Tag Archives: veggie burger

BE’s Black Bean Burgers

 

A new favorite one pan dinner — asparagus and black bean burgers!

🍔 Black beans are SUPER healthy; they have tons of fiber and protein to fill you up, folate, potassium, and vitamin B6, and eating lots of legumes 🥜 can decrease your cholesterol and blood pressure as well as lower your risk of heart disease 💓 and cancer! Plus this burger is damn delicious. I call that a win-win.

BE Black Bean Burger

Burger recipe:

  • 1 can black beans drained (or 1 1/2 cups cooked)
  • 1 cup cooked chickpeas (can use lentils or mushrooms instead)
  • 1/2 – 1 cup breadcrumbs (can use whole oats here instead)
  • 1/4 cup Olive oil (or vegetable or coconut)
  • 1/4 cup fresh herbs – parsley, cilantro, chives
  • Spices to taste – I used dried onion, garlic salt, cayenne, & ~2 tbsp McCormick steak spice mix

Step 1: Combine all ingredients in a food processor and pulse. Add a bit more breadcrumbs for drier texture, olive oil a few drops at a time to make it more moist.

Step 2: Shape into 4 large patties (they will not shrink when cooked as meat patties do) and place on oven safe pan with your choice of veggies drizzled with olive oil. Asparagus, Brussels sprouts, sweet potato, zucchini, beets, green beans, all good choices.

BE Black Bean Burger

Step 3: Roast at 350 , covered in foil, for 20 minutes. Uncover and roast another 20 minutes. Flip patties and roast a final 5-10 minutes, until veggies are tender. Patties should be slightly crispy on the outside.

Top as desired. I suggest fresh lettuce & tomato, whole grain mustard, and purple sauerkraut!

BE Black Bean Burger

Weekly Eating – 2/5/18

 

Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

So remember that sweet deal on a waffle maker I got last weekend? Well, this past weekend I decided to go big, and made a huge batch of sweet potato waffles! The recipe made 14 big, fluffy waffles, which we happily ate 4 of and then I packaged the rest into Ziplocks for the week’s breakfasts.

sweet potato waffles with syrup

For lunch, we decided to explore a bit, and ended up at a pizza place in Chapel Hill called Magone. I got a “small” bacon ranch pizza, and this thing was ‘UGE! And delicious. And filling. The boy couldn’t even manage more than 3 slices of his Hawaiian. I ate 2 slices, and took the rest home, so there was a ton of pizza left over.

chicken bacon ranch pizza

Monday:

Breakfast – Sweet potato waffles! I’d tried reheating in the microwave, and it made them kinda soft and mushy. So I heated them in the toaster, and that came out perfect! New fave breakfast for sure.

sweet potato waffles in the toaster

Lunch – Veggie chili; I made a big ol batch in the Crock Pot with dry beans I’d soaked overnight. We had plenty for dinner, and I packed up the leftovers into several containers.

vegetarian chili

Snack –cuties & more coffee

cuties

Dinner –Black bean & corn California burritoes, with some purple cabbage for color and baked in the oven for crunch.

black bean and corn burritos

I thought I did a pretty good job wrapping, though one ripped a bit, but I’m not nearly as expert as Cheesy Finance 🙂

black bean and corn burritos

All day Monday I had a dull ache in my abdomen, thinking it was just hunger or a stomach ache. It turned into roaring cramps by the end of the day, and I was unprepared. On a suggestion from a friend, I wanted to use a heating pad, but we don’t have one. So google said, make one from putting rice in a sock!

sock rice

I’m here to say that it actually does work. I used a funnel, and filled up hubby’s sock with rice. Microwaved for 1 minute at a time, 2 or 3 times, it holds heat for quite a while. However, microwaved sock rice smells very weird. And hubby refuses to eat it after I’m done with it… so that’s a waste of 2 cups of rice! Haha (Would you eat sock rice?)

