Flexitarian Diet Recipes

Black Bean And Sweet Potato Burgers

Ingredients:

• Two cups sweet potato, grated
• Old fashioned rolled oats, ½ cup
• One cup of no salt added black beans, rinsed
• ½ cup scallions chopped
• Vegan mayonnaise, ¼ cup
• No salt added tomato paste, one tablespoon
• Curry powder, one teaspoon
• Salt, ⅛ teaspoon
• Unsweetened plain almond milk yogurt, ½ cup
• Fresh dill, two tablespoons chopped
• Lemon juice, two tablespoons
• Extra virgin olive oil, two tablespoons
• Four whole-wheat hamburger buns, toasted
• Finely sliced cucumber, one cup

Preparation/Cook Time: Active 15 Minutes/Total 45 Minutes

Servings: 4

Preparation:

• To remove excess moisture, squeeze the grated sweet potato with paper towels, then add it into a large bowl. Using a food processor, pulse the oats until finely ground, then combine them with the sweet potatoes in the bowl. Add in the mayonnaise, tomato paste, curry powder, scallions, beans, and salt with the other ingredients in the bowl. Then combine the mixture with your hands by mashing it, and form four thick ½ inch. Refrigerate the patties for 30 minutes after transferring them to a plate.
• Combine the yogurt, lemon juice, and dill in a small bowl. Stir and set aside.
• Over medium-high heat, heat a large cast iron skillet with the extra virgin olive oil. Add the patties, searing until golden brown, roughly 3 minutes on each side.
• On both bun halves, spread the yogurt sauce evenly and equally. Next, place a burger and cucumber on each bottom bun half, then place the top bun halves on top.

Tips: To prep ahead, prepare the patties as instructed, and refrigerate them for up to two days maximum.

Caprese Salad With Balsamic Glaze

Ingredients:

• Balsamic vinegar, two cups
• Three whole ripe bananas, thickly sliced
• Mozzarella cheese, 12 ounces thickly sliced
• Fresh basil leaves
• Olive oil, for a finishing drizzle
• Kosher salt and freshly ground black pepper

Preparation/Cook Time: Prep 5 Minutes/Cook 20 Minutes/Total 25 Minutes

Preparation:

• Cut the tomatoes into slightly thick slices, then repeat the same process for the mozzarella.
• Heat the balsamic vinegar to a boil over medium-low heat in a small saucepan. For 10 to 20 minutes, cook until the balsamic reduces to a thickened glaze. Transfer to a bowl or jar after removing from the heat. Wait for the glaze to cool.
• As soon as you're ready to serve, layer the slices of tomato and mozzarella onto a platter. Then, between the slices, layer the basil leaves. Finally, drizzle the top of the salad and each piece with olive oil. Repeat the same process with the balsamic glaze, creating designs if you prefer. Excess balsamic glaze can be refrigerated to use at a later time.
• For a final garnish, sprinkle the salad with kosher salt and black pepper. Caprese salad may be served alongside crusty bread as a lunch or during dinner alongside a main beef entree.