Baked Bean Veggie Burgers (IP)

Baked Bean Veggie Burgers (IP)
Yields: 20 Burgers
meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free

Ingredients:

• 28 oz. can of Baked Beans (vegetarian)
• 2 cups of Rolled Oats
• 2 cups Brown Rice
• 2 cups Water
• 1 cup minced Onion
• 1 tsp. Garlic Powder
• 1 tsp. Onion Powder
• 1 tsp. Sea Salt

Directions:

1. Combine Rice & Water in IP
2. Lock lid in place and make sure pressure release valve is closed
5. Select Manual setting on High Pressure & cook for 22 minutes
6. Natural release pressure for 10 minutes, then Quick release
7. Add remaining ingredients to IP
8. Mix until well combined
9. Form into patties
10. Allow to set-up in fridge for 20 minutes, uncovered before cooking or freeze for later
11. Grill or broil until golden brown, about 10 minutes each side

International Women's Day

Soul :) Smile

DIY Sushi Bar

DIY Sushi Bar
Yields: about 12 pieces
meat-free, dairy-free, egg-free, oil-free, gluten-free, soy-free

Ingredients: 

• 1 1/2 cups Water 
• 1 cup Sushi Rice 
• 1 tbsp. Rice Vinegar 
• 1 tbsp. Coconut Sugar 
• ¼ tsp. Sea Salt
• 12 Nori Sheet squares
• Avocado
• Shredded Carrot
• Cucumber (sliced)
• Red Onion (sliced)
• Marinated Ginger Slices

Directions: 

1. Prepare Rice, this recipe uses an Instant Pot
2. Mix together Water & Rice in IP
3. Close & lock lid
4. Set Pressure Valve to Sealing
5. Select Manual setting, reduce time to 10 minutes
6. Manual release pressure for 10 minutes, then Quick release
7. Stir in Vinegar, Sugar & Salt - set aside
8. Meanwhile, cut Nori sheets into 12 squares
9. Prepare & plate filling ingredients
10. Have each person assemble their Sushi like a Taco

Hoff's Twice Backed Potatoes

Hoff's Twice Backed Potatoes

Yields: 6 servings
meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free

Ingredients:

• 8 large Russet Potatoes
• 1 15 oz. can White Beans (rinsed & drained)
• 3/4 cup Plant-based Milk 
• 4 tbsp. Nutritional Yeast
• 1 tsp. Smoked Paprika
• 1 tsp. Garlic Powder
• 1 tsp. Onion Powder
• 1 tsp. Sea Salt

Directions:

1. Preheat oven to 400 degrees 
2. Wash & slice each Potato just enough to pierce the skin
3. Place Potatoes directly on oven rack
4. Bake 2 hours (Not a typo)
5. Allow to cool before proceeding (about 10 minutes)
6. Lay each Potato on it’s side & cut off top using a serrated knife
7. Scoop Potato insides into large bowl, leaving about a 1/4” to keep Potato shell intact (I use a melon baller for this)
8. Mash all ingredients together using a potato masher or blend on low in your Vitamix
9. Scoop mashed Potatoes back into each shell
10. Sprinkle with Paprika
11. Place each Potato on a baking sheet and place in freezer for about an hour
12. Once frozen, wrap each Potato in plastic wrap and again in foil, store in freezer bag in the freezer
13. Remove from freezer at least 8 hours before serving, in order to cook for 25 minutes at 400 degrees, or cook at 400 degrees for 35-45 minutes if frozen

Hoff Thoughts: Be sure to use Russet Potatoes, as their skin is thicker and will reduce damage to the skin. Stir in chopped Onion for a little something extra!

Happy V Day!!!

Soul :) Smile