Black Bean & Tofu Burgers

I accidentally bought a CASE of tofu last week only to get it home and discover that it expires in two weeks. Therefore, I am making all the tofu 'tings.

I have already made this particular recipe twice because it is SO easy, SO fast, and simply delish!

I also made my Black Bean & Tofu burgers LIVE over on the Rythmia Facebook page, if you want to see me do it in video form (see below)

Black Bean & Tofu Burgers

• 1/2 cup cooked black (or red) beans

• 2 cloves garlic

• 1/2 cup oats (or crushed tortilla chips like I used in the video!)

• 1/2 cup salsa (mild to hot; chef's choice!)

• 1/4 cup fresh cilantro or basil

• 2 tbsp ground flax seed

• 1/2 tsp chipotle chili powder

• 340-350g organic sprouted tofu (pressed of excess water)

• burgers buns + toppings

Preheat BBQ or oven to 350F.

Pulse beans, garlic, oats, salsa, fresh herbs, flax, chili powder and salt in food processor until well combined.

Crumble in tofu and pulse to combine.

Form into 4 to 6 patties and chill 1-2 hours before baking or grilling. Bake at 350F for 20-30 mins , or just until a crust forms and burger is well heated through.

Whipped "Dalgona" Banana Coffee

If you haven't heard of or tried whipped coffee yet, I must ask; WHERE HAVE YOU BEEN? This barista-inspired trend was all over social media last year and has become a fave in many homes around the world, including ours.

Another popular drink of recent in the online world is "banana coffee"; something that I also adore and have made plant-based and perfect. :)

Today, we combine the two to create the ultimate in sunrise sip: Whipped Banana Coffee.

What you will need:

• 2 tablespoons hot water

• 2 tablespoons sugar

• 2 tablespoons instant coffee powder (reg or decaf)

• 1 cup coconut milk,

• 1 ripe banana

• 1 tsp vanilla

• 1 tsp maple syrup (optional or to taste)

• 1 scoop collagen (optional)

• ice, to serve

How to make it:

1. Add the hot water, sugar, and instant coffee to a medium bowl.

2. Either hand whisk or use an electric mixer to combine the ingredients until the mixture is fluffy and light.

3. To a blender, add the coconut milk, banana, maple syrup, collagen, and vanilla.

4. Blend until smooth and creamy.

5. To serve, add ice to a large glass. Pour the banana milk over the ice and then spoon the whipped coffee on top.

6. Enjoy!

Did you enjoy this recipe? If you try it, take a pic and tag me on social media! I'd love to connect with you on instagram. And if you aren't already on my newsletter list, now is the best time to join. I am going to have some cool content and contests happening over there in the weeks to come! Sign up here!

Raw Breads, Baby

Need some raw inspiration? I have a few simple raw (dehydrated) bread and crackers recipes to share today that are staples of my plant-based kitchen! Watch me make them live below and get the recipes at the bottom of this post!

Raw Onion Bread 2 large yellow onions 2 cups sunflower seed flour (grind them in the blender)

1 cup ground flax 1⁄2 cup olive oil 2 cloves of garlic, minced 2 tablespoons soy sauce

1/2 cup water (more as needed)

Peel and thinly slice the onions (use a mandolin if you can!) Transfer to a large mixing bowl, add all other ingredients and stir the mixture well so that all ingredients come together into a spreadable dough. Add more water as needed.

Spread 2-3 cups of the mixture over a non-stick sheet on a dehydrator tray, so it is about 1⁄4 inch thick. Lightly score the surface to make for easier cutting later.

Dehydrate for one hour at 145 ̊F, this helps seal the outside. Now turn the temperature down to 115 ̊F for a further 12 hours (or longer for a firmer bread). At the halfway mark, cut the bread along the score marks then flip.

Store in an airtight container i the fridge or freeze.

"Manna" Bread 1/2 cup almond flour 1 cup finely ground oat flour 4 cups finely ground carrot pulp (from juicer; save 1 cup juice*)

1.5 ripe mashed bananas 1 cups raisins 1⁄4 cup ground flax seeds 2 tablespoons cinnamon 1.5 tablespoon vanilla powder or extract Pinch sea salt

Combine all ingredients in a large bowl.* Using your hands, shape into 4 rounded loaves on dehydrator tray.

Dehydrated at 118F for 8 hours. Cut into slices 1/2 inch slices and dehydrate at 95F for 6-8 hours more, until just dry around the edges. * add small amount of carrot juice if mix is too dry and not binding together

Chia Flax Crackers 1 cup flax seeds 1 large clove garlic 1/4 cup chia seeds 1 cup sesame seeds 3/4 cup sunflower seeds 1 teaspoon sea salt 1 teaspoon cumin

Grind ¾ cup flax seeds and the garlic in Vitamix until powdered.

Pour flax and chia seeds into a medium sized bowl and add 1 1/2 cups of filtered water. The seeds will become very gooey. Add remaining whole flax, sesame and sunflower seeds, sea salt, and cumin, stirring to combine.

Spread into a large circle on nonstick sheet atop dehydrator tray and score into 16 pieces.

Dehydrate at 115F for 12 hours or overnight. Flip over onto a mesh tray and dry for another 4 to 6 hours or until completely crisp.

Store in an airtight container.