Lentil, Chickpea, Wild Rice Burgers

I have experimented with so many different veggie burger recipes and these are definitely on the top of the list for flavor and texture! A lot of veggie burgers end up too soft and fall apart but this one actually has a "meaty" consistency.  I posted a picture of them on my ig @veganhigh and I have had so many request for the full recipe so here it is!

Ingredients:
1 cup of chickpeas
1 cup of lentils
1 cup of wild rice
1/2 cup of walnuts (optional)
1 cup of chickpea flour
2 flax eggs (2 tsp of flax mill mixed with 2 tsp of water until you get an egg like consistency)
1/2 onion
1 cup of mushrooms
grapeseed oil
salt and pepper
garlic
burger seasoning

Directions:
1. Cook chickpeas, lentils, and wild rice. I cooked my chickpeas in the pressure cooker and my lentils and wild rice together in my rice cooker. Allow them too cool down.
2. In a high speed blender pulse together chickpeas, walnuts, onion, and mushrooms until everything is diced up enough to mold into patties with your hands and place in a large mixing bowl.
3. Add wild rice and lentils to the bowl with pulsed chickpea mixture.
4. Add in flax egg, chickpea flour, salt, pepper, garlic, and burger seasoning and hand mix everything together thoroughly. If the mix is still too sticky and soft you may need to add more flour.
5. Coat a large skillet with grapeseed oil and set to medium high heat.
6. Form the burgers into the size you like and grill in pan for about 7 minutes on each side.
7. If you want to add vegan cheese put the cheese on the burgers and set them in the oven on low heat until the cheese melts.

You can top these burgers with whatever toppings your heart desires and they will taste just like a traditional burger without having to eat a dead cow! If you want to make these burgers alkaline simply ditch the lentils double up on the chickpeas, ditch the flax egg and alter the seasonings a bit. If your avoiding oil you can bake them. You can make these burgers to suit anyones needs! Give this recipe a try and let me know how you like them!

~Peace begins with your plate~

Vegan Alfredo

Who doesn't love a creamy bowl of pasta? Often times people think when they go vegan they have to give up meals like that but trust me when I say you can still have a delicious healthy version of all your favorites including alfredo! This recipe is super simple to make the most important thing you need to have is a high speed blender!

Ingredients:

1 pack of pasta of your choice, I used whole wheat penne

2 cups of raw cashews

2 cups of almond milk

1 tbs of vegan butter (optional)

3 garlic cloves

basil

oregano

cayenne pepper

 sea salt and pepper

Italian herb mix

fresh broccoli

mushrooms

cherry tomatoes 

onion

Directions:

1. In a high speed blender add cashews, almond milk, basil, oregano, garlic, salt, pepper, and cayenne. 

2. Blend until you have a creamy alfredo consistency. You may need to add more cashews if its too liquidy or more milk if its too thick. 

3. Steam chopped broccoli for about 15 minutes to help soften

4. In a large skillet saute diced onion, mushrooms, and broccoli for about 10 minutes or until all the veggies are to your desired level of tenderness. While they are cooking add Italian herbs, and more salt and pepper. 

5. Boil pasta and set to the side.

6. Pour alfredo sauce on to the cooked veggies, add cherry tomatoes and stir everything together.

7. Add pasta and vegan butter and give the dish another good stir.

8. Let everything cook together covered on medium to low heat for about 5 minutes and then serve.

This dish will hit the spot if you have been craving a creamy pasta dish. I don't give measurements on seasonings because I feel like you should season everything to your own personal liking adding as much or as little as your heart desires. I personally go a little overboard on garlic and black pepper:) Top this pasta off with a dash of fresh basil and red chili flakes and serve with garlic bread and you wont be disappointed! 

~Peace begins with your plate~

Alkaline Dough for pizzas, wraps, buns, and more!

