Two Healthy Bangin Meals You’ll Wanna Make: Cheesy Vegan Risotto Balls and Smoky Black Bean Burgers

November 11, 2013 § 4 Comments

Forgive me readers, it’s been a month since my last blog post. No good excuses, except parenting. Which is actually a pretty good excuse. Because parenting is REALLY HARD. Rewarding, joyful, hilarious, yes, but so difficult some days I’m amazed when I make it to the other side. So I have more savoury dishes for you, some easy and yummy throw-togethers perfect for busy parents and picky toddlers. My sister Rachel, who is an excellent parent, was the inspiration for the risotto balls – thanks for your risotto recipe sis.

I promise some more sweet treats soon!

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Cheesy Crispy Risotto Balls (vegan, gluten free, oil free)
1 onion, diced
2 cloves garlic, crushed
1 cup arborio rice
2 cups liquid vege stock (I just put a heaped tsp dry veg stock powder into the pot with 2 cups water)
1 cup finely chopped greens (ie kale/spinach/beet tops)
1/4 nutritional yeast
Pinch dulse flakes (opt)

Preheat oven to 160degC. In an oven-friendly pot with a lid, heat a few tablespoons of water over a medium heat on the stovetop. Add onion and saute until translucent and the water has evaporated. Add garlic and rice and saute until fragrant. Add stock and bring to boil. Turn heat off and stir in remaining ingredients. Put lid on and place in oven for 20 minutes. Remove and let cool (check all the liquid has evaporated – if not, return to oven until it has). Once cooled enough, roll the risotto into balls and place in an oven dish and return to oven for a further 20-30 minutes until crispy and golden on the outside. Makes about 20 balls.

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Smoky Black Bean Burgers (vegan, gluten free if using gf oats, oil free)
1 onion, diced
2 cloves garlic, crushed
1/3 cup rolled oats
1/4 cup sunflower seeds
1 can black beans, drained
1 can lentils, drained
1/2 cup frozen corn
3 tbsp chickpea flour
2 tsp ground cumin
1 heaped tsp smoked paprika
Few drops liquid smoke (opt)

In a little water, saute the onion and garlic until soft. In the food processor, combine the rolled oats and sunflower seeds and process until roughly ground. Add half the can of beans and half the can of lentils, the cooked onion and garlic, cumin, paprika and liquid smoke and process until well combined. Put this mixture in a bowl and add remaining ingredients and stir to combine. Shape into patties. We cooked these on the barbecue but you can either fry them in a frying pan (dry or with a little oil if you prefer) or possibly bake in the oven, though I haven’t tried this yet. Makes heaps! Use leftovers to make little koftas for wraps.

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