Over the next few weeks I will be teaming up with BenBella Books to bring you some of today’s HOTTEST plant based cookbooks and featuring recipes from them, too! You all know that I promote plant based eating and I am always looking to share the best recipes and cookbooks with all of you.
The first cookbook that I am excited to share with you is called Plant Powered Families by Dreena Burton. Dreena blogs over at Plant Powered Kitchen and is ALWAYS sharing her AMAZING vegan recipes. Seriously… they are all simply amazing! Her cookbook has everything from breakfast to dinner to snacks and everything in between! If you are looking for simple recipes that will knock your plant taste buds off then look no further! PS – they are kid tested and approved, too!
Dreena Burton has been vegan for almost 20 years, in that time writing four bestselling cookbooks charting her journey as a plant-powered cook and at-home mother of three. Always passionate about creating nutritious recipes, she is an advocate of using the “vegan basics” to create healthy, delicious food for the whole family. Affectionately dubbed “Queen Bean” and “Vegan Cookie Queen” by her readers, Dreena is one of the pioneering vegan cookbook authors. Her cookbooks have garnered a loyal following, and Dreena has earned the respect and repute for reliable, wholesome recipes.
Dreena has appeared on television and radio and is a recipe contributor for well-known sites, including Forks Over Knives, KrisCarr.com, and PCRM. She has written for Yoga Journal, VegNews, ALIVE magazine, and has been featured in other publications including First for Women magazine. Dreena has won several blog awards including VegNews, VegBloggy, and Vancouver’s Ultimate Mom Blog.
After skimming through her cookbook I finally picked the one recipe that had me salivating at first look – Artichoke Sunflower Burgers. HolyMoly these are delish! If you are looking for a new veggie burger then this is the recipe for you! It’s PERFECT for summer parties and get togethers, And the great thing is that you can make the patties ahead of time, individually freeze them and heat them as you need them.
- 2 cups frozen artichoke hearts
- 1 1/2 cups (loosely packed) brown rice
- 1/4 cup nutritional yeast
- 1/4 cup sunflower seeds
- 1/4 cup (loosely packed) Italian parsley
- 1 tablespoon mild miso
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sea salt
- 1 medium clove garlic
- ground pepper to taste
- 1 tablespoon red wine vinegar
- 1 cup rolled oats
In a food processor, add the artichoke, rice, nutritional yeast, sunflower seeds, parsley, miso, mustard, sea salt, garlic, black pepper and vinegar. Puree. Once the mixture is coming together, add the oats and pulse through several times. Refrigerate for an hour if possible (so it’s easier to shape the patties).
Scoop the mixture and form burgers. Scoop generous amounts with an ice cream scoop, roughly 1/3-1/2 cup.
Heat a nonstick skillet over medium/medium-high heat. Cook the patties for 5-7 minutes, then flip and cook another 4-5 minutes, until golden brown. Serve with fixings of choice. Top with your favorite veggies and tzatziki sauce!