Veggie Burger (AKA summer squash recipe #2)

I have so many of these.

SOOO many.  So when I saw this delicious veggie burger recipe from the edible perspective I knew I had to try to incorporate some summer squash into the mix.

I'm not sure if my burgers were as good as the original, but they were darn delicious and used up some squash.  :-D Also, well liked by certified squash haters.  Always a plus. 

Black beans!

Mashed with quinoa. 

Cookin' up some summer squash.

Delicious baked burger! Topped with the most amazing BBQ sauce from the St. Helena Olive Co.

Veggie Burgers with Summer Squash

adapted from Edible Perspective

Ingredients

-1can black beans (rinsed and drained)

-3C diced cooked potatoes, I used half sweet and half russet.  I also chose to roast the potatoes in order to up the flavor! 

-2 diced summer squashes

-1/2 onion, diced

-1C cooked quinoa--I cooked it in veggie broth, for more flavor

-1/4C flour (I used garbanzo flour)

-1t salt

-1t cumin

-1/2t garlic powder

-1/2t cayenne pepper

-1T olive oil

Method

1.  Prep by cooking the quinoa (I recommend using broth for more flavor) and cooking the potatoes.

2. Preheat oven to 375.  Dice the summer squash in a small dice, season with garlic powder, salt, pepper and cayenne and saute over medium high heat until cooked through and starting to caramelize, about five minutes. 

3. Smash the beans and the potatoes together until combined, but not fully pasty.  We want some chunks of spuds/beans for texture. 

4. Add all of the rest of the ingredients and mix until combined.  Check the seasoning and adjust to taste. Make sure the mixture is cool enough to handle (ouchie!) and shape into patties (about 8-10).  

5. Bake at 375 on a cookie sheet for 15 minutes, flip and cook 20 minutes longer until the top is nice and crispy.  

Pasta with beans and slow roasted tomatoes

Ugh this week has been CRAZY!  I've been writing like crazy for my job, and applying for another.  I'm so stressed I could just about burst.  Like these tomatoes.  Only they are sweet and ripe and bursting of sweetness and not stress.  But it's almost the same thing, right?  

Magically I found a way to improve on these sungold beauties.  Slow roasting!  I followed the method found at smitten kitchen.  To make a complete meal I tossed the tomatoes with beans and pasta after roasting.  Light, fresh, summery.  Mmmm. (and easy!) 

 

I miss all of you bloggers and I can't wait to catch up on my blog reading! I hope you enjoy this recipe.  

<3 Karla

Pasta with beans and slow roasted tomatoes

Serves 2-3

3hrs total, 15 minutes active

Ingredients

1 pint cherry tomatoes

2Tbs olive oil

Salt, pepper and cayenne pepper to taste

8oz whole wheat spaghetti, cooked

1 small onion, diced

1 clove of garlic, minced

1C cooked white beans

1/2 C dry white wine

Method

1. First make the slow roasted tomatoes!  Preheat the oven to 225F.  Cut the tomatoes in half and toss with olive oil, salt, pepper and cayenne.  Roast for 3hrs until the tomatoes are shriveled and mostly dry.  The tomatoes will keep in the fridge for use later.

2.  Saute onion and garlic in a small amount of olive oil (1Tbs) over medium-high heat until the onions are translucent, about 5 minutes. 

3. Add white beans and cook until slightly browned.  

4.  Add the white wine and stir, scraping up the delicious brown bits from the bottom of the pan. Let the wine reduce a bit (only a minute or two) and stir in the cooked pasta and slow roasted tomatoes. Toss to coat.  Serve with fresh lemons. 

Mom's Baked Beans

My mom's baked beans are incredible.  She made a big pot of them one of the last times I was back home in Wisconsin.  After eating about half of a pot I finally asked for the recipe.   She emailed me this really hilarious "recipe" with lots of approximations.  I don't know how she makes them taste so good each time.  I haven't been able to entirely replicate the taste, but my version is darn close and still delicious.   

First, mix beans, ketchup, mustard, molasses, onion and brown sugar your slow cooker.   You can use either canned beans or cooked dried beans.  I find cooking my own beans tastes a bit..fresher..BUT it is extra time.  I've used both successfully. 

 

Turn the slow cooker on low and cook for 4-8 hours (it depends on the volume of your slow cooker vs the volume of the beans you use).  Bigger cooker with less beans = 4 hours, bigger with tons of beans = 8hrs.  These beans are halfway done.  The sauce is looking "saucier" but not quite dark enough in color yet.  

Take em out and enjoy!  I served them with some vegan corn bread and some oven roasted brussel sprouts. 

PS. Mom uses about four pieces of sliced uncooked bacon in her beans.  If you choose to use them add them right at the beginning. 

print recipe

Mom's baked beans

by Mom June-5-2011

Vegan baked beans inspired by my mother.

Ingredients

• 4C White beans, cooked
• 3/4C Ketchup
• 1T Mustard
• 1/4C Brown Sugar
• 1/4C Molasses
• 1 small Yellow onion
• to taste Hot sauce

Instructions

1. Dice onion. Mix all ingredients in a slow cooker. 2. Cook on "Low" for 4-6hrs. 3. Enjoy!

Details

Prep time: 5 mins Cook time: 6 hour Total time: 6 hour Yield: 8 servings

Rice and Beans, Inspired by Gallo Pinto

 

About a year ago, my beautiful and talented friend J. convinced me that going to Costa Rica would be a great way to celebrate my graduation.  Boy was she right! I loved every minute of the trip in spite of the 6.8 magnitude earthquake, tropical storm and spending 3 days without electricity or running water. 

I loved everything about my trip to Costa Rica. The people are amazing.  They are friendly and outgoing and love to share the CR culture.  The climate is my favorite (hot and humid) and the food.  Oh, the food!  It was out of this world.  Fresh fruit, veggies, and fish right out of the ocean were served at every meal.  There was a great variety of food, however at nearly every meal Gallo Pinto, the Costa Rica version of rice and beans, was served.  Thinking of Costa Rica and dreaming of going back inspired me to make my own rice and beans dish.  Although it is no where near authentic (next time I go to CR I'll get someone to teach me), I do use the popular Costa Rican sauce "Salsa Lizano".  If you are in the area and would like to try some I have a huge bottle and would be happy to provide you with an aliquot!  [aliquot is an awesome science word that I am trying to get to go "mainstream"] 

K's Rice and Beans

inspired by Costa Rican gallo pinto

 

For more GF-recipe ideas visit: http://glutenfreehomemaker.com/ especially on Wednesdays for lots of good ideas!  

print recipe

Gallo Pinto

by Karla April-27-2011

A recipe for my take on rice and beans, inspired by Gallo Pinto from Costa Rica

Ingredients

• 1C Rice (Brown or White), cooked
• 1C Black Beans, cooked
• 1/2C Cooking liquid from beans (or can)
• 1 medium Onion, diced
• 1 Hot pepper, minced
• 1 Bell Pepper, diced
• 1 Zucchini, diced
• 3T Salsa Lizano (or Worchestershire)
• 1T Hot Sauce
• Salt and Pepper

Instructions

1.) Saute veggies in a small amount of oil or butter (I used vegan butter) over medium heat until veggies begin to soften and caramelize, about 10 minutes.


2.) Add rice, beans with liquid, Salsa Lizano, and hot sauce. Continue to saute until heated through and thoroughly mixed, about 5 minutes. Taste and add salt and pepper if needed. Serve with fresh cilantro and a squeeze of lime. This dish was often paired with fried eggs, plantains, or grilled veggies in CR.

Details

Prep time: Cook time: 15 mins Total time: 25 mins Yield: 4 Servings