Vegan and Gluten Free are the buzz words of the year it would seem.  Everywhere I turn, or research, I see recipes for vegan and gluten-free and it baffles me the things that people call vegan and/or gluten-free.  The perfect example was the gluten-free guacamole recipe I found on Pinterest.  Really?  Are you really labeling guacamole gluten-free?  It makes no sense to me but sure enough these buzz words are everywhere. In all seriousness though I have decided to alter my diet once again.  I had a decent race at Ironman Arizona but felt I was carrying around a few too many pounds when I went into the race.  I have also noticed that in the past year that my stomach looked bloated on days after I ate tortillas or a sandwich.  I never really put one and one together until Jeff decided to read Wheat Belly even though Nora recommended it to me months ago.  It was that move that sparked a thought that maybe it truly was wheat that I was consuming that lead to the bloating.  I did  a few days where I would not eat any wheat and noticed a difference.  I was more alert and had more energy nor was I hungry at the end of the night.  It was odd but it did seem to have an effect on me. Recently I purchased the book Wheat Belly myself and within the first chapter I knew this was going to be the next change I made in my diet.  Since then I have made a slight few changes and have noticed a difference already.  Getting ready to head into the holidays and essentially training for Ironman Texas I want to make sure I am doing what I can to race and get that elusive sub-11:30 time. With that being said here is a recipe I have toyed with over the past week that has come out delicious and is wheat free which means it is gluten free.  On top of that it is vegan and oil free as well.

Carrot Cake Pancakes


6 Simple Ingredients, 1 Tasty Breafkast

Ingredients: 3/4c Rolled Oats Ground (or oat flour), 50g Carrots, 1 tsp baking powder, 0.5 tsp baking soda, 1 tsp cinnamon, 1/2 tsp vanilla, 1/2 tsp nutmeg, 1c Coconut Milk, 0.5oz Pecans Nutritional Information: 458 calories, 59g Carbs, 20g Fat, 12g Protein Directions:

  1. In a blender add the oats and blend until they turn into a powder (flour).
  2. Once blended add in the other ingredients and blend until a batter is formed.
  3. Place batter in fridge for 15-30 minutes to thicken a bit.
  4. On a griddle or non-stick pan use a small amount of cooking spray and pre-heat.
  5. Once hot pour the batter into the pan in the size of the pancakes you like to eat.
  6. Once steam bubbles show up and the edges turn a bit brown flip and cook on the other side for a few more minutes.
  7. Top your pancakes with pecans and maple syrup (nutritional information does not include syrup)

Additional toppings include: raisins, pecans or walnuts, coconut This is a great tasting breakfast or brunch that takes little time to make.   [caption id="attachment_6784" align="aligncenter" width="300"]vegan_glutenfree_carrotcake_pancakes_recipe_breakfast

A Great Way To Start The Day

What are your favorite recipes that would typically use wheat in them?

Have you gone wheat free?  What were your experiences?


Published in Breakfast Recipes
Thursday, 01 November 2012 15:22

Fig Week Is Here

Fig week is here and this is one of those items I can get behind unlike National Deep Fried Oreo Day or National Stick A Hot Needle In Your Eye Day.  Figs are a wonderful flower and even if you cannot get them fresh they are just as tasty dried.  I enjoy using the dried fig to make a homemade version of Fig Bars, but when it comes to having them fresh they cannot be beat.  Similar to the pluot in terms of 'gotta have' for me is the fresh fig but probably because they seem so hard to come by. A quick understanding of figs beyond the taste will show you why you should eat more of these flowers.  They are a good source of calcium, fiber, iron, potassium and anti-oxidants.  Like most plant-based ingredients, figs are low in calories and nutrient dense.  Their unique taste allows them to be used in a variety of ways.  I have used them to make Date and Fig Bread which was the inspiration for the recipe I am going to provide you below. So, in honor of Fig Week here is a simple meal that can be eaten for breakfast or an early lunch that is great for you and easy to make.

