Banana pancakes
Mini black bean burger patties for Lucy (ours were normal sized)
Black bean soup with paprika and garlic on toast (recipe from Drea)
Eating kale chips
Tostadas with sauteed peppers and onions, black beans, tomatoes, cheese, and a dollop of Greek yogurt.
Noodles with peanut sauce, stir-fried cabbage, and home grown sprouts
Here are a few things I have made over the past few weeks. Notice how the majority of these dishes use black beans? Yeah. I eat a ton of black beans (all beans actually). They are just so easy for me. I grew up eating (home made) bean and cheese burritos at least five days a week. As an adult I find I still want the same thing, though I do try to mix it up with different veggies and seasonings. Isn’t it funny how we grow up and try (and love) tons of new things, yet always return to the familiar? California-Mexican food is my comfort food.
oooh recipe for those lush looking pancakes please
!!!!
georgia
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May 3rd, 2012 at 9:22 pm
Hey Georgia! The recipe is just the basic pancake recipe from Joy of Cooking. Before flipping I put as much sliced banana as possible on top.
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What recipe do you use for your black bean patties? I make a variety of veggie burgers but they never seem to hold together properly. I do wonder if it’s because I mash all the ingredients by hand and don’t own a food processor?
Thanks in advance!
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May 8th, 2012 at 9:58 pm
Hi Garnet! Honestly, I can’t remember what recipe I followed above–it was something I found online, and though it was good, I have had better, so I didn’t save it. In the past I have made a recipe for them which used vital wheat gluten to hold the patties together, and I really think they were the nicest textured veg type burger I have made. I will see if I can dig up the recipe in the next couple days (I think it is something I tore out of a magazine a few years back).
-Cedar
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Thank you, Cedar! I’ll have to try vital wheat gluten. I’ve also found that when using canned beans draining the can but not rinsing them helps when you are mashing by hand (especially if you are adding non-sticky ingredients like minced beets or carrots). I’m always on a quest for better veggie burger making techniques. They beet-carrot-nut burgers I made are so good (and bright pink!), but often crumbly so that recipe still needs some tweaking.
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