Beet Burgers with Pasta side salad
- 2 medium beets (about 2 cups, 300 grams)
- 1 cup walnuts
- 1/2 cup rolled oats
- 1/4 cup flax seed
- 1/4 cup chia seed
- 2 cloves of garlic
- 1 teasppon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon Cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon
- 1/2 teaspoon sea salt
- 1 cup white beans (rinsed if using canned)
- 1 teaspoon gluten free tamari
- 1 avocado mashed for topping the burger
- 1 tomato
Pasta side salad
- 1 cup gluten free Quinoa pasta
- 2 small tomatoes
- 1 cucumber
- 12 olives
- 1/2 cup crumbled Feta cheese
- Preheat oven to 375F and line baking sheet with parchment paper
- Finely grate the beets using a food processor attachment, set aside.
- Re-attach your S-blade attachment
- Add walnuts, oats, garlic, flax, chia, all dry spices and salt
- Process until a slightly coarse flour forms.
- Add shredded beets, beans and tamari and blend until combined. ( you may have to do it in 2 stages depending on size of your food processor) – it’s ok if there are pieces of beets or beans as this will add texture to the burgers
- Scoop out the burger in 1/2 cup measure and form patties to make 6 large patties.
- Bake in the middle rack for 20 minutes then move to upper rack
- flip the burgers and bake another 20 minutes
- Add 1 slice of tomato and mashed avocado on top of beet burger
Serve on a toasted GF or with GF quinoa pasta Greek salad (Gluten free is optional)
Enjoy with a glass of chilled Classic white Viognier or a glass of Classic red Diablo Rojo!
Sesame Crusted Tofu served with Bok Choy and Quinoa
- 1 (14 oz) block of extra-firm tofu, drained
- 2 tablespoons sesame oil, divided
- 2 teaspoons rice vinegar
- 4 teaspoons Coconut aminos sauce
- 1-inch piece ginger, grated
- 4 tablespoons chickpea flour or any bean flour
- 2 tablespoons toasted sesame seeds
- 8 baby Bok Choy
- 1 cup red and white Quinoa
- To drain the tofu, put it on a paper towel-lined plate; cover it with another paper towel, and then a tray. Weigh the tray down with a heavy object (such as a large can of tomatoes or beans) and let it drain for 30 minutes.
- To make the marinade, whisk together 1 tablespoon of oil (reserving the other 1 tablespoon of oil for cooking later), the vinegar, soy sauce, garlic, ginger, and black pepper in a medium bowl. Cut the tofu in half so you have 2 blocks, then slice each block cross-wise into 6 equal slabs; put the sliced tofu in the marinade and let it sit in the fridge for 30 minutes, stirring occasionally.
- Combine the flour and sesame seeds in a shallow dish; dredge both sides of each tofu piece in this mixture. Heat the remaining 1 tablespoon of oil in a large nonstick skillet over medium-high heat; add the tofu and fry until golden on both sides, about 3 minutes per side.
- Steam Bok Choy
- Drizzle a little bit of Coconut aminos (instead of soy sauce)
- Cook Quinoa as per package
We recommend having a chilled glass of Off dry Gewürtztraminer-Riesling
Stir Fried Veggies and Chicken with Green Peas and Kale Fusilli Pasta
- 1 tablespoon olive oil
- 1/4 red onion
- 1 portobello mushroom
- 2 tomatoes
- 5 sundried tomato
- 1 bunch asparagus
- 1 red pepper
- fresh basil
- 1 mango
- 1/4 cup cashews
- 2 cups GF Kale and Pea fusillli
- chop the onion
- cut up all veggies
- Cut asparagus up to the part that gets thicker and discard ends
- slice mango in strips
- heat oil in frying pan
- Add onion until fragrant
- Add tomatoes and cook for 5 minutes stirring them in with onion
- Add chopped basil
- Add remaining vegetables except asparagus
- cover on low heat until vegetables are cooked
- Cook chicken breasts
- once cooked slice cjicken in strips
- Add asparagus and sliced mango and cashews
- Boil water for pasta and follow package instructions
- Add chicken to stir-fry and serve over pasta
We recommend a dry Riesling from either California or Washington state with this healthy dish!
by Nicole Porlier, Culinary Nutrition Expert
- 1 can of full fat coconut milk (put cans in fridge overnight) liquid removed)
- 2 teaspoons of vanilla extract
- 1 tablespoon ice wine
- 2/3 cup of coconut sugar + more for topping
- 4 egg yolks
- 2 quarts of hot water
- Pre-heat oven to 325 degrees F.
- In a medium saucepan, combine the coconut cream. Itâ€™s okay if a tiny bit of the liquid gets into the pan but for the most part, you ONLY want the cream and not any of the liquid at the bottom of the can.
- Stir in the vanilla extract and icewine and heat the pan over medium until it just starts to simmer. Once simmering, take off of heat, cover, and let sit for 15 minutes.
- When the coconut cream mixture is nearly ready, cream together the egg yolks and the sugar using a stand mixer or hand mixer. Whisk until the yolks start to get lighter in color and the mixture is a bit fluffy.
- While whisking, pour the coconut cream mixture into the egg mixture and stir to combine.
- Prepare your baking tray by placing a couple paper towels into the bottom a baking tray with high sides (I used a 13Ã—9 pan and it was great). This will prevent your ramekins from slipping while you carry the tray.
- Place four ramekins into the baking tray and pour the crÃ¨me brulee mixture evenly into the four ramekins.
- Take your hot water and pour it into the tray so it fills it up HALF WAY up the side of the ramekins. The water helps the crÃ¨me brulee to cook more evenly.
- Bake in the oven for 40-45 minutes. Theyâ€™re done once the top is solid but STILL has a good little bit of a jiggle to it, kind of like pudding.
- Once out of the oven, let cool enough so that you can touch the ramekins with your hands. Place in the fridge for AT LEAST 3 hours but preferably over night. (they can sit in the fridge for up to 2 days).
- When ready to serve, take out of the fridge and pour about 1-2 tablespoons onto the top of each crÃ¨me brulee. Using a kitchen torch, torch the tops of each ramekin so that the sugar is fully crystalized and it has a nice deep golden brown color.
- Serve immediately
We recommend a nice cold glass of Ice wine to pair with this delicious desert! Enjoy!