Fig and Date Quinoa Porridge

Ingredients:  1/2c Quinoa, 1c water, 1/4c coconut milk, 4 dried figs (2 fresh figs), 2 pitted Medjool dates, 1 Tbsp cinnamon, 1 tsp vanilla extract, 1 Tbsp Chia Seeds

  • Optional Items: Raisins, Slivered Almonds, Dried Fruit

Nutritional Information: 450 calories, 88g Carbs, 8g Fat, 8g Protein Directions:

  • Toast quinoa in a bot for a few minutes then add in water.
  • Bring liquid to a boil and then reduce heat to simmer
  • While the liquid is being absorbed chop the figs and the dates.
  • After the quinoa begins to puff up a bit  add in the figs, dates, cinnamon, vanilla, chia seeds and coconut milk.
  • Stir to combine all ingredients and then remove from heat and serve in a bowl.

This is a great way to start the day or to have something to enjoy on a cool fall/winter day.

How Do You Incorporate Figs Into Your Diet?

Published in Breakfast Recipes

Sweet Potato, Avocado and Red Kidney Bean Burrito.....yup you read that right.  Now wipe the drool from your bottom lip and get prepared to make one of these this weekend.  It is very easy and oh so tasty.  The best part is that is has so few ingredients and they are all pronounceable.  Words like potato, beans, kale, flour and water.  The hardest word is sriracha but you can leave that out if you want and just use tobacco sauce. I will give you some background information on this burrito.  I have been making my own tortillas for about a year now and have always thought about burritos and enchiladas.  A few days ago I was on Pinterest and saw a burrito with black beans and avocado.  It must have been stuck in my head because I then remembered that this person loves sweet potato burritos and with that memory came the aforementioned Sweet Potato, Avocado and Red Kidney Bean Burrito.  Inspiring stuff I know but this is how I operate.  I go to Pinterest and see items I like and before I know it I am making my own and creating terrific tasting food that is great for endurance athletes.  

Sweet Potato, Avocado, And Red Kidney Bean Burrito

Ingredients: 1/2c Whole Wheat Flour, 5 Tbsp Warm Water (for burrito not for beans), 100g Sweet Potato, 1/4c Dry Red Kidney Beans, 100g Avocado, 2 Tbsp Diced Jalapeño, 1/4c Kale, Bunch of Cilantro, Sriracha (last two ingredients are optional)

Nutritional Information: 581 calories, 99g Carbs, 16g Fat, 20g Protein, 24g Fiber


  • Soak beans in pot of water overnight if possible.  If not, at least a few hours.
  • Bring beans and water up to a boil then let simmer until beans become soft.  Usually takes me anywhere from 30 minutes to 1 hour depending on how soft I want them.
  • Preheat oven to 350* while water is boiling and simmering the beans.
  • Peal the sweet potato and place in oven to soften.  Approximately 25 minutes.
  • While the potato is baking and the beans are boiling begin to prep the burrito.
  • In a food processor place the flour and turn on low.
  • As the food processor is going drizzle in the 5 Tablespoons of water until a dough ball is chasing itself around the food processor and nothing is sticking to the sides.
  • Put a griddle on your stove top and turn up burners to high.
  • Roll out the dough on a clean surface until is it a large wide circle and fairly thin.
  • Place rolled out dough onto griddle and allow to cook.  You want the tortilla pliable so don't cook all the way through.  Once a bit of smoke arises flip over and cook for another 1-2 minutes and remove from griddle.
  • On same hot griddle sauté the kale until wilted.  Once wilted place on burrito toward back half closest to you.
  • In a bowl combine the sweet potato, avocado, beans and sriracha.  With a potato masher (or fork) combine all the ingredients until washed well.
  • Place sweet potato mixture on top of kale and then fold in sides of burrito.
  • Pull back half of burrito over top of mixture and roll.
  • On griddle or panini press place burrito to heat up tortilla.
  • Serve and enjoy.

