1 1/2 pounds sweet potatoes (peeled and cut in 1-inch cubes)
4 tablespoons olive oil, divided
2 cloves garlic, peeled and minced
2 tablespoons vegan Worcestershire sauce
1/2 sweet onion, peeled and finely diced
1 cup chickpeas, rinsed and drained
1 1/2 cups rolled oats, not steel cut
1/2 cup cashews, finely chopped
toasted potato buns
avocado, peeled and thinly sliced
pickled red onions
green lettuce leaves
Preheat oven to 400ºF.
In a large bowl, toss sweet potatoes and garlic with 2 tablespoons olive oil and season with Kosher salt and freshly ground black pepper.
Place on baking sheet, fitted with parchment paper and roast for 35-45 minutes or until tender. Remove from the oven and allow to cool slightly.
In the bowl of a food processor, pulse to combine sweet potato, Worcestershire sauce, onion, and chickpeas.
Remove mixture to a large bowl and add the rolled oats and cashews and mix to combine.
Form into five patties using an ice cream scoop.
In a heated, large sauté pan, add the remaining 2 tablespoons olive oil and heat over medium-high heat.
Add patties and cook until golden brown, about 4 minutes, flip and cook another 4 minutes. Remove and keep warm.
Makes 5-8 burgers, depending on size
Note: use a plastic lid and plastic wrap to help form the burger patties into perfect rounds.
Recipe inspired by the television program, The Chew.
3 ripe bananas, mashed
1/3 cup unsweetened applesauce
2 cups old fashion oats
1/4 cup almond milk
1/2 cup raisins
1 teaspoon vanilla
1 teaspoon cinnamon
Preheat oven to 350°
Grease and flour, or use baking spray, a 7 inch x 11 inch glass baking dish.
Put raisins in a small bowl and cover with warm water for 10 minutes, then drain.
Combine and mix all of the ingredients thoroughly, including raisins, in a large bowl.
Spoon into baking dish.
Bake 20 minutes.
Remove from oven.
Let cool on a rack, then cut into squares/bars
Yields 12 squares
Notes: Can be baked in an 8 inch square baking dish.
Add 10 minutes to baking time.
Can substitute an apple or pear, chopped and blended with 2 tablespoons water (using 1/3 cup) for the unsweetened applesauce.
1 soft, mashed banana
3/4 cup rolled oats (not instant)
Pinch of salt
1/4 cup walnuts or pecans, chopped
1/4 cup craisins, reconstituted in water, then drained
2 tablespoons unsalted almond, peanut or your favorite nut butter
Preheat oven to 350°
Mix all of the ingredients together in a medium-size bowl. Spoon by tablespoon onto a cookie sheet fitted with parchment paper. Flatten each mound slightly.
Bake for 25 minutes. Remove from oven. Cool on a rack.
Makes 9 – 12 cookies
Note: Chocolate chips may be substituted for the craisins. Nuts can be roasted whole, then chopped, for a more intense flavor. Great breakfast treat!
1 cup almond milk, or other non-dairy milk
1/2 cup rolled oats, old fashion or quick
1 T. protein powder
1 T. powdered peanut butter
1 t. ground flax seed
1/2 t. fresh, diced ginger, optional raisins, dried cherries, dried peaches, sliced bananas, optional
Mix almond milk with oats. Bring to a boil, stir. Lower heat to medium low and cover. Let it stand for 3 minutes. Stir in dried fruits, if using. Serve with sliced bananas, if using.
Note: Cereal can be eaten raw. Mix ingredients in a large glass measuring cup. Cover with plastic wrap. Refrigerate overnight.
2 cups old-fashioned rolled oats
1/2 cup unsweetened shredded coconut
1/2 cup creamy peanut butter
1/2 cup agave syrup or honey
1/4 cup packed brown sugar
1/2 cup vegan chocolate chips or favorite trail mix
Preheat the oven to 350°F.
Spread the oats and coconut on a baking sheet.
Place in the oven and toast for 10 minutes, stirring occasionally, until
Meanwhile, combine the peanut butter, agave syrup or honey, and brown sugar in a small saucepan over medium heat. Cook until the brown sugar has completely dissolved, stirring continuously so as to prevent scorching.
Add the toasted oats and coconut to the peanut butter mixture along with the chocolate chips or trail mix and stir to combine. Set aside to cool for 10 minutes. Working with dampened hands, shape into half-inch balls and refrigerate for at least an hour before serving.
Yield: 3 dozen
Note: This is super sweet! Might want to cut back slightly on the sugar.