Tag Archives: collard greens

Curried Quinoa and Adzuki Bean Burger Wraps

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You’re probably saying adzuki what? That’s what I said when I first heard about these little red beans. Burgers are a staple in our house lately (easy finger food for our 1-year old) and I’m always up for a new bean so I added some to my last Nuts.com order. To be honest, these burgers came out a little bland so I decided to spruce them up a bit with a few toppings and WALAH… YUMMY GOODNESS!!! Okay… enough with the caps lock, you get the picture 😉

Curried Quinoa & Adzuki Bean Burger Wraps

Both of our kids love these burgers smeared with a little hummus and topped with chopped avocado. I prefer the wrap thing myself. My best friend came over for dinner with her nephew a few nights ago when I served these burgers… he wasn’t a fan but our son was happy to eat his share!

First bite… not sure yet (Friend is NOT amused with these burgers!)

He likes them!! YES!!!! (Friend still not amused)

“Hey if you don’t want your burger, I’ll eat it…”

“No really… TAKE IT!”

Yummy! (Friend still not amused)

LOL!!! Had to share those pics, they’re too funny! Okay… onto the burger recipe.

NOTE: Once you make the burgers, here are the ingredients I used to make the wraps:

* Collard Greens – pick larger ones for wraps

* Mango Chutney (from Trader Joe’s)

* Plain Hummus (I make my oil-free hummus or use Trader Joe’s Mediterranean Hummus in a pinch)

* Lentil Sprouts (See my sprouting post)

* Avocado

Original burger recipe from Choosing Raw… great site!!!

Curried Quinoa and Adzuki Bean Patties (vegan, gluten free, soy free)

Makes 6-8 Burgers

1/2 cup quinoa, dry
1 3/4 cup cooked adzuki beans (I buy mine from Nuts.com – $3.99/lb for organic)
3/4 cup chopped onion
1/4-1/2 cup chickpea flour
2 tsp curry powder
1 tsp cumin
3/4 tsp sea salt (or to taste)
Black pepper to taste
Cooking spray (I use the spectrum brand) or a scant amount of coconut oil for sauteeing and grilling

1. Bring 1 cup water to boil and add the quinoa. Lower heat to a simmer, cover and cook for 15 minutes WITHOUT OPENING THE LID! Remove from heat and let sit, fluff with a fork.

2. Sautee the onion till golden and tender.

3. When quinoa is done, add quinoa, onion, chickpea flour, and adzuki beans to a food processor. Pulse quickly until the mixture is forming a dough that is uniform and sticks together, but still has some texture. Add spices and pulse a few more times to incorporate. If at any point you feel as though you’re overprocessing, you can transfer the bean and quinoa mixture to a bowl and mix with your hands!

4. Shape mixture into six patties and spray a skillet or pan with coconut oil. Cook for five minutes over medium heat, flip, and continue to cook for another five minutes or so.

Add cooked quinoa, onion, chickpea flour, and aduki beans to a food processor. Pulse quickly until the mixture is forming a dough that is uniform and sticks together, but still has some texture. Add spices and pulse a few more times to incorporate.

Spoon mixture into hot pan and smash a bit to resemble burgers

When burgers are done, let cool a bit then assemble your wrap. I did this order: collard green. hummus, burgers, mango chutney, avocado then lentil sprouts. Ready to wrap!

Pretty little wrap!

Time to eat!

Sweet Potato Curry with Kale & Chickpeas

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I love any excuse to use curry! I go though phases where I cook with it all week, then I forget about it for awhile. I always come back to it though, I just ordered a few new curries from World Spice Merchant and I can’t wait to try them!

I made this one at my in-law’s house, it was a huge hit! I served this over quinoa but it would be great over brown rice or any other tasty grain! My toddler really enjoyed this as well!!

