Sandwich and Burger Theme (May 2018)

Menu

I love a yummy burger with tomatoes and lettuce. This menu hits the spot with chipotle oat burgers, amazing edamame salad, some red lentil dip for chips and fig energy bites for dessert. Pack it up for a picnic lunch or eat it out on your porch. This is a delicious, nutrient packed summer meal.

Chipotle Oat Burgers

Tzatziki Sauce for Burgers

Edamame Salad

Cheese 

Bread in a Tin

Red Lentil Dip

Fig Energy Bites


Cheese (can also be used to make “Cheezits”)

1 cup water
½ cup wheat flour
⅓ cup yeast flakes
¼ cup tahini
1 tsp onion powder
½ tsp garlic powder
2 oz pimentos
1 tsp salt
1 Tbsp lemon juice

Directions:

Pour into teflon cookie sheet about ⅛” thick. Bake in 400 degree oven until crisp around the edges. Cool and cut into squares.

Cheezits:

To make “cheezits”, cut into small squares, turn over and put back on cookie sheet and return oven to 300 degrees.

Red Lentil Dip

1 cup red lentils
4 cups water
1 bay leaf
1 small onion
1 tsp olive oil
⅓ cup pine nuts
3 cloves garlic
½ tsp cumin
1 tsp each oregano, thyme, basil, and salt
½ lemon juiced
1 Tbsp tomato paste

Directions:

Bring water, lentil, and bay leaf to a boil, lower heat and simmer lentils until water is almost gone.  In a separate pan, dry toast pine nuts for about 2 minutes tossing frequently until they are golden brown. Remove from pan and set aside. Sauté onion and garlic in oil or small amount of water for 5-7 minutes. Combine cooked lentils, pine nuts, onion mixture and remaking ingredients in a blender until smooth. Refrigerate for at least an hour and serve with crudités, crackers, or chips. Would also be delicious served over warm veggies.

Bread in a Tin

1 ¼ cups water
2 tsps yeast
2 Tbsps honey
2 Tbsps applesauce or olive oil
3 ½ to 4 cups whole wheat flour
1 tsp salt
1 Tbsp gluten flour

Directions:

Mix first three ingredients together and wait 10 minutes for yeast to activate. Add applesauce, gluten flour, and wheat flour, mixing in the last half cup as needed to make a somewhat smooth but tacky dough. Kneading by hand for 10-15 minutes or using a mixer with dough hook.
Measure out 1 pound of dough and place in an empty 48-64 oz tin can. Let rise until doubled. Bake at 400 degrees F for 10 minutes, then reduce heat to 350 degrees F and continue baking  20-25 minutes.

Tzatziki Sauce for Burgers

¼ plain dairy-free almond yogurt (I don't recommend using coconut yogurt)
¼ cup peeled, grated cucumber excess moisture removed
1 large garlic clove, minced
¼ teaspoon salt (or more to taste)
½ tablespoon fresh dill
1 teaspoon fresh lemon juice

Directions:

Mix all ingredients together in a small bowl. Drizzle on and over anything!  

Edamame Salad

12 oz shelled edamame
16 oz frozen (thawed) or fresh corn
8 oz can water chestnuts
⅔ cup celery
⅓ cup green onion
¼ cup red peppers

Dressing

5 Tbsp lemon juice
½ Tbsp honey
1 ½ tsp salt
1 Tbsp parsley
1 garlic clove
⅛ tsp dill weed
¼ tsp basil

Directions

Mix all dressing ingredients in a small bowl. Put all salad ingredients in bowl.  Mix the two together and serve.

Chipotle Oat Burgers

4 cups water
¼ cup Braggs Amino Acids or coconut amino’s 
⅓ cup nutritional flakes
2 Tbsp cup of olive oil (optional, helps in browning) 
1 tsp chipotle powder
1 tsp smoked paprika (optional)
1 tsp savory
1 tsp cumin
1 ½ tsp ground sage
1  Tbsp onion powder
1 ½ tsp garlic powder
1 ½ tsp sweet basil
1 ½ tsp dried parsley
¾ cup finely chopped walnuts
¼ cup sunflower seeds
4 cups quick oats

Directions:

  1. Blend water with walnuts and sunflower seeds until broken down but not totally smooth. 
  2. Add all other ingredients except oats to a large pan and bring to a boil. 
  3. Once boiling, take off the heat and stir in quick oats. Stir well and cover and let sit until it has cooled off.
  4. When it has cooled enough to handle, then shape into patties. You can use a burger press, a mason jar lid, or anything you’d like!  This gives it a nice uniform shape and conventional look of a burger. 
  5. Preheat your oven to 350 and place burgers on parchment paper, silicon mats, or on a mildly oiled baking sheet and bake 30 minutes. 
  6. Enjoy!!

Fig Energy Bites

½ cup almonds
1 cup dried figs
2 Tbsps unsweetened shredded coconut
1 Tbsp chia seeds
Dash salt

Directions:

Put the almonds in a food processor and pulse until roughly chopped.Add the apricots, coconut, chia seeds, and salt, and pulse until chopped well.Using 1 heaping tablespoon at a time, form the mixture into balls.Put in the fridge for 1 hour, and enjoy.Can be stored in an airtight container in the fridge for up to 1 week.