Tuesday:

Breakfast – I slept poorly and my body was still confused, so I didn’t know what to do about food. You know how some days, every thing you think of your stomach is like “Nah, I don’t want that”. I almost made toast, almost made eggs, almost had waffles. I made some sauteed greens because for some reason it sounded good, but that wasn’t enough. So I added it as a topping on the leftover pizza.

pizza with greens

Lunch –Can of chicken noodle soup. Nothing exciting, just needed to have some calories and still wasn’t hungry.

Snack –bag of sunflower seeds

sunflower seeds

Dinner –Tomato soup & grilled cheese with leftover tomato juice from the chili and some freezer pesto. Pesto is one of my favorite secrets to delicious and layered flavors in a simple tomato soup.

grilled cheese and tomato pesto soup

Wednesday:

Breakfast –Tropical smoothie; and this finally used up the rest of the frozen fruit mix I don’t like!

tropical smoothie

Lunch –Chili! With some mixed steamed vegetables on the side.

vegetarian chili with steamed vegetables

Dinner –I met up with a new friend after work at Starpoint Brewery/ Beer Study in Durham, and had a Chocolate Stout that was seriously amazing. It tasted sort of like a chilled hot cocoa, but with beer in it. It was worth every penny of the $8 for a 16 oz glass. When I finally got home, I didn’t feel like cooking, so I had more leftover pizza; at least I added some greens on top.

chicken bacon ranch pizza

Snack –Pineapple & cucumber. Cucumber isn’t the best alone, I should have made some hummus to dip it in. They were also close to going bad, so the other container I decided to quick pickle for later.

pineapple and cucumber

Thursday:

Breakfast –Tofu scramble with greens. I used up the last container of tofu, and the rest of the sauteed greens I’d made. I also added some cayenne and nutritional yeast for a cheesy flavor. But honestly, it was pretty not great. Word to the wise: scrambled tofu tastes 0% like eggs. I won’t be making this again.

tofu scramble with greens

Lunch –leftover black beans & corn taco filling with brown basmati rice, salsa, and avocado (basically, a burrito bowl)

burrito bowl

Snack- Ghiradelli sea salt caramel & a tiny Snickers

candy

Dinner –Burgers: bison and lentil. I had some bison meat in the freezer that I bought on sale a while ago, and made burgers from that to make the boy happy.

bison burgers

Then I also tried a new recipe for lentil veggie burgers. I’m trying to find the perfect recipe to balance taste and texture and health. I used the ends of a loaf of bread in this instead of bread crumbs, rather than throw them out.

lentil burgers

These were good, but a bit too dry. Maybe I need to tone down the amount of bread, or add more liquid to the mix before baking.

burgers with potatoes and edamame

Friday:

Breakfast – the last of the sweet potato wafffles w blueberry sauce. I’m loving this quick sauce option: I microwave 1/2 cup of frozen blueberries with 1 packet of splenda and some lime juice, then mush the berries with a fork. It’s so simple and sweet and perfect.

sweet potato waffles with blueberry sauce

Snack – I had a busy morning, and knew lunch would be later than normal, so I had half a protein bar around 11

protein bar omega 3

Lunch –leftover lentil burgers with Green Goddess dressing, salad, and edamame

lentil burgers with green goddess dressing and salad

Snack 2 – We had a meeting at which they gave out muffins. I can’t say no to a moist and tasty lemon poppyseed muffin! But now I know I shouldn’t take any drug tests for a few days.

lemon poppyseed muffin

Dinner – My stomach was confused again, so I was hungry but nothing sounded good. Eventually around 6:30 pm I had a bowl of homemade yogurt with the remaining blueberry sauce from waffles and some tropical granola.

homemade yogurt with blueberry sauce

Then I was informed by Twitter that it was National Pizza Day, so naturally I can’t not celebrate a food related holiday. I was going to try this taco pizza recipe I read in a magazine later this week, but now it seemed like a good time to try it out.

