Tag Archives: recipe

Dudley’s Gluten-Free Quinoa Veggie Burgers

Veggie burgers are always popular at potlucks and are great for lunches or snacks when traveling. They are simple to make and extremely healthy and well balanced. I posted the recipe a while ago, but now we have a video that should help you to make your own. They are pretty much a complete meal with vegetables, protein and grain. This recipe makes a bunch of small burgers – vegetarian, vegan, gluten-free.

Since I don’t use exact measurements, I use the texture to determine some of the quantities. The video should help you to get a sense of the consistency you are looking for. Note: in the video I am making a double batch using 2 cups of quinoa. The recipe below calls for 1 cup of quinoa which is more standard for a family.

Basic Recipe for Veggie Burgers

•Take one cup quinoa and add two cups water
• Bring to boil then turn off and let sit with cover for 45 minutes
• Put quinoa in large bowl and mix in finely chopped** 2 carrots, 1 large zucchini, 1 onion, 1 beet or other veggies such as kale or mushrooms. (I don’t recommend using sweet peppers since they have a lot more water content and would make them too moist)
• Mix in sprouted beans, black beans, garbanzo beans or refried beans
• Add in sunflower seeds or pumpkin seeds if desired

• Add tomato sauce for extra flavor but not too much
• Stir and season with your choice of herbs, sea salt, or Spike (my favorite)
• Add in flax flour (or any gluten free flour) to create the consistency to form into a patty
• Form into patties like biscuits and place on oiled baking sheet
• Bake at 400 F (204 C) for 15 minutes, turn over, cook 15 minutes more

Eat as a stand-alone snack, main course or like a burger with all the toppings. But no need for bread or bun!

Featured in Non-GMO Cookbook

*This recipe was included in the Non-GMO Cookbook: Recipes and Advice for a Non-GMO Lifestyle by Megan Westgate & Courtney Pineau of the Non-GMO Project.

**I use a Ninja food chopper but a basic blender or sharp knife works too.

Happy healthy eating!  Let me know how yours turned out.  Send pictures. And when you comment on my blog, we’ll send you a free mp3 track of our music!

Happy Pumpkin Day!

I love pumpkins and not just at Halloween. I am probably one of the few people who actually saves the meat from the pumpkin before carving a Jack-o’-lantern so I can make a pumpkin pie. Yes, it’s a lot more work, but the benefit is a food treat that is actually good for you. And of course the health benefits of pumpkin seeds are well known.

It turns out that pumpkins are perhaps the oldest domesticated plants on Earth dating back as far as 10,000 years B.C. according to Cindy Ott, the author of Pumpkin: The Curious History of an American Icon. When Europeans first arrived in North America, they relied on pumpkin as a survival food and they even made beer from it. The large orange globe is rich with nutrition and will store well in a root cellar providing food through the winter. Of course that was when we had root cellars and people even bothered to preserve and store food in the days before super markets and quick stops.

The appearance of a smiling or spooky face carved on a pumpkin is only a recent occurrence, supposedly an old tradition to frighten away evil spirits who might be lurking. The roots of Halloween go back 2000 years to the ancient Celtic holiday of Samhain when the spirits of the dead supposedly walk the Earth for a night. The word Samhain actually means ‘summer’s end.’ Much later in the 8th Century that Pope Gregory III designated November 1st to honor saints and martyrs. The holiday, All Saints’ Day, incorporated some of the traditions of Samhain and the evening before was known as All Hallows’ Eve and later Halloween.

Pumpkin pieSo now you know more than you probably need to know about pumpkins and Halloween. But do be sure to carve up a pumpkin and actually eat it. If you think of it as a big squash or gourd, you’ll prepare it in a similar manner. Cut it in pieces, scrape out the pulp and seeds, and bake in the oven at 350 degrees F for about an hour, depending on the size of the sections. Once it’s cooked and cooled, you can cut of the skin and your pumpkin will be ready to use in pies, soups, or as a yummy side dish. You can see in my pumpkin pie, I added raisins or dried fruit and pine nuts to give it an extra oomph. Enjoy!

I love hearing from you so for those kind enough to comment on my blog, I will send you a free mp3 music track.
To learn more about our music, please visit soundings.com and check out the albums we have on sale.

Dudley’s Famous Quinoa Veggie Burgers

At last by popular demand, here is my basic recipe for veggie burgers that are always so popular when I take them to potlucks.  I have traveled with them too and they make a great snack that is pretty much a complete meal
Veggie Burgers Bowl
This recipe makes a bunch of small burgers – vegetarian, vegan, gluten free

Take one cup quinoa and add two cups water
Bring to boil then turn off and let sit with cover for 30 minutes
Mix in finely chopped** 2 carrots, 1 large zucchini, 1 onion, 1 beet or other veggies
Mix in sprouted beans, black beans, garbanzo beans or refried beans
Add tomato sauce for extra flavor but not too much
Stir and season with herbs, sea salt, or Spike (my favorite)
Add in flax flour to create the consistency to form into a patty
Form into patties like biscuits and place on oiled baking sheet
Bake at 400 degrees for about 10 minutes, turn over and cook another 10 minutes
Eat as a stand-alone snack, main course or like a burger with all the toppings
But please, no bread or bun! This is a complete meal with protein, grain, veggies
Great to take to potlucks, lunch or when traveling so you have healthy snacks

Happy healthy eating!  Let me know how yours turned out.  Send pictures.

*This recipe was included in the Non-GMO Cookbook: Recipes and Advice for a Non-GMO Lifestyle by Megan Westgate & Courtney Pineau of the Non-GMO Project

**I use a Ninja food chopper but a basic blender or sharp knife works too