Meatless Monday's: Quick Black Bean Burgers

Sometimes, there just isn't the time or energy to make dinner, let alone a complex meal.

I find that somedays, if I didn't eat as simply as I do, I'd just be too lazy to make myself food. Or I just get so caught up with whatever it is that I'm doing that once I realize I have to eat, it's a gotta-eat-right-now-omg-starving kind of feeling. During the day, I scarf down some fruit, usually just whatever is ripest and easiest, which 90% of the time means bananas. Fruit is the fastest food around!

But then, on those days days, when dinner comes around and I'm not in the mood for a monster truck size salad, something quick and easy is on my mind.

In comes the black bean burger.

You can even freeze them, which means even less preparation time come dinner.

Just as a side note, the buns I used are not of the gluten-free variety. I haven't found a store bought (or what I would love is a local bakery) that makes vegan gluten free buns that tastes great, or even just have a non-crumbly texture. If anyone has any suggestions, I am more than open to trying any! Anywho, I used the ezekiel organic flour-free sprouted buns, that I find are the only wheat I can digest just fine.

Quick Black Bean Burgers

Ingredients:

-1 can, or equivalent homecooked, black beans

- 1/3 cup oats

- 1/2 tbsp chili powder

- Hot sauce, to taste

- 1 1/2 tsp dijon mustard

Pre-heat oven to 400F

In a medium bowl, mash the beans until about half are still in bits and pieces, add in the oats and all the seasonings and mix well. 

Form into 4 patties on a parchment paper lined baking sheet. Bake on each side for about 5-7 minutes, until the outside is almost crispy, but not browned.

Using your burger bun of choice, or a lettuce leaf, load on your favorite toppings. I added lettuce, avocado, hot sauce, organic ketchup, mustard and some low fat vegan mayo. Tomatoes would have made it perfect, but I didn't have any at the time.

ENJOY!

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Soul Warming Black Bean and Sweet Potato Chili

There comes a time when you have to accept that it is officially winter. Yesterday was that day here in Ottawa. We got about 30 cm of snow overnight, which cast the entire scenery in a cold white glow, which I do admit is quite beautiful to look at from the warmth of the house.

It's not that I hate winter. I love the snow, at least in theory. When I'm bundled up and all, it's not so bad. But the cold winds and dirty slush aren't my idea of a good time.

I do have to say that this year I am very lucky to only having to endure live through a small part of it. My lucky partner on the other hand left this morning to the sunny and warm Costa Rica, where I'll be joining him after the holidays.  He only got about three days of it all, of which I am slightly envious.

Nonetheless, this cool weather has me in the kitchen concocting warm comforting dishes, without all the fat that is. I find that most people find themselves reaching for the higher fat food this time of year, probably because our bodies are searching for more energy to keep warm. Really, it's because our society chronically under eats carbohydrates, the fuel our body truly needs. The easiest way to fill that void is with very calorically dense, but not so optimal, foods.

This chili is a bit more protein dense than I usually go for, the bean provide more than enough for most peoples daily quota, along with a healthy dose of fiber to keeps things running smoothly. (pun intended!) Add some rice or quinoa to boost the carb load of the meal.

Soul Warming Sweet Potato and Black Bean Chili

Ingredients:

- 3 medium sweet potatoes, peeled and diced

- 2 bell peppers, diced

- 1 large onion, diced

- 3-4large tomatoes diced, or 2 cans diced tomatoes

- 4 cups tomato sauce

- 2 can each black beans and red kidney beans

- 1 package org. non-GMo frozen corn.

- Cumin

- Cayenne

- Black Pepper

- White pepper

- Paprika

- Chipotle chili flakes

In the biggest pot that you own, or well a large one in case you own any of those ginornmous ones used for extra large batches of foodness, sweat the onion with a little bit of onion. 

Add the peppers and sweet potatoes and allow to cook for about 5 minutes.

Now add the sauce, the diced tomatoes if you are using canned, if not wait until the sweet potatoes are almost done to add the fresh ones. Throw in all the spices as desired. Simmer on low heat.

When the veggies are half done, add the beans and the corn. Bring back to a low simmer and cook long and slow until everything is cooked through.

This stuff is even better the next day so I tend to make it beforehand if serving at an event. It's just one of those things that gets better everytime you reheat it (well within reason...). 

Serve as is, or over rice of quinoa.

Enjoy!

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Super Simple Collard Burrrrritos and Guilt Free Tortilla Chips

Sometimes you just have to take it as it comes and find a way to make it all work.

After a rather uneventful move from Toronto to our temporary home here in Ottawa, I came to discover that we don't have high speed internet, just an internet stick that quite frankly reminds me of dial up after having a crazy fast fiber connection at our condo. But hey, it's better than nothing.

With adjusting to my temporary life here, I've been struggling to get organized and get everything rolling again. Between prioritizing schoolwork so that I graduate before our big move to Costa Rica for the winter and working a new job with more hours than I had at the restaurant in Toronto, blogging has been a constant on my mind, but not something I've been very successful at apparently.

Hopefully I've gotten all under control now and post will return to their normal frequency.

Today's recipe is warming, simple and comforting. The three main things on my mind lately when it come to nourishment. Fruit quality and availability isn't really comparable here in Ottawa to what it is in Toronto, especially with the access we had to the Ontario Food Terminal. So we've been eating a bit more rice, potatoes and other whole food carbs to fill in the blanks.

When avoiding gluten and most flours, it may seem difficult to make certain dishes that used to be staples. When it comes to wraps, most ones on the market that are conveniently pre-made are either not to my taste or just full of things I'd rather not consume. The best part is that you don't have to settle if you feel the same way. Collards are the perfect replacement that are just as easy to use, plus you get a serving of greens in. There are a million ways that you can fill them, this one is easy, fast and bursting with flavor.

I chose to also include in this lovely meal, a side of home-made fat free tortilla chips that are so easy to make that they barely warrant a recipe. All you need to find is some 100% corn tortillas (I bought mine at Whole Foods) and cut them into triangles, bake at 450F until crispy. If you want them flavoured, you just need to toss the triangles with desired spices (maybe a bit of liquid to get them to stick, although I haven't tried this, so experiment at your own risk).

Super Simple Collard Burrritos

Ingredients:

- 4 large collard leaves, stem cut off.

- 3-4 cups of cooked rice

- 1 cup black beans

- 1 bell pepper, chopped

- Salsa, as desired.

- Chili powder

- Cumin

- Hot Sauce

Optional Toppings:

- Guacamole or avocado

- Refried beans

- Chopped red onion

- Cashew Sour Cream

Rinse collards well and pat dry with a kitchen towel, then gently slice off the thick part of the stem that runs through the leaf, being careful not to tear the leaf. Then at the top, where the stem was cut, slice off a bit of each corner of the leaf. 

Pile on the toppings, starting with the rice, spices, hot sauce, beans and finishing with the peppers and salsa, leaving a third of the bottom and sides empty

Fold closed as follows: 

Grab the bottom third and fold it over the toppings, then grab the sides and fold over, keeping it closed with a toothpick threaded through.

Serve with guilt-free tortilla chips and dip of choice.

Enjoy!

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