taco pizza recipe

And it turned out pretty good. I liked the corn crust, but I need to cook it longer or roll it thinner next time, it was still soft and chewy in the middle and stuck to the foil a bit. The cauliflower, onion, and pepper toppings I used were tasty, and it used up the last bit of pasta sauce from the vegan meatballs last week. So that was a win.

masa harina corn pizza crust

The Weekend

This weekend is predicted to be rainy both days, which is kind of a bummer. It means it’s perfect “start spring cleaning” weather, but also that I bet there’s a 98% chance we will lack motivation to do so. I do need to return a library book, and maybe will browse and pick up some new ones while there. We also need to “adult up” and get our tax paperwork together… #adultingishardthoughyaknow

yoga and beer in durham

Oh, but I might have a friend who is interested in attending Beer and Yoga on Sunday with me! Two of my favorite things. We shall see.

Food Total: $26.21

I was very pleased that we got through this week without spending any more money at the grocery store! And not going out to eat either, besides one beer. Last week I was a bit of a spendy pants

The only groceries this week were obtained while Erin from ReachingForFI was in town, and we needed some wine for our hangout and chat time 🙂 And then avocados were on sale 2/$1, so naturally we both had to get a least a half dozen! She had a hilarious way of carrying her bounty home too.

Fruit/Veg $8.39 Extras $18.32
Avocado 6 3 wine 4L 16.89
Bananas 6 1.4
Mandarins 3lb 3.99 tax 1.43

This week, I’m trying to learn from my previous mistake of not taking a list, and going grocery shopping while hungry. This week I have a plan, read the ads, scoped out my current stash of coupons, and am making a meal plan after checking the freezer and pantry first. In other words, I’m taking my own advice 😉

Lessons Learned

Well, I’d say there were a few lessons this week. For one, using up leftover odds and ends isn’t nearly as hard as some people think it is, if you’re willing to be creative and eat potentially strange food combinations. There are also so many different way to re-purpose bits of this and that into different recipes.

For another, you need to plan to change your mind occasionally. I had taken the pesto out of the freezer with the intent of making pasta with pesto, which was actually my second choice when shrimp linguine began to not sound great. Then I didn’t feel like pesto pasta, so I decided it would be better used by adding it to the tomato soup. I think we changed up the meal plan every single night this week.

And finally, cooking is an experiment! Don’t be afraid to try new and different recipes. The absolute worst that can happen is it is inedible and you throw it out. People waste about 40% of their food, but if you can find new recipes your family will love, it may cut down on waste over time. Several things I tried this week didn’t work out, but that’s okay. We will keep trying and keep learning!

 

How about you guys? Did you have a learning week or an awesome week of wins?

Weekly Eating – 1/22/18

Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

This weekend I was on my A-game with meal prepping.

Sunday meal prepping

Bell peppers were on sale for 0.99/each, which usually only happens in the height of summer. So naturally I planned on making a batch of stuffed peppers. I’d also been hankering for hummus, so I whipped up a half batch in the blender, and at the last minute decided “why not throw in some turmeric too?” It came out a lovely vibrant yellow! I even used real tahini rather than my usual cheap-o peanut butter.

stocked refrigerator after meal prepping

With the other half can of chickpeas I made a Greek tabbouli type salad with cucumber, tomato, couscous, and red onion. (CRAP! I should’ve added kalamata olives too… ah, next time.) Bags of pre-cut cauliflower were cheaper per pound than buying a whole head, so I roasted a bag of that and added buffalo sauce for funzies. And a big ol pan of enchiladas, mostly pork for the boy with two black bean and mushroom vegetarian ones for myself.

black bean mushroom enchilada

Blueberries were also on sale this week, so I portioned out a few small containers. Whew! Now, on to the week!

