Black Bean Burgers

It had been a while since I had made any type of bean burgers. Why? I don’t know. It is probably because I am like a little who plays with one toy for too long and get stick of it. But if I rotate the toys (the food), maybe take a few away for a while (eat what is in season), once I get back to it, well it is just the best. So yeah, just like a little. Huh?

Black bean burgers. These are super simple with not a whole heck of a lot going into them. I used to make these with a lot more veggies but the mr really seems to like them more with less. I’ve got it down to just beans, onion, oats, and spices. Simple but very effective in both taste and in texture. One of the things thatI love about these burgers is that they don’t completely crumble apart when you bite into them so if that is an issue you have with your burgers, welp, hopefully this recipe will solve that. And will solve any food boredom rut you might be in. And solve the issue of being hungry because obviously you are going to be at some point. Hence the bean burgers.

Now to the burgers!

The stuff. Black beans, oats, an onion and a couple cloves or garlic. Then there is ground flax seeds. cumin, chili powder, and paprika, apple cider vinegar, tomato paste, and salt and pepper.

Start by cutting up onion and rough chopping garlic.

Place it into a hot skillet with the spices and some water or oil. Cook on medium heat.

While the onions are sweating, blend up oats into a course oat flour.

And once onions and spices are fragrant and soften a bit, add in beans, tomato paste, and vinegar. Stir around and cook for a few minutes or until everything has melded together.

Dump the bean mixture and flax seed into food processor with oat flour and pulse until everything is incorporated and smooth(ish).

Scoop into a bowl and refrigerate so mixture has time to set up.

Once mixture is set, divided into 6 equal portions and place on a baking sheet (lined or greased). With wet fingers, pat down into patties then pop them into hot oven. Bake until browned and crispy.

And that is it. Now get to eating cause that is why you made them!

-C

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Black Bean Burgers

makes 6 burgers

• 2 cups cooked and strained black beans

• 1 small onion

• 2 teaspoons to 1 tablespoon cumin (higher amount if you really like cumin… ME!)

• 1 teaspoon chili powder

• 1 teaspoon paprika

• 2 cloves garlic

• 1/2 heaping cup of old fashion oats

• 1 tablespoon flax meal

• 1 tablespoon apple cider vinegar

• 2 tablespoon tomato puree or paste

• salt and pepper

• Serving suggestions are Avocado, salsa, pickled onion on cornbread or regular bread or whatever!

Start by chopping up the onion into small pieces and slicing up the garlic (don’t mince) into a few small pieces. Place into a good sized skillet with the cumin, paprika, and chili powder, and a good splash or water or a little oil (I used water) and place on medium heat. Cook for a few minutes or until fragrant and onion has started to soften a bit.. Add a splash more water if it start to dry out to fast. Once slightly cooked, dump in beans, add tomato paste and vinegar and mix around. Keep on heat and cook for another 5 or so minutes until everything had melded together. Remove form heat and let cool for a few minutes.

In the meantime, place oats into a food processor and blend unit until it forms a course flour. It doesn’t need to be super fine and a few whole pieces is fine. Once bean mixture has cooled just a bit, dump into the food preocessor on top of oat flour. Add in the flax and a pinch of salt and pepper. Pulse until completely incorporated, stoping to scrap down sides if needed. Some chunks are fine and don’t blend more then it needs to be.

Once blended , scrap mixture into a bowl and place in fridge for 15 miutes- /2 hour so the mixture has time to set. (Can also be left in fridge (covered, for a few days)

Preheat oven to 400.

Once the mixture has been set up, scoop into 6 equal sized portionsl and place on a pan with parchment, a mat, or has been ightly oiled. With wet fingers, smoosh each ball into a patty. Place burgers into hot oven and bake for 30-35 minutes, flipping half way through. They are done when they are nice and brown and crunchy on both sides.

Once baked, remove form oven and eat them like you want. I suggest eating with salsa, avocado , pickled onions and if you want a bun, do a bun. I served mine with cornbread cause that is what I had and it was not hated at all.

Chickpea Carrot Ginger Fried Rice

Rice is a hit or miss in this house. Whenever I make it fresh, I either make too much or not enough so I like to air on the side of too much because when there is too much, you just save for a later day and make fried rice, which to some, might be even better then fresh rice. So there you go.

