Vegetarian Beet Burgers

I found this recipe on Live Well Network.
 I love beets and had some in my garden so decided to give this  recipe a try. These patties had a really great flavor.The beets made the patties look more like hamburger
. I am about to freeze the patties. I put them on unbleached parchment paper before freezing. After frozen I bagged them up in twosies and marked for future eating.

Ingredients:

• 3/4 lbs. beets, washed,peeled and cut into 1" pieces
• 1/2 green lentils, cooked
• 1/2 cup bulgur wheat, cooked
• 1/2 cup roasted cashews, ground to a powder
• 8 oz. crimini mushrooms, chopped like hamburger-these are the baby portabellas
• 1/2 cup onion, minced
• 1 clove garlic-minced-I used 
• 1 teaspoon fresh thyme-I used more like 3 teaspoons
• 1 teaspoon salt-I used about 1/2 teaspoon Himalayan Salt
• 1/2 teaspoon pepper-I used more like 1 teaspoon

Directions:

1. Preheat oven to 400 degrees.
2. Place the chopped beets on slightly oiled pan and roast for about 20 minutes.-I put my beets on unbleached parchment paper.
3. Remove from the oven and set aside.
4. Saute onion,garlic for a couple of minutes.
5. Add mushrooms, and  thyme continue to saute, 5-7 minutes
6. Set aside to cool
7. In a food processor, place the beets, buglur, onions, garlic and mushroom mixture
8. Process until everything is combined and on the chunky side.
9. Add cooked lentils, process just until mixed..
10. Remove mixture from food processor, put in a bowl and refrigerate at least 1/2 hour.
11. Divide mixture into 6 patties. I made them smaller so they would not fall apart. I had about 9 burgers.
12.  Heat a griddle or frying pan spray with oil. when pan is hot, carefully cook patties about 5 minutes on each side.
13. If using cheese, melt cheese on the burger.
14. Serve on a bun or lettuce greens with caramelized onion, avocado if you like or whatever toppings you may prefer.

Enjoy!!!

A Load of Cabbage

My friend and I went bike riding Friday September 6,  in Black Creek and stopped at Wagner's  afterwards to get some produce.  The cabbage the size of a basketball, it is  $1.00 a head. When we arrived at nine o'clock this is the way the wagon looked. When we got back at noon the wagon was almost empty. I picked up a kohlrabi the size of a soccer ball, for a $1.25. They have huge green peppers 3 for $1.00.  Muskmelons and watermelons really reasonable. If you have not been out there stop and get some produce. You will be glad that you did.

What a deal it all is.

Anyway about our bike riding that day.

  My friend and I were bike riding from Black Creek to Naverino. The trail was very empty and forlorn except for

supposedly bear spotted on the trail. In 11 miles we had met only 1 other person. I had a blowout-like instant on my bike and had no way I could drag my bike any distance. The back  wheel would not turn as the inner tube was all jammed up in the flat tire.  With my bad feet that was almost an impossibility as there was no way I could walk back 11 miles and drag the bike..  Plus my bike is a Brie which is a very heavy bike. Within just 1 minute or so, 2 people appeared on the trail.  Not sure where they came from as we were out in the boonies. They saw my dilemma and kept on going. Yikes we need your help, why are you leaving us!!!! I didn't say that but was sure thinking it!

Within a few more minutes we saw the lady walking back towards us. She informed us that her husband went to get his truck and he would get us back to Black Creek were our car was parked.

As they were loading up our bikes they told us that they always walk at 6-6:30 in the morning, that they have never walked this late in the morning. (It was about 11:30 or so)  

 Talk about Divine appointment. They totally came to our rescue and God answered our prayers before we even really prayed. God is so good and  so faithful. I get so overwhelmed by His love every time something like this happens.

When it happened my friend said she was going to bike back to Black Creek and leave me on the trail by myself with maybe the bear. Horrible thought . I told her she should not do that as if a bear came I would toss him my lunch and after he gobbled that up he would be after me and I can’t run with my bad feet. That is what we would have had to do it these people had not showed up.

 

 Isn't this story  just to cool!!!!

Hi
My blog has not been working for several weeks. My son-in-law fixed it this afternoon.

I will be posting recipes this week.

Verna

Verna's Tropical Coconut Cream Pie and Verna's Pineapple, Mango Ice Cream

I am so sorry I could not post this recipe. My daughter came to my rescue so that you could get the recipe.