Monday:

Breakfast – a piece of fruitcake from the holiday Food Swap! I had never had fruitcake, since it has such a sterling reputation, but y’all. This lady’s recipe was amaaaaaazing! It was dense and moist cake, and was just bursting with huge chunks of mango, apricot, papaya, and whole nuts. It was seriously addictive. I’m so bummed it is a super secret family recipe, she legit won’t share it!

holiday fruitcake and tea

Lunch – Lentil & couscous stuffed pepper. This is so simple, just cook 1 cup couscous, rice, or quinoa. Mix with 1 cup cooked lentils, black beans, or pinto beans. Add 1 can diced tomatoes, and stuff into 3-4 bell peppers. Bake for 350 about 25-30 minutes until soft.

lentil and couscous stuffed bell pepper

Dinner – Stir Fry! I used some veggies from the fridge and some from the freezer, plus the tofu from the sale a few weeks ago, to whip up tonight’s batch of stir fry.

stir fry veggies in pan

Note to self: when oven-baking tofu, don’t use the pre-chunked kind! The pieces are just too small and stick to the pan something awful. It was still super tasty though.

tofu stir fry

Snack – blueberries

blueberries

Tuesday:

Breakfast – I made some oatmeal with dates, but forgot to take a photo, oops! It was tasty and warm, and very filling.

Lunch – Tabbouli. I like this type of meal because it’s totally fine at room temperature and very portable. I didn’t even need a lunch bag I just threw it in my work bag and went.

tabbouli with chickpeas, cucumber, and red onion

Snack – I had got some protein bars on super sale (like 90 cents) and tried one today. It was horrid. It was hard but chewy, and tasted like basically a caramel with protein powder. And also had chunks of raw coconut. Gag. I swallowed the one small bite and tossed the rest. I hate wasting money 🙁

Dinner – White Bean & Barley Soup – this was a crossover between my Ham & Barley Soup and my White Bean Soup. I didn’t have a lot of ham, just a tiny bag of a few frozen cubes left over from who knows when that we found in the freezer. So I figured, add a can of white beans to bulk it up, and dang, it was a great combo! This might be my new go-to.

ham, white bean, and barley soup

Wednesday:

Breakfast – loaded baked sweet potato. I zapped it in the microwave covered in a wet paper towel for 10 minutes, then piled on some black beans, salsa, purple sauerkraut & avocado. Mind blowingly good, and I nommed the whole thing!

loaded baked sweet potato

Lunch – Black bean & mushroom enchilada, buffalo cauliflower, and blueberries

black bean enchilada with buffalo cauliflower

Dinner – Black bean veggie burger with Green Goddess, sauerkaurt, freezer mac n cheese, and veggies on the side. Yes, I know I had black beans at every meal today, and yes I’m quite proud of that fact.

veggie burger with green goddess and mac n cheese

Making our way further into the freezer, I pulled out a box of Aldi black bean patties and an old pre-made mac n cheese, plus some frozen edamame and corn on the side for a colorful, healthy, and super filling dinner.

ALDI black bean veggie burgers

Snack – tea and a Stroopwafel. GUYS. Have you had a Stroopwafel?? It is as much fun to eat as it is to say! It’s a thin, crispy waffel, well, two of them, with a layer of sweet salty caramel in between. It is absolute heaven with a cup of hot green tea.

tea and stroopwafel

Thursday:

Breakfast – Homemade yogurt with blueberries and tropical granola

homemade yogurt parfait with blueberries and granola

Lunch – Stuffed Pepper & a banana

stuffed bell pepper and a banana

Dinner – The famous One-pan Buffalo Potato Bake, with previously cooked & frozen pulled pork. Have I mentioned my love of freezer meals enough yet?

buffalo pork potato bake

Snack – blueberries and a Sesame bite from Puerto Rico!

berries and sesame bite

Friday:

