Nails
This Is the Manicure You Should Get, Based on Your Astrological Sign
Food
7 Easy, Nutritionist-Approved Super Bowl Snack RecipesEverything from fiber-packed vegan options to bacon-filled Paleo ones |
PHOTO 5/8
Ingredients:
· 1 tbsp avocado oil
· 1 tbsp chili powder
· 1 tbsp ground cumin
· 1 1/2 tsp smoked paprika
· 3 garlic cloves, minced
· 8 ounces shiitake mushrooms
· 1 carrot, roughly chopped
· 1 green pepper, roughly chopped
· 1/2 yellow onion, finely diced
· 2 cup canned black beans, drained, and rinsed, or pressure cooked dry beans
· 2 tbsps unsweetened organic ketchup
· 1/2 cup walnuts
· 1/4 cup flax meal
· 2 cups packed spinach
· 1/4 cups aquafaba, or 2 flax eggs
· 9 romaine, butter, or red-leaf lettuce leaf cups
· Toppings and condiments of choice
1. Preheat the oven to 400°F.
2. In a large bowl, whisk the avocado oil, chili powder, cumin, smoked paprika and garlic. Add mushrooms, carrot, green pepper and onion and toss to coat. Spread the beans on a separate baking sheet and roast them along with the vegetables for 10 minutes, until they're dried out a bit (some will split open).
3. In a food processor, pulse the roasted vegetables with the ketchup, walnuts, flax seeds, and spinach. Take care not to over-process; you want the veggies in tiny chunks about the size of breadcrumbs.
4. In a large bowl, combine the roasted beans, aquafaba, and vegetable-nut mix, and a hand-mix gently but thoroughly. Form mixture into 4 patties.
5. Pan-fry the patties in a large skillet over medium heat for 4 minutes per side, until warm and set.
6. Wrap each burger in two lettuce leaf cups and add your choice of toppings and condiments.
SEE NEXT PAGE: Mini Carne Asada Tortas, serves 4