Ingredients:

Crust

• 2 cups vegan vanilla wafer cookies
• 1 tbls canola oil-I used vegan Earth balance
• 1 tbls unsweetened almond milk

Coconut layer

• 1 12 oz. pkg. extra firm silken tofu, drained
• 1 medium ripe banana
• 1/2 cup low fat coconut milk
• 2/3 cup sugar or sweetener of choice
• 1/4 cup fresh lemon juice
• 2 Tabl coconut oil
• 2 tabl cornstarch
• 1 Tabl pure vanilla extract
• 1/2 teas sea salt
• 1 cup shredded unsweetened coconut

Topping

2 cups chopped fresh pineapple

1/4 cup sugar

2 tabl fresh lemon juice

1 tabl cornstarch

Directions:

Preheat oven to 350 degrees.

Spray a 8" square glass pan with cooking spray To prepare crust: Pulse cookies into crumbs in a food processor. Transfer to bowl and mix in oil and almond milk.

Press mixture into the bottom of pan. Bake 8 minutes.

To make Coconut layer:

1. Blend tofu, banana, coconut milk, sugar, lemon juice, coconut oil, cornstarch, vanilla and salt in a food processor till smooth< scraping down the sides a few times.
2.  Add coconut flakes and pulse just a few times till coconut is blended.
3. Pour over the crust, and bake 55 min to an hour until top is golden brown and pulling away from the sides of pan.

To make topping:

1. In a saucepan bring pineapple, sugar, lemon juice, and cornstarch to a boil.
2.  Reduce heat and simmer for about 5 min.
3. Pour topping over coconut layer.
4. Completely cool, wrap in plastic wrap, refrigerate 3 hours before serving..

Verna's Pineapple Ice Cream:

• 1 pint silken Vanilla Soy Creamer
• 1/2 cup Better Than Milk Soy Powder
• 2 cups frozen pineapple and mango. I used a whisker more pineapple than mango.
• Put all in food processor and blend on high until the consistency of soft serve ice cream.

Comments from Verna's test Kitchen:

The second time I made this I made a graham cracker crust and liked it a lot better.

Enjoy!!

Pina Colada Bars with Verna's Pineapple/Coconut Ice Cream

I am so sorry I could not post this recipe. My daughter came to my rescue so that you could get the recipe.

Ingredients:

Crust

2 cups vegan vanilla wafer cookies

1 tbls canola oil-I used vegan Earth balance

1 tbls unsweetened almond milk

Coconut layer

1 12 oz. pkg. extra firm silken tofu, drained

1 medium ripe banana

1/2 cup low fat coconut milk

2/3 cup sugar or sweetener of choice

1/4 cup fresh lemon juice

2 Tabl coconut oil

2 tabl cornstarch

1 Tabl pure vanilla extract

1/2 teas sea salt

1 cup shredded unsweetened coconut

Topping

2 cups chopped fresh pineapple

1/4 cup sugar

2 tabl fresh lemon juice

1 tabl cornstarch

Directions:

Preheat oven to 350 degrees.

Spray a 8" square glass pan with cooking spray To prepare crust: Pulse cookies into crumbs in a food processor. Transfer to bowl and mix in oil and almond milk.

Press mixture into the bottom of pan. Bake 8 minutes.

To make Coconut layer:

Blend tofu, banana, coconut milk, sugar, lemon juice, coconut oil, cornstarch, vanilla and salt in a food processor till smooth< scraping down the sides a few times.

 Add coconut flakes and pulse just a few times till coconut is blended.

Pour over the crust, and bake 55 min to an hour until top is golden brown and pulling away from the sides of pan.

To make topping:

In a saucepan bring pineapple, sugar, lemon juice, and cornstarch to a boil.

Reduce heat and simmer for about 5 min.

Pour topping over coconut layer.

Completely cool, wrap in plastic wrap, refrigerate 3 hours before serving..

Verna's Pineapple Ice Cream:

1 pint silken Vanilla Soy Creamer

1/2 cup Better Than Milk Soy Powder

2 cups frozen pineapple and mango. I used a whisker more pineapple than mango.

Put all in food processor and blend on high until the consistency of soft serve ice cream. 

Comments from Verna's test Kitchen:

The second time I made this I made a graham cracker crust and liked it a lot better.

Enjoy!!