For the last 2 months my kids and I have been following an anti-candida/gut healing diet (in addition to already being vegetarians). This has meant wonderful things like better digestion, better energy, clearer thinking, better skin and more, but it has also meant that almost everything we eat needs to be made from scratch. I usually don’t mind this, but recently on holiday we wanted more of a go-to, quick, easy meal we could buy at the store, that would also work within our restrictions.
Enter Hilary’s burgers and bites. They are hands down the tastiest (and healthiest!) veggie burgers on the market…however they are a little bit on the pricey side so I thought I would see if I could do a copycat version of their hemp and greens bites. Well…we all happily scarfed down all that I made in a matter of days!
These are a little more labour intensive than my usual recipe, but the best part is that you can make a big batch of these, freeze them, and reheat and eat in less than 5 minutes when you need a quick meal or snack.
Chop your sweet potato into 2″ chunks (no need to peel), and roast at 400 F until tender, the peels will come off easily once cool enough to handle. Cook millet according to directions below. If you are planning ahead of time, go ahead and soak your millet in water for 6-12 hours to reduce cooking time (be sure to rinse and drain before cooking), and increase digestibility and nutritional value…but if not, don’t sweat it!
As your millet and sweet potato are cooking, saute your onion until beginning to turn golden, then add greens to pan until just wilted. Once it has cooled enough to put in your food processor, pulse the onion and greens mixture once or twice until slightly broken down, but not pureed. Once millet and sweet potatoes are ready you can add them, along with the rest of the ingredients, and process for a few seconds until mixed, but again not pureed.
Line two cookie sheets with parchment (or use a silicone mat). Scoop out about 2 tbsp of mixture per bite, roll into little balls, and flatten slightly on the cookie sheet (tip: use a flat bottomed spatula to make top as flat as possible to make for easier frying). Bake for 40-50 minutes until beginning to turn golden and slightly firm to the touch.
Now you can eat them straight out of the oven, but they are even better when lightly fried a couple minutes on each side to make them crispy. Eat them as is, or topped with your favourite hummus or other sauce, or even in a wrap. If you are making them ahead of time, once they are cool then go ahead and freeze them. Try lay them flat without too much overlap in the freezer so they are easily separated when you go to use them. To reheat, simply fry for 2-3 minutes on each side until golden and crispy. Voila!
- 1 c uncooked millet (see directions below on how to cook)
- 1¼ c (packed) roasted sweet potato (about 1 large or 3 small) - see directions
- 1-2 tbsp high heat oil (like avocado or coconut oil)
- 1 medium onion, chopped
- 4 c (packed) baby greens of your choice
- 1 tbsp psyllium powder
- 2 tsp arrowroot
- 1.5 tsp salt
- 1.5 tsp garlic powder
- 2 tsp powdered soup stock (avoid those with 'yeast extract' - I usethis one)
- 1 tsp apple cider vinegar
- ¼ c extra virgin olive oil, divided
- ½ c hemp seeds
- Preheat oven to 400 F.
- Chop sweet potato into to 2" chunks (no need to peel), drizzle with 1-2 tbsp high heat oil and roast until tender, tossing every 15 minutes. (Should take 30-40 minutes and once cooled, the peels will come off easily).
- Meanwhile, begin cooking millet (see instructions in notes below)
- While you are waiting for the millet and sweet potato to cook you can saute your onion on medium heat in 1 tbsp of olive oil. Saute until golden then add greens, stirring until they have just wilted. Remove from heat and set aside to cool for a few minutes.
- When onion and greens mixture is cool enough to handle, put in food processor and pulse once or twice to break up the mixture - not puree it. Once your millet and sweet potato are cool enough you can add them as well as your remaining ingredients into the food processor and process briefly until well combined but not pureed, you still want texture.
- Line 2 cookie sheets with parchment and spoon about 2 tbsp of mixture per bite, and roll into a ball. Flatten slightly on cookie sheet, making sure top is very flat (can use flat bottomed spatula to help).
- Bake at 400 F for 40-50 minutes or until a light golden color and slightly firm to the touch.
- You can eat them directly from the oven, but they are best lightly fried for a couple minutes on each side to make them nice and crispy. Serve with your favourite hummus or any other sauce of your choosing.
- To freeze: once fully cooled, lay flat in a freezer bag in your freezer without stacking so they don't get stuck together. When you are ready to eat you can take them directly from the freezer and fry them for a couple minutes on each side until golden and crispy.
For unsoaked millet: Bring 2 cups veggie stock or water and ½ teaspoon salt (optional) to a boil and add millet. Return to a boil, then reduce the heat and cover. Simmer, stirring occasionally, until all the liquid has been absorbed, 20-25 minutes. Turn off heat and let stand, covered, for 5 minutes. Fluff immediately with a fork.