Breakfast – PBJ sandwich thin

peanut butter and jelly sandwich thin

Lunch – lentil & couscous stuffed pepper & blueberries

lentil and couscous stuffed pepper with blueberries

Dinner – Masoor Dal, or red lentils, over black ‘forbidden rice’

ingredients for masoor dal

I want to cook more ethnic dishes this year, so I’m easing into it with a super simple dish. Lentils are insanely good for you, and insanely cheap too. Plus all the spices in typical curry are also highly rated on the health-o-meter.

red lentils and black rice

Snack – Turmeric hummus and veggies. How could you not love the neon yellow color?!? I know I did.

bright yellow turmeric hummus

The Weekend

This is another chill weekend, as the boy is still not feeling 100%. I’m planning to head over to Spice Bazaar and pick up some more delish Indian foods and spices, and while I’m on that side of town I’ll hit the ALDI as well. We are running a little low on produce.

Food Total: $41.23
Meats $2.89 Dairy $4.40 Staples $7.49 Fruit/Veg $26.45
1lb turkey 2.89 Yogurts 11 4.4 Flatout Wraps 2 6pk 5 Bananas 12 3.07
seltzer 12 pack 2.49 Avocado 2 2.5
chopped cauliflower 4.99
bell peppers 4 3.96
1 cucumber 0.99
pint mushrooms 1.99
blueberry pints 2 3.76
Dry prunes 18oz 5.19

Eating healthfully does not have to be expensive!

I mean, look at the enchiladas. $1.99 for 10 tortillas, $1.25 for a can of sauce, $1.99 for pint of mushrooms (I used half), $0.25 for a can of black beans = $5.48 total and you can make 8 enchiladas, so 0.68 per serving! With 2 tortillas left over for a PB, banana, & honey snack or turkey pinwheels.

What about the stuffed peppers? $3.96 for 4 peppers, maybe 0.50 worth of lentils and another 0.50 of couscous (or rice), 1 can of diced tomatoes at 0.25 = $5.21 total so $1.30 per serving. And if you don’t have a big appetite one huge pepper can be 2 different meals. They also freeze pretty well for later.

Lessons Learned

Meal prepping is such a great time saver! I enjoy cooking too much to make enough for lunches and dinners, I would get bored quickly. But for lunches, it is really nice to already have meal options cooked and packed and ready to go, you just grab the container you want that day. Same thing for healthy snacks.

 

How about you guys, did you have a great week or a learning week?

Sweet Potato & Eggplant Vurgers

 

Veggie burgers have so much more potential than a frozen patty of flour, preservatives, and mushy veggie starch. I’ve written previous articles on making burgers out of pinto beans and quinoa, or incorporating broccoli slaw. A veggie burger is as simple as some cooked vegetables and some thing(s) to bind everything together into a patty.

IMG_8822

This recipe combines some of end-of-summer stars and healthy whole grain oats into a sweet and tasty patty that can be eaten on its own, in a bun or wrap, or over a salad of greens or grains. As always, substitute in whatever other veggies you have and like for those you don’t have or enjoy.

IMG_8818

Ingredients:

  • 1 small-med eggplant
  • 2 medium sweet potatoes
  • 1/2 red onion, diced
  • 1/2 cup shredded radishes
  • 1 cup whole oats and/or flour
  • 2 tbsp spices of choice
  • 1/4 cup olive oil

IMG_8819

Step 1: Dice up the eggplant, onion, and sweet potato. Peel the sweet potato if you don’t want pieces of peel in your burgers. You can pre-boil the potato if you want it to cook faster, or you can put it into a pan with a lid and slow-cook prior to adding the eggplant and onion. Cook all veggies until soft enough to mash with a fork.

IMG_8821

Step 2: In a large bowl, mash all the veggies together with a fork or potato masher. Add the oats & shredded radish, and mix until it begins to become sticky, such that you can shape patties from it. You can also add an egg if you need extra binding.

IMG_8823

For spices, I added in some garlic salt, paprika, and black pepper.

