Our TG interns created a gorgeous, sustainable, and FLOSN (fresh, local, organic, and non-GMO) Fourth of July meal, and, now, we want to share it with you! And best of all, both are gluten free and vegan, so everyone can indulge!
For the main entree, we decided to make beet burgers for our herbivore friends and organic, free-range turkey dogs for our lovely omnivores! The beet burgers turned out amazing – we loved the color just as much as the taste! The burgers were crispy on the outside and warm and gooey on the inside. Best of all? The nutritional benefits! There’s fiber from the lentils, protein from the quinoa and hemp seeds, and an abundance of other nutrients.
Vegan & Gluten Free Beet Burgers (Adapted from Minimalist Baker)
- 3/4 cup cooked quinoa
- 1/2 large red onion, finely diced (~3/4 cup)
- 2 cup finely chopped mushrooms (shitake, baby bella or white button)
- Salt & Pepper
- 2 cups of lentils
- 2 cups finely grated raw beet
- 1/4 cup of Chia Seeds &1/2 cup of water
- 1/2 cup Hemp Seeds
- 1 tsp cumin
- 1/2 tsp chili powder (or sub extra cumin)
- 1/4 tsp smoked paprika
- 1/8 cup Almond Flour
- Begin by mixing Chia Seeds and water and set aside to thicken
- Heat a large skillet over medium-low heat and add some nonstick spray or a bit of olive oil. Once hot add the onion and sauté, seasoning with a pinch each salt and pepper.
- When the onions are soft – about 5 minutes – turn up the heat to medium and add the mushrooms. Season with another pinch of salt and pepper and cook until the mushrooms and onions are slightly browned and fragrant – about 3 minutes.
- Remove from heat and add lentils and mash. You’re looking for a rough mash, so you can leave a bit of texture if you want.
- Transfer the mixture to a mixing bowl and add the quinoa, beets, Chia Seeds, hemp seeds, and spices and stir. For even more flavor, add a shake of vegan worcestershire or A-1 sauce (optional).
- Lastly, add the almond flour a little at a time until the mixture is able enough to form into patties. Set in the fridge to chill while your oven preheats to 375 degrees F (skip this step if cooking on the stovetop or grill – see notes).
- Coat a baking sheet with nonstick spray or olive oil. Form mixture into roughly 8-9 patties. Take handfuls and mash them into loose patties. The thicker you make them, the longer they’ll take to cook through, but the “juicier” and heartier they’ll be! Thinner patties will cook faster.
- Arrange burgers on a baking sheet and brush or spray the tops with olive oil. Bake at 375 for a total of 30-45 minutes, gently flipping at the halfway mark. Cook longer to dry them out even more and achieve more crisp, but it’s not necessary.
- Serve on small buns or atop mixed greens with desired toppings – we chose some delicious heirloom tomatoes, onion, avocado, and fresh butter lettuce
Nothing says all-American summer like yummy, hot-fresh corn on the cob! As an additional side, we decided to use some potatoes we had leftover from our trip to the Sunday Farmer’s market to make rosemary potatoes. These are super simple!
Dice potatoes and break some fresh sprigs of rosemary and thyme on top. Drizzle with oil and pop in the oven until they’re tender. The best part is, you can roast them at the same temperature as the beet burgers and bake them together!
After filling up on delicious food it was time for the best course – DESERT!
Adapted from Baker Betty
Strawberry Rhubarb Pie: Grain Free, Dairy Free, Refined Sugar FreeInsert Media
- 3 cups blanched almond flour
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1/2 cup coconut oil
- 1/8 cup maple syrup
- 2 tsp vanilla extract
- 2 tbs Chia Seeds
For the Filling
- 1 ½ cups of diced apple
- 1 pint strawberries, quartered
- zest of an orange or lemon
- 1/2 tsp cinnamon
- 1/3 cup agave nectar
- 3 tbsp arrowroot powder
- 3 tbsp water
Coconut Milk Whipped Cream
- 1 can organic full fat coconut milk
- 2 tsp vanilla
- 1 tbsp agave
For the Crust:
- Soak chia seeds in 4 tbs of water and let sit till chia seeds absorb most of the water
- In a medium bowl, combine the almond flour, salt, and baking soda. Make a well in the center.
- Add the grapeseed oil, agave, and vanilla into the well.
- Add Chia and then stir until well combined.
- Line a baking sheet with parchment paper. Use your pie plate to draw a circle on the parchment. Flip the paper over.
- Grease the pie plate with coconut oil. Pat half of the mixture into the pie plate in a thin even layer.
- Pat the other half of the dough into a circle on the parchment about a 1/2 and inch smaller than the circle. Cut out a shape in the center if desired, or make slits.
- Bake in a 325 oven for 10-14 minutes, until lightly browned.
- Place the top crust in the freezer to set. About 15 minutes.
- Gently remove the top crust from the parchment to top the pie.
For the Filling:
- Heat apples in a medium sauce pan over medium heat until softened. About 8-10 minutes.
- Add the zest, cinnamon, and agave nectar and cook for 2 more minutes.
- Add the strawberries and cook for 2 minutes more.
- Mix the arrowroot and water in a small bowl to create a slurry.
- Remove the strawberry apple mixture from the heat and slowly mix in the slurry to thicken the filling.
- Allow to cool slightly before pouring into the pre-cooked pie crust and topping with the top crust.
For the Coconut Milk Whipped Cream:
- Allow the coconut milk to chill in the refrigerator for at least 2 hours.
- Scoop out the milk solids that have separated to the top. Reserve the coconut water left in the bottom of the can for other uses.
- Using a wire whisk or hand mixer, mix the coconut milk solids, vanilla, and agave until light and fluffy.
- Store in an airtight container in the refrigerator until ready to use.
When you are ready to eat your pie, then top it with ice cream!
Enjoy your Fourth of July meal, and share it with us by using #SustainableSummer.