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Smoky Black Bean + Cilantro Veggie Burgers

I made veggie burgers for your Monday!

Have you guys heard of Meatless Monday?

It is a national campaign encouraging people to limit their meat consumption by not eating it on Monday.

By going meatless on Mondays!

I think that it’s a great idea.

What better way to start a week than with something fresh and healthy? That makes you feel satisfied and nourished. And with these veggie burgers, also delicious.

They are smoky from paprika, cumin and chili powder.

They have a bit of spice from crushed red pepper.

They are bright and fresh from lime and cilantro.

The thick and creamy texture from the black beans is perfect.

Try serving on a bun and topped with avocado, salsa and an extra squeeze of lime. Or, over a bed of greens. I’ve been loving both ways.

Whether you are trying to cut out meat or not, you should try these burgers! They will please meat lovers and veggie lovers alike!

Ingredients
2 carrots
2 celery stalks
1/2 of a red pepper
1/2 of a green pepper
1/2 of a yellow onion
Olive oil
1 garlic clove, minced
2- 15 oz. cans of black beans
1 c. bread crumbs (I used panko)
1 egg
1/2 tsp. onion powder
1/2 tsp. paprika
1/4 tsp. cumin
1/4 tsp. chili powder
1/4 tsp. crushed red pepper flakes
Large handful of fresh cilantro, chopped
Juice from 1/2 lime
Olive oil
Salt and pepper

Dice the carrots, celery, peppers and onions very fine. I used a mini food chopper to get the veggies diced very small. Add about 1 tablespoon of olive oil to a pan over medium heat. Add the minced garlic and cook for about 2 minutes, to flavor the oil. Add diced veggies to the pan and cook for about 5 minutes, or until veggies are soft. Remove from heat and set aside.

Drain and rinse black beans. Add to a large bowl and mash using a potato masher or the back of a fork.

To the bowl with the black beans add the breadcrumbs, egg, onion powder, paprika, cumin, chili powder, crushed red pepper flakes, cilantro and lime juice. Stir well. Then add the cooked veggies. Stir well to incorporate everything. Add salt and pepper, if desired.

Make this mixture into rounded patties. This should make about 6 to 8 burgers, depending on the size.

In a pan over medium heat, add 1-2 tablespoons of olive oil. Add the patties and cook 5-6 minutes on each side, or until slightly crisp and cooked through.

Enjoy!

Week in Photos

A Very Special Carrot Cake

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I made this just for you. 🙂

Happy birthday Greg!

Now blow out the candles and make a wish.

And enjoy a piece of cake.

I hope that every moment of your day is just as sweet as you. 🙂

This amazing carrot cake recipe is from one of the very best, Sally’s Baking Addiction. Thank you so much, Sally!

Curried Buddha Bowl

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Have you heard of a buddha bowl?

I have, but I can’t remember from where.

I think I remember reading about it. That someone ate a “buddha bowl.” A bowl full of goodness. A bowl full of foods that are just simply good for you. Foods that don’t necessarily go together, until the moment they come together in the bowl. Then they go together just perfectly.

I’ve had the idea of a buddha bowl in my head for awhile. I didn’t know if or when I would make one. Until one night, I just needed a buddha bowl.

You should know, I’m a big believer in giving my body what it’s asking for. My body is asking for a good night sleep? I put off work that was supposed to be done to give it a rest. It’s asking for a big cone of ice cream? I satisfy the craving, happily. My body feels like just doing yoga instead of running too? I just do yoga. That’s how I work. I do what I feel in my body.

One particular night last week my body was asking for a buddha bowl. I was recovering from some sort of flu-illness. I was craving goodness in my body. I needed food that was light, pure, good for me. I made a buddha bowl.

In my buddha bowl I put broccoli and cauliflower, roasted with curry powder. Quinoa. White fish. Garlic. Lemon. All of these flavors together in one big bowl. It was delicious. Fresh. Literally felt like the best breath of fresh air. It made me feel good. It was just what I needed.

Method:

This was enough for one. This can be easily doubled, tripled, etc. for more than one person.

1/4 c. quinoa
1 c. vegetable broth
A handful of chopped broccoli
A handful of chopped cauliflower
2 Tbsp. olive oil
1.5 tsp. curry powder
1 medium filet of white fish
1 clove of garlic
1/2 lemon

Preheat oven to 350*.

Thoroughly rinse the quinoa with water. Add the quinoa and 1/2 c. of vegetable broth to a saucepan over medium heat. Bring to a boil and then cover, turn down the heat, and let cook until all liquid is absorbed.

Meanwhile, add broccoli, cauliflower, 1 tablespoon of oil and curry powder to a bowl. Toss to coat and combine well. Transfer to a baking sheet and roast in the preheated oven for about 15 minutes, or until veggies are soft and lightly brown.

Add 1 tablespoon of olive oil to a pan over medium heat. Add garlic and cook for about 2 minutes, to flavor the oil. Once the oil is hot, add fish and let cook for about 3 minutes on each side, or until cooked through. This will depend on the thickness of your fish. Once the fish is close to being done, add a good squeeze of lemon juice.

Heat the additional 1/2 c. of vegetable broth on the stove or in the microwave.

To a bowl, add the quinoa then the veggies, fish, warmed broth and another squeeze of lemon.

Enjoy the goodness!