Learning how to prepare a basic dough will open the doors for a lot of new creations in the kitchen. Since being on this 30 day alkaline challenge I have realized that I will not find a lot of things in the stores that I'm used to finding when on a regular vegan diet such as buns, pizza crust, tortillas etc. I refuse to let that hold me back from enjoying many of the dishes I love so I decided to do some research and learned how EASY it is to make a vegan dough that can be used to create several different dishes. There were a few different recipes I found and I took a little inspiration from each one in order to create what I thought was the most simple recipe with minimal ingredients that are all on Dr. Sebis food guide. 

Empanadas before cooking

Empanadas after cooking

Pizza Crust

Tortilla wraps

Ingredients:

2 cups of spelt flour

1 cup of garbanzo flour

2 tbsp. of sea salt

2 tbsp. of onion powder

1 tbsp. of oregano

1 tbsp. of basil

1/4 cup of grapeseed oil

1 1/2 cups of spring water

1/2 cup of aquafaba (water chickpeas are cooked in) if making bread or buns

Burger buns

Directions

1. In a large bowl combine flour, salt, onion powder, oregano, and basil. Mix ingredients together thoroughly.

2. Add grapeseed oil and half of the water, aquafaba if necessary and mix together. 

3. Using your hand continue mixing the dough and adding more water as necessary. You will know the dough is ready when it stops sticking to your hands and is forming into a nice ball. If it is too sticky add more flour.

4. Clean off your working space and coat it with a little bit of flour.

5. If making tortillas or wraps pull off about a golf ball sized piece of dough and roll it out to the shape of a tortilla. Cook in a ungreased skillet on medium high heat for about 2 minutes on each side.

6. If making burger buns hand roll to the shape and size of a traditional bun and bake at 350 for about 20-30 minutes or until its firm enough to hold up but not so hard you cant stick a knife through it. Slice in half and put in whatever vegan burger you desire.

7. If making a pizza crust roll dough out onto a pizza baking tray and fold edges up to shape like a crust. Coat it with a little grapeseed oil and bake at 400 for 10 minutes before applying your desired pizza toppings.

8. If at anytime your dough gets sticky you can always add more flour.

Portabella Fajitas

I like this dough because I consider it a multi purpose dough. There are so many different things you can try using these recipe and I will definitely be showing you guys some of my creations which are all of course Dr. Sebi approved!

~Peace begins with your plate~

Alkaline Mushroom Stroganoff

This dish is savory, filling, and bursting with flavor. Going alkaline you do not have to give up creamy pasta! Simply find pastas made from the ingredients on the Dr. Sebi food list and make your cream out of those same ingredients. I already have a regular vegan mushroom stroganoff recipe on this blog and this one is just as delicious only difference is its completely alkaline!

Ingredients:

1lb of chickpea, quinoa, or spelt pasta. I used quinoa.

2 to 3 cups of portabella mushroom

1/2 cup of brazil nuts

1/2 cup of chickpea flour

1 red pepper

1 sweet onion

1 cup of kale

2 cups of spring water

sea salt

cayenne pepper

onion powder

ground savory

basil

oregano

Directions:

1. Boil pasta and set to the side. Let sit in cold water to avoid sticking.

2. In a high speed blender place brazil nuts, 1 cup of water, salt, onion powder, and cayenne and blend until you get a smooth creamy sauce.

3. Dice mushroom, red pepper, and onion, and seasonings and sautee over medium high heat in  2 tbsp. of spring water until veggies are tender.

4, Add chickpea flour and spring water and whisk everything up to a gravy like consistency adding more water or flour as needed. 

5. Dice kale and add to the pan and allow gravy to simmer until kale is completely cooked down this may take about 10 to 15 minutes.

6. If necessary adjust seasoning to liking.

7. Drain pasta and add to gravy mix stirring everything all together.

8. Serve up and enjoy!

~Peace begins with your plate~

Alkaline Mayo

Mayo is a great staple ingredient to have in the fridge. You can make several different recipes with it and it gives that creamy sauce people like to have in sandwiches, salads, and several other dishes!

