it’s been a hard road for me throughout my life with my migraines since I was in my 20’s i have had them. they have really gotten bad the last 2 years . so i made the decision to go vegan again before i had my now 9 year old i was vegan for many years but for some reason i fell off the wagon . then about 5 years ago i became allergic to gluten , so now i will be transitioning from being only gluten-free to being gluten free and vegan slowly transitioning my only problem is finding a good cheese and non dairy items that my toddler will eat she is also showing signs of eczema. let get into the recipe.
2 c homemade kidney beans (soak over night and cook tell done)
1/2 c red bell pepper (finally chopped and cooked )
1 clove of garlic minced
1/4 teaspoon cayenne pepper
1/2 teaspoon cumin
1/4 c roughly chopped oats (gluten free)
preheat the over 375
in a large bowl, add the kidney beans , bell pepper, cayenne , cumin and oats
mash until the beans are finely mashed .
using a 1/2 cup measuring cup, place your mixture on your lightly oiled cookie sheet
forming them into patty shapes . the mixture should make 4 or 5 depending on how large or small you like them .
bake for 30 minutes at 375 and flip them after 15 minutes.
then serve with you toppings . I used greens, tomatoes would have liked to use my avocados but they were not ripe yet.
i hope you are enjoy your food journy as a gluten-free, vegan as much as i am . finding new ways to eat food , use ingredance , while living a healther life and hopefully fix my health problems.