Aloo Tikki Burger

Aloo TIkki Burgers, a variation of this recipe from Veg Recipes of India, are made of delightfully crispy butternut squash burgers flavored with Indian spices and layered with a vibrant chutney. Traditionally, aloo tikki would be made with potatoes, but why use potatoes when you can use flavorful squash instead?? These fantastic, flavor packed  burgers are simple to put together (all the ingredients are pureed together in the food processor!) AND unlike a lot of veggie burgers, aloo tikki  actually hold their shape (no need to for refrigeration time or tons of extra binders!).

Aloo Tikki Burger
Gluten Free
Serves One
Click Here for Printable Recipe



Ingredients--
Burgers:
1/4 cup pinto beans, drained
6 ounces butternut squash, peeled, seeded, and cubed (about 3/4 cup of cubes)
1 tablespoon chickpea flour
1/2 teaspoon Dijon Mustard
1/4 teaspoon lemon juice
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon garam masala
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon chili flakes, adjust according to taste
Salt, to taste

Toppings:
2 slices light gluten free sandwich bread (like the kind by Ener-G)
2 tablespoons Tomato Parsley Chutney

1. Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper and set aside.

2. Place beans in the base of a small food processor. Pulse until beans form a smooth paste.

3. Add all remaining burger ingredients to food processor ( squash, flour, Djion, lemon juice, cumin, coriander, garam masala, chili powder, garlic powder, chili flakes, and salt).

4. Puree until mixture is smooth and all ingredients are  evenly incorporated.

5. Divide mixture in half and form into two equal patties. Place patties on prepared baking sheet then spritz the top of each burger with a layer of olive oil spray and sprinkle with a dash of paprika.



6. Bake aloo tikki burgers for 15 minutes, then remove baking sheet from oven and use a spatula to flip them. Spray with olive oil spray, sprinkle with paprika, then return burgers to oven.

7. Continue to bake for 12-15 minutes more, or until burger are crispy on the outside, and slightly golden.



8. Toast bread, then place one of the burger patties on a slice of bread.



9. Top burger patty with 1 tablespoon of chutney.



10. Stack second burger patty on top, then spread with remaining tablespoon of chutney. Finish the burger with remaining slice of bread. Enjoy!



Nutrition Information--approximately 260 calories per burger (entire recipe)

Tomato Parsley Chutney

A quick and easy sauce that adds a punch of flavor to anything from flatbread to veggie burgers. Simply blend all the ingredients in a food processor and you’re good to go!

Tomato Parsley Chutney
Gluten Free
Yield: 3/4 cup
Click Here for Printable Recipe



Ingredients--
1.5 cups fresh parsley
1/2 cup grape tomatoes
1/4 of a green bell pepper, roughly chopped
2 teaspoons fresh ginger root, grated
1/2 teaspoon extra virgin olive oil
1 teaspoon lemon juice
1 teaspoon Dijon Mustard
1 teaspoon hot sauce
3 tablespoons water
1/8 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon ground cumin
Salt, to taste

1. Place parsley, tomatoes, and bell pepper in a small food processor. Pulse until ingredients are roughly chopped.


2. Add all remaining ingredients to food processor and pulse until ingredients are combined and chunky sauce is formed. Taste for seasoning.

3. Serve chutney as a dipping sauce or condiment on nearly anything!


Nutrition Information--approximately 15 calories per serving (2 tablespoons per serving)

Lentils with Broiled Eggplant & Tomato Pesto

Lentils with Broiled Eggplant & Tomato Pesto is a seemingly simple combination of vegetables, each cooked to maximum flavor so that when all the vegetables are combined on one plate, it creates a wonderfully delicious vegetarian dish. Based off a recipe by Yotom Ottolenghi in his amazing cookbook Plenty, this meal full of herb-simmered lentils, smoky broiled eggplant, and crispy roasted vegetables will surpass all of your expectations. The finishing touch for this plate is a bright tomato pesto inspired by a recipe from America’s Test Kitchen. This might look like a really complicated dish but it’s actually pretty simple to prepare--the recipe is just broken down into individual components. Also, you can prepare any or all of the components ahead of time. For instance, you could broil the eggplant or simmer the lentils the day before serving.