Fried rice. Not really a complicated dish. Basically it is just reheating rice up in a skillet with some stuff. This version is carrot ginger with chickpeas because those flavors are on point and also I had just made a huge batch of chikepeas and always have carrots and ginger on hand. The rice was just waiting to be reheated and I was glad for it because fried rice take a quarter of the time to make then fresh rice (I use brown rice) and I was trying to get dinner done without having to make much of an effort. And because there is veggies and chickpeas in this rice, it is a complete meal and did not need to make anything else. One pot dinner and done. Good things.

Now to the fried rice!

The stuff. Cooked rice, chick peas, carrots, fresh ginger, garlic, soy, red wine vinegar, olive oil, scallions, cabbage, and cilantro (optional). Also going to need a little water. And black pepper.

Start with veggies. Dice the carrots into very small little pieces. Toss into lightly oiled skillet with a splash of water and set on low heat. Then start mincing garlic and the fresh ginger. Toss that into skillet with carrots. Grab scallions and cut the thick white parts from he green and slice thinly and toss into skillet. And lastly shredded cabbage and thinly slice the greens of the scallions and set that aside.

Carrot, ginger, garlic, and scallions are in skillet getting a little heat. Turn heat up to medium, add a splash or two of water, and cook until the carrots are just starting to get a little soft and the ginger and garlic are fragrant. If the

Add in the chick peas, the soy, and the vinegar and cook away.

Once chick peas are warm through, add in the rice and another splash of water and mix around.

And when the rice is warm, add in he cabbage and greens of the scallion and mix until incorporated.

Done and ready.

Now scoop into bowls, toss some cilantro and black pepper on for good measure then grab a eating utensil.

And eat.

-C

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Chickpea Carrot Ginger Fried Rice

serves 2-3 as a meals or 5-6 as a side

• 3 cups already cooked rice (white or brown, I used brown)

• 2 cups cooked chick peas

• 2 carrots

• 2 inches fresh ginger root

• 2 gloves garlic

• 3-4 teaspoon soy or liquid aminos

• 1 tablespoon red or white wine vinegar

• 1-2 teaspoons olive oil

• 2-3 large scallions

• small hunk of cabbage

• black pepper

• Few tablespoons water

• fresh cilantro (optional)

Start by prepping the veggies. Cut the carrots into very small little pieces and toss into a large, lightly oiled skillet Place on stove on low heat with a splash of water. Now mince the garlic and ginger and toss it into the skillet was well. Shredded the hunk of cabbage and set aside Grab the scallion, cut the green parts from the white, then thinly slice the the white, thicker part and toss into the skillet and thinly slice the green and add to the pile with the shredded cabbage. Mix all the veggies around, add another tablespoon or two of water, turn heat up to medium, and cook until carrots are slightly soft and the garlic and ginger are fragrant.

Once it is all starting to cook, toss in the drained chickpeas and add in the vinegar and 2-3 teaspoons of soy. Mix and cook until chickpeas are warm all the way through.

Now for the rice. Toss that in and mix around. Once rice is warm, toss in the greens of the scallions and the shredded cabbage. Cook until the rice is hot. Taste, and if you need more soy, add in in another teaspoon.

Once its all hot, it ready to eat and that is what you do. So scoop into bowls, add some chopped cilantro and black pepper and eat.

Cauliflower, Kale, and Lentil Bowl with Peanut Sauce

I am freaking hot. We are currently in a heat wave right this very minute and I am not happy about it. This is my problem with summer, the heat. Or better yet, the heat with humidity. It turns me sour and I can’t deal with anything, including myself. It is not a good look on me.

But a redeeming quality summer does have is all the fresh produce. The farm share is really starting to pick up and we are getting a good amount of fresh goody goods and that is something I can’t not be happy about. But it is still to hot and when it’s to hot, no one (I think) wants to cook. So don’t cook, just compile. A big ass bowl of veggies, some lentil (or use beans if you want) , and creamy peanut sauce. Thrown together within minutes, hardy and satisfying without being heavy and hot, and tasted really freaking good. A meal on it’s own or a fantastic side dish or snack dish or you know, anytime eating time food dish.

It is just a good dish to make and even better to eat. Heatwave or not.

Now to the cauliflower, kale, and lentil bowl with all the peanut sauce!

The stuff. Half a head of cauliflower, a few big kale leaves, half an onion, cooked lentils, peanut butter, apple cider vinegar, hot water, soy sauce, ginger, garlic powder, red pepper flakes, and black pepper.

