 Ingredients 1 c. White Quinoa (uncooked and rinsed) 3 c. Water 1 - 14.5 oz can black beans, drained and rinsed 1/2 White Onion, chopped 1/2 Red Bell Pepper, chopped 1 c. White mushrooms, chopped 2 T. + 2 T. grapeseed or avocado oil 3 T. + 2 tsp ISW Veggie & Snack Seasoning Add quinoa and water to rice cooker. Use "white rice" setting. Once quinoa is done, rice cooker will default to "keep warm" setting. Tip: The typical quinoa/water ratio is 1:2. However, for this recipe, the ratio is 1:3. The quinoa will need to have a mushy texture which is the key for keeping the mixture together when forming patties. Combine 2 cups cooked quinoa, black beans and 3 T. ISW Veggie & Snack Seasoning by using a potato masher until mixture is slightly mushy. In a skillet, heat grapeseed oil. Add onions, peppers and mushrooms. Add 2 tsp. ISW Veggie & Snack Seasoning and cook until vegetables are tender. Combine cooked vegetables with quinoa mixture. Form 6-8 patties and set aside. In a skillet, heat 2 T. grapeseed oil. Add patties to skillet and cook 2 minutes on each side. For firmer patties, place in the oven at 350 degrees F. for 15 minutes. Burger Mayo Recipe 1/4 c. Vegan Mayo + 2 T. ISW Veggie Snack Seasoning Stir ingredients until well combined. Find this recipe and more. Order your copy of FEED today.   Recipe Ingredients 2 T. grapeseed or avocado oil 1/2 medium onion, chopped 1 medium zucchini, chopped 1/2 red or yellow bell pepper, chopped 1 c. mushrooms 1/2 c. spinach (optional) 1/2 tsp. sea salt 1/2 tsp white or black pepper 1/2 c. gluten-free bread crumbs 2 tsp. smoked paprika 3 cups Sea moss cheese, prepared (Recipe Here) You can also swap out this recipes for these cheeses: Basic White Cheese, Smoked Chipotle Cheese  Order your copy of FEED: Living Food Recipe to be Made and Eaten with Love.
Shop Here  Ingredients List 1 - 12.5 oz Coconut Cream (full fat) 1 tsp. Pink Himalayan Sea Salt 2 tsp. Smoked Paprika 2 Garlic Gloves, crushed 1/3 c. Nutritional Yeast 2 tsp Yellow Mustard 3/4 c. prepared Sea Moss (see "Irish Sea Moss Dr Sebi's Healing Algae" video) 1 T. Arrowroot Powder + 1-2 tsp Spring Water to make a slurry 2 T. Avocado Oil or Grapeseed Oil Note: Cheese will thicken as it cools and will solidify slightly when kept in the refrigerator. For a pourable cheese, add cheese to a saucepan and whisk in small amounts of plant-based milk until desired consistency is achieved. |
AuthorRegina Thomas Dillard is a certified chef, founder of Inner Sanctum Wellness, Regina Cooks Culinary School and the author of FEED: Living Food Recipes to be Made and Eaten with Love. Available softcover, digital download and Amazon.
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