Hello all! I know, it’s been a while since you’ve heard from me. If you read my Weekend Recap then you should be up to date on the back injury I am dealing with. Though I think it is beginning to heal (fewer and fewer spasms) I am nowhere near my normal abilities or active self. I am doing my best to be patient and allowing my body to rest.
Needless to say, blogging has not been my first priority. It is a challenge getting work done everyday so I’ve had to put blogging on the back-burner. Cooking and baking has been very limited too but fortunately I have an arsenal of recipes that I have already made, tested and photographed for all of you! Now it’s just a matter of getting myself in a comfortable position where I am also able to type them into a post. Currently in cobra pose…I look awkward!
My eating has been quite sporadic this past week. Partially because I am less active and my body requires far less energy and also because some of the meds are making me feel a bit queazy (sorry for the details). Most of my food has been store-bought or defrosted from the stock-pile I have built up in the freezer.
These burgers are no exception. Since I often find myself cooking for one I end up freezing a lot of the food I make. I think I also inherited this quality from my Mom who has enough frozen food to feed my family for the next 3 years! If you’re doubting me ask my college roommates if there was any space in our freezer for their food…I was a bit of a freezer hog.
I am quite thankful for this hoarding ability now that I have a limited capacity to cook. Cue the recipe for today, Mushroom Sweet Potato Veggie Burgers. These were a concoction that came out of, “I have all this stuff in the fridge, I am gonna throw it all together, form them into patties and call them burgers”! Fortunately this time it worked out. In fact they more than worked out, they were absolutely delicious! I made a big batch of these and froze half of them. I am continuing to reap the benefits now.
Also from the freezer are Udi’s amazing gluten-free hamburger buns. I picked some of these up at the gluten-free garage and have found myself eating them even without a burger. But the combo of the two? Outstanding. These burgers are gluten-free, vegan and a quality I hold quite dearly, freezable! Now dig in…
- 1 cup cooked sweet potato, skins removed
- 1 knob of coconut oil
- 2 lbs sliced mushrooms, any kind
- 1/2 bell pepper, chopped
- 1 medium yellow onion, diced
- 1 garlic clove, minced
- 1 tsp dried thyme
- 4 sprigs of fresh rosemary (or use dried)
- 1 cup GF certified oats
- 1 T tahini
- 1 T mustard
- 3 T roasted or raw pumpkin seeds
- Salt and Pepper to taste
- If using fresh sweet potato, poke several holes in skin using a fork and then roast on a baking sheet in a 400 degree oven for 1 hour. Let cool and then scoop out flesh and discard skins.
- Add coconut oil to a large skillet or wok on medium heat. Add onions and bell pepper. Sauté for 5 mins or until onions are translucent
- Add mushrooms and garlic and allow mushrooms to cook down for 5 mins.
- Stir in herbs and let cook for another 5 minutes.
- Turn off stove top and let mushroom mixture sit for 10 mins or until cooled somewhat.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
- Add sweet potato and mushroom mixture to a food processor or blender. Add in remaining ingredients except oats.
- Pulse several times until well combined.
- Add in oats and pulse several more times until mixture has thickened.
- Using your hands form 6 burger-shaped patties.
- Place on baking sheet and bake in oven for 10 mins.
- Remove from oven and flip. They will be very delicate but if they crumble just reform into pattie. They will hold together much better once you bake them on the other side.
- Bake for another 10 mins on other side.
- Remove from oven and serve or let cool and store in refrigerator. These also freeze well.
Don’t forget to enter the Epic GiveawEH if you haven’t already! Some awesome Canadian products that you can win (even if you aren’t Canadian!). It ends next Tuesday.
Do you freeze your food? How about leftovers? Do you normally make enough for leftovers or prefer to eat different foods for every meal?