Shrimp Skewers from Fish Enterprise, everything from Skandi Smorgasbord, Dad's Cheeseburgers on the Grill, and Milk from the 7-Eleven
Funny how when I think of Sundays growing up, it pretty much revolves around food. Really good food. And the milk? To this day I'm still not sure how we always ran out of milk on Sunday. Mom, my brother and I, sitting in the car on the way home from church while Pop ran inside the 7-Eleven to get milk. I don't even like milk.
And, this Sunday, I'm even more excited about food and family time because I'll be sharing it with people all over the country... and around the world! Sunday Supper is a beautiful movement started by Family Foodie to encourage families to gather around the table for meals. And each week we'll be sharing recipes and stories based on a theme. How cool is that? This week's Sunday Supper has gone Skinny! But don't worry, it's not about diet food, just favorite recipes made a bit healthier.
When I was 25, I decided to go Vegan. I was living in Santa Barbara at the time, so even back then, grains, fresh fruits and vegetables, and tofu were accessible. But I felt horrible! I gained weight, I was tired all the time, and my tongue itched. Turned out I was allergic to soy, nuts and several fruits and vegetables. I couldn't even drink tea.
So, back came the meat, but with it came a new understanding of food, and a taste for foods I would have never given a chance to before, like quinoa. Plus an appreciation for the fact that every meal doesn't need to include meat to leave you feeling satisfied.
Quinoa is actually a seed, and what is often called a complete protein, having 8 essential amino acids. It's low calorie, cooks up like rice, and is a great filler for veggie burgers. And while I'm not the biggest fan of some, this veggie burger is full of unique and sophisticated flavors thanks to the roasted sweet potatoes and onions. Plus a bit of a kick from the crushed red pepper. It can be eaten on a bun, in a pita, or for a less bready meal serve it solo with my corn salsa on top. I prefer to soak my quinoa overnight before I cook it, as it gives a softer texture.
And don't forget the fries! No burger is complete without fries, and once you go parsnips you'll never go back.
Sad to say, I've only recently discovered parsnips, and they've become a family favorite. Parsnips, where have you been all my life? Parsnips are similar to carrots, but offer a sweeter, more mellow flavor, especially when roasted. Just make sure and cut out the long "woody" center, (similar to how you'd cut an apple around it's core) especially in the larger ones. Parsnips can be cut long into fries and roasted, chunked and cooked in soups or alongside your carrots and potatoes with a roast. They can even be grated to use as a replacement for carrots in cakes or muffins.
Vegan Roasted Sweet Potato Quinoa and Black Bean Burgers
2 large sweet potatoes
1 sweet yellow onion
1/2 c. cooked quinoa
6 Tblsp. rolled oats (for gluten free, check out quinoa flakes, or gluten free oats if can be tolerated)
15oz can black beans
1 tsp. dried thyme
Sprinkle of crushed red pepper
Kosher Salt & Pepper
Cut potatoes into 1” cubes, and slice onion into thin half moons.
Place on baking sheet w/rim and drizzle with olive oil, then salt and pepper. Roast at 400 degrees for about 30 min. until nicely browned and soft.
While veggies are cooking, cook the quinoa according to package directions to yield ½ c. (I soak mine overnight). Drain and rinse black beans, and place in large mixing bowl. With a fork, mash about ½ of the beans and season with salt, pepper and 1 tsp. thyme (leave the rest whole for texture). Add in cooked quinoa and roasted onion. And using your fork, mash the roasted sweet potatoes (keeping some small chunks).
In a mini food-processor, blend the oats until about ½ way to a flour consistency. Add into rest of ingredients and gently fold until blended. Salt & pepper to taste.
Form into 7 patties, and bake on a cookie sheet lined with parchment paper at 375 degrees for 30 minutes, flipping sides half way in.
For the parsnips, simply cut up as desired and place on a rimmed cookie sheet. Drizzle with olive oil and sprinkle with sea salt. Roast at 400 degrees for about 30 minutes or until nicely browned, flipping once to brown both sides.
*Note: These recipes were inspired by Veganomicon (my favorite vegan cookbook) and Post Punk Kitchen. Isa not only showed me that Vegan cooking can be flavorful, but her beautifully combined flavors inspire creativity in all types of cuisine.
