Fajitas, Sort Of

I'm back! I start classes tomorrow so I may be posting kind of irregularly for a bit, but I'm here for the most part. My roommates wanted to make burgers tonight, and since I didn't want to feel left out I decided to make my own kind of burger. For some reason I never like making the same kind of veggie burger more than once, so I concocted this idea which actually came out incredibly delicious and took less than 10 minutes to prepare.


Vegan fajita burgers
Ingredients
- 1 15oz can pinto beans, drained
- 1 1/2 cup oats, divided
- 1 flax egg (1 tbsp flax, 3 tbsp water)
- 1 bell pepper, chopped
- 1 small (or 1/2 large) yellow onion, chopped
- 1/2 cup mushrooms
- 1 jalapeno, de-seeded
- 2 cloves garlic
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- S&P, to taste

Makes 6-8 burgers

Flax coating
Combine the following:
- 1/4 cup flax meal
- 1/2 tsp chili powder
- 1/2 tsp oregano
- Sea salt, to taste

Instructions
- Preheat oven to 375.
- Pulse oats until finely ground. Set aside.
- Add 1 tbsp olive oil to a skillet and saute onions, peppers garlic and jalapeno until they're soft and just start to turn brown. Allow to cool.
- Place 1 cup of the oat flour, 1/2 the beans, and vegetables in a food processor and pulse until combined.
- Add mixture to a bowl and add remaining half of the beans, flax egg, 1 tbsp oil and spices/seasoning. Mix together, adding remaining 1/2 cup oats as needed to create your desired consistency. Refrigerate for at least 1 hour to firm.
- After they've properly chilled, place the flax coating on a plate and coat both sides of the burgers. Bake for 20 minutes, flipping halfway through. Enjoy!


I had mine on a delicious fresh salad tossed in a simple vinaigrette and topped with hemp seeds.


I was unsure how these burgers would turn out because the mixture was super moist. I actually got the idea to coat them in flax because they seemed like they would fall apart otherwise. Luckily after they cooked they were firm and had both great texture and flavor. Cooking some of the vegetables beforehand adds more flavor than using just raw vegetables; the sauteed onions and peppers complimented the smoky spices nicely. However, I would advise against cooking the mushrooms because they would probably make the mixture too moist. Overall it was another vegan burger success!

BBQ Success

I have had the idea of doing a BBQ burger for a while now. However, when I first googled recipes for inspiration, I was disheartened to see nothing but recipes that included adding BBQ sauce to a bean mixture. While I'm sure that doesn't taste bad, it's just not what I wanted. I wanted something that required doing a little extra and adding more love to the burgers. Thankfully, I think I finally crafted a recipe that is a success.


(Note: I have way too much time on my hands)

BBQ pinto bean burgers
Ingredients
- 1 15oz can pinto beans (I use no salt added so I have control over the salt)
- 1 large carrot, roughly chopped
- 1 jalapeno, de-seeded and roughly chopped
- 1/2 small onion, roughly chopped
- 1 clove garlic
- 1/2 cup oats + 1/2 cup
- 1 flax egg (1 tbsp flax, 3 tbsp water)
- 1 tbsp olive oil
- 2 tbsp dry rub seasoning (recipe to follow)
- Sea salt, to taste

Instructions
- Preheat oven to 350.
- Pulse oats in a food processor until fine. Set aside.
- Add vegetables to the processor and pulse until fine. Add pinto beans and 1/2 cup oats and pulse until combined.
- Dump mixture into a large bowl and add dry rub and salt. Mix with your hands and feel it out - if it seems too wet, add more oat flour. Keep adding until it's firm but not dry. I like to use my hands because not only does it add love to your food, but you can really feel the texture and get it to your liking.
- Using 1/3 cup measure, shape patties and refrigerate for at least one hour.
- Bake for 20-30 minutes, flipping halfway through. They're done when they're firm, crisp and lightly golden.

Makes 5 hefty burgers

Dry rub seasoning
Ingredients
- 1/4 cup paprika
- 2 tbsp onion powder
- 1/2 tbsp cracked pepper
- 1 tsp dry mustard
- 1 tsp chipotle chili powder
- 2 tbsp cumin
- 2 tbsp coriander
- 1/4 tsp cayenne

Feel free to add salt as well. Once again, I'd prefer to add salt directly to my food instead of relying on other things to season it for me. What can I say, I'm a control freak.

Instructions
- Combine all ingredients in a sealed container and shake, shake, shake! Store like you would other spices.


The spice mixture in the burgers is SPOT ON. I could taste it on my tongue even after I was finished. The burgers weren't really spicy but had a great smokey, BBQ flavor. It took all the power inside me not to gobble up the other burger I cooked. I believe these are my best burgers yet!


On the side I had some baked sweet potato chips. I'd love to share the recipe, but I'm still working on them and they're not perfect yet, so for now I'll tease you instead.