Sweet Potato Curry with Kale & Chickpeas

Serves: 4 to 6

  • 1 medium onion, chopped
  • 2 to 3 cloves garlic, minced
  • 2 large sweet potatoes or 4 medium garnet yams, peeled and cut into large dice
  • One 16- to 20-ounce can chickpeas, drained and rinsed OR 2 – 2 1/2 cups cooked chickpeas
  • One 16-ounce can diced tomatoes (I used no-salt added fire roasted flavor!)
  • 2 scallions, thinly sliced
  • 2 teaspoons good-quality curry powder, or more, to taste (I used Kashmiri Curry)
  • 2 teaspoons minced fresh ginger, more or less to taste
  • 1 teaspoon ground cumin, or more, to taste
  • 8 to 12 ounces chard, any variety, or a combination of chard and beet greens – I used kale
  • 1/4 cup chopped cilantro or parsley, or more or less to taste – I used cilantro
  • 1/4 cup raisins, optional (but HIGHLY recommended)
  • Salt and freshly ground pepper to taste

Water sauté onion and garlic in a large pan until golden. Add the sweet potato dice and  cup and a half or so of water; bring to a simmer and cook until just tender, adding just enough additional water if needed, as they cook, to keep the mixture moist.

Stir in the chickpeas, tomatoes, scallions, curry powder, ginger, and cumin and bring the mixture to a simmer again; cook over low heat for 10 minutes or so, until the sweet potatoes are tender.

Meanwhile, strip or cut the kale/chard leaves (and beet greens, if using) away from the stems. Slice the stems thinly, and cut the leaves into strips.

Add the kale/chard to the skillet, in batches if necessary, and cover. Cook briefly, just until the chard wilts, then stir in. Cook over low heat for 5 minutes, or until the chard is tender but not overdone. Stir in the cilantro and optional raisins. Season with salt and pepper, then serve.


Sun-Dried Tomato & Basil “Cheese”

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I’ve been stockpiling raw food recipes lately; I love collard wraps so much but I’m getting bored with the combinations I already have. Since most raw foodist have perfected the collard wrap, I figure it’s about time I do the same. I don’t plan on going 100% raw anytime soon (yeah, like I have that kind of time in the kitchen!) but I’m dabbling. I guess you could say we already eat a pretty raw diet but I’m enjoying learning about the more traditional styles of real raw food… if that makes any sense. 😉

I found this recipe on a Choosing Raw and I had to make it. Not only is this one of the BEST nut cheeses I’ve ever tasted, it’s probably one of the best FOODS I ever tasted! I’ve been slathering it on so many things but I haven’t had a chance to take a better picture to represent all the glory of this beautiful “cheese”. Nevertheless, I had to post this so that you guys have a chance to make it yourselves. I plan on using it in collard wraps, salads, as a dip, I’ve been spreading it on my Pulp “Crackers” (post to follow soon – “crackers” made out of chia seeds and leftover juicing pulp… BRILLIANT!!!), eating it with a spoon, dreaming of putting it on pizza and well, dreaming of putting it on just about anything! This reminds me of sun dried tomato basil cream cheese, I bet it would be excellent on a warm toasted bagel! I haven’t had a bagel in so long…. hmmm….. 🙂

Sun-Dried Tomato & Basil "Cheese"

Sun-Dried Tomato & Basil “Cheese” (AKA Italian “Pizza Cheese”)

1 cup raw cashews, soaked for two hours or more
Juice of one lemon
¼ tsp salt
½ tsp white miso (optional)
4 sundried tomatoes, chopped
¼ cup basil

Throw nuts in a food processor and process the heck out of them! Then add salt, lemon juice and miso (if you’re using it). Scrape the sides of bowl and run your processor again, this time drizzling some water in. Keep doing this until the cheese reaches the consistency you like. I aim for mine to look like ricotta.

Ready, set, blend!

Smooth like ricotta

Add tomatoes and basil and pulse until they are well combined into the cheese.

Add sun-dried tomatoes and basil

Don't cut yourself licking the blade! 😉

DONE!! Now try not to eat the whole batch by yourself!!

