2018, going to have to get used to that. Where does the time go? We made it another year and another holiday season. Ready to kick the year off right! After all the indulging that took place over the past couple of months, I like to take January to re-set, get back to my normal eating habits and get my gut in working order. I like to do the Whole 30. This will be my third time doing it. It was very helpful and eye opening the first time I did it, figuring out what was bothering me and to really pay attention to what was in all the food I was consuming. I went through serious sugar withdrawal that first go-round. I was one angry elf for about two weeks! I have Hashimoto’s disease and it’s important for me to eat things that don’t worsen my condition and eat things that can potentially help reduce symptoms. It can be restrictive at times, but has taught me to cook delicious, whole healthy food that is not only good, but good for you.
However, I am not as strict during the holidays and enjoy life’s little pleasures in food form and liquid form! That is why it is important for me to get back on track after the holidays. So, I am dedicating January to healthy, whole foods. You don’t have to be on a restrictive diet, cleanse, whole 30 or anything else to enjoy these recipes and add them to your repertoire. They are darn delicious and you will crave them all year long!
This week I am starting with my beet burger. I created this veggie burger because I was looking for a veggie burger without beans or grains, which is hard to find. I thought beets, mushrooms, onions and cashews would do the trick. I was right!
It does take some prep, so I would start the night before you want to have them for dinner. I roast and shred my beets the night before and let them sit in the fridge overnight to release a lot of their juice. I use the juice to create a balsamic beet reduction glaze to go on top, but you could reserve and use for whatever you wanted. See, very freeing.
Here’s what the shredded beets look like, I use a food processor. Don’t over pulse though, you want texture.
I cooked down the mushrooms and onions with the spices and added those to the processor as well. Combine with the beets in a separate bowl. Then just add the rest of your ingredients and combine.
Form patties and cook a few minutes on each side to get a nice crust.
These are beautiful little burgers! They even look like beef! If you close your eyes, it’s just like biting into a big juicy burger, well not exactly. But just as good in a different way! Plus, it won’t stop your heart! It may just skip a beat though, because you will be so in love these little beety burgers! But not in a weird way. 😉
These are perfect for dinner after you get a good workout in. Resolutions! Or, perfect for dinner after getting up off the couch. No judgement! These would also go really nice with some wine. That is, if you are not participating in #soberjanuary. Although, we are a week in, so you might now be #notsosoberjanuary!
Enjoy!
- 2 medium sized beets
- 1 egg
- ⅓ cup bread crumbs (gluten free or regular)
- 1 cup onions - diced
- 1 cup mushrooms
- 2 garlic cloves minced or grated
- ¼ tsp. of cayenne pepper
- ¼ tsp. of cumin
- ¼ tsp. of coriander
- ½ tsp. smoked paprika
- 1 tsp. salt
- 1 cup raw cashews
- 1 tbsp. nutritional yeast
- Juice of half a lemon
- Soak cashews for an hour in water or in the fridge overnight. Alternatively, boil for 10 minutes to soften.
- Roast beets for an hour or until fork tender. Allow to cool so you can handle.
- Use food processor to shred, don’t over pulse, you want texture. Remove and let sit covered in a bowl overnight in the fridge.
- Pre-heat oven to 400 degrees.
- Using a clean kitchen towel or cheese cloth, squeeze out extra moisture from beets, set aside in large bowl. Reserve juice for another use.
- Place cashews in the bowl of food processor. Pulse until they are about the consistency of ricotta cheese. Do not over process, should not be completely smooth.
- Add cashews to the bowl with the beets.
- Cook down the mushrooms, onions and spices in medium skillet over medium heat until softened. Place in food processor and pulse about 5 to 6 times to break down. Add mixture to beets and cashews.
- Stir in nutritional yeast and lemon juice.
- Next add the egg and the bread crumbs to beet mixture and stir to combine.
- Form patties, you can get 4 larger ones or 5 to 6 smaller patties.
- Heat a medium skillet with a little olive oil or coconut oil over medium heat.
- Place patties in skillet and cook about 4 minutes on the first side. Flip and cook the other side another 3 to 4 minutes.
- Top with your favorite toppings and enjoy! Cooked patties will be good covered in the fridge for 3 days.
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