I'm a cruel woman.

Happy Independence Day!

I hope you're all having a great holiday! I had planned to go to the beach but the weather across Florida is awful, so it was mostly a day of relaxing and enjoying the holiday indoors. It didn't stop me from (kind of) having a bbq feast! It would have been better if I could be outside using an actual grill and basking in the sunshine, but alas, I used a George Foreman and dined at a dining room table while half-watching the Cooking channel. I guess you can't have everything.


The menu included white bean basil burgers, bbq "chicken", potatoes and oven baked corn. Not what I would call traditional 4th of July fare, but the day wasn't very typical all around. Still, everything hit the spot.


White bean basil burgers
Ingredients
- 1 15oz can cannellini beans
- 1/2 cup bread crumbs (fresh is best)
- Flax egg (1 tbsp flax, 3 tbsp water)
- 1 tbsp olive oil
- 5-6 torn basil leaves
- 2-3 cloves garlic
- 1/2 cup onion
- 1/2 red pepper, roasted
- 1 tsp oregano
- S&P
- Pinch o' red peppa

Instructions
- If making fresh breadcrumbs, toast bread either in a toaster or in a 350 oven until dried and slightly golden, then grind into fine crumbs.
- Place everything into a bowl and mash mash mash!
- Form into four equal patties, set in the fridge to firm up for at least 15 minutes.
- Grill for 3-4 minutes on each side. Top with desired toppings and enjoy!


The burgers were the first I've made and tried using this flavor combination. It was definitely more delicate than black bean burgers (in both flavor and texture) but the fresh basil was really lovely. Next time I'd like to add some tomato paste to the mix and serve it on a ciabatta bun, but overall I liked these a lot. If you want something lighter/less hearty and "meaty" than a black bean or lentil burger, try these.


The bbq "chicken" was easy peasy. I just took some Gardein scallopini, grilled for a few minutes on each side then slathered with Annie's chipotle bbq sauce. I'm generally not a fan of pre-packaged faux meat and I don't think they should be eaten regularly, but this worked in a pinch after a craving for traditional bbq food struck.


My plate (I also had a few slices of homemade pickles, a couple watermelon chunks, and another small piece of corn). It's a little more than I'd usually eat, but hey, it is a holiday after all.

Well, I'm off to get ready to watch some fireworks and have a drinky-poo or two. Have a great night everyone! Be SAFE and have FUN.

Grill It

Ah, veggie burgers, how I love thee. You're a cheap date and you're delicious. After having a hankering for grilled food, then a random craving for a veggie dog, then a frustrating and failed trip trying to find vegan whole wheat hot dog buns, I decided to make a new version of my beloved.


Oaty black bean burgers

Ingredients
- 1 15oz can black beans
- 1 cup rolled oats, divided
- 1/3 cup sunflower seeds
- 1 tbsp flax
- 1 medium carrot
- 1/2 red bell pepper
- 1/2 small red onion
- 2-3 garlic cloves
- 1 tbsp ground cumin
- 1 tbsp chili powder
- 1 tbsp each oregano and cilantro
- 1 tsp cayenne
- S&P, to taste

Instructions
- Pulse 1/2 cup oats in a food processor until a flour-like consistency is reached. Put in bowl and set aside.
- Add all vegetables to the processor and pulse until they're finely chopped.
- Add black beans and oat flour. Pulse until desired consistency is reached.
- Dump into bowl. Add flax. Slowly add remaining 1/2 cup whole rolled oats until the mixture is dry enough for your liking.
- Use a 1/3 cup scoop to divide patties. Shape into equal sized patties and place on a great baking sheet.
- Pop the baking sheet in the fridge and chill for at least an hour.

Cooking
- Put a lightly greased piece of aluminum foil on the grill.
- Cook the burger for 3 minutes on each side.
- Remove foil. Cook for 4-5 more minutes on each side or until pretty grill marks form and burger is nice and firm. If you're melting cheese, do it a couple minutes before the burgers are done.
- Top with desired toppings and enjoy! Note: CHEDDAR DAIYA IS AMAZING.

You can also bake at 375 for 8 minutes on each side, or pan fry for the same amount of time on the grill.


Patties before they went in the fridge.




I had absolutely no problem putting this all in my mouth.

These were so good. They were beautifully spiced and held up nicely on the grill. The only thing I'd change is the toppings - I used too many and I think they overpowered the burger. Next time I want to savor the delicious smokey flavor of the burger and the perfect cheddar taste of the Daiya. Totally keeping the grilled onions though. There's something really awesome about outdoor grilling and eating in Florida. Lovebugs and red ants crawling up your legs while sitting beneath isn't that awesome something, however.

Burgers and a reflection

The all American favorite, made my way yet again.


Before cooking. This is another one of those looks-unappealing-but-tastes-great recipes.