Again, sorry for the terrible photo but I just had to get this to you sooner!!

Quick & Easy Collards

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I use my pressure cooker a few times a week to make beans – I like to keep them on hand at all times for salads, soups and random recipes (plus our toddler likes to snack on them). This is one of my favorite veggie recipes for the pressure cooker, it’s so easy and fast! Plus it’s really good… I add this mixture to other recipes when I need extra veggies.

Our toddler likes this without the red peppers – I take some out for her before I add the hotness!

Quick & Easy Collards

This recipe is from Fat Free Vegan Kitchen… one of our favorites!!

Quick and Easy Collards

Ingredients

  • 1-2 bunches collard greens (as much as your pressure cooker will hold – I used 2 bunches)
  • 1 large onion, peeled and cut into thin rings
  • 2 tablespoons water
  • 2-3 cloves garlic, minced
  • generous pinch of red pepper flakes
  • 1 cup water

Instructions

Cut off the stems of the collard greens, removing any part of the central stem that seems tough. Stack 2 or 3 leaves on top of each other, roll them up so that they form a long tube, and cut them into thin strands

Repeat with all the collards.

Spray the bottom of the pressure cooker lightly with olive oil and heat. Add the onions and 2 tablespoons water and cook, stirring, until the water evaporates. Keep cooking and stirring until the onions start to brown. Add the garlic and red pepper flakes, and cook for 1 more minute.

Stir in the collard greens, add the 1 cup of water, and seal the cooker. Bring to high pressure and then reduce heat to keep the cooker at high pressure for 3 minutes. (If you are using small, baby collards, cook at high pressure for only 1 minute.) Remove from heat and use a quick-release method to reduce the pressure. Check the collards for tenderness; if they’re still tough, put them back on the heat, but don’t seal the cooker. Cook until tender. Salt, if desired, and serve (using a slotted spoon) with additional red pepper flakes.

Preparation time: 15 minute(s) | Cooking time: 10 minute(s)

Cut collards into long strands

Cook onions and garlic in pressure cooker on "Saute" feature (if you have an electric cooker)

Add collards, cover and cook.

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Loaded Veggie Spicy Noodles

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This was SO GOOD! My hubby and I both devoured the leftovers too… so did our toddler!

Loaded Veggie Spicy Noodles

Toddler Approved!

This is made from a few other recipes – GREAT way to use up leftovers! I’m sure you could use any variation of this recipe with great success.

This is another awesome recipe from Melomeals!! She rocks! I changed the original recipe and added more veggies. I have to add kale to everything! I keep shredded carrots on hand for salads and wraps so I dumped some of those in too.

Loaded Veggie Spicy Noodles 

  • 1 box whole wheat pasta – I used regular
  • 1 c pasta cooking water
  • 1/2 cup Chipotle Hummus (leftover from a batch I made the day before – used the other half to make the Chipotle Broccoli Quinoa Soup)
  • 2 T minced fresh ginger
  • 2 cloves garlic
  • 3 T Ketchup
  • 2 T Siracha
  • 1 T Toasted Sesame Oil
  • 2 T Apple Cider Vinegar or Lime Juice – I used lime juice
  • cooked tofu & leftover veggies – I used my batch of Gingered Tofu & Zucchini
  • 1 32oz package of baby portobello mushrooms, sliced (Costco)
  • 1 bunch Lacinato kale, destemmed and chopped
  • 1 bunch of collard greens, chopped (you could use anything here, really)
  • 1 large onion
  • 1 large green pepper
  • 2-3 cups shredded carrots
  • Cilantro/Peanuts for garnish
  • Soy Sauce/Pepper to taste

Method:

