Plant Based Cookout Food | Beet Burgers, Potato Salad | Tiny Backyard and Garden Tour
Plant based cookout food including easy beet burgers and potato salad (recipes below). Take a tour of our tiny backyard and garden. We downsized to a small house with a very tiny backyard space, which we love because we're living simpler. But we had to get creative to make use of this tiny space and make it a relaxing place to enjoy the nice weather. There's nothing like the taste of fresh vegetables from your garden, and despite the tiny space, we made it work, thanks to some creativity and the hard work of our landscape artist (link to his business below).
CASHEW SOUR CREAM
1 cup raw cashews
1 Tablespoon lemon juice
1 1/2 Tablespoons apple cider vinegar
1/4 teaspoon salt (or to taste, or omit)
1/2-3/4 cup water (use a little to get the blender going and add a little bit at a time until you get a smooth sour cream-like consistency...you may or may not need all the water, see how your sauce does)
Blend everything in a high speed blender . If you don't have a high speed blender, just use your food processor or regular blender. The sauce will not be as smooth but it will still work for the potato salad.
Cook some potatoes. I used potatoes known as salt potatoes in my neck of the woods (I cook them without the salt, but they are just little yellow potatoes). I used my InstantPot, but you can just as easily boil them. I would think most potatoes would work for this, like red or even Russet. I'd use whatever I had on hand.
Let the potatoes cool completely. Cut them into small pieces, mix with a couple dollops of cashew sour cream, and add whatever seasonings and additions you like. A little mustard, salt, pepper, paprika, capers, chopped celery and onion, and herbs like tarragon or dill come to my mind, but get creative and make it how you like it!
BEET BURGERS
3-4 small beets, peeled and cooked (you can save time by buying these already peeled and cooked)
1 (15 oz) can beans, drained and rinsed (I used pinto in this recipe because I love the taste and texture)
1 medium onion, diced
A handful of button or baby bella mushrooms, diced
Green vegetable(s)..I used a couple handfuls of frozen broccoli (I've
also used fresh spinach, chard or kale)
1-1 1/2 cups quick cooking oats
A nice thick piece of whole grain bread to make breadcrumbs (or if
you're not doing breads, try more oats, or even some cooked rice)
Seasonings--don't be afraid to season veggie burgers. They often
need a lot of seasoning. I add garlic powder, onion powder, and
Italian seasoning usually. Add whatever suits you.
1-2 Tablespoons of soy sauce or Bragg's Liquid Aminos (or omit)
1 Tablespoon of vegan Worcestershire sauce
1 T ketchup or tomato paste (a tomato product gives the burgers a
savory note)
Few dashes of sriracha if desired
Saute the onion in a pan over medium high heat, adding a little water as needed to prevent sticking. Cook till the onions start to brown a little. Add the mushrooms and continue cooking till those are cooked through. Mushrooms give off water during cooking so you may or may not need to add extra water. Add the green veggie and cook through. Drain off any water and add this mixture to a food processor. Blend till finely chopped. Set aside in a bowl.
Blend the beans and oats in the food processor till well mixed. Add this mixture to the veggie mixture. Add seasonings, soy sauce, ketchup, etc. and blend well.
Add the bread to the food processor and make bread crumbs. I find this really helps the burgers hold together. Add the bread crumbs to the burger mixture and blend well. You want the mixture to hold together when you mush it in your hand. Sometimes if it's too moist and sticky, I add more oats or bread crumbs.
Form into patties. People swear by placing veggie burgers in the fridge for 30 minutes before cooking, to help them hold together. I'm just so pressed for time usually that I've had to take them right to the pan or grill, and they do fine for me. I'd like to try the chilling method though. Cook on the stovetop or grill until cooked through and browned on both sides.
Enjoy!
Landscape work done by:
Freeman Lawn Care and Property Services LLC in Tully, NY
--see him on Facebook
Coming soon...my new websites:
radiancebathandspa.com
ikillchickpeas.com
Music:
Jumpin Boogie Woogie by Audionautix is licensed under a Creative Commons Attribution license (
Artist:
Cuisine of the Midwestern United States - Wikireadia
Midwestern cuisine is a regional cuisine of the American Midwest. It draws its culinary roots most significantly from the cuisines of Central, Northern and Eastern Europe, and Native North America, and is influenced by regionally and locally grown foodstuffs and cultural diversity. Everyday Midwestern home cooking generally showcases simple and hearty dishes that make use of the abundance of locally grown foods.
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Best Disney World Savory Snacks for 2019!
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Ree Drummond's Top Dip Recipe Videos | The Pioneer Woman | Food Network
From Pepperoni Pizza Queso to Bacon Cheeseburger Dip, these are Ree Drummond's top dip recipe videos of ALL TIME.
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How To Make Enchilada Casserole from Mr. Food
here's another unique recipe idea from the good folks at the Mr. Food Test Kitchen. this one is called Enchilada Casserole and it's got lots of flavor in every bite! with ground chuck, enchilada sauce, cheddar cheese, corn tortillas and fiesta corn this is bound to be a family-favorite. It's a dish unlike any other and it's perfect for Taco Tuesday! See You For More Videos!