[gallery link="file" orderby="rand"]  

Published in Lunch Recipes
Monday, 22 October 2012 13:54

Sicilian Pizza Recipe

Sicilian pizza growing up was just part of what we did as kids.  You could always get a regular slice and fold it in half and have the grease run down your hand, forearm and onto your elbow.  That was glorious and was just a ton of fun to share with your buddies.  BUT, there was always room for a Sicilian slice and preferably the corner. I don't recall when the corner slice came into my life or why but it was the one piece of the Sicilian pie that you wanted.  You would almost get into fist fights with your buddies over this wonderful and magical corner of pizza dough, cheese, red gravy and every now and again pepperoni.  I remember coating my Sicilian in garlic powder and devouring it.  It never really lasted that long and always made you want more, but typically you had no money since the Sicilian cost more than the regular slice.  Why?  No clue since it was all the same ingredients but it always cost more. Last week I was going down memory lane and thinking about Sicilian slices and wondered how hard it could be to make.  I have made plenty of pizza in my day but never a Sicilian slice and forget (fuhhget about it) ever finding a good one here in Dallas.  It doesn't exist, just like Lance's Tour De France titles (too soon?)  So I figured I would make some as it was nothing more than bread with red gravy and vegetables.  My biggest concern is that it would come out more like focaccia than Sicilian pizza. With my new cuisinart making dough for bread or for pizza has become super simple.  I'm still working with it for my tortillas but it is getting there and last week I made a sweet potato, avocado and red kidney bean burrito that says I have gotten close.  So when I started making the dough I had plans to make a bowl of cereal if it didn't come out well.  As the dough began to proof I knew I had a winner on my hands and when it came out of the oven and I tasted that hot toasty slightly burnt crust I was that kid back in the Bronx devouring that garlicky sicilian slice.  Lucky for you I have the recipe and here it is:

Vegan Sicilian Style Pizza

Ingredients: 3 1/2 c Whole Wheat Flour, 2 tsp kosher salt, 1 packet yeast, 1c Unsweetened Apple Sauce, 1/2c Warm Water, 1 26oz Container Pomi Chopped Tomatoes, 1 carrot stick, 1 Tbsp Honey, Your Favorite Vegetables, 2 Tbsp Olive Oil, 1 cup onion (chopped), 1 bunch basil (ripped by hand)


  1. In food processor or stand mixer combine flour, yeast, salt and applesauce.
  2. As the food processor begins to combine slowly pour in the warm water through the top and allow the machine to create the dough.
  3. As the dough forms make sure there is no dry flour on the sides and you will know dough is ready when it begins to pull away from the side but is still tacky.
  4. Rub 2 Tbsp of olive oil in a 13x8in rimmed backing sheet. (If you want Chicago style then use a round pan)
  5. Transfer the dough to the baking sheet and make sure top of dough has oil on it.  Cover the dough with plastic wrap and allow to proof for a minimum of 2 hours (I allowed mine to proof 4 hours.)
  6. After dough has been covered put a pot on low heat and add the onion, Pomi tomatoes, carrots and honey.  Add in whatever spices you like that are dried but hold off until the end to add the fresh basil.
  7. Once the dough has risen to at least double in size remove the plastic wrap and begin to press it into the pan.
  8. Pull the dough so that it goes over the side a bit.  Since it will retract it should settle nicely into the corners.
  9. Preheat your oven to 500*
  10. Press the center of the dough down so that you have a crust.  This will help ensure that the gravy and vegetables stay on top of the dough and not slide off in the cooking process.
  11. Ladle the red gravy onto the dough and spread out.  Use as much or as little as you like.
  12. Place your desired vegetables on top.  I used peppers, mushrooms and asparagus.
  13. Put the baking sheet in the oven for 17-20 minutes.  Your kitchen should smell like the best pizza joint in the Bronx.
  14. Pull the pizza out of the oven after it has cooked and allow to cool down for about 5 minutes before slicing.
  15. I used a pizza cutter and cut my pie into 8 slices.
  16. Serve with spinach and the same vegetables that are on top of your slice(s) and enjoy.
[gallery link="file" orderby="rand"]
Published in Lunch Recipes
Friday, 07 September 2012 15:00

Homemade Naan Bread Recipe

Naan is an leavened, oven-baked flat bread that was created in India but has permeated most of Asia and the Middle East.  I first discovered Naan about two years ago when I was grocery shopping and it looked tasty and cheaper than a whole loaf of bread.  I tried it out and loved it.  I made everything with Naan.  I would put it in the oven and get it very crispy and use it in place of pita for hummus.  I would use it as a vehicle for pizza.  I would spread peanut butter and jelly on it.  There was nothing I wouldn’t eat with Naan.