Lentils with Broiled Eggplant & Tomato Pesto
Gluten Free
Serves 2
Click Here for Printable Recipe



Ingredients--
Broiled Eggplant:
1 large eggplant
1 tablespoon red wine vinegar
Salt

Roasted Vegetables:
1/4 of a head of cauliflower, broken into florets
1 medium carrot, chopped
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon extra virgin olive oil
Salt & Pepper

Lentils:
1/2 cup lentils
3 cups vegetable broth
1 bay leaf
3-5 whole thyme sprigs
2-3 rosemary sprigs
Salt & Pepper
1 tablespoon red wine vinegar
1/2 teaspoon extra virgin olive oil

Tomato Pesto:
1 cup grape tomatoes
1 tablespoon nonfat Greek yogurt
dash of crushed red pepper flakes, to taste
1/2 teaspoon extra virgin olive oil
Salt & Pepper

Broiled Eggplant:
1.  Set broiler to 450 degrees. Line a baking sheet with aluminum foil and spray with nonstick spray. Pierce eggplant with a fork several times, than place on baking sheet.



2. Broil eggplant until it is completely tender, beginning to “deflate” and even starting to burn a little, 55-60 minutes. Flip eggplant halfway through cooking.



3.  Use a sharp knife to carefully cut a slit in the side of the eggplant. Scoop out eggplant flesh with a large spoon (avoiding the skin) into a colander and let drain for 15 minutes.



4.  After 15 minutes, transfer eggplant to a small mixing bowl. Add red vinegar and season liberally with salt. Use a fork to mash eggplant until it slightly pureed, then set aside.



Roasted Vegetables:
(If you didn’t make the eggplant ahead of time, you can start preparing vegetables while the eggplant is draining.)

1. Preheat oven to 400 degrees. Line  a baking sheet with aluminum foil and spray with nonstick spray.

2.  Add vegetables to prepared baking sheet and drizzle with olive oil. Season with thyme, paprika, salt, and pepper.



3. Roast vegetables 15 minutes, then carefully stir. Continue to roast 15-18 minutes more, or until tender and golden brown on the edges.



4. Remove vegetables from oven and set aside.

Lentils:
(Once the vegetables are roasting, you can begin on the lentils).

1. Add lentils, broth, and herbs (thyme, rosemary, and bay leaf) to a medium saucepan.



2. Bring to boil over high heat, then reduce heat to low and simmer lentils for 20-25 minutes, or under tender.

3. Drain lentils then remove bay leaf and herb stems. Season lentils with red wine vinegar, salt, and pepper.

Tomato Pesto:
(Once the vegetables are roasting and the lentils are simmering, prepare the pesto).

1. Add tomatoes to the base of a small food processor and pulse until coarsely chopped.



2. Add remaining ingredients (yogurt, red pepper flakes, olive oil, salt and pepper) and puree mixture until relatively smooth.




Serving:
1. To serve, divide lentils between two plates, then place half of the roasted vegetables on each plate.



2. Scoop half of the eggplant puree onto each serving, and finish with the tomato pesto.  Garnish with additional herbs, if desired, and enjoy!





Nutrition Information--approximately 255 calories per serving (1/2 of the recipe)

Frosty Peppermint Chocolate Mousse Pie

Frosty Peppermint Chocolate Mousse Pies are delightful mini frozen treats that are a cinch to put together. A simple no-bake crust of rice cereal and yogurt is filled with a silky and decadent chocolate mousse that has a hint of peppermint. Once the pie is filled, all you have to do is freeze for a few hours and you have a marvelous frozen chocolate treat. No one will believe that these impressive and delicious  personal pies are gluten free.

Frosty Peppermint Chocolate Mousse Pie
Gluten Free
Makes Two Mini Pies
Click Here for Printable Recipe




Ingredients--
Crust:
1/2 cup + 2 tablespoons gluten free puffed rice cereal
2 tablespoons nonfat Greek yogurt
1 tablespoon granulated Truvia sweetener
2 teaspoons unsweetened original almond milk

Filling:
1/2 cup pumpkin puree
1 tablespoon cocoa powder
2 tablespoons granulated Truvia sweetener
2 tablespoons + 2 teaspoons unsweetened original almond milk
1/8 teaspoon peppermint extract
1 Mini Peppermint Patty
Optional Garnish--
1 tablespoon cocoa powder
1 tablespoon Truvia sweetener
Special Equipment-- (2) Mini Pie Tins (about 5 inches in diameter)

Crust:
1. Spray pie tins with nonstick spray.



