf | Barefoot Contessa | Food Network
Fans say Ina's easy recipe is the best meatloaf ever!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Meat Loaf
Recipe courtesy of Ina Garten
Total: 1 hr 25 min
Cook: 1 hr 25 min
Yield: 6 servings
Level: Easy
Ingredients
1 tablespoon good olive oil
3 cups chopped yellow onions (3 onions)
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup canned chicken stock or broth
1 tablespoon tomato paste
2 1/2 pounds ground chuck (81 percent lean)
1/2 cup plain dry bread crumbs (recommended: Progresso)
2 extra-large eggs, beaten
1/2 cup ketchup (recommended: Heinz)
Directions
Preheat the oven to 325 degrees F.
Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.
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Ina Garten's Meatloaf | Barefoot Contessa | Food Network
Vegan baking expert tips for baking without eggs and milk: 5 ways to BECOME A BETTER VEGAN BAKER
Vegan baking expert tips for baking without eggs and milk: 5 ways to become a better vegan baker
In this video I share my expert vegan baking tips as someone who’s gone from a vegan baking beginner to being a professional vegan baker and founder of a vegan bakery. These are the best vegan baking tips, tricks and techniques that can make you a better vegan baker whether you’re new to baking without eggs and milk or have been baking vegan desserts for a while. From learning what the best vegan substitutes are to the vegan baking hacks that will save you some time in the process, consider this a vegan baking class that will make vegan baking easy for you going forward.
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/// About the Curious Cat Bakery /// The Curious Cat Bakery is a woman owned and operated business making the best desserts you've ever eaten -- that just happen to be vegan. And teaching you how to do it too. Bakery owner Natalia Lima answers your vegan baking questions every Wednesday so make sure you send yours in the comments.
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This Anti-inflammatory Meal Will Make You Feel Great
This dish is loaded with nutrients and anti-inflammatory ingredients that will have you feeling great. While this is definitely a comfort food, this creamy coconut rice and spiced chickpeas dish is great year round.
This dish is simple, easy, ready in 30 minutes and all made in one skillet!
Give it a try and let me know what you think!
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★Recipe ★
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Timestamps:
00:00 How to Make Creamy Coconut Rice and Spiced Chickpeas
3:50 Creamy Coconut Rice and Spiced Chickpeas Finished
4:00 Are you Pumpkin’d out?
4:30 Why You’ll Love This Dish
4:50 Benefits of using a large pan
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Simple Gluten Free Meatloaf using Udi's Bread from Grainiacs
Here is the recipe for the best meatloaf ever.
1 pound ground beef (lower fat yields less mess)
1 pound ground sausage (Jimmy Dean, so delish)
1 1/4 cup bread cubes (chop up a few Udi's slices)
1/4 to 1/2 cup chopped onion (I always use a lot and usually saute them so they are more tender)
1 cup milk (add a little more if the batter needs moisture)
2 eggs (use a third if the meat batter needs more moisture)
1and a 1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery salt (crush it for more flavor)
1/4 teaspoon garlic salt (use fresh diced garlic for more flavor)
1/4 teaspoon dry mustard (I used Plochman's sandwich mustard, didn't have dry mustard)
1/4 teaspoon sage (omit if using Jimmy Dean sage sausage, or not)
1/4 tablespoon Worcestershire sauce
Combine all the ingredients together and mix by hand or use a mixer. Place in a loaf pan/dish and bake at 350 F for about 75-90 minutes or until it is browned on top to your preference.
This recipe does very well in the freezer for easy preparation of dinner afterward and the leftovers make the best sandwiches. I made the loaf seen in the video specifically for sandwiches (add Sriracha for some pizzazz). You can also use this recipe for meatballs (dice the onion fine as to prevent the balls from falling apart after baking/boiling).