IMG_8824

Step 3: In a frying pan, pour the oil and heat it to medium. Shape the patties into small rounds with your hands. Fry the patties a few at a time, making sure they aren’t touching. Fry until crispy and brown, about 5-6 minutes each side.

IMG_8825

Step 4: Place the patties on a wire rack or paper towels to drain extra oil off the patties.

IMG_8827

You can use these just as you would a regular burger and top with pickles, lettuce, tomato, hot peppers, ketchup, mayo, etc.

IMG_8829

 

 

 

 

 

 

Broccoli Slaw Veggie Burgers

 

This is yet another creative way I have come up with to use up some extra broccoli slaw. Tuesday I shared a recipe for vegetable fried rice using broccoli slaw, today I’m sharing my tweaks on my famous veggie burger recipe.

As I shared with my quinoa and kidney bean recipe, all you really need is some grains, some veggies, and a binding agent. This is another fantastic way to use up odds and ends. Any type of bean, grain, lentils, barley, greens, etc can be incorporated into patties. Then just fry them up, and you can enjoy them alone, on sandwiches, in lettuce wraps, or freeze for later.

IMG_7536

This recipe makes about 4 cups, and about 6-8 patties, depending on how large you make them.

Ingredients:

  •  2 cups cooked couscous
  • 1/3 can vegetarian beans
  • 1/4 c chopped mushrooms
  • 1/2 c broccoli slaw
  • 1/4 c spinach
  • 1/4 c chopped cabbage
  • Squirt of lemon juice
  • 3 tbsp. oil of choice, such as coconut

IMG_7538

Step 1: In a bowl, mash up your beans. You can use any kind, I had an open can of these vegetarian baked beans so that is what I used. They gave a nice tomato-ey taste to the finished product.

IMG_7539

Step 2: Mix in your couscous or other grain. Meanwhile, stir fry all your vegetables in a covered pan until soft.

IMG_7541

Step 3: Mix in your veggies. Add the lemon juice to taste, along with any herbs or seasonings you want to use. If the mix is too wet, add a tbsp. or two of flour. If it is not at all moist, add lemon or warm water. The mix should be like soft cookie dough.

Step 4: Form patties with about 1/2 cup mixture, and place in a heated frying pan with 1 tbsp. oil. Fry 4-5 minutes, until browned. Flip, and cook another 4-5 minutes. Remove to a plate and keep warm. Continue cooking 2 at a time until all are cooked.

IMG_7542

Now you can enjoy your healthy, easy, vegetarian creation!

IMG_7543

I covered mine with some homemade sauerkraut and sriracha.

IMG_7544

 

Broccoli Slaw Veggie Burgers

Ingredients

  • 2 cups cooked couscous
  • 1/3 can vegetarian beans
  • 1/4 c chopped mushrooms
  • 1/2 c broccoli slaw
  • 1/4 c spinach
  • 1/4 c chopped cabbage
  • Squirt of lemon juice
  • 3 tbsp. oil of choice, such as coconut

Instructions

  1. In a bowl, mash up your beans. You can use any kind, I had an open can of these vegetarian baked beans so that is what I used. They gave a nice tomato-ey taste to the finished product.
  2. Mix in your couscous or other grain. Meanwhile, stir fry all your vegetables in a covered pan until soft.
  3. Mix in your veggies. Add the lemon juice to taste, along with any herbs or seasonings you want to use. If the mix is too wet, add a tbsp. or two of flour. If it is not at all moist, add lemon or warm water. The mix should be like soft cookie dough.
  4. Form patties with about 1/2 cup mixture, and place in a heated frying pan with 1 tbsp. oil. Fry 4-5 minutes, until browned. Flip, and cook another 4-5 minutes. Remove to a plate and keep warm. Continue cooking 2 at a time until all are cooked.
  5. Now you can enjoy your healthy, easy, vegetarian creation!
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