2. Place two tablespoons of the rice cereal in a ziploc bag and seal tightly. Use a rolling pin to crush cereal into crumbs.





3. Pour crumbs into a small mixing bowl. Add remaining crust ingredients (1/2 cup uncrushed cereal, yogurt, Truvia, and milk) to bowl.

4. Stir crust ingredients until all are evenly incorporated, being sure that cereal gets evenly coated in yogurt. (This might take a little effort but just be patient!) Mash crust mixture with the back of your spoon to create a dough like consistency (Don’t worry, it’s not supposed to be completely smooth).



5. Scoop half of the crust mixture  into the center of a  pie tin. Working from the center and moving up the sides, use you hands to mold crust into an even layer on bottom of pie tin, then start to mold the edges. When you’re finished, the crust should reach about halfway up the pie tin. Try to make crust as even and smooth as possible. Use the back of a spoon to smooth the sides, if necessary. Repeat with remaining crust and pie tin.







6. Cover pie crusts with plastic wrap and place in the freezer for 30 minutes to set.

Filling:
1. While the crust is in the freezer, begin the filling--place pumpkin, cocoa, Truvia, 2 tablespoons of milk, and peppermint extract in a small mixing bowl. Stir well to combine ingredients.



2. Break peppermint patty into pieces and place in a microwave safe bowl with the remaining 2 teaspoons of almond milk. Microwave chocolate mixture in 15 second intervals, stirring after each interval, until peppermint patty is completely melted and mixture is smooth (depending on your microwave, this should take 45-60 seconds total).



3. Stir melted peppermint patty into cocoa/pumpkin mixture until well blended.



Finishing the Pie:
1. Remove  crusts from freezer, then divide filling between crusts. Smooth the top of filling with back of a spoon, then carefully cover each pie with plastic wrap. Return pies to freezer and freeze for 3-4 hours.



2. Once pies are frozen, run a butter knife along the edges of pies to separate sides of crust from tin. After sides are loosened, run knife under pie, scoop out of tin, and place on serving plate. Repeat with second pie.





3. For the garnish, whisk together cocoa and Truvia in a small bowl until combined. Sprinkle evenly on top of pies.





4. Pick up a mini pie & enjoy!






       
       Nutrition Information--approximately 90 calories per serving  (1 Mini Pie)

Double Berry Balsamic Jam

Double Berry Balsamic Jam was created as a way to use the overabundance of strawberries that I had. I didn’t have any pectin or normal jam ingredients so I created this slightly unconventional slow-simmered jam. For this recipe, a delightful combination of strawberries, blueberries, and balsamic vinegar are slowly simmered and for about an hour until they are reduced to a intensely flavorful jam that needs no added thickeners or starches. The balsamic vinegar might be seem like a strange addition but it provides the perfect hint of  “Je Ne Sais Quoi” flavor to take this jam to a delightfully sophisticated level of deliciousness. Double Berry Balsamic Jam is so amazing, you’ll be eating it by the spoonful right out of the jar!

Double Berry Balsamic Jam
Gluten Free
Makes Approximately 5 Cups
http://spicysweetpotato.blogspot.com/p/recipes.html?recipe_id=6055790



Ingredients--
2 pounds strawberries, halved (heaping 4 cups of halved strawberries)
3 pints blueberries (heaping 4 cups)
1/4 cup granulated Truvia
3/4 cup balsamic vinegar
1/4 cup water

1. Place strawberries and blueberries in a large pot.




2. Add Truvia, balsamic, and water to pot. Using a large wooden spoon, stir mixture until all ingredients are combined.





3. Bring fruit mixture to a simmer over medium heat, stirring occasionally.



4. Reduce heat to low and let jam simmer, uncovered, 60- 70 minutes. Stir jam, being sure to scrape the bottom of the pot, about every 15 minutes. To test if jam is done, make a line on the back of the spoon with your finger, if the line doesn’t run, the jam is ready.




5. Carefully transfer jam to flat container or bowl  and place on a cooling rack. Don’t worry if jam seems thin at this point, it will thicken more as it cools.



6. Once jam is cooled, pour into a large jar (or several small jars) and keep in the refrigerator until ready to use. Jam will last in the fridge about 2 weeks. Enjoy!



Nutrition Information--approximately 45 calories per 1/4 cup of jam