Cumin Lime Black Bean Burgers

From Plant Magic

Makes 6 patties | Gluten-Free option, nut-Free, Vegan

I’ve got all sorts of opinions, particularly when it comes to veggie burgers. If I’m making a burger from scratch, it’s going to be the soft and squishy kind. No dry veggie burgers for this gal! I am also firmly committed to burgers that are weeknight doable. No additional cooking, just blend, pat, and fry. Serve these with Carrot and Parsnip Fries with Tahini Garlic Aioli (page 73) to double down on the plant power.

INGREDIENTS

• 1 cup (250 mL) packed fresh cilantro leaves and tender stems
• ½ medium yellow onion, roughly chopped
• ½ cup (125 mL) gluten-free old-fashioned rolled oats
• 4 cloves garlic
• 2 cans (14 ounces/398 mL each) black beans, rinsed and drained
• ¼ cup (60 mL) ground flaxseed
• 2 teaspoons (10 mL) ground cumin
• 1 teaspoon (5 mL) onion powder
• 1 teaspoon (5 mL) salt
• ½ teaspoon (2 mL) garlic powder
• ½ teaspoon (2 mL) ground coriander
• Juice of 1 lime (about 2 tablespoons/30 mL)
• 1 tablespoon (15 mL) extra-virgin olive or avocado oil, plus more for cooking

For serving

• Hamburger buns, whole-grain or gluten-free
• Vegan mayonnaise
• Sliced or smashed avocado
• Pickled Red Onions (page 292)
• Spicy Cilantro Garlic Sauce (page 293)

METHOD

• 1In a food processor, combine the cilantro, onions, rolled oats, and garlic and pulse until finely chopped. Add the black beans, flaxseed, cumin, onion powder, salt, garlic powder, coriander, lime juice, and olive oil. Pulse 6 to 8 times until about half the mixture resembles a paste, but you can still see plenty of texture. Be careful not to purée the whole mixture or the burgers will not stick together.
• Heat a large nonstick skillet over medium heat. Scoop a generous 1⁄3 cup (75 mL) of the bean mixture and flatten it into a patty in the pan to ¾ inch (2 cm) thick and 3 to 4 inches (8 to 10 cm) wide. Cook, in batches if needed, until a brown crust forms on the bottom, 4 to 5 minutes. If browning too fast, reduce the heat so the burgers have time to cook through without burning on the bottom. Carefully flip and cook for another 4 to 5 minutes until brown on the other side. (You can freeze uncooked patties, stored between layers of parchment paper in a resealable plastic freezer bag, for up to 1 month. Cook from frozen, until cooked through and golden brown, 7 to 8 minutes per side.)
• To serve, slice open the buns and spread some mayonnaise on the bottom half of each and top with a patty, sliced or smashed avocado, and pickled red onions. Spread some of the spicy cilantro garlic sauce on each of the bun tops, then arrange them on top of the pickled red onions.

Swaps + Stuff: For a gluten-free version, use gluten-free buns.

Sumac-Roasted Eggplant with Maple Tahini Drizzle

From Plant-Magic

Serves 4 | Gluten-Free, Low-FodMAP Option, Nut-Free, Vegan

Every recipe I create for my books reflects a facet of how I like to eat in real life. I cannot write a cookbook without an eggplant recipe (or two!) because I love this vegetable so much. I will happily gobble up all four servings of this eggplant—roasted until its flesh is creamy, sprinkled with citrusy sumac and fresh mint, and drizzled with maple syrup–spiked tahini—with zero complaints.

INGREDIENTS

Sumac-Roasted Eggplant

• 4 Chinese eggplants
• 2 tablespoons (30 mL) avocado oil
• 1¼ teaspoons (6 mL) ground sumac, plus more for serving
• ½ teaspoon (2 mL) salt
• Freshly cracked black pepper

Maple Tahini Drizzle

• 2 tablespoons (30 mL) tahini
• 1 tablespoon (15 mL) pure maple syrup
• 1 tablespoon (15 mL) water
• ⅛ teaspoon (0.5 mL) salt

For serving

• Flaky sea salt
• 1⁄3 cup (75 mL) packed fresh mint leaves, thinly sliced

METHOD

• Roast the eggplant: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Cut the eggplants in half lengthwise. Using a paring knife, score the halves diagonally, spaced ½ inch (1 cm) apart. Place the eggplant cut side up on the prepared baking sheet.
• Brush the eggplant with the avocado oil. Sprinkle with the sumac, salt, and lots of pepper. Turn the eggplant halves over so they are cut side down on the baking sheet. Transfer to the oven and roast until soft and golden brown on the cut side, about 45 minutes.
• Meanwhile, make the maple tahini drizzle: In a small bowl, whisk together the tahini, maple syrup, water, and salt.
• To serve, pile the eggplant on a serving platter. Spoon the maple tahini drizzle over the eggplant. Sprinkle with a bit more sumac, flaky sea salt, and mint. Store leftovers in an airtight container in the fridge for up to 2 days. (I like to chop and fry the leftover eggplant, then add a bit of water and any leftover maple tahini drizzle until warmed through.)

