Week 6 Meatless Monday

 I had an fun weekend we were very active physically, but Saturday night we rested by watching TV something we rarely do. The highlights of the weekend were a Yogaflight workshop on Friday night, where we learned some basic Acro Yoga moves and then Sunday we ran for about 1 1/2 hours in Durham Forest, the fall colours just starting and the air was crisp making for a great run.

Here's a picture from our YogaFlight workshop.

This weeks recipes are awesome, really great Vegan food. I hope you enjoy them.

Breakfast

I love pumpkin, adding it to oatmeal makes for a nice change of pace. This is what I am having for breakfast this morning.

Ingredients

• 1 cup quick-cooking rolled oats
• 3/4 cup unsweetned almond milk, or as needed
• 1/2 cup canned pumpkin puree
• 1/4 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon sugar ( I use coconut sugar)

Directions

1. Mix together oats and milk in a microwave-safe bowl. Cook on high for 1 to 2 minutes, stirring once. Add more milk or oats to achieve the desired consistency, and cook for another 30 seconds. Stir in pumpkin puree, pumpkin pie spice, and cinnamon sugar. Heat through, and serve.

Lunch 

This soup is simple and amazing, the coconut milk adds a nice subtle flavour to the soup.

From the book, Whole Foods to Thrive

Brendan Brazier

Squash Soup

2 Butternut Squash

28oz Coconut Milk (unsweetened)

Sea Salt

Trim the ends of the squash, slice lengthwise and place skin up on a baking sheet covered with parchment paper. Bake at 325 degrees, until soft.

Let squash cool to room temperature, then scoop out insides and discard skin.

Place squash and coconut milk into a soup pot and bring to boil, simmer for about 20 mins.

Using your immersion blender, blend squash and coconut milk until smooth, or place soup in blender and blend at high speed.

Salt to taste.

Dinner

Black Bean Burgers

I generally serve my burgers on a lightly toasted Ezekiel brand English Muffin but regular buns will do. Black beans hold together better than other types of beans so make a great burger. Serve with salad or some homemade sweet potato fries.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients:

    1/2 onion, diced

    1 can black beans, well drained

    1/2 cup flour

    2 slices bread, crumbled

    1 tsp garlic powder

    1 tsp onion powder

    1/2 tsp seasoned salt

    salt and pepper to taste

    oil for frying

Preparation:

Sautee the onions till soft, about 3-5 minutes.

In a large bowl, mash the beans until almost smooth. Add sauteed onions and the rest of the ingredients, except the oil, adding the flour a few tablespoons at a time to combine well. Mixture will be thick.

Form bean mixture into patties, approximately ½ inch thick and fry patties in a small amount of oil until slightly firm. Make veggie burgers and enjoy!

Have fun with  your burger toppings, buy a great mustard, add some sprouts or a homemade relish.


Nutrition Information (from Calorie Count):

Servings: 6

Calories per serving: 294, Calories from Fat: 11, Total Fat: 1.2g, Cholesterol: 0mg, Sodium: 25mg

Total Carbohydrates: 55.3g, Dietary Fiber:11.3g, 45% RDA, Protein: 16.8g

Vitamin A 0%, Vitamin C 1%, Calcium 10%, Iron 23%, based on a 2000 calorie diet