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Tag Archives: Beans

Thickburger

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I was craving a burger for the past few days. I was originally just going to buy some veggie burgers, because I like them, but I can’t justify pending $1 per burger! So I turned to something I make a lot: black bean burgers! I make each of them with a full serving of black beans, so they big and hearty, but each one only has ~170 calories.

HPIM3536This was the first time I used a food processor for the burgers, which made them a bit more homogenized, but I didn’t pulverize them because I wanted to see some whole beans still. I’ve realized that the burgers stick together best when I refrigerate them for 20-30 before cooking.

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These were pretty simple, and I didn’t have much to adorn them with, just a bit of CSA lettuce and some mayonnaise, all on a half whole wheat bun. On the side we had a simple slaw of cabbage, carrots and green bell pepper. I made a dressing from equal parts honey and lime juice, with some scallions thrown in. Super quick.

I forgot to do a CSA post this week, but most of it is repeats: lettuce, pea shoots, turnips!, pineapple mint, and basil. Lettuce is gone. The pineapple mint found it’s way into a few mojitos because Brent is off tomorrow, and the rest is still up for grabs. πŸ™‚

Black-Eyed Pea Fritters

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Brent’s inability to fully review and select a recipe and realize it’s complexity struck again. This one required a new purchase and frying! I suck at frying. This week he picked Black-Eyed Pea Fritters from Vegan Soul Kitchen.

The making of this recipe required me buying a new kitchen appliance (not that I mind). πŸ˜‰ I bought a tiny 3 cup food processor and pulsed the batter together. I have a really random fact — the whole time I was mixing it together I kept telling Brent that it smelled like coleslaw. Weird, I know. Nothing in the ingredient list screams coleslaw to me, but whatevs. However, when Brent was preparing to fry the batter he also commented on the coleslaw smell.

Because my new food pro cost less than a meal at a fast food restaurant, I wasn’t expecting a ton in terms of quality so I wasn’t surprised that my batter did not get super smooth, but it definitely got into the “close enough” category. Overall the mixing wasn’t difficult, but it took a bit of time because I constantly had to stop and scrape the food pro and remix the batter. The recipe calls for the batter to be refrigerated for at least an hour, but to make dinner quicker, I just prepared it the day before. I shaped the fritters, but let Brent do the frying.

HPIM3395The recipe calls for five cups of coconut oil for frying, but that seemed waaayyyy too expensive (the jar I bought was $9 for 2 cups!), so we just used canola oil. In about 4 minutes we had super browned and crispy fritters.

HPIM3396I did not make the hot pepper sauce to go along side these. Instead I just used some Country Bob’s All Purpose Sauce and Brent used sriracha!!

HPIM3401So… the overall consensus on these fritters was, to quote my husband, “a less flavorful hushpuppy.” I actually liked these, but I agree they could definitely use more flavor. Probably the accompanying hot pepper sauce makes up for that, but I could have used some spice and flavor in the fritters themselves. I asked Brent if they were a make again and his response was, “Probs not dude. Might as well just make hushpuppies instead.”

I have another recipe I’m making from the book tomorrow, so we’ll see if it helps me solidify an opinion on Vegan Soul Kitchen. Have a great holiday weekend everyone!

An Indian Feast

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Brent and I love Indian food, but, much like our love of sushi, it is relegated to the “restaurant only” category because I’ve never really been able to replicate it at home. Although, to be fair, I haven’t tried all that hard because I like our local Indian restaurant quite a bit. I guess I was feeling up for the challenge, so after finding a few highly rated recipes, I made the effort tonight.

HPIM3349I made Channa Masala which has been on my list of recipes to try for over a year. I’m so glad I finally got around to it. I was really tasty. The only change I made to the recipe was to eliminate the amchoor powder because I didn’t have any. I made the whole recipe, which makes a ton! To go along side the channa masala, I made some long-grain rice. I am seriously the world’s worst rice cook. It always just turns out fine, but not very great.

However, my other side dish was wonderful! I made some super simple, probably not authentic, Naan. I used some non-fat Greek yogurt for this recipe and I also added some garlic powder and a little bit of melted butter. This turned out amazing — actually better than I was expecting. Naan is pretty much my number one love (and downfall!) at the Indian buffet and I was impressed this was a decent approximation of the restaurant variety.

I made this dinner as a “date night” for Brent and I, complete with delicious red wine and I even convinced him to take me to Coldstone afterward and got the German Chocolate Cake creation. Yum! To round out our date night, we’re going to watch The Office and 30 Rock. πŸ™‚

Busy weekend coming up. Tomorrow right after work Brent and I are heading to West Lafayette to see his brother graduate from Purdue Friday night, and then Saturday night we have dinner with his family to celebrate. Good thing we have leftover channa masala to eat quickly before we get on the road tomorrow.