Eventually I got away from it because I started paying more and more attention to the ingredients on the food I was purchasing.  When I flipped over the package I was in shock.  Bread is rather simple to make and should use simple ingredients.  The only thing you should see is flour, water, yeast, honey or sugar.  Nothing more than that is necessary.  Some people will use eggs, oil and milk but they are not necessary.  Here is what was on the back of the package of Naan that I used to buy:

Stoneground whole wheat flour, enriched wheat flour (wheat flour, ascorbic acid as dough conditioner, niacin, reduced iron, thiamine mononitrate, riboflavin, enzymes, folic acid), buttermilk (skim milk, dry buttermilk, bacterial culture), water, canola and/or soybean oil, wheat bran, sugar, baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), salt, dextrose, ghee (clarified butter), wheat germ, dextrin, vinegar, vegetable fiber, yeast.


What is all this stuff?  Seriously why is all this stuff in there?  And the answer is simple:  It has to seem ‘fresh’ when you buy it 30 days after its made.  I started looking around for recipes and they all seemed rather difficult with all this and that and the other thing.  I learned from making rye bagels that it is not that hard so stop over thinking it and just make it.  If it comes out horrible then throw it out and start over, it isn’t the end of the world.

Yesterday I tinkered and on my first shot it came out great.  It had the little burn marks on there.  It had the lightness and soft texture to it.  I used it for a vegetable pizza and the other half I am using this evening for a scrambled egg with veggie and tempeh Indian taco (or frybread.)

Naan Recipe

Ingredients: 1.5c whole wheat flour, 3/4c warm water, 1 package of active dry yeast, 1 Tbsp honey, 1 tsp oil

Servings: 4

Nutritional Information (Per Serving): 186 calories, 40g Carbs, 1g Fat, 7g Protein


  1. Place yeast in a large bowl and add the warm water.  Whisk in honey after 1-2 minutes of adding water.
  2. Allow to sit for 8-10 minutes to allow yeast to work.  You will be able to smell the yeast and see the foam.
  3. Add flour in 1/2c portions and stir until well combined and dough begins to pull away from bowl.
  4. In a separate bowl add 1 tsp of oil and spread with paper towel so that bowl is covered.
  5. Add dough to oiled bowl and cover with kitchen towel for a minimum of 1 hour.  I allowed it to proof for over 2 hours.
  6. After the dough has risen (it should at least double in size) use a knife to cut into 4 sections.
  7. Pre-heat griddle over medium-high heat
  8. Dust work surface with flour and roll out dough until it is 1/4″ thick.
  9. Once dough is rolled out to desired thickness place on griddle and allow to cook.  Flip over when smoke starts to emerge from bread.
  10. Repeat steps 8 and 9 until all the Naan is cooked.
  11. Serve with your favorite recipe and enjoy.
Published in Breakfast Recipes
Thursday, 23 August 2012 11:30

Thanksgiving In August

Thanksgiving is my favorite holiday.  There is something about getting together with family and friends that doesn't involve gift exchanges that makes it my favorite.  There is no gift better than yours and no feelings of guilt other than I should not have eaten that 5 slice of pumpkin pie.  Lately my love for Thanksgiving has grown because there are no commercials in August telling me to get ready for Christmas shopping.  There is no Black Friday with Thanksgiving.  It is just about sitting around the table and eating food with family and watching football until you fall asleep that I love so much. Where am I going with this?  On Wednesday I was on my way to pick up Chico and started thinking about what I wanted to make for dinner.  I originally had planned to make sweet potato, banana, avocado waffles.  Yes, I was going to mash those altogether into the batter but then realized that I did not have any avocado left and did not want to stop to pick any up.  So as I was driving I started to think about what went well with sweet potato into a batter.  That is when it hit me that I could make Thanksgiving waffles.  It would be easy to and as it turns out pretty tasty as well. Here is my recipe for Thanksgiving In August, or really any month.

