Summary: November puts us in a festive mood, and few foods are more synonymous with autumnal feasting than sweet potatoes. Often, when Thanksgiving rolls around, we just put a few sweet potatoes in the oven, roast them, and devour them as a side dish. ...

burgers
November puts us in a festive mood, and few foods are more synonymous with autumnal feasting than sweet potatoes. Often, when Thanksgiving rolls around, we just put a few sweet potatoes in the oven, roast them, and devour them as a side dish. Though sweet potatoes are undeniably delicious on their own, they can be combined with other ingredients to make an even tastier meal. This recipe combines sweet potatoes with millet, ground oatmeal, and black beans to make a scrumptious patty that can be devoured as a burger or used as a main course with a salad and/or a side dish of vegetables. We love this hearty entree, and feel confident you will, as well.

INGREDIENTS
1 ½ pounds sweet potatoes (fresh, not canned!)
1/3 cup uncooked millet
1 cup oats (make sure they’re gluten-free)
1 can black beans (rinse and drain), or 2 cups boiled
½ red onion, chopped
½ cup chopped cilantro
2 teaspoons cumin powder
1 teaspoon ancho chili powder
1 teaspoon chipotle powder
½ teaspoon salt

INSTRUCTIONS
Slice sweet potatoes lengthwise and place on cookie sheet or roasting pan. Cook at 400 degrees for 45-50 minutes until pulp is soft. Remove from oven and scoop pulp away from skin. Mash sweet potatoes in medium-sized bowl. Discard or compost the skin.

Meanwhile, boil 1 cup water in medium saucepan. Add millet, turn down heat, and simmer for about 25 minutes. Millet will soften yet retain a slight crunchiness. Drain excess water and pour millet into large mixing bowl. Add mashed sweet potatoes, black beans, chopped onion, chopped cilantro, salt and spices. Mix should be moist but not runny.

Grind oatmeal in blender until it is slightly coarser than flour. This should take no more than a minute. Add oatmeal to your mixture and stir with large spoon until ingredients are thoroughly combined. Now your concoction will be drier, but it should still be moist enough to form into patties. Make sure they’re smooth and not too thick. Fry patties on stovetop in oil (olive is best) until lightly browned on both sides.

Serve as a sandwich on gluten-free bun with lettuce, tomato, avocado, onion, hot mustard, ketchup, etc. You can also enjoy your patty as a main course. They are dense and filling! Serves 6-8 hungry people, so invite all your friends for dinner. If you have leftovers, they keep well in the refrigerator and can be re-heated the next day. Happy autumn!

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Summary: The weather might already be chilly where you live. That chill may have you thinking about chili. And what’s a steaming bowl of chili without an accompanying slice or two of moist, delicious cornbread? Fortunately, these hearty filling dishes can be made ...

chili

The weather might already be chilly where you live. That chill may have you thinking about chili. And what’s a steaming bowl of chili without an accompanying slice or two of moist, delicious cornbread? Fortunately, these hearty filling dishes can be made with little difficulty. Start your chili first, since it takes a while to prepare. As it simmers, kick back with your fuzzy socks and favorite book while you bask in the wonderful aroma. Welcome to autumn!

ROCKIN’CHILI
1 cup dry black beans
1 cup dry pinto beans
6 cups water
2 small cans tomato paste
1 package vegan crumbles (2 ½ cups) Beyond Meat makes a wonderful crumble–robust, yet gluten and soy-free. It’s comprised of pea protein and other nutrients. If you use soy crumbles, check the package to make sure they aren’t seasoned with soy sauce, which contains wheat.
1 parsnip
1 carrot
4-5 chopped scallions
1 chopped tomato
4-5 garlic cloves
½ teaspoon celery seed
½ teaspoon cayenne (or more, depending on spice preferences)
Salt, pepper to taste
4-6 fresh basil leaves, chopped
Dash olive oil

For fastest results, soak the black and pinto beans overnight to soften. Combine beans with water, tomato paste, crumbles, and other ingredients, adding carrot and parsnip first, then progressing to softer vegetables such as scallion and tomato. Simmer at low heat for 2-3 hours on stove (4-5 hours if you use crock pot, our preferred method). Your concoction will smell amazing! Serve as is, or with a sprinkling of vegan cheese. This chili keeps well in the refrigerator and tastes even better after a couple of days. Serves 6.

ROCKIN’ VEGAN CORNBREAD
About an hour before your chili is done, prepare your cornbread. Pre-heat oven to 350 degrees. In a large bowl, combine the following ingredients:
2 ½ cups unsweetened almond milk
2 tablespoons apple cider vinegar
½ cup olive oil
8 tablespoons maple syrup
Pinch of salt
1 ¾ cups fine cornmeal
1 ½ cups gluten-free flour (our current favorite is Bob’s 1-1)
6 teaspoons baking powder (aluminum-free, check label)
½ teaspoon baking soda

Pour almond milk and vinegar into the bowl first and let them curdle for 5 minutes. Gradually add other ingredients, making sure your mixture is creamy and foamy but not thin or lumpy. Add more almond milk or flour for desired consistency. Grease square baking pan with olive oil and pour in your batter. Bake for approximately 30 minutes, until top is golden brown and slightly cracked. Serve with vegan butter, Earth Balance, maple syrup, or as is. Serves 6, but two people can make quick work of this cornbread over the course of a couple of days. Enjoy!

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