  1. Cook pasta, reserve water
  2. Saute green peppers, onions and garlic until soft
  3. Add mushrooms, saute until soft, add water if needed to prevent sticking
  4. Add kale and collards, cook until wilted
  5. Add shredded carrots and stir, allow carrots to heat
  6. Mix together ketchup, hummus, sesame oil, ginger, sriracha (if using – or add at the end), Apple Cider Vinegar or Lime Juice and stir until smooth
  7. In a skillet, add the pasta, sauce ingredients , Gingered Tofu & Zucchini, mushroom/kale/carrot/veggie mix and thin out with the pasta water as needed.
  8. Heat through and add the cilantro/soy sauce and pepper to taste

Saute green peppers, onions and garlic... add mushrooms and saute until soft

Add kale and collards, cook until wilted. Add carrots and stir, allow to heat

Mix ketchup, ginger, sesame oil, lime juice together

Add hummus and stir to combine

Drain pasta, add sauce mixture and toss well

Add veggie mixture and Gingered Tofu & Zucchini and toss well

YUMMY!

Top with cilantro and soy sauce (if desired)

Lentil Quinoa Stew with Red Chard

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This is one of our new favorites FOR SURE! My hubby loved it and so did our toddler, she ate two bowls! I reduced the amount of spice for her and I have to admit, I was a little surprised she ate so much because it still had quite a kick!

The original recipe is from Melody from Melomeals – I made a few changes to make it a wee bit healthier.

This recipe calls for her Goaty Cashew Cheeze and Easy Garlic-Roasted Marinara Sauce (Oil-Free) so if you just made the sauce from my post yesterday… save some for this! The Goaty Cashew Cheeze is excellent to have on hand so whip up a batch of that tonight so it will be ready to use!

I’ve learned a ton from Melody’s website! She uses a few base recipes to make a bunch of different dishes, all delicious!

This stew is nice and thick, perfect for turning into burgers!! I mixed 1 cup of the leftover soup with 3/4 cup rolled oats and 1 Tbsp flax meal. It’s sitting in my fridge tonight and will make perfect burgers tomorrow! I think I’ll wrap them in collard greens, that sounds delish! Here’s the “How to Make Burgers Out Of Leftover Soup” recipe if you need a reference.

Lentil Quinoa Stew with Red Chard

  • Water or broth for sautéing
  • 1 tsp good quality Italian Seasoning
  • 1/4 – 1/2 t crushed red pepper flakes (omit if you don’t like hot – I only used a few dashes and it was a little spicy but good)
  • 1 large onion, diced
  • 4 cloves garlic
  • 3 c cooked lentils – I used 2 cans of Lower Sodium Organic Black Lentils, rinsed well (Sprouts sells them)
  • 3 cup water or broth – I used water
  • 2 cup Easy Garlic-Roasted Marinara Sauce (A MUST!)
  • 3 Cup greens of choice, chopped – I used a whole bunch of red chard, stems included
  • 1 cup sliced mushrooms – I used one whole package of sliced mushrooms
  • 1/2 cup quinoa, rinsed
  • 2 Tbsp balsamic vinegar
  • 2 – 4 Tbsp Goaty Cashew Cheeze (I used 4Tbsp)
  • 1/4 tsp freshly grated nutmeg
  • 1/2 – 1 tsp t lemon zest (I zest all citrus before using and freeze it!)
  • Pepper to taste
Method:
  1. Saute dried spices, onions, chopped chard stems and garlic for 3 minutes
  2. Add the rest of the ingredients EXCEPT the chard leaves, balsamic vinegar, Goaty Cashew Cheeze, nutmeg, lemon zest and pepper – cover and bring to a boil for 15 minutes
  3. Remove lid, add chopped chard leaves and cover, cook for a few minutes or until chard wilts
  4. Take off heat, stir in vinegar, goat cheese, nutmeg, zest and add pepper to taste

Saute onions, garlic and chard stems with red pepper flakes and italian seasoning

Add selected ingredients (I messed up and added the Cheeze early but it was still good!)

Add chard leaves

Add balsamic, Goaty Cheeze, fresh nutmeg, lemon zest and pepper

Enjoy!!!

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