Thanksgiving Day Waffles

Ingredients: 1/2c Arrowhead Mills Oat Flour Pancake and Waffle Mix, 1/2c Water, 1/3c corn kernals, 1 Tbsp dried cranberries, 40g Sweet Potato, 100g Brussels Sprouts, 50g Asparagus, Cinnamon, Honey, Sriracha

Nutritional Information: 396 calories, 70g Carbs, 5g Fat, 15g Protein


  1. Peel the sweet potato then place it in a bowl with some water and microwave for 1 minute 30 seconds
  2. In a separate bowl combine the flour and water and combine well.
  3. After sweet potato has cooled down a bit mash with a fork and then combine with batter, dried cranberries and corn.
  4. Slice brussels sprouts in half and chop asparagus and place in hot pan to brown (no need for oil)
  5. Scoop 1/3 cup of batter onto hot waffle iron and cook to manufacturer's directions.
  6. After brussels sprouts and asparagus have browned place on plate and top with sriracha.
  7. After waffles have cooked through plate them topped with cinnamon and honey.

This is a great way to celebrate Thanksgiving in August. 

Published in Breakfast Recipes
Thursday, 16 August 2012 14:09

Chilaquiles El Diablo Recipe

Chilaquiles are typically made with a salsa verde and eggs.  I decided to change it up a bit last night and make it with a spicy salsa as well as with tofu.  Using tofu instead of eggs makes this a truly vegan meal and it is perfect for breakfast, lunch, dinner, brunch or brinner (yes that is a meal.....having breakfast for dinner that is.) I find that Mexican cuisine lends itself perfectly to a vegetarian / vegan diet and so I find myself making lots of Mexican style dishes for dinner.  The other cuisine that I find that is perfect for a vegetarian / vegan diet is Italian.  When you think about these two styles of cooking you notice that tacos are great as veggie options or even just black beans.  Quesadillas, burritos, empanadas are all terrific when made purely vegetarian.  For Italian dishes eggplant parmigiana comes to mind.  A pasta dish with broccolini and asparagus and mushrooms is perfect.  If you are feeling like a chef you can make a veggie risotto or use polenta cakes as the base for vegetables on top. Anyway, back to my dinner from last night:  Chilaquiles El Diablo.  I fell in love with chilaquiles when I was in Cozumel with Karen and found it on the menu.  The idea of combining tortillas, salsa verde, vegetables and eggs (at the time chorizo too) just sounded absolutely phenomenal.  In the past I have made them with my own salsa verde but I just finished reading tweets between Dickers and JeffBot about srirahca that made me want something spicy and so I came up with this recipe for the sauce.

Chilaquiles El Diablo

Ingredients: 1/2c whole wheat flour, 2o0g Tomatillos, 2 chipotle peppers in adobo sauce, 1/2 medium avocado, 1/2c water, 1/4 block extra firm tofu, 60g zucchini, 100g Peppers (any colors), 50g White Onion (chopped), 80g Banana Pepper (chopped), dash of: cumin, coriander, oregano Nutritional Information: 528 calories, 80g Carbs, 15g Fat, 24g Protein (60% Carbs, 24% Fat, 16% Protein) Directions:

  1. In a blender combine tomatillos, chipotle peppers, avocado and water.  Blend until well combined.
  2. Pour el diablo sauce into a pan on low heat and let it start the reduction process.
  3. In a food processor combine flour with 4 tbsp of water and allow a dough to form.
  4. While dough is forming chop your vegetables and add them to your el diablo sauce.
  5. After dough has come together cut into 3 sections and roll out tortillas.
  6. Cook tortillas in a hot pan until some char forms.
  7. While tortillas are cooking crumble the tofu into the el diablo sauce and add cumin, coriander and oregano.
  8. Once tortillas are ready cut into triangles and add to your sauce.  Toss to coat the tortillas and allow the sauce to heat up over the tortillas.
  9. Spoon the chilaquiles el diablo onto a plate and top with avocado chunks and cilantro.

Enjoy!  In case you need further inspiration to make Mexican food, check out this link from The Huffington Post for various tacos.

