I haven't completely disowned the vegetarian lifestyle. It's actually much less of a headache b/c I don't have to worry about food safety. Plus, I can never tell if my meat is done!
Even though I made black bean patties (and froze a bunch), I actually cooked them up to cut into strips (kind of like tempeh) in order to use up my leftover tortilla wraps. I hate letting food go to waste, which is also why I couldn't let the zucchini hanging out in the kitchen from the garden go to waste!
I had two tortilla wraps left (the large ones), I cut the vine out of the romaine lettuce (also hanging out in the fridge) and added either perilla pesto or hummus (hummus by unanimous decision tasted better). A couple years ago s4 and I explored Nashville and tried this amazing veggie burger at pm (see my old post) that I never thought could be topped. But I might have gotten very close! This is loosely based on this recipe and all the tips on cooking and prepping are good to go. I would have followed the recipe exactly if I had any of the adobe and chipotle chili stuff. Roasting the black beans is genius and having nuts in the mix is also fantastic. "Awesome" just like he said. I can't wait to make actual burgers, I'm thinking some pepperjack cheese slices on top or maybe avocado and salsa will be perfect.
*A note on canned beans, thoroughly rinsing and draining beans can remove up to 41% of the sodium content! So have at it. I gotta find the link to that fun fact.
For the zucchini fries, I cut them into wedges, coated in a bit of olive oil, tossed with cornmeal + oregano + black pepper and baked at 400F for 20 minutes then flipped and baked for another 10 minutes. I think they could have gone for longer in the oven but they just smelled too good to resist.
*I'll try my best to do the basic nutrition information for recipes I mostly create, but it is a bit tedious (especially with more ingredients). If you're worried about the calorie amount, these burgers are pretty substantial so feel free to make into 8 patties.
Even though I made black bean patties (and froze a bunch), I actually cooked them up to cut into strips (kind of like tempeh) in order to use up my leftover tortilla wraps. I hate letting food go to waste, which is also why I couldn't let the zucchini hanging out in the kitchen from the garden go to waste!
*A note on canned beans, thoroughly rinsing and draining beans can remove up to 41% of the sodium content! So have at it. I gotta find the link to that fun fact.
*I'll try my best to do the basic nutrition information for recipes I mostly create, but it is a bit tedious (especially with more ingredients). If you're worried about the calorie amount, these burgers are pretty substantial so feel free to make into 8 patties.
Nomnomnom
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