Want more healthy and lighter recipes? You are in luck! Look at what the talented Sunday Supper bloggers are bringing to the table:
Sizzling Skinny Appetizers & Soups
- Napa Cabbage wrapped Chinese Spring Rolls by Small Wallet Big Appetite
- #DairyFree Cream of Broccoli Soup by Galactosemia in PDX
- Easy Vegan Lentil Soup by NeighborFood
- Spicy Asian Chicken Noodle Soup by Food Lust People Love
- Tomato Basil Soup by No One Likes Crumbley Cookies
- Skinny Beef Chili by Webicurean
- Chicken with Herb Tomatoes and Pan Sauce by Hezzi D’s Books & Cooks
- Kale Salad with Pomegranates, Apples and Walnuts by The Girl in the Little Red Kitchen
- Skinny Salad Wraps by MamaMommyMom
- Mashed Cauliflower by Supper for a Steal
- Lamb Florentine Burger with Tzatziki by Country Girl in the Village
- Skinny Avocado Egg Salad Wraps by The Daily Dish Recipes
- Greek Yogurt Chicken Salad by Family Foodie
- Parchment-Poached Salmon by Simply Gourmet
- Maddy’s Arugula Salad by That Skinny Chick Can Bake
- Cauliflower Pizza by Cravings of a Lunatic
- Light chicken enchiladas by My Cute Bride
- Pear Almond Arugula Salad with Honey Vinaigrette by Vintage Kitchen
- Pasta Primavera by Crazy Foodie Stunts
- Cauliflower Fried Rice by Cupcakes & Kale Chips
- Ahi Tuna Salad by The Urban Mrs
- Soba Noodles with Edamame and Green Onions by Hip Foodie Mom
- Scallops Hong Kong Style by Magnolia Days
- Slow Cooker Pork and Green Chile Stew by Momma’s Meals
- Roasted Garlic, Chicken & Herb White Pizza by Dinners Dishes and Desserts
- Polynesian Salad with Pineapple Vinaigrette by Peanut Butter and Peppers
- Herb Roasted Salmon with Steamed Cabbage & Peas by The Lovely Pantry
- Turkey and Black Bean Taco Burgers by In The Kitchen With K P
- Salmon Tikka Wraps with Cucumber Raita by Soni’s Food
- Whole wheat pasta with Spicy Roasted Cauliflower by Crispy Bits & Burnt Ends
- Slow Cooker Baby Back Ribs by I Run For Wine
- Chipotle Black Bean Burgers with Baked Garlic Home Fries by Curious Cuisiniere
- The Ninja Baker’s Sake & Miso Salmon by Ninja Baking
- Roasted Sweet Potato, Quinoa and Black Bean Burgers with Parsnip Fries by Gourmet Drizzles
- Slow Cooker Chicken and Smoked Sausage Cassoulet by The Weekend Gourmet
- Cumin Roasted Cauliflower and Carrots by Mangoes and Chutney
- Italian Sub Salad by Diabetic Foodie
- Swiss Chard and Quinoa Croquettes by The Wimpy Vegetarian
- Broccoli Patties with Arugula and Champagne Vinaigrette by Sustainable Dad
- Raw Kale Salad with Chickpeas and Salmon in Orange Dressing by Shockingly Delicious
- Greek Yogurt Egg Salad Sandwich by Damn Delicious
- Confetti Cabbage and Salmon Wraps by The Roxx Box
- Escarole and Beans by Midlife Roadtrip
- Cajun Black Beans by Ruffles and Truffles
- Caprese salad by The Little Ferraro Kitchen
- Skinny Wholegrain Fettuccine Alfredo with Greek Yogurt & Coconut Oil by Sue’s Nutrition Buzz
- Chocolate Avocado Cake by Gotta Get Baked
- Tiramisu Parfaits by Kudos Kitchen by Renee
- Sugar Free Banana Almond Muffins by What Smells So Good?
- Strawberry Coconut Cinnamon Buns by Juanita’s Cocina
- Warm Apple Crumble by Mama’s Blissful Bites
- Dark Chocolate-Dipped Apricots by girlichef
- Homemade Protein Bar Recipe by Masala Herb
- Skinny Chocolate Almond Pudding by Basic N Delicious