Black Bean Quinoa Burgers

One of the really frustrating things about being both vegetarian and wheat free is trying to find products that are both. Burgers are very good examples. Almost all vegetarian burgers on the market use wheat as a replacement for meat along with soy and a few other things. Once again, we had pretty much assumed that we were going to have to give up one of the meal options that we dearly loved. But after tweaking and testing other recipes, we finally arrived with this. Does it taste like beef? Of course not. But it is a nice replacement for the unhealthy original.

1 can black beans
1 cup cooked quinoa
2 tbsp finely chopped carrot
2 tbsp finely chopped celery
2 tbsp diced red bell pepper
2 tbsp diced onion
1 clove garlic, minced
2 tbsp ketchup
1 tbsp gluten free soy sauce
chili powder
sweet paprika
fresh ground black pepper
sea salt
Olive Oil
2 tbsp water
1 egg
1/4 cup brown rice flour

Saute onion, bell pepper and garlic in olive oil for 1 to 2 minutes. Add water to pan, then add carrot and celery. Cover lightly and steam for 1 to 2 minutes.

Meanwhile, lightly mash black beans with a fork. Stir in quinoa, cooked veggies/aromatics, ketchup, soy sauce and spices (to taste). Add in egg and brown rice flour, stir until well mixed.

Form into 6 patties, brown in olive oil over medium-high heat, turning once. Optional: cover with shredded cheddar flavor Daiya shortly before done and cover pan to melt Daiya.

Vegan Au Gratin Potatoes - Gluten Free

When we decided to start eating healthier we cut a lot of things out of our diet. Wheat and dairy were two of those things. But our cheese addiction made this extremely difficult. Then we discovered something amazing. Daiya dairy free cheeses. The taste is amazing and for the first time we have found a dairy free cheese that actually melts. It's perfect for pizzas, pastas or just about anything else you would normally use cheese for. We had thought that we would have to give up Au Gratin Potatoes entirely unless we wanted to cheat. But now we can have them any time we want. 

1/2 cup unsweetened almond milk
2 tbsp margarine
4 oz cheddar Daiya wedge
4 oz jack Daiya wedge
1/2 tsp mustard powder
1/2 tsp sweet paprika
dash chili powder
salt and fresh-ground black pepper to taste
3 large-ish potatoes
shredded cheddar Daiya
shredded mozzarella Daiya

Slice potatoes, cook for about 10 minutes in boiling water. Meanwhile, melt all but the shredded Daiya in a saucepan. Drain potatoes, spread evenly in a baking dish, pour Daiya sauce evenly over potatoes. Bake at 375 degrees for 15 minutes, then top with shredded Daiya and bake for an additional 10 minutes. Cool for a bit before biting into the lava-like cheesiness.