homemade Archives | Page 19 of 20

black bean & basil veg burger I typically spend a large portion of my “free time” in a kitchen. If I’m not testing recipes or baking for the farmers market, I’m usually trying to cook myself a meal or squeeze in a blog post. I tend to get burnt out easily and lose any desire to create involved or complicated meals. Over the past year I’ve tried to come up with easy and reliable recipes that are healthy, tasty, and don’t require too much effort.

I’d have to say that veggie burgers are my main go-to meal when I don’t feel like cooking or thinking. It’s really easy to pop one in the toaster oven while I gather a few things to go with it. Though I have found a couple of store-bought brands that meet both my dietary requirements and taste bud requirements, overall they tend to be a little underwhelming. If they aren’t bland then they shatter into what feels like a million pieces.

Last week on the 4th, I decided to use up the last of a large batch of beans and make some veggie burgers for the occasion. They’re full of flavor, easy to throw together, and freeze beautifully if you want to make a bigger batch to have at the ready in the coming weeks. Oh, and they really don’t require too much thinking or prep other than throwing stuff in a bowl and mashing it together. I encourage you to think outside the bun (or bread) and get creative with how you enjoy these. For the photographs, I decided to go bun-less and enjoy a burger over some fresh spinach and corn. Maybe you have some collards laying around and want to make a veggie burger wrap? Regardless of the way you choose to eat these, just make sure to have fun and enjoy it 🙂

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I don’t talk much about my day job here, mostly because there’s not too terribly much to talk about. One thing I’ll mention is that I travel and stay in hotels a lot. The main issue I have to contend with is food options. Since I am rarely in a place with restaurants that can fit my dietary needs or requirements, I tend to bring a lot of food and snacks with me to supplement what I might be able to purchase.

While preparing for a 10 day stretch in a small town, I knew I would want some good nut butter. Since I almost always have plenty of supplies to make my own, I set about making a custom blend that was tasty and satisfying. I wanted something that might bring a little happiness to my day and ease the pains that come with extended hotel stays. My last minute idea to include coconut flakes in this batch made for one of the best almond butters I have EVER had. I highly suggest making this when you get a chance, but please don’t blame me when you find yourself in the kitchen having downed half of it with a spoon 🙂

Almond Coconut Hemp Butter
notes: I pretty much like to leave it plain, but you can flavor it how you like. For a kiss of salt, add a pinch or two of sea salt. For a bit of sweetness, add a tbsp or so of maple syrup. And, for a really decadent version, add in a tbsp or two or unsweetened cocoa powder along with a bit of maple syrup.
1 1/2 cups whole raw almonds
1 1/2 cups unsweetened coconut chips (large flakes)
1/3 cup hemp seeds (optional)

Combine all of the ingredients in a food processor, and run on low until everything is finely chopped. Crank the speed to high and run until the butter comes to a spreadable almost drippy consistency. You may have to scrape down the sides as you go. Store in an airtight container in your pantry for up to a month. It will last a longer time in your fridge but it will harden. To soften, gently re-heat in the microwave or over low heat. Or, simply add it to something warm like a piece of toast. Makes about 1 1/2 cups.