Tonight’s dinner came from nothing else but the fabulous Veganomicon. I made the black bean burgers and, despite the fact that they desperately needed some salt, they were quite delish. After finding out about some copywriting laws, I no longer can post recipes from cookbooks that I cook from—but I CAN tell you all what cookbook it is and if you are interested you can go buy the book (which is what I would suggest for this book because it rocks!). I can post recipes if I modify (greatly) the recipe–but I didn’t modify this so unfortunately I can’t rewrite it. It makes sense…authors want people to actually spend money and buy their books and people rewriting their recipes on the internet is sort of an easy (and free) way out of people buying the book. I know I would feel the same way if I was a cookbook author, and hopefully someday I will be! So, I’m sorry if it inconveniences anyone but when we look at it from all perspectives, it’s the right thing to do.
So: on to my burgers! Def. the best black bean burgers I have ever made. I tried once before with a different recipe and I remember them falling apart. I think it must be the vital wheat gluten in these that keeps them firm and “burger-like”. They were super easy to make and I loved the little kick they had from the added chili powder and cumin. I love anything with black beans–Cuban food being one of my favorite things on the planet–so this recipe had my name all over it!
I had my burger on a toasted Ezekiel english muffin (my second of the day!) and topped it with……………real cheese, ketchup and a ton of hot sauce. I knew it was coming. As much as I loved having a complete dairy-free lifestyle the last few weeks…no one can deny that it’s hard! Especially for a die-hard cheese lover like myself! I sort of went just cold turkey, and while I still don’t believe the body needs dairy to function…I still love cheese. I actually was researching this because of my lactose sensitivity (which is why I went dairy free to begin with!), and I found that milk and yogurt have higher levels of lactose in them so those products might upset a person’s system more than cheese. And that’s exactly my case! Cheese has lactose in it too–it’s just in a more processed form and easier to digest than the lactose in milk. This, I discovered, is precisely why I would feel sick to my stomach after eating a large greek yogurt or drinking a glass of milk, but after eating a slice of cheese pizza I would feel fine. So yeah…I caved. Oh well. I think the whole point of the matter is to reduce the number of animal products I eat and if I can successfully cut out milk and yogurt but still enjoy cheese on occasion, then I’m doin’ alright. 🙂
This afternoon was FREEZING (for me at least!) and I was craving a warm snack after the gym. I made some hot blueberry tea and heated up a packet of Nature’s Path instant hemp oatmeal. I made the oatmeal with water in the microwave but then at the end stirred in a splash of hemp milk for that yummy creaminess I just love. I don’t know why I don’t eat these oatmeal packs for snacks more often. They really are so good and very filling for only 160 calories. I like snacking on these much more than just eating a regular old bar.
Tonight at school I believe we are making muffins and scones. This week is dedicated to quick breads (some pound cake in there as well) then next week (my final week of the class) is when we are getting back to artisan breads…rye, sourdough….I’m already so excited. I love baking bread even more than producing delectable pastries I think! There’s just something about getting my hands deep down in that dough, molding it and giving it life that I can’t live without. Ahhh…the joy of bread.
These Ezekiel english muffins work marvelously as burger buns. They are thick, dense and chewy. I will never, EVER go back to regular english muffins again!