Mini Peanut Butter Frosted Cupcakes

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I’ve created something very dangerous….

hpim3249But let me back up. I’ve been inspired by those in the salad challenge to add more veggies on a daily basis, so for lunch I had a big salad with a glob of guacamole on it instead of dressing. Incidentally, my avocado obsession has been taken to a whole new level recently. Brent’s growing concerned.

hpim3245Dinner was one of my favorite combinations: a black bean burger with sweet potato fries. The burgers are just cooked mashed black beans, and egg white and some ground oats, along with salt, pepper, cumin, coriander and cayenne. It was while I was layering the copious amounts of guac onto the burger that Brent realized the extent of my problem. He claimed there was more avocado than burger, which is wrong, but even if it weren’t I’d be ok with it.

hpim3259The bun is 100% whole wheat, made with the Artisan Bread master boule method. I used all whole wheat flour, but subbed about 1/2 cup of wheat gluten for the flour. It came out well I think.

But now back to the star of the evening. This afternoon was dreary and cold and kind of miserable, so I thought a fun baking project would brighten my day. It did indeed.

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I made some dark chocolate mini cupcakes, using the recipe from Vegan Cupcakes Take Over the World, but I subbed dark chocolate cocoa. For the frosting I made a Peanut Butter Buttercream Frosting, which was super simple.

  • 1/2 cup Earth Balance
  • 1/2 cup natural peanut butter
  • 2 cups powdered sugar
  • ~2-3 tablespoons (soy)milk

Beat it all together until fluffy. This made exactly enough to frost 72 mini cupcakes. I had a lot of fun piping it onto the cupcakes. I realized today that although the tiny cupcakes are adorable, it’s very dangerous when you can eat each one in a single bite! I had way too many. πŸ™‚ I took some to my class tonight and I’m bringing the rest with me to work tomorrow.

Have a great night!

Burrito Sandwich

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Sometime last week Brent sent me an email that said

these interest me: http://www.delish.com/recipefinder/tijuana-torta-recipe-9868

Normally it’s like pulling teeth to get Brent to help plan the menu, so I’m not one to complain when he offers up an idea unprompted. hpim3183 I didn’t follow the recipe exactly, but I got the basic gist of it. Let’s talk about the construction. The bread is just a simple skinny baguette made with the light whole wheat dough from Artisan Bread. Next, I mashed some cooked black beans with some tomato paste, cumin, coriander, salt and cilantro. This made a bean paste of sorts, but there was still plenty of texture. Each sandwich got about ~1/3 cup of the bean mixture. On top of that I layered some Monterey Pepper Jack cheese and put the bread/bean/cheese stack in the oven to melt everything together for about 5 minutes. Once it was warmed and melty, I just layered some sliced avocado, sprinkled with lime juice, sliced tomato, red onion, and some green cabbage.

I loved this sandwich. The crusty bread, and all the flavors and textures. So so good. Of course, I love avocado on everything and this was no exception. Brent and I both agreed, however, that in this case, because there were so many flavors and textures, the cheese was really unnecessary. Normally I think cheese improves everything, but this really didn’t need it. I don’t even think I could taste it. On the side we had some sweet potato fries with Country Bob’s sauce. A totally perfect mid-week dinner.

More Stuffed Peppers

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I guess I wasn’t really thinking clearly when planning the grocery list for this week’s meals. I found this recipe for stuffed poblanos. I was so excited as I was making them. They smells great. They looked so yummy while they were baking. So I was kind of surprised when I pulled my beautiful creation out of the oven and Brent’s response was, “Oh. More stuffed peppers?”

Apparently, he could not understand how entirely different these were from our meal last week. But trust me, they were different.

hpim3094I should have taken a picture of the entire baking pan, but I didn’t. I promise, they looked just like the photo on Martha’s site. For reals. These had a much more Mexican feel to them, much like chili rellenos, which is what I was hoping for. The cornmeal was vital for that, and baking them in the spicy tomato sauce was great too, although in the interest of full disclosure, Brent found nothing about this meal spicy.

I have a pretty full day today, ending with an advanced physio exam. Blah. I think I’m making fish tacos for dinner tonight. Anyone have a real good marinade for the fish?

Stuffed Bell Peppers

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I am draaaggging this morning, but I’m not quite sure why. I just feel out of it and foggy. I probs just need caffeine. I haven’t had any since Monday! Yikes.Β 

Anyway, for dinner last night, I made another Isa recipe, this one from Vegan with a Vengeance. It was the Stuffed Bell Peppers with Quinoa, Black Beans and Mushrooms. I thought they turned out very well. I would have liked toΒ use red bell peppers, because I enjoy them more, but the green ones are like a fourth of the price.

hpim30671I would definitely make these again. I asked Brent what he thought, and he said “Yeah pretty good for a bunch of healthy junk.” Don’t mind him. That’s just how he talks. Truthfully, that’s how I talk too, but the peppers were very good. I put some cheddar on top of Brent’s to melt in the oven, which he enjoyed. And we got to eat outside! It was glorious. Today is kind of whatever though. Not super nice, and it is supposed to rain later. I’m contemplating getting my hair cut after work, but I may not have enough time.

I leave you with this random photo of my dogs hugging each other. It’s kind of difficult to see because of the sun, but I thought it was adorable.

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