Marfigs' Munchies

Adventures in vegan eats and feats

Leafy sweet potato and bean burgers (gf)

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Sometimes one has to troll the internet based on what ingredients are available, and the star of the past two weeks has been the humble sweet potato. It’s rather easy to steam or to bake into delicious chips, and helps to keep one full for a generous amount of time. It’s versatility is also amazing – I’ve used it in cakes, brownies and casserole-lasagnas. Even added to a cold salad it just transforms the whole dish into something with a bit more depth, especially if there’s some nom chutney to sauce it up.

Added to that, I’ve resolved to take my health a bit more seriously. At some point last month I hit an all-time low of 61kg, and I started seeing ribs in my natural resting position, which was absolutely freaky – once you’ve been to a place where you’re lucky if you can see a knuckle bone, having ribs poke out everywhere is rather terrifying. When I first started seeing my clavicles I was filled with dread and kept covering up because I was afraid it looked disgusting or sickly. Of course now I’m used to it and I see lots of other people also have clavicles (duh), but I still get antsy when it comes to the ribcage and the breastbone. In order to regain and maintain a more sturdy weight for my height, I’ve tried my best over the past week or two to “fatten up” in a healthy way, and this has magically coincided with lots of rain, rendering our afternoon walks moot (which I’m not too happy about, since it keeps my mind fresh and body at least somewhat alive). Unfortunately my stress-induced ailments have flared up and I’ve been nauseous, with a constant burning in the pit of my stomach. In such situations, I find, comfort food is the only thing my brain will accept.

Burgers are, therefore, the best solution to the conundrum of lack of appetite and very uncool weight levels, because they’re quick and easy, a great vehicle for protein, and are bladdy yummy! Add some chutney, some leafery, and you have an awesome lunch or dinner. I usually am not a fan of burgers that require a lot of starchy business, such as cups of bread crumbs and what not. These burgers have oats and what not, but that’s much more diabetic-friendly than not. Also, tasty much? Yes please!

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Makes 10 burgers

  • 1/2 cup spinach/celery
  • 1 cup white beans (I used cannelini)
  • 3/4 cup smashed cooked sweet potato
  • 1/4 cup smashed cooked pumpkin
  • 2 TBSP oat/rice bran
  • 2 TBSP chickpea flour
  • 2 TBSP tomato paste
  • 1/4 cup oats (GF)
  • 1 TBSP tahini
  • 2 tsp green tabasco
  • spices
  • lemon juice, splash

How-to:

  1. Preheat to 180 C, spray baking paper and set aside.
  2. Place spinach/leafy business in a food process and pulse til fine.
  3. Add in rest of ingredients, except oats and process til mixed.
  4. Add the 1/4 cup oats and pulse a few times til mixed but not pulverized.
  5. Place mixture in fridge for 30 minutes to firm up.
  6. Roll heaped TBSP of mixture and then flatten with your hand. Don’t be horrified if it isn’t firm like a rubber tire – the sweet potato is luckily a sturdy enough ingredient that everything comes together quite nicely.
  7. Bake for 20 minutes one side, flip gently and bake for 10 minutes the other. This made my burgers nice and crispy!
  8. SO TASTY! I’m not even going to be modest – they are that good.The tabasco and spices give it that ka-pow which is much needed to the sultry smoothness of the beans and pumpkin-potato mix.
  9. These are freezer-friendly! Just layer them between wax paper and voila. I’ve got 6 in the freezer for Saturday, because one can easily munch two if you’re feeling overwhelmed by the tasty-aspect.

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Optional:

  • 1/4 cup crushed pistachios to coat
  • 1 tsp or two of curry powder to kick this up a notch, but I would recommend another tsp or so of homemade apricot or fig jam to level it out.
  • Sprinkle 1 tsp of sesame seeds atop each burger and flatten them into the batter.
  • Add 3 or 4 dried tomatoes to the processor for that lovely bite it brings.
  • Serve with slices of fresh avocado, if in season

 

closeupburger-1One can easily make 5 big bulky burgers out of this mix, but I prefer my thinner, flatter burgers which can easily become part of a protein-snack rather than a hefty meal. For this lunch I simply had to chow two along with a steamed pumpkin and grated beetroot salad – easy but delicious combination! 😀

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In the end I decided to add some of the last of my delicious beetroot and green pepper chutney to spice it up and to give the ensemble an extra layer of depth and delight. Nothing better than the happy twang of chutney on one’s food! The addition of celery in these burgers make for a very different taste and smell altogether, but I have an obsession with celery so it suits me fine (also, what better way to sneak in more greenery than this!). For those with more sensitive tastebuds, you can easily replace it with parsley, or even more spinach and some basil leaves. I would even say a nori sheet could find its way into the food processor! 😉notamused-1Someone was upset because his seat by the window had been moved to make way for my photography set-up. Poor thing! Alas, I can’t quite explain to him the concept of light sources and how he has got the best seat in the house! Ag, love this cat so much ❤

 

Author: Marfigs

Ahoy, I’m Margaux! History teacher and freelance editor; wench to my Man-thing; volunteer at a cat shelter; and handmaiden to our kitsy cats, Gatsby, Freyja and Atlas. This blog is dedicated to vegan food, occasionally overthrown by pictures of foster kittens and other fluffy creatures. I love sharing ideas and recipes, so don't be shy: stop by and say hi!

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