Published in Lunch Recipes
Wednesday, 25 July 2012 14:22

Mexican Waffles - Part Of Eats Week3

Mexican Waffles?  What could that be?  Well, I'm here to tell you that it could possibly be the best breakfast food I have ever made.  There was sweet and spicy.  There was cool and heat.  Then of course there was the fact that is was perfect for a recovery meal. As you know I love breakfast food and it doesn't matter what time of the day I eat it, as it always tastes great.  After seeing the show The Best Thing I Ever Ate I was inspired to make these waffles, but I couldn't make them in the middle of the week because it had to be a treat.  The day came when on Saturday I had a 3.5 hour ride and 20 minute race pace run.  I was so excited about these waffles that I set a PR on my 60 mile course by getting it done in 3h12m.  Normally I would have kept going for the remaining 18 minutes but the waffles were calling my name.  I got the run done and then practically raced home to get going on the waffles.  It was perfect. Here is the recipe for the Mexican Waffles: Ingredients: 1/2c Grapevine Grains Pancake Mix (click on the link to order and enter CTER for a 10% discount), 1 ear roasted corn on the cob, 1/4c black beans (drained and rinsed), 0.5c water, 1 medium tomato (sliced), 2 thin slices red onion, 50g cucumber, 1 small avocado, 1 small jalapeno, bunch cilantro, 1c water Nutritional Information: 381 calories, 75g Carbs, 4g Fat, 14g Protein Directions:

  1. Preaheat oven to 405* and place corn in oven while still in husk.  Allow to roast for approximately 20 minutes.
  2. In food processor combine cucumber, avocado, jalapeno and water and combine until it forms a loose soup.
  3. In a separate bowl combine mix with black beans and let sit until corn is done cooking.
  4. Toward end of 20 minutes of corn roasting turn on waffle iron and allow to pre-heat.
  5. Remove corn from oven and slice kernels from the cob and add approximately 1/2 of the kernels to the batter.
  6. Once mix with beans and corn is well combined.
  7. Pour batter onto waffle iron and allow to cook per manufacturer's directions.
  8. While waffles are cooking assemble platter by adding sliced tomato and red onion alternatively while adding corn and 1 Tbsp of avocado soup over top.
  9. After waffles are cooked place on plate and sprinkle another 1 Tbsp of the avocado soup over top of the waffles.
  10. Serve with a cup of hot coffee or tea and orange juice.  If it's late enough in the day serve with Corona.
Published in Breakfast Recipes
Monday, 16 July 2012 14:14

Pork Adobada Recipe - Well Not Exactly

Pork adobada is a very simple meal and one that I was inspired to make after watching Diners, Drive-In and Dives on Food Network.  Speaking of Triple is it that Guy Fieri doesn't weight 900 pounds right now?  Have you ever watched the show?  He eats at every restaurant and typically samples 2-3 meals and with 3 restaurants per show we are looking at 6-9 tastings.  I know that he isn't eating the whole thing, at least on camera, but he is also not eating salads.  He has clearly gotten bigger since the show started but I wonder how he doesn't look even bigger. Anyway, back to pork adobada and how it inspired me.  After watching Guy Fieri down the taco I immediately knew I wanted to make one.  The taco that he was eating was so simple I knew this would take no time at all to make.  The taco did not have lettuce, tomato, avocado or cheese.  It has the tortilla, the meat, onions and cilantro.  Simple and we all know simple food tastes great. I thought about what I like to have as seasoning and went to work.  I took out the chili powder, cumin, cloves, coriander, ginger and a head of garlic.  I thought that this would be enough to get the work done.  Then as I was grabbing the garlic I noticed I had half a lemon and half a lime and took those out as well. When all was said and done I could not have been happier with the outcome of this dish.  Simple, easy and super tasty. Oh and yes it was vegan.....I swapped out the pork for tempeh and it was fabulous. Here is the recipe:

Tempeh Adobada

Ingredients: 1/3 block Westsoy Tempeh (crumbled), 1/2c Whole Wheat Flour, 5 Tbsp Water, 0.5Tbsp Chili Powder, 0.5Tbsp Cumin, 0.5T Oregano, 0.5tsp garlic powder, 0.5tsp ground cloves, 0.5tsp ground coriander, 0.5tsp ground ginger, 1 Tbsp roasted garlic, Juice of 1/2 Lemon and Juice of 1/2 Lime, 100g White Onion chopped, Bunch of cilantro chopped. Servings:1 Nutritional Information: 398 calories, 60g Carbs, 8g Fat, 24g Protein Directions:

