Fabulous Vegan Recipes

I'm so sorry for the delay in posts! I sure have missed blogging but this past week and a half was super busy. I went home over this past holiday weekend to see my family for my birthday. I haven't seen my almost 2 year old niece since Christmas and I miss her. It was such a great weekend , I had vegan cupcakes on my birthday and spent alot of quality time with my family. I didn't really have a chance to make new recipes or to really take good photos but now I'm back. Can't wait to share this recipe with you.

It's amazing how similar beans are to meat, they are filling and often resemble meat when you make them into a burger or patty. Even better is that beans are way higher in fiber and way lower in cholesterol and don't contain what was once a living creature. I love how beans can fill the meat void and provide a protein filled meal. My favorite beans are chickpeas because I've done the most with them as far as making recipes but adzuki beans are becoming a favorite.

For my dinner last night, I wanted a giant veggie burger.  I'm trying to cook everyday for dinner and also cook more recipes for my Italian cookbook.  Lats night I started making the veggie burger recipe I was thinking about all day and then realized I didn't have onion or nutritional yeast.  But I made them anyway and they were so awesome.  I had red beans and black beans so I used to red beans for a change and the burgers turned out well.  For me, the bigger beans work better in a veggie burger recipe.  It's hard to get the perfect balance of beans, flour and liquid so that the burgers can be made on the stove and not fall apart-yesterday's recipe worked out well with no crumbling burgers.  I bought cannellini beans and chickpeas at Whole Foods today; the cannellini beans will be a part of my meatball recipe that I'm working on tonight.

Happy Friday!  So, I start my yoga teacher training on June 5th and I want to detox and lose some more weight before I start.  I'm going back on strict 80% raw; I'm going to do 2 raw ingredients to one cooked.  Inspired by a fellow IGer!!  Tonight for dinner I wanted a veggie burger but I don't keep hamburger buns in my house except for rare occasions so I thought why not use lettuce?!  It was awesome! 

Let's get in the kitchen, everyone!!! Below is my veggie burger recipe so use it and make your own with your own ingredients, special touch and LOVE- Happy V Day :) This is my first contest and I'm excited :) Instructions: 1. Head over to my Instagram thefabulousvegan, follow me and check out the burger pic. 2. Go to my Facebook page, Fabulous Vegan Recipes, like it and check out the pic of the prizes. Feel free to share my Facebook page with your friends who want to participate. 3. Make your own burger using my recipe as a guide and post it on Instagram with #fabulousveganrecipes or post the pic on my Facebook page wall. 4. March 1st I'll judge the burgers and whoever has the best burger, wins a cool prize. Be original and presentation counts. This gets everyone in the kitchen and you can also brush up on your photography skills :) It's so much fun to cook, it can relax you and it's so healthy compared to eating out. Put on some music, an apron and go! G

I've been craving a veggie burger for a while now but today I decided to do something about it! I ran to Trader Joe's and bought whole wheat hamburger buns, beets, lentils and sweet potatoes and went nuts when I went home.

Hi everyone, happy meatless Monday! I made some more veggie burgers last night. I've been on a veggie burger kick since it's summer, they are easy to make and they make great leftovers- I have one for lunch today. I made this one with cannellini beans and borlotti beans (white and cranberry beans), scallions, green pepper and oregano.

I made another flavor of veggie burgers tonight :) It gave me a chance to use my fresh oregano. Here is the delish recipe: 2 red bliss potatoes cut up in tiny pieces Chopped baby carrots (5) 1 jar of cannellini beans 2 scallions 1/4 of an onion Fresh garlic, chopped 2 tbsp of olive oil 1/2 cup of garbanzo bean flour Fresh oregano Lemon pepper After chopping the potatoes and garlic, I threw them in a pan to cook for a little bit. I cooked them on low. Then I added them to a medium sized bowl. I then added the beans, chopped carrots, onion, scallions and oregano. I mixed everything well. Then I added the olive oil and flour and mixed again using my hands. The mixture will become clay-like so it will be easy to form the patties. Add the lemon pepper before you form into patties. After forming the mixture into veggie burgers, place each burger into a pan to cook. Cover the burgers with a lid and cook on low until each side is brown. Flip them over a couple times. Store in t

Happy Memorial Day weekend!  It's unseasonably cold today so I came home from work and promptly started cooking.  I wanted to make four new recipes and I ended up making two, veggie burgers being one of them.  I originally wanted to make black bean burgers but I wanted to put rosemary in them and I didn't think the rosemary would go with black beans.  I decided to use chickpeas.  These are called rosemary garbanzo bean burgers :)  They are gluten free and vegan: 1 can/jar of garbanzo beans (chickpeas) 1/2 of a pepper (your choice of color) 1/4 of an onion 3 scallions 3/4 of a potato coconut oil 1/2 cup of brown rice flour sea salt and lemon pepper rosemary Put the whole jar/can of chickpeas in a medium sized bowl and mash them with a fork.  Make sure you crush every chickpea if you can.  I put some coconut oil in a small pan, sliced and cut the potato into small pieces and sautéed the potato for a little bit because I was worried they would be too hard af