Ingredients:

1/2 cup Grapeseed or Olive oil

4 teaspoons Key Lime juice

onion powder

sea salt

1 cup of Aquafaba (water chickpeas are cooked in)

Directions:

1. In a high speed blender add aquafaba, sea salt, onion powder, lime juice. Blend on high speed.

2. Slowly add oil while blending the entire time.

3. Once you reach a creamy consistency which may take up to 10 minutes depending on the type of blender you have, your alkaline mayo is complete. 

~Peace begins with your plate~

Chickpea salad

Alkaline Mac and cheese

Just because your eating alkaline doesn't mean you have to miss out on any of the flavor that comes from the usual vegan dishes you prepare. My husband created this cheese sauce for the mac and cheese recipe and let me just say OMG it is sooooo delicious. I had to get on him to give me the recipe but here it is!!!

Ingredients

1 lb of quinoa, chickpea, or spelt pasta

1 cup of roasted butternut squash

1 cup of walnuts

1/4 cup of brazil nuts

1/2 of a red onion

thyme

oregano

basil

pinch of cayenne pepper (optional)

onion powder

sea salt

approx. 2 cups of spring water

approx. 1/3 cup of hemp milk

Directions:

1. Boil pasta and set to the side.

2. In a high speed blender add squash, nuts, onion, water, milk, and all seasonings. Blend until you reach a creamy queso sauce consistency. This may take a while. 

3. Drain pasta and mix sauce together with pasta. At this point adjust seasoning to your liking and if you need it creamier add more hemp milk.

4. You can server it like this or bake it in a nonstick dish for about 15 minutes at 350 degrees and top with red chili flakes!

This dish is perfect for anyone transitioning to a vegan or alkaline lifestyle. The nuts make it super creamy and the combination of spices gives it that savory flavor we all love in mac and cheese. Give this dish a try and let me know how you like it!

~Peace begins with your plate~

Alkaline Fried Mushrooms

These are by far my favorite thing to eat. I promise these taste better than any chicken nugget or processed vegan chicken nugget that you can find in the store. I never knew mushrooms could taste so good! I have to control myself because they are fried and if I didn't stop myself I would be frying them up every damn day. If you are trying to transition a picky eater to a vegan or alkaline diet I definitely recommend starting with these!

Ingredients:

2 cups of oyster or portabella mushroom chopped into the size pieces you desire.

2 cups of spelt flour

1 cup of garbanzo flour

2 cups of hemp milk

grapeseed oil

sea salt

cayenne pepper

onion powder

basil

dill

1/3 cup of aquafaba

Directions:

1. In a large bowl add both flours, sea salt, cayenne, onion powder, basil, and dill. Mix everything together well.

2. In a second large bowl pour about 1/2 a cup of the flour mixture and mix with hemp milk and aquafaba. This should give you a thin batter like consistency. If its too wet add more flour if its too dry add more milk.

3. In a large frying pan pour grapeseed oil about 2 inches deep and set heat to medium high.

4. To ensure a clean efficient frying area make sure you have everything you need on hand. You will want your mushrooms, dry mix, wet mix, tongs, and a plate covered in paper towels all lined up and ready to go.

5. Coat your mushroom in the wet mix, then the dry mix, then back to the wet mix, then back to the dry mix and set it in the oil, the oil should be hot at this point to where the mushroom immediately starts frying. If it doesn't you need to let it warm up more.

6. Repeat the process with all of the mushrooms they should take about 5 to 7 minutes to fry and you will need to flip them half way through frying. 

6. When mushroom is done remove from oil with tongs and place on paper towels to absorb excess oil.

7. If you want to keep them warm until serving place them on a baking tray and set in the oven on low temp.

 Make sure you make more than you think is enough because once these things hit the table they will be the first to go! You can eat these by themselves, top a salad with them, or wrap them in a spelt tortilla. There are so many ways to enjoy these delicious fried mushrooms!

Here they are as "chicken" strips

~Peace begins with your plate~