Black Eyed Sweet Potato Sliders

Name: Black Eyed Sweet Potato Sliders


Active Time: 20 mins
Total Time: 45 mins
Yield: makes 15 sliders or 8 large burgers


Ingredients:

patty

• 3 cups black eyes peas (I used 1 bag, frozen)
• 1 1/2 cups sweet potato, mashed
• 1-2 Tbsp tahini
• spices/seasonings:
• 1 tsp salt (add 1/4 tsp at a time to taste)
• 3/4+ tsp spices (your choice! I used Penzey's Cajun seasoning + 4/S spicy salt)
• a few dashes fine black pepper
• 2+ Tbsp nutritional yeast
• 1-2 tsp oil (if baking, fold the oil into the patty mixture, if sauteing add the oil to the pan.

plus

• spicy mustard + vegan mayo
• thinly sliced red onion
• micro greens
• vegan sesame slider buns (Trader Joe's)
• avocado, tomato, other sprouts/lettuce (optional)

Special Equipment:  large mixing bowl, potato masher,


Directions:

• Bake, peel and mash your sweet potato. Add to large mixing bowl.
• Cook your black eyes peas - I steamed mine. Add to large bowl along with the remaining patty ingredients.
• Using a large fork or potato masher - mash the contents of the bowl.
• If baking, heat oven to 350 degrees. If using stove top - heat 1 tsp oil in large saute or grill pan.
• Form slider patties - about golf ball sized scoops of mixture. Baking: 350 degrees for 15 minutes for sliders. Larger burgers take about 22 minutes. For saute: cook about 3 minutes on each side - you want the outside to be toasty brown while the inside stays moist yet heated through.
• Assembly: toast burger buns. Add a slather of vegan mayo and or spicy mustard. Add burger, thin red onion, optional avocado and tomato and micro greens - or another form of lettuce of sprout.
• Serve warm!

credits to kblog.lunchboxbunch.com

Vegan Plum Muffins Recipe

Name: Vegan Plum Muffins Recipe


Active Time: 20 mins
Total Time: 45 mins
Yield: Serves


Ingredients:

• 3/4 cup/170 grams spelt flour
• 1/4 cup/ 58 grams light brown sugar
• Pinch salt
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1 tbsp flaxseed meal
• 1/2 cup/115 grams coconut milk (or soy milk)
• 1/2 tsp cider vinegar
• 1 tsp vanilla extract
• 1 1/2 peeled chopped plums

Special Equipment:  oven, muffin tin, large bowl, cooling rack, airtight container


Directions:

• Pre-heat the oven to 200 degrees Celsius/400 degrees Fahrenheit.Place the muffin cases in a muffin tin.
• Mix the flaxseed meal with 3 tablespoons of water. Set aside for at least 10 minutes or until it becomes glue like.
• Combine the flour, baking powder, bicarbonate of soda, salt and sugar in a large bowl.
• Put the coconut milk, vanilla extract and cider vinegar in smaller bowl.
• Wash and halve the plums and remove stone. Carefully peel and chop into medium sized pieces.
• Pour the milk mixture and soaked flaxseed into the dry ingredients and carefully mix. Lightly fold in the chopped plums. Remember not to overwork the batter.
• Divide the batter between the muffin cases – you should get up to eight small muffins – and place in oven. Bake for 20 minutes. Insert a skewer into the centre of one of the muffins, if it comes out clean they are ready.
• Allow to cool in the muffin tin for 10 minutes and then transfer each muffin to a cooling rack. Can be eaten warm or cold and will keep for several days in an airtight container.

credits to MarcusSamuelsson