GLAD YOU FOUND ME AND WELCOME

This blog is intended to track my 100% whole food plant based experience and share what I have learned with others. You can participate in this blog by posting questions, advice, your experiences and successes, and anything else you think others may learn from this share in the Post Comments section after each of my Blog Posts. Please take advantage of the Subscribe For Updates or follow us link...your email address will not be shared. Also, feel free to click the Please Share It link and share it with the G+1 button in the top left corner to join our Google Circle and also add me to Facebook and Twitter. Ken Carlile



Quote

PLANT STRONG QUOTE
Stop worrying about dieting. Just eat whole foods that come out of the earth and not the foods that fertilize it. Ken Carlile, Blogger at Ieatplants.com

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EVEN GLADIATORS WERE PLANT BASED


A Study of some ancient bones of Gladiators revealed that they ate mostly vegetables and grains and drank an odd concoction of plant ashes for their minerals.  I wonder if anyone challenged their diet by asking "where do you get your protein?"

FALL VEGETABLES ARE HERE


Newest Quote:  Stop worrying about dieting.  Just eat foods that come out of the earth, not foods that fertilize it!  Ken Carlile, Chef and Blogger
Click this link for more Plant Based Quotes

It's that time of year again to visit your Farmer's Market or Grocery Store and get you some Root Vegetables and other Fall produce.  As the weather begins to get a chill in the air, soups and stews are on the menu.  In the stew shown above I incorporated Red Beets, Golden Beets, Turnips, Yams, Yukon Gold Potatoes, Carrots, Celery, Onions and Brussels Sprouts.  With my rich Homemade Roasted Vegetable Stock, a little red miso paste, Tamari, balsamic vinegar and Mushroom Base this stew has a very rich, full taste.  I encourage you to always have those ingredients in your pantry and fridge as they really add richness to soups, stews and gravies.  There is still an abundance of zucchini available along with the squashes like Butternut and Pumpkin... Be creative and enjoy roasting and preparing Fall Veggies.

If you want the recipe, here's the link for My Fall Stew.


Roast Beets in aluminum foil in a 400˚ oven for 45 minutes to an hour (depending on the size)  A knife easily inserted into one will tell you it's done.  Also, wash but don't peel the beet before roasting it.  When it's done and cooled down a bit, use a dry paper towel to remove the skin.  It's easier than peeling as the skin comes right off.





BLACK BEAN BOMB BURGER - SRIRACHA STYLE




If you've ever made burgers without meat, it can be a little tricky getting them to stay together.  The worst thing that happens is when you go to barbecue them and they fall through the grates. These hold their form even on a bar-b.  And flavor? Plenty here!  Can be a little spicy if you like things on the milder side...but if you see Sriracha in a recipe, you know what to expect.

Ingredients:

8 cups black beans (rinsed if they are canned.  The quantity is roughly 4 15 oz cans)
3 rounded tablespoons vital wheat gluten
1 1⁄2 cups diced red or sweet onion finely diced
2 pints rough chopped brown mushrooms (4 cups)
1⁄2 cup diced roasted bell pepper finely diced
1/2 cup vegetable stock or water
4 cloves garlic diced minced
1⁄2 cup chopped cilantro
1⁄2 cup Sriracha
2 Tbl Braggs aminos
3 teaspoons ground black pepper
2 1⁄2 cups whole wheat or sourdough breadcrumbs
2 Tbl Ancho Chili Powder (optional.  Adds smokiness not heat)
2 tablespoons flax-seed meal mixed together with 6 tablespoons water and let it sit to gel for 10 minutes or longer. (tip:  I keep already gelled flax-seed meal in a jar in the fridge so I always have some ready to go on hand.  Because it creates an oily texture it holds up for awhile)

In a hot, non-stick skillet, add the onion and mushrooms.  When they begin to stick to the pan, loosen them with a little vegetable stock or water and keep sauteing until they are soft and then, right before they're done, add the roasted red peppers and garlic.

Partially mash the black beans then mix all of the ingredients together except the flaxseed mixture.  Let it sit for about 15 minutes for everything to absorb.   If it’s too dry and not binding when you’re making the burgers, add the flaxseed 1 tablespoon at a time.

Condiment:

1/4 cup Sriracha
1/2 cup Aioli Mayo or your favorite plant based mayonnaise
1/2 cup Ketchup

Serve with your favorite pickles, avocado, lettuce, tomato and if you're really daring, sliced jalapeno!

THIS IS THE MIX BEFORE MAKING THE BURGERS
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