We are always on the lookout for a great bean or lentil burger that we can make a huge batch of and eat for days. We have come to really dislike the store bought ones for the lack of taste and large amount of salt and other preservatives and unhealthy things in them. These black bean, sweet potato and almond butter burgers fit the bill and are SO tasty!

This recipe if from Extra Vegan Za cookbook, another one of our favorites. Best part is - they were super easy to make. You just have to remember to soak your beans and cook them a day ahead or so. If you forget like I did - use the Quick Soak method, below.

8oz of black beans have as much protein or more protein than does an 8oz steak?

When I tell people I eat mostly vegetarian at home I often get asked “how do you get your protein?” Are you aware that 8oz of black beans have as much protein or more protein than does an 8oz steak? AND beans have NO fat or cholesterol and beans are full of fiber where the steak has none! Yes - you heard right - ALL MEAT has NO fiber. Zero, nada, zip. Fiber fills you up and you want to eat less - try eating two of these burgers one night and your steak the next and see which fills you up more and you have to stop eating. Think that will help control over eating? You betcha! Try it!

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Popularity: 4%

I found this great sauce which is both healthy and tasty in the Vegan Planet cookbook, one of our favorites. You can use it as a spread, a dip or a sauce on just about anything. As you can see in the photo, we put it on lentil or bean burgers.

You need to either have soy mayonnaise or make your own (is easy, see below). Please do NOT use regular or even any of the no-fat regular mayonnaises available. In my opinion they are all crap and have so much preservatives, MSG (it is often hidden, so don’t be fooled) and salt that I wouldn’t eat it if you paid me.

Avocado Wasabi Sauce

1 large ripe avocado, peeled and pitted
2 Tbsp fresh lemon juice
1 Tbsp chopped fresh cilantro or parsely
1 green onion, minced
1 Tbsp sesame oil
1 tsp Braggs
2 tsp wasabi powder or to taste (I used double that cause I like it)
2/3 cup soy mayonnaise (see below) or use store bought Veggainaise

Combine all ingredients in a food processor or blender and process until smooth. Transfer to tightly covered container and refrigerate. Is best used within an hour or so of being made.

Soy Mayonnaise

6 oz. of firm tofu
1.5 Tbsp apple cider vinegar
1/4 tsp dry mustard
1/4 tsp salt
Pinch of natural sweetener like Stevia or Agave (optional)
3 Tbsp olive oil, sesame oil, flax oil or Udo’s oil - your choice base on flavor preference.

Place all ingredients except the oil in a food processor or blender and process until smooth. With the machine running, slowly add the old in a thin stream through the feed tube until it is incorporated. Taste it and adjust seasonings to your preferences.

Store in a glass jar with a tight fitting lid and refrigerate until ready to use (up to 4-5 days)

We found this avocado wasabi sauce great on bean burgers, or as a dip for raw carrots. The smooth texture of the avocado and the zip of the wasabi make an unsuspectingly great combination of flavors. We haven’t tried it on eggs yet - if you do, let us know what you think.

Enjoy. Bean burger recipe to follow shortly, stay tuned.

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Avocado Wasabi Sauce Photo Credit: Her View Photography

Popularity: 3%

I am posting this recipe for Super Green St. Patrick’s Day Soup a week early so you can get the needed ingredients and be ready on the 17th. Rob and I created this recipe from a combination of a few different ones and just made it up as we went along. We wanted it to be Super Green, super healthy, and super tasty. I think we have achieved our goal if you can judge that by how fast it disappeared from our fridge. I hope you enjoy this “green” recipe for St Patty’s.

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Popularity: 7%

Green leafy vegetables are of the highest nutritional value, and the thing that many of eat the least of in our diets. Most people think “salad” or spinach when you say leafy greens, but have you ever tried and of the following: kale, Swiss chard, collards, dandelion greens, bok choy, or mustard greens? They are not only nutritious in the highest sense of the word, they are very tasty and versatile foods. Some can be a bit bitter to eat raw, but try steaming them with a bit of lime juice and apple cider vinegar for a great, easy meal - or try this Red Swiss Chard recipe as a great side dish.

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Popularity: 4%

I found this whole grain pancake recipe in a little booklet when I bought some grain from a farmer’s market years ago. I’ve had it tucked away and recently pulled it out when I was asked what I eat for breakfast. While weekdays we mostly eat 8 grain cereal from Red Mills, on the weekends we sometimes like a treat but still want something healthy. This wheat free whole grain pancake recipe fits the bill as it creates the lightest, most delicious melt-in-your-mouth pancakes ever while staying wheat free for those with allergies.

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Popularity: 6%