Cut up cauliflower. Just go at it with a knife until it is a pile of small little pieces. Then dice up the onion into small pieces and cut up kale into small pieces as well.

Toss all of that into a bowl and top with the lentils.

Peanut sauce. Mix together the peanut butter, vinegar, soy, ginger, garlic, and red pepper flakes. Stir and add in enough hot water to make it creamy, smooth, and pourable.

Dump the peanut sauce into the bowl with everything else.

Toss until everything is evenly coated. And don’t forget to add a good amount of black pepper.

And that is it. Now grab a bowl and a fork and eat. It is really really good.

-C

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Cauliflower, Kale, and Lentil Bowl with Peanut Sauce 

Serves 1-2 as a big salad or 3-4 as a side

• 1/2 head of cauliflower

• 1 1/2 cup cooked lentils

• 2-3 large kale leaves

• 1/2 a small onion

Peanut Sauce

• 1/4 heaping cup of peanut butter

• 2 tablespoons soy or liquid aminos

• 2 tablespoons apple cider vinegar

• 1 teaspoon garlic powder

• 1/2 teaspoon ground ginger

• 1/2 teaspoon chili flakes

• 4-5 tablespoons hot water

• black pepper

Start by chopping up cauliflower into little pieces. Some pieces will be like crumble and that is good. Also dice up onion into small pieces and chop kale into small pieces. Place it all into a bowl and top with the cooked lentils.

Make peanut sauce. Place peanut butter, soy ,vinegar, the ginger, garlic and red pepper flakes, and 4 tablespoons hot water into a jar or bowl and mix until incorporated. It should be smooth and thick, but pourable. If to thick, add in another tablespoon or two of hot water.

Once sauce is made, dump into bowl with the rest of the stuff and toss until everything is coated and combined. Top with lots of black pepper and then, well, eat. Or set aside until meal time. Then eat.

Carrot Ginger Brown Rice Pilaf

Do you have a shit ton of rice? I know of at least a few people that might have gone overboard with their rice stock so I think it might be safe to assume that many more did too. And that’s cool, just as long as you eat it. No one like a food waster.

But are you bored with plan rice? Well I got you. Rice is so easy to jazz up. Add a little this, add a little that, and you’ve got yourself a rice dish among the greats. Even better, toast the rice a little before cooking it and you end up with a even better, flavorful rice. That is fact.

Carrot ginger is a classic flavor combination and can pair with just about any other flavors so you don’t have to think too hard about what else to serve with it. And really, you could just eat a big bowl of the rice. There is no need for anything else. It has it all. Grain, veggies, and seeds or nuts… All you need is a fork (or spoon if you are like that) and an open mouth and you are golden.

Now to the rice pilaf!

The stuff. Long grain brown rice, a couple carrots, some fresh ginger, garlic, an onion, soy sauce, olive oil, water, and pepper.

Grab onion and dice it up really small. Shredded or julienne the carrots.

Add a couple of tablespoons of olive oil to a pot. Add in the onions and start on medium heat and let them cook for a few minutes. Then add in the carrots and keep cooking for a few more minutes until they become slightly tender.

Mince the garlic and the ginger.

Add that freshly minced garlic and ginger to the pot and give it a good stir. Add in the rice now as well and cook for another few minutes , stirring it once or twice until you can smell the toasty-ness of the rice. Then add in the water and soy.

Bring the pot to a boil then turn heat down to the lowest simmer. Pop a top on the pot and let cook, undisturbed, for about 30ish minutes, or until all the liquid has absorbed into the rice.

Once rice is cooked, grab a fork and fluff then pop the lid back on and let it rest for 5-ish minutes. Trust, this makes the rice so just do it.

And then the rice is done, all fluffy and flavorful. Add some green something for a little pretty and yum. Also added a handful of toasted sunflower seeds because why the heck not.

-C

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Carrot Ginger Brown Rice Pilaf

makes 3-4 servings

• 3/4 cup long grain brown jasmine rice

• 1 1/2 cups water

• 1 small onion

• 2 carrots (about 2 cups shredded)

• 2 tablespoons minced fresh ginger

• 2 tablespoons soy sauce

• 2-3 cloves garlic

• 2 tablespoon olive oil

• pepper

• 1/2 cup toasted sunflower or any other seeds or nuts you have on hand (optional)

Start by dicing up the onion and shredding or julienning the carrot into small pieces. Place into medium pot along with olive oil and set on medium heat. Cook for a few minutes until the slightly tender.