  1. In bowl combine all the spices and roasted garlic.
  2. In a pan of boiling water add crumbled tempeh and allow to soften for 3-5 minutes.  Remove tempeh and drain then add to bowl with spices.
  3. Cover with plastic wrap and put in fridge to marinate for at least 3 hours but 24 hours would be better.
  4. In a food processor add in the whole wheat flour.
  5. Cover and turn on food processor.  Through lid drizzle in water and allow food processor to do the work until a dough ball forms.
  6. Remove dough and sprinkle work surface with a dusting of flour and then roll out tortillas.
  7. While working on the tortillas heat up a a griddle on high heat.
  8. Once tortillas are rolled out to desired thickness place on griddle and allow to cook through.  Approximately 2-3 minutes per side.
  9. After tortillas are done place on plate and cover each tortilla with paper towel.  Can get up to 3 tortillas out of this dough depending on how big you want them.
  10. While tortillas rest place tempeh on griddle and begin to cook until a crust forms.  This should take about 5-10 minutes.
  11. Place tempeh adodada mixture onto each tortilla and then add fresh chopped white onion and cilantro.

This is so easy and simple to make and it has the perfect amount of spice to it. [gallery link="file" columns="4" orderby="rand"]

Published in Lunch Recipes
Monday, 11 June 2012 14:11

Quinoa and Chickpea Veggie Burger

Quinoa and Chickpeas are two of my favorite foods.  They are both packed with nutrients and protein and very good for you.  I have had some chickpeas in my fridge for a few days and thought I might make a veggie burger out of them, but didn't think it would be enough.  I knew I had quinoa in the pantry so why not combine two of my favorite foods into a burger.  What could go wrong? As I took them both out along with the food processor, I proceeded to take out the sriracha sauce and other ingredients.  Those other items were red cabbage, which I think deserves its own food group.  Red cabbage is incredibly crunchy and is something I use as a replacement for lettuce in my tacos.  Maybe some romaine lettuce, jalapeno and roasted red peppers?  Sounds good doesn't it.  Well let me tell you it was good.  So good in fact that Karen, who almost never wants to eat my food because it is too spicy too a bite and then said if I get full she would eat it.  I gave her half of it but as is typical she could only eat so much because it was too spicy.  Maybe it was the red onion? Anyway, I figured since I posted a picture of the creation last night on Twitter and got two immediate questions:  Is the recipe on your blog?  That I would post it her for you all today.  Maybe you'll go out and make it tonight.

Quinoa and Chickpea Spicy Veggie Burger

Ingredients: 1/2c chickpeas (drained and rinsed), 1/4c quiona (dry), 3/4c water, 1 Tbsp diced jalapeno, 2 Tbsp Panko bread crumbs, 1/4" thick slice of red onion, 1/4 red bell pepper (roasted), 1/4" thick slice of red cabbage, 4 Romaine lettuce leaves, Whole Grain Mustard, Sriracha Nutritional Information: 353 calories, 66g Carbs, 3g Fat, 12g Protein Directions:

  1. In pot toast quinoa for 1-3 minutes then add water. Cover and bring to a boil then simmer until steam holes form in the quinoa.  You want this to have some water left in it so when you put the quinoa in the food processor it blends well.
  2. In food process put 1/4c of chickpeas and blend until it is a paste like consistency.
  3. Add in remaining chickpeas, jalapenos and quinoa.  Pulse food processor until chickpeas have blended but are still somewhat chunky.
  4. In food processor bowl add in bread crumbs and combine.  Then form a patty.
  5. In a hot pan add a spray of coconut oil and then drop in patty.
  6. While patty is browning begin to assemble plate.  Place Romaine leaved down topped by red cabbage.
  7. On top of red cabbage add the quinoa and chickpea patty followed by red onion and roasted red pepper.
  8. Top with mustard and sriracha and enjoy.

[caption id="attachment_6037" align="aligncenter" width="225" caption="The Key Is The Sriracha Sauce"]quinoa_chickpea_veggie_burger_recipe[/caption]

Published in Lunch Recipes
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