Pecan Patties (vegan, gluten-free, soy-free)

Recently my son was diagnosed with malabsorption.  It has been many years and mulitple doctors to finally get a diagnosis, but I am grateful to now receive some closure to so many issues and complications we were experiencing with his health.  His classification as of right now is food allergies.  I actually now carry around a card that lists all the foods he cannot have, which will trigger reactions.  We are blessed his reactions do not cause him to experience anaphylaxis, but his allergies were actually causing his bowels to inflame so much that he wasn’t absorbing hardly any nutrients, therefore he was experiencing a parents worse nightmare called failure to thrive.  He had stopped really growing and putting on weight for months at a time.  He actually fell off the growth chart going into the negatives, that was pretty devastating for us to watch, along with a host of other issues that we never realized could be related.

Even in the midst of all this, God is good!  We now have an answer to all our questions, and can move forward in faith claiming the promises of healing while helping to heal his gut by avoiding his trigger foods.  Due to my sons allergies and needs I have adapted this recipe from my original one, fortunately for us these patties still came out very tasty.

Pecan Patties (vegan, gluten-free, soy-free)

  • Servings: makes 6 patties
  • Difficulty: easy
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quick and easy patties

Ingredients

  • 1 cup Gluten-Free Quick Oats
  • 1 cup Grounded Pecans, grounded as fine as possible
  • 1/4 cup Sunflower Seeds
  • 1/2 tablespoon Nutritional Yeast Flakes
  • 1 teaspoon Garlic Powder
  • 3/4 teaspoon Onion Powder
  • 1 teaspoon Bakon Hickory Seasoning Hickory Smoke Style
  • 1 teaspoon Dried Basil
  • 1 teaspoon Thyme
  • 1 teaspoon Sea Salt
  • 1/2 cup minced onion, or 2 T dried/dehydrated onion
  • 1/2 – 1 cup Hot Water, for binding
  • 1 tablespoon oil

*optional additions:  1/2 cup vegetables (either kale, spinach, corn, peppers, celery, etc.)

Directions

In a large bowl:  Mix the gluten-free oats, grounded pecans, sunflower seeds and seasonings

In a saucepan:  Saute onions in the oil (or substitute water) for about 1-2 minutes.

Next add the sauteed onions to the large bowl with the dry ingredients, then add the hot water and stir real well.  I usually use a wooden or metal spoon initially.  Once its cooled a bit, mix with your hands, to really make sure its combined.  Break apart 6 equal pieces, roll into balls, flatten, fry and enjoy!!

Delicious topped with a sauce along with a side of rice and vegetables or on burger buns, homemade bread or rolls of your choice, add any toppings and condiments you desire and devour!

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These also freeze really well for later

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Recipe: Vegan Lentil Rice Vegetable Patties

Lentils have become an all time favorite in our household lately.  I use them in shepherds pie, lentils and rice, taco filling just to name a few.  The use of lentils is endless, so why not turn them into a delicious burger??  I actually got the idea from my husband.  One day he came home famished and looked in the fridge to discover some left over lentil taco filling and cooked rice.  He decided to stir the two together, add a bit of whole grain flour as a binder, fried them up and viola!  Burger/patty awesomeness.

Lentils are not only versatile with their use, but they are power packed with so many nutrients which is a big bonus.  All of these factors led to this recipe coming to fruition.

 

Vegan Lentil Rice Vegetable Patties

  • Servings: makes 10-12 patties
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Ingredients

1 medium onion, chopped

1 clove garlic, minced

1 cup dry red lentils

3 cups vegetable broth

1 1/2 cups cooked rice

Flour, as needed to help form the patties

*optional addition:  1 – 1 1/2 cups vegetables to suit your fancy (or more if you like)

*optional addition:  1 jar mild salsa Oil, for frying

Directions

    Cook 1 cup whole grain rice until soft and tender, approximately 25-30 minutes.

    While the rice is cooking, prepare the lentils:
  1.  Saute onions and garlic in a pot.
  2. 2.  After its done sauteing add 1 cup dry red lentils, 3 cups vegetable broth and any additional seasonings you desire (we have added cumin and mild chili powder before).  Cook lentils for approximately 15-20 minutes, until lentils are soft and tender.

    3.  Towards the last 10 minutes add any additional vegetables you desire and salsa.

    Once everything is cooked, prepare the patties:

    1.  In a large bowl place 1 1/2 cups cooked rice and add lentil mixture.  Stir very well to mix.

    2.  Add enough flour until mixture begins to become a bit stiff, so that you are able to form it into patties.

    3.  Take 1/3 cup of mixture and fry each into a patty and enjoy.lentil-rice-patties-1Lentil Rice Vegetable Patties

 

Recipe: Black Bean Veggie Enchiladas

I remember one day my husband and I had gone out to eat at one of our favorite Mexican food restaurants in Bermuda, making one of our first attempts to go out and still eat “healthy”.  We happily informed the waiter we wanted our burritos with no meat as we usually do.  The waiter then proceeded to ask if we wanted them “vegetarian” we proudly said yes, but further explained no cheese, ensuring nothing was cooked in lard, etc.  We were so pleased with our determination and anxiously awaited to receive our food.  When it came to the table we were so excited to partake, only to find our long awaited “vegetarian” burritos the waiter told us about were filled with overcooked frozen vegetables and very little beans and even less rice.