Swaps + Stuff: 1 cup (250 mL) of eggplant is a low-FODMAP serving.

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Carrot Cake with Cashew Frosting

From Plant Magic

Makes one 2-layer round cake | Gluten-Free, Vegan

Before there was tiramisu, carrot cake occupied the top spot in my dessert hall of fame. And of course, I have opinions about it. The cake should be moist, with a very tender crumb, and packed with carrots. I don’t love nuts and raisins, but I can respect them, so you’ve got the option to add them here. And always cream cheese icing. Since the flavour of store-bought vegan cream cheese varies widely, I have created a cream cheese–inspired cashew frosting.

INGREDIENTS

Cashew Frosting

• 1 cup (250 mL) cashews, soaked in boiling water for 30 minutes and drained
• ½ cup (125 mL) canned full-fat coconut milk
• 3 tablespoons (45 mL) pure maple syrup
• 2 tablespoons (30 mL) freshly squeezed lemon juice
• 2 tablespoons (30 mL) coconut oil
• 1 teaspoon (5 mL) pure vanilla extract
• ⅛ teaspoon (0.5 mL) salt

Carrot Cake

• 1½ cups (375 mL) almond flour
• 1½ cups (375 mL) gluten-free flour blend
• 2 teaspoons (10 mL) baking powder
• 2 teaspoons (10 mL) cinnamon
• 1 teaspoon (5 mL) baking soda
• ½ teaspoon (2 mL) salt
• 2 cups (500 mL) firmly packed grated carrots (about 2 large carrots)
• 1 cup (250 mL) unsweetened applesauce
• ½ cup (125 mL) extra-virgin olive or avocado oil
• ¾ cup (175 mL) cane sugar
• ½ cup (125 mL) unsweetened oat milk
• ¼ cup (60 mL) ground flaxseed
• 1 tablespoon (15 mL) apple cider vinegar
• 1 teaspoon (5 mL) pure vanilla extract
• 1 teaspoon (5 mL) grated peeled fresh ginger
• ½ cup (125 mL) raw pecans or walnuts, chopped (optional)
• ½ cup (125 mL) raisins (any type; optional)

METHOD

• Make the cashew frosting: In a high-speed blender, combine the drained cashews, coconut milk, maple syrup, lemon juice, coconut oil, vanilla, and salt. Blend on low speed, then slowly increase to medium-high until smooth, 1 minute. Scrape the frosting into an airtight container and transfer to the fridge to firm up for at least 1 hour before using. The frosting can be stored in the fridge for up to 4 days.
• Meanwhile, make the carrot cake: Preheat the oven to 350°F (180°C). Lightly grease two 8-inch (1.2 L) round cake pans with butter or coconut oil and line with rounds of parchment paper to fit the bottom of the pans for easier removal.
• In a large bowl, stir together the almond flour, gluten-free flour blend, baking powder, cinnamon, baking soda, and salt.
• In a medium bowl, mix together the carrots, applesauce, olive oil, sugar, oat milk, flaxseed, apple cider vinegar, vanilla, and ginger. Add the wet ingredients to the dry ingredients and stir to combine. Fold in the nuts and raisins, if using.
• Scrape the batter into the prepared cake pans. Bake until the tops are firm and dry to the touch, the cakes are golden brown around the edges, and a skewer inserted into the centre of the cakes comes out clean, 33 to 37 minutes. Remove from the oven and let cool in the pans for 10 minutes, then carefully (the cakes will be soft) invert the cakes onto a rack and cool completely. Unfrosted cake layers can be stored, tightly wrapped, on the counter for up to 2 days.
• Assemble the cake: Remove the cashew frosting from the fridge.
• Place 1 cake layer top side up on a cake plate. Using an offset spatula, spread one third of the frosting over the cake layer to the edge.
• Carefully set the second cake layer bottom side up on top of the frosted layer and spread one third of the frosting over it. Use the remaining frosting to frost the sides. Store the frosted cake, covered, in the fridge for up to 4 days. (Once the cake is iced, it must be kept refrigerated until ready to serve or the frosting will melt.)