Fresh Mamas Cooking Club Week 3

Veggie burger with side salad topped with Honey-Balsamic Dressing
This week we made some amazing recipes! Veggie Burgers, granola bites, and Honey-Balsamic salad dressing! So delicious -- the granola bites and salad dressing take no time at all. The veggie burgers are a bit more involved, but made a perfect recipe for group cooking. We ended up missing a few members today due to unexpected illness, a broken toe and work, but we split up the tasks and once again, were able to get it all done in under 2 hours.

2 tablespoons olive oil, plus more for oiling the baking sheets
1 medium onion, diced
6 garlic cloves, pressed
2 medium carrots, shredded
1 red bell pepper, diced
10 large mushroom caps, diced
1/2 cup frozen sweet corn
1/2 tablespoon cumin powder
1/2 tablespoon dried oregano
1 tablespoon chili powder
salt and pepper, to taste
2 cups pinto beans, rinsed and drained
2 cups black beans, rinsed and drained
2 cups cooked brown rice
2 cups unseasoned bread crumbs
2 large eggs, beaten
1 tablespoon Dijon mustard
2 tablespoons cider vinegar
2 tablespoons soy sauce
2 tablespoons nutritional yeast
1.Heat oil in large saucepan over medium heat
2. Add the onions and cook until fragrant and they turn clear, about 3 minutes
3Add the garlic, carrots, red pepper and mushrooms, cook about 10 minutes until soft
4. Add the corn, cumin, oregano, chili powder, salt and pepper, cook about 3 minutes more, then remove from heat.
5.Preheat the oven to 425 degrees.
6.In a large mixing bowl combine 1 cup black beans, 1 cup pinto beans, 1 cup rice, and half the cooked vegetable mixture. Mash with a potato masher until well combined.
7.Using your hands, combine this mixture with the breadcrumbs, eggs, mustard, vinegar, soy sauce, yeast and remaining 2 cups beans, 1 cup rice, and remaining vegetable mixture.
8. Let the mixture cool slightly.
9. Form the mixture into 4 inch burgers and place on oiled baking sheets.
10. Bake for 15 minutes, flip then cook for 15 minutes more.
11. Serve immediately or allow to cool, then place baking sheets in freezer overnight and transfer frozen burgers to a freezer bag.
Keep 4 days in fridge or 4 months in freezer (reheat in microwave or on low heat in fry pan on low for 10 mins on each side)
Recipe adapted from The Homemade Pantry by Alana Chernila


1 cup rolled oats
3/4 cup unsweetened coconut flakes
1/2 cup nut butter
3 TBS flax meal
1/4 cup chocolate chips
1/4 cup raisins
1/4 cup honey
1 tsp vanilla extract
Pulse all ingredients in food processor until well mixed. Roll into tablespoon sized balls. Store in plastic container (placing wax paper between layers) at room temperature for a week, 2 weeks in the fridge or 3 months in the freezer.
These make a perfect snack for kids or adults. My kids have them after school and in their lunchboxes. I like to have a couple after the gym, especially if I'm going to be out and about running errands. They are a also yummy snack for a quick boost of energy while hiking or other outdoor activities.

1/4 cup balsamic vinegar
1 heaping teaspoon Dijon mustard
1 tablespoon honey
1 tablespoon water
1 clove crushed garlic
1/4 cup olive oil
1/2 tsp salt
1/4 tsp pepper
Mix all ingredients in a jar and shake well or combine in a mini-blender.I usually double the recipe! Make sure to refrigerate and use within a week. I guarantee once you make this dressing, bottled dressing just won't cut it anymore! My 7 year old simply calls it "my favorite dressing".

Our small crew got it all done in record time today!


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