That experience didn’t just disappoint me, but made me so apprehensive to attempt putting any vegetables in any of my Mexican food ever again.  Then a beautiful thing happened, my 40 Day Back to Eden Journey, which taught and encouraged me be creative and experiment with foods I never thought to try, it made me regain hope and think to myself, nothing is ever bad if it can be done right!  So this recipe to me is proof that vegetables and Mexican food can co-exist and not just as a side or salad.

Black Bean Veggie Enchiladas

  • Servings: makes 10-12 patties
  • Difficulty: easy
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delicious black bean enchiladas


Ingredients

Sauce: ~16-24 ounces enchilada sauce (it is possible to make your own, click here a recipe)

 

Filling: ½ tbsp extra virgin olive oil 1 small yellow onion, chopped 1 small bell pepper, chopped (I used half of a small yellow and half of a small orange) 1 small zucchini, chopped 1 – 15 oz can black beans (I used the equivalent 1½ cups cooked black beans from ½ cup dry beans) ½ cup corn 3 green onions, sliced (optional) ½ cup fresh parsley, chopped (you could alternatively use cilantro) (optional) Sea Salt, to taste 8 – 10 flour tortillas (fajita size or your could make your own, click here for a recipe)


Directions

    If you are making your enchilada sauce, you should do so first.  Then on to making your delicious filling!

    Filling:

  1.  In a large sauce pan, add your oil and warm over medium heat.
  2.  Once warmed, add in your diced onions, and cook until softened and translucent, approximately 5 minutes.
  3.  Next, add in the diced bell peppers and zucchini.  Cook until softened, approximately another 5 minutes or so.
  4.  After the onions, bell peppers and zucchini are thoroughly cooked, add in your canned/cooked black beans and corn.  Keep over medium heat until all is completely warmed.  Season with sea salt to taste.
  5. Black Bean Veggie Enchilada Filling

  6.  Once the mixture is completely heated and seasoned, remove from heat and set aside.
  7.  Preheat oven to 350 degrees Fahrenheit.  While the oven is warming, scoop about 1/2 cup of enchilada sauce to the bottom of a 9×13 baking dish and spread evenly.
  8.  (We used approximately 10 flour fajita tortillas in this recipe.)  Lay all the tortillas out and scoop about 1/4C of the veggie-bean mixture to each tortilla.
  9. Black Bean Veggie Enchilada Filled Tortilla

  10.  At this point you can add any additions to the enchiladas you would like, such as olives, green onions, cilantro/parsley, vegan cheese, vegan sour cream, etc.
  11.  After adding any additions roll the tortillas up tightly, and place each one seam-side down on the sauce in your baking dish. Repeat with remaining tortillas.
  12.  Pour the remaining enchilada sauce over your tortillas, making sure to cover everything really well.
  13.  Next cover the dish with foil, and bake for about 15-20 minutes, or until the sauce is bubbling around the edges.
  14.  After you remove it from the oven you can sprinkle or drizzle any left over topping your heart desires.
  15.  

    Black Bean Veggie Enchilada Topped

     

    Let cool and enjoy!  Served best with rice, a side a lightly steamed or broiled veggies, salad and come delicious corn cake.

 

God Bless,

The Family Blueprint

 

“Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.” – 1 Corinthians 10:31

Recipe: Special “T” Loaf

My mother used to always make  Special K loaves for special occasions in our house growing up.  It soon became one of my favorite foods.  When I changed my diet and eliminated dairy, I was a bit saddened as it meant I had to eliminate my favorite loaf because it contained cottage cheese.  I scoured the internet and made dreadful attempts with alternatives.  One day my husband bought me a fantastic cookbook that had a similar loaf, which was a success and became an immediate hit in my household, I only changed very few things which lets you know it is really good either way.  Now with the holidays coming up, this will be an amazing and more healthy addition to the dinner table!

 

Special T Loaf

 

On to the recipe!

Special 'T' Loaf

  • Servings: makes 9*13 dish
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quick and easy loaf

Ingredients

1 tablespoon oil (for sautéing, could use water)

1 cup onion, diced

1 cup celery, diced

2 packages Mori Nu tofu, firm

1 cup pecan meal

1 cup walnuts, finely chopped

1/4 cup oil

1/4 cup nutritional yeast flakes

1 tablespoon chicken style seasoning

1 teaspoon garlic powder

1 ½ teaspoons sea salt

7 cups rice flake cereal (about 12-ounce box)

1 to 1 1/2 cups non-dairy milk, unsweetened as needed


Directions

  1. Preheat oven to 350°F.  Lightly coat a 9*13 inch casserole dish with non-stick cooking spray or oil.
  2. 2.  Heat oil/water in a medium skillet over medium heat.  Add onion and celery; cook until translucent, stirring occasionally, about 4 minutes.

    3.  Transfer onion mixture to a large bowl; add remaining ingredients, except rice flake cereal and milk, and mix well.

    4.  Add rice flake cereal; mix gently.  Add milk as needed to moisten the mixture until it sticks together.

    5.  Press mixture evenly into prepared dish.  Cover and bake 40 minutes.

    6.  Remove cover and bake an additional 15 minutes, until browned and crispy on the edges.

    Cuts into approximately 16 pieces 

    *Helpful Tip:

    You could make a double batch and freeze half.  Next time you know you will be running late and still desire your family to have a hearty, healthy dinner simply allow it to thaw completely, and then bake as directed.

 

God Bless and Enjoy,

The Family Blueprint

 

From The Cookbook:  Give Them Something Better