April 18th, 2017
Roxanne Holland
I like to try and invent a variety of veggie burgers and these seriously are amazing. Most veggie burgers have cooked peas and corn, which are two of my least favorite veggies. I prefer broccoli and sweet potato so that’s what I put in this recipe.
You can always bake them in the oven but I prefer the crispy texture that comes from pan-frying or grilling. If you want to bake, I would recommend coating the burgers in cornmeal first.
I used Cajun Seasoning for a little bit of heat but you can substitute hot sauce or eliminate it altogether. These burgers are gluten-free but if you want them to hold together better, add 1/2 cup of bread crumbs.
Burgers can be made ahead and frozen.
ENJOY!
March 31st, 2017
Roxanne Holland
I love mushrooms and used to think that even though they were delicious, they did not offer much nutritional value. I am happy to say that I was wrong.
Many varieties of mushrooms are a great source of Selenium and all varieties provide a host of essential nutrients. Mushrooms are the only plant source that makes bone-loving Vitamin D when exposed to sunlight.
I used Cremini mushrooms in this recipe, which is an adult version of White Button mushrooms that help improve immune function.
In addition, mushrooms contain antioxidants and assist in metabolic processes.
March 27th, 2017
Roxanne Holland
I heart Brussels Sprouts! Growing up I remember my mom anxiously awaiting spring’s harvest. These yummy small cabbages can be served savory or sweet.
I used maple syrup in the initial cooking phase to achieve the underlying sweetness in the finished dish. The creaminess comes from Go Veggie’s Vegan Chive and Garlic Cream Cheese.
ENJOY!
