Black Bean Burger

The Patty 

16oz. or 15.5oz of rinse black beans 

1/2 cup oats or rice cereal (gluten free)

1 egg

olive oil for pan

S&P to taste or a burger seasoning you like, even cumin is nice.

In food processor put oats or rice cereal in and pulse about 3 times, add half the black beans , egg and seasoning pulse about 6 to 7 times. Add the rest of the beans and oat/rice mixture to a bowl mix thoroughly together and with clean slightly wet hands form 4 patties the place on plate an put in fridge to let them setup about an hour.  When ready add olive oil to saute pan on medium heat cook patties 3-4 minutes a side, they should have a slightly brown crisp look.

Your toppings can be what ever would like from cheese, avocado, salsa, onion, pickles, jerk sauce etc..

served on whole wheat buns, romaine lettuce or a gluten free bun. 

ENJOY!

Chicken Tortellini with Grape Tomatoes and Pesto

My lunch today.

Kasha "Roasted Buckwheat Groats" Honey Sriracha Salad

Kasha or roasted buckwheat groats, have a toasty nutty flavor. Now in the Japanese mythology Kasha is actually a demon who probably is a bit nutty, not only that but he is probably good at roasting nuts. Slovic countries kasha means something similar to porridge.

Honey Sriracha Kasha Salad

1 cups buckwheat kasha medium grain
2 cups chicken broth or veggie broth

2 medium tomatoes fine dice
1/2 cup medium yellow bell peppers
1/2 cucumber fine dice
1/2 cup onion fine dice
1/2 cup cilantro or parsley
1 cup cooked chickpeas

2 Tbsp Honey
2 Tbsp sriracha
1/4 cup lemon juice
Sea salt to taste
bib lettuce for bedding on plate.

1. Heat 2 cups of  broth. While you’re waiting for it to come to a boil, toast your buckwheat in dry skillet about 3 minutes or nutty aroma. When the broth reaches a boil, add it carefully to the kasha. Cover and turn the heat very low. Cook until kasha is tender and all liquid is absorbed, 5-10 minutes. Remove from heat, fluff, and allow to cool. 

2. Add all chopped vegetables and the chickpeas to the kasha. Mix the lemon juice and remaining ingredients well and add them to the kasha, stirring so that the dressing is distributed evenly. Serve mounded in the center of a large platter, with butternut lettuce leaves. To eat, spoon some of the salad into a lettuce leaf and eat like a taco or burrito.

Chocolate Avocado Pudding

Here is a recipe I came across in a magazine I cannot recall what magazine it was but if you know please leave a comment. I do know who to credit for this recipe though since I remembered to write her name down. "Ellie Krieger, host of the Food Network show Healthy Appetite."

Image provided by Fearlesshomemaker.com

Chocolate Avocado Pudding

2 large avocados, pitted and peeled

1/2 cup unsweetened cocoa powder

6 Tbsp. honey

1/4 cup skim milk

1 tsp. vanilla extract

1 tsp. instant coffee or espresso powder

Toasted coconut flakes, for garnish

Orange zest, for garnish

Flaky sea salt, for garnish.

Using a food processor fitted with a metal blade, blend avocados, cocoa powder, honey, milk, vanilla, and instant coffee until completely smooth, then chill, covered, in a refrigerator at least 30 minutes and up to 4 bowls and garnish with coconut, zest, and sea salt 

Makes 4 servings. Active time: 5 minutes Total time: 35 minutes

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Hungry

by Hungry

I have worked in the culinary field for 28 years in 2002 I expanded my culinary knowledge at Le Cordon Bleu, I work at Walt Disney World and then worked for a small family owned restaurant where I...

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