Mince garlic and fresh ginger and add it to the pot with carrots and onions. Add in dried rice too and keep cooking on medium heat until the rice smells toasty. Add in the soy and the water. Bring pot to a boil then reduce to lowest simmer you got. Place a lid on top and cook for 30ish minutes or until the rice has absorbed all the liquid.

Once the rice has the liquid, remove the pot from the heat and fluff it with a fork. Place lid back on pot and let the rice rest for 5ish more minutes.

Then eat. I think adding a handful of some crunchy seeds or nut and maybe something green only adds to the rice so go for it if you have it around.

Beans and Greens on Toast

It was a toss up this week. Share this recipe or share home remedies for flatulence!!!! Mah haha! (But honestly, should I share some home remedies for bloating and the toots?)

Ok, so we all know what is going on in the world at the moment and jeezm fuck. I’ll leave it at that.

Word on the streets (or in the news) is that everyone and their mom went out the past few weeks and stock piled a shit ton of food, especially beans. And you know what, that’s cool because beans are amazing and sometimes the silver lining behind bad shit is that you discover something magical. Like beans.

But there is also the issue of all the food people stocked up on in a slight frenzy and might not have had exact intentions for it. Maybe some greens? Did you buy greens? Are they, right now, sitting in your fridge, maybe a little sad, getting neglected because you have been binge eating up the rest of the girl scout cookies like what?

Well maybe this is a good time to use those greens before they go completely bad and you end up tossing them. Even though shit is mad crazy right now, we need to get perspective, especially on food. Waste is preventable. You don’t need to be that person. If you bought it, you for sure better be eating it.

But let me be clear. This is not just a recipe to use up greens and beans because you have to. No no no. These beans and greens are so freaking delicious. It is spring after all and greens are so bountiful and amazing right now. All I want to do is stuff handfuls of the tender green things into my mouth. After months of roots on top of roots, I could gladly eat nothing but greens for the next month. (Until all the other spring veggies start growing!)

This dish is quick and easy and tasty as AF. You can use any type of bean that you have, pretty much any greens you have, and any bread you have. As for the tahini sauce that gets drizzled on top, if you don’t have tahini, you can make it with another nut butter or just use some other dressing situation. It really is that simple and adaptable. And delicious and nutritious. All the boxes are checked!✔️

Now to the beans and greens on toast!

The stuff. Beans, greens. bread, tahini, an onion, a lemon, a little garlic powder, salt and pepper, and olive oil.

Chop onion.

Onions into a skillet with a touch of oil. Cook until soft.

Once onions are soft, toss in the beans! Keep on heat and cook for a few minutes.

And lastly the greens. Right on in, just mix then around and let them wilt down to your preferable wiltedness.

Tahini sauce. All you do is mix the thin with lemon, garlic, a little pinch of salt and pepper, and water until it is creamy.

Lastly, toast the bread. I used a skillet but use the toaster or oven. Whatever you want to do.

And that is it. Toast on plate, pile on the beans and greens and get that tahini sauce drizzled also over!

Now eat. And revel in the greatness of all the good that is now in your mouth!

Stay safe and healthy and aware!

-C

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Beans and Greens on Toast

Serves 1

• 2 cups cooked or canned beans (I used navy but any bean will work)

• 2-3 large handfuls of greens (I used a mixture of spinach, kale, and chard, but again, any green will do, even romaine or spring mix)

• 1 small onion

• 2 pieces of bread

• a lemon (you can sub a tablespoon vinegar if you don’t have a lemon)

• a tablespoon or so water

• a clove of garlic minced or a pinch of garlic powder

• olive oil

• salt and pepper

First dice up the onion and toss into a medium sized skillet with a drizzle of olive oil and a pinch of salt. Place on medium heat and cook until soft which should take about 5-6 minutes. Once cooked, add in the beans and stir around.

Let those hang out for a few minutes and start the toast. I think you can figure out how to make toast so I will let you do that. Also make the tahini sauce. Mix the tahini, the juice of the lemon, garlic, and a pinch of salt and pepper together until completely incorporated. Drizzle in enough water to thin it out to a drizzle-able consistency.

After beans and onions have had the past few minutes to warm and cook, toss in all the greens and a splash of water. Cook for another minutes to 2 or until greens have wilted.

Grab a plate, place toast on plate, pile the beans and greens on toast then drizzle all the tahini sauce on top. Season with salt and pepper if needed.

Smile and then eat.