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Whenever I hear “Lima Beans” I can’t help but think of the show Leave it to Beaver and recall how Beaver wouldn’t eat his Lima Beans. If you’re too young to know what I’m talking about, just let it slide and dare not try to figure out my age. The point is, the name lima bean may not sound great to you, but they really are a tasty bean. They are full of molybdenum, which is an essential mineral that is responsible for many chemical reactions in the body but most importantly, the control and use of of iron. Lima beans also contain a significant amount of copper and B vitamins, particularly folate. Yay! Bring on the energy!
Here’s what you need and how to make your burgers.
Makes 8 burgers at 239 calories per serving
- 3.5 cups of prepared lima beans
- 1/2 cup quick oats
- 3 scoops of unflavoured vegan proteins
- 3 cups unsweetened coconut milk (not from a can)
- 1 cup brown rice flour
- 1 cup red onion chopped
- 1 tsp garlic powder
- 2 heaping tablespoons Madras curry powder
- 1 tsp egg replacer
- 1/2 tsp sea salt
Preheat your oven to 375 degrees. In a high speed blender or food processor, add everything except your brown rice flour and spices, blend on high until smooth. Transfer to a large bowl and add your brown rice flour slowly, mixing well. Line two baking sheets with parchment paper and ladle out your mixture into burger shaped blobs. Shape a bit with your hands. Place in the oven and bake for 40 minutes, flipping once after 30 minutes. Serve with a traditional bun or with a lettuce wrap and top with your favourite sauce or try my Kefir Tzatiki Sauce (below).
Simple Kefir Tzatiki (NOTE This Sauce IS NOT Vegan)
Makes 8 Servings (2 tablespoons) at 28 calories each
- 1 cup plain organic kefir
- 2 baby cucumbers, washed and skins on
- 4 cloves of garlic
- 1 heaping tablespoon on ground chia seeds
- sea salt
In a high speed blender or food processor, blend all your ingredients together on low to medium speed. Refrigerate for at least 20 minutes and serve.
Hope you enjoy this meal with a tangy bite!
Yours in Health and Wellness,
This a great meal that is all plant-based and delicious, so if you’re doing our Plants for Power Challenge, this recipe will help you add more vegetable goodness to your plate. It is full of filling fibre, plant protein and Vitamins. It has a subtle peppery taste and a nice harmony of textures. Here’s what you need to make this:
- 2 cup chopped asparagus
- 2 cups prepared lima beans
- 4 portobello mushrooms with stems removed
- 6 cloves garlic, peeled and whole
- 2 cups sweet potatoes cubed
- 1 tsp onion powder
- 1/2 tsp black pepper
- 2 tablespoons avocado oil, divided
- sea salt to taste
Preheat your oven to 350. Use one tablespoon of avocado oil and coat your garlic and sweat potato cubes. Place in the oven for 15-20 minutes or until your sweet potatoes are soft. Once done, in a bowl, mix the remaining ingredients except for the mushrooms. Then, spoon out the stuffing onto the underside of the portobello mushrooms and place back in the oven for 15 minutes. Serve hot.