1) Nut & veggie burgers

Ingredients
- 1 15oz can beans (I used chickpeas)
- 1/3 cup walnuts
- 2 tbsp pepito (hulled pumpkin seeds)
- 1 carrot, grated
- 1/2 red onion
- 1 clove garlic
- 1 stalk celery
- 1 cup spinach
- 1/4 cup flour (more as needed)
- 1 tbsp tomato paste
- 1 tbsp nooch
- 1 tbsp flax + 1 1/2 tbsp water (or your preferred egg replacer)
- 1-2 tbsp fresh parsley
- S&P, to taste

Instructions
- Mix vegetables, nuts, and beans in a food processor. If your processor has a grating option, grate carrot instead of adding it in chunks. Process until the mixture just starts comes together.
- Add flour 1 tbsp at a time. Pulse to combine.
- Remove from processor and add mixture to a large bowl. Mix in pumpkin seeds, nooch, and herbs.
- Shape into 4 patties. Refrigerate at least one hour.
- Pan fry for 5-7 minutes on each side, top with favorite toppings and enjoy!


These were really delicately flavored, slightly nutty and a nice simple veggie burger.

2) Portobello burger



Easiest recipe ever. Just marinate a mushroom cap in balsamic vinegar, 2 cloves of garlic, a few torn basil leaves, S&P and red pepper flake for at least a half hour. Grill for 4-5 minutes on each side. I topped mine with half a roasted yellow pepper, grilled red onion, dijon and tomato paste. Delicious! However, the star here is the corn on the cob, because I've been craving one for MONTHS. Luckily there are more in the fridge.

After a weekend of binge drinking, binge eating, and other forms of debauchery, I'm back in the swing of things. I took a much needed rest day yesterday and had an awesome work out today. I feel rejuvenated and all around fantastic. Something I learned this weekend is that it's okay to let go every once in a while - I won't gain weight or suddenly become unhealthy or out of shape because I indulged one night. Everyone deserves to lose their inhibitions sometimes.

Food rut...over!

I guess I really just needed to rant a little because I think I quickly got past both my yoga and food rut. Today was so beautiful but also unseasonably warm, so I had to almost force myself to go for my run. I'm glad I did! I feel so much more energized now and it was surprisingly cooler in the gym than it was outside, so it was nice. I ran about 2 miles and then came home and cooked the dinner I prepared in advance. Side note: prepping things ahead of time is awesome.

Rewinding a bit, but lunch today was divine:


"Cheese" pizza made with a Joseph's whole wheat/flax pita, hummus, Trader Joe's salsa authentica (best salsa ever), oregano, basil, garlic powder, red pepper flakes, sea salt and a generous sprinkling of nooch. It really does taste like cheese pizza! Amazing. Served with a bowl of honeydew and a glass of fresh brewed pomegranate white iced tea.

Dinner, though, was spectacular. I was a skeptical Sally about it, but man did it exceed expectations.

I came across this recipe for "sweet potato black bean burgers" and knew I wanted to play with it. So, I made my own version:

Teriyaki sweet potato & bean burgers with pineapple chutney
Serves 2

Ingredients:
- 1/2 sweet potato, baked and de-skinned
- 1/2 cup black beans, rinsed and drained
- 1/4 cup rolled oats
- 1/8 cup sesame seeds
- 1 tbsp ground flax + 1 1/2 tbsp water (or preferred egg replacer)
- 1 green onion
- Ginger, cumin, garlic powder, and to taste (I don't measure, so just feel it out)
- Small dash of sriracha, if you want a little kick.

Instructions:
- In a small bowl, combine flax + water and allow to sit for a few minutes until thickened.
- In a large bowl, mash the sweet potato. Add the black beans and mash to desired consistency (I like to leave some whole).
- Add oats, onion, seasonings and egg replacer. Combine thoroughly.
- Form into patties and refrigerate for at least an hour. This is important because chilling allows it to firm up even more.
- Coat both sides with teriyaki sauce*, and grill for 3-5 minutes on each side, or until grill marks form and sauce begins to caramelize. You can also bake or pan fry, which I think I'll try next time.

* For the teriyaki sauce, I used the same recipe from my teriyaki tempeh.


Before being cooked.

For the pineapple chutney, I used a pretty rough recipe. I basically diced up some pineapple (enough for at least one burger), 1 shallot, and put both ingredients in a sauce pan with a couple tablespoons of rice vinegar, 1 teaspoon of agave, crushed red pepper flakes and a pinch of salt. I simmered until thickened and let it sit at room temperature until served.


Voile! Served with some steamed kale.

This was so good. So, so good. Really, I doubt you'll be disappointed. It's the first veggie burger I've made that didn't completely fall apart and had enough flavor to keep my mouth excited. It was moist but not total mush. If you prefer yours on the drier side, though, add 1/2 cup oats instead of 1/4. Enjoy!