Skip to main content

Super Product Sunday

Sleeping in on Sunday
Today I allowed myself to sleep in until 9:15! I usually feel really guilty when I sleep in past 8 am, but this past week was a long, sleepless one for me. I really needed the extra zzzz's. I opted for Cathe's Cardio Fusion today then a stability ball abs workout. 

Sunday in the Kitchen
Today we had to run a few errands, the ones we put off yesterday. I knew we should have finished them yesterday as it rained today. I guess we got what we deserved! After the errands, I spent much of the afternoon in the kitchen making a huge culinary mess. I baked Ciabatta bread, made some Eggplant Patties (with a few tweaks), and tried a new recipe for Black Bean Beet Burgers. This recipe is apparently based on some apparently amazing veggie burgers found at Northstar Cafe in Columbus, Ohio. I had originally read about them from The Healthy Hostess who also tried out the recipe recently. I actually made quite a few adjustments to the recipe. For the original, please visit The Healthy Hostess or The Kitchen "Best-Ever Veggie Burgers."

Black Bean Beet Burgers
Ingredients:
1/2 cup brown rice (I will likely use less the next time)
1 1/2 cups water or vegetable broth
1 white onion, diced small
3 large red beets (about 1 pound), diced small
3-4 cloves garlic, minced
1 can black beans, drained and rinsed
juice from 1/2 lemon
1 tsp extra-virgin olive oil
2 tbsp dried parsley
1 tsp coriander
1/2 tsp thyme
3 tbsp spelt flour
salt and pepper

Directions:
Preheat oven to 375 degrees.

In medium sauce pan, combine rice and water, bring to boil. Turn heat down, cover with lid, and simmer approximately 35-45 minutes until rice is cooked and water is absorbed.

In medium sauce pan, saute onions in olive oil until translucent and softened. Stir in the beets and cook until tender. Add the garlic and cook until it is fragrant, about 30 seconds.

Place beans in large bowl and lightly mash with fork or potato masher. Stir in the cooked rice, the beet and onion mixture, the lemon juice, the olive oil, and all the spices. Stir to combine and then taste for seasonings. Add salt and pepper to taste. Add the flour and stir until you see no more dry flour.

Prepare a baking sheet with non-stick spray or silpat sheet. Form patties and place on sheet. Bake at 375 degrees for 60 minutes flipping once.
I'll have to post about the flavors of these later. I was simply making them for a future, fast dinner option. I'm sure I'll be using them this week. 
I really wanted to try a new recipe tonight that I have been thinking ever since my blogger buddy Alicia at Vegan Epicurean set up a new Healthy Food Challenge. This one is for Fast Foods. The recipe is based on my Whole-Wheat Rotini with Creamy Lemon Sauce recipe. I decided to use zucchini as a pasta replacement. It worked really well actually. I was honestly impressed with how flavorful it was. You won't miss the pasta at all.

Creamy Lemon Zucchini Pasta
Ingredients:
3 large zucchini
2 tsp extra virgin olive oil (divided)
1/2 white onion, minced
1 tbsp minced garlic (more or less to taste)
1/2 can artichoke hearts, diced (optional)
1/2 package soft silken tofu
2 tsps balsamic vinegar
zest of whole lemon (divide into 2 piles)
juice of one whole lemon
Lemon pepper spice blend (to taste)
Red chili flakes, to taste (optional)
Sea salt and fresh black pepper, to taste
Dried parsley, to taste
3 tbsp nutritional yeast flakes
3 tbsp rice or soy milk (if needed to thin sauce)
Fresh spinach

Directions:
With a mandolin or spirolizer, thinly cut zucchini into strips that resemble noodles.

In a food processor, blend tofu, lemon juice, balsamic vinegar, 1/2 of the lemon zest, lemon pepper spice, nutritional yeast flakes, salt, and pepper until smooth.

In large non-stick skillet, saute onions and garlic in small amount of olive oil until soft and translucent. Add in artichoke hearts and saute until warmed. Add in the zucchini "pasta" and cook approximately 5 minutes. Stir in sauce and spinach and cook until spinach begins to wilt. Add in remaining zest, red chili flake, re-seasoning with salt, pepper, and/or lemon pepper blend if needed. If sauce is too thick, stir in small amount of rice or soy milk.

This dish is rich and creamy. It is so much better than the original version that used sour cream. Even better, it's a super fast dish to prepare. Ideal for a busy week night.

Comments

  1. Oooh, I ordered a spiralizer and it's supposed to come tomorrow in the mail!! I can't wait to make this pasta dish!

    ReplyDelete
  2. Anna @ Newlywed, Newly Veg let me know how you like the spiralizer. I just bought a cheapo mandolin just to see if I'll even get much use out of it.

    ReplyDelete
  3. I love the sound of the burgers. Thanks so much for sharing that.

    Great job with the zucchini pasta replacement! It is one of my favorite tricks to use veggies as pasta. You can also use a potato peeler to make zucchini fettucini, if you want. That is what I did before I got the spiral attachment to my mandoline.

    have a great evening,
    Alicia

    ReplyDelete
  4. Oh, that pasta! I bought a spiralizer recently and haven't used it yet. I wanted to make a zucchini noodle dish but hadn't yet come across an inspiring enough sauce. My search is over :) All I had to see was the lemon and artichokes and I was sold!

    ReplyDelete
  5. Alicia @ Vegan Epicurean we may be having those burgers tonight. I'll be sure to do a follow-up on the taste.

    Sarah @ The Ordinary Vegetarian can't wait to see what your recipe looks like!

    ReplyDelete
  6. The "pasta" dish look so good! I love the swap of zucchini instead of pasta. It looks great!
    Glad you got to sleep in..you need to once and a while.

    ReplyDelete
  7. Kristen @ Swanky Dietitian you're right about letting yourself sleep in once in a while. I knew I needed it. Could have done it again today!!! LOL. Glad you're feeling better.

    ReplyDelete
  8. Those burgers look awesome! I would have never thought to add beets but what an awesome idea!! :) Thanks!

    ReplyDelete
  9. Thanks Kelly ! We'll be having them for dinner tonight actually so I'll be doing a follow-up post on taste.

    ReplyDelete

Post a Comment

Popular posts from this blog

Love in Photos

In honor of Valentine's Day - Love in Photos Husband Family and Furbabies Friends Even if you're not a fan of Valentine's Day - I hope you have a wonderful day and remember the loves in your life.

Hump Day and More Pineapples

Full-Body Workout  I'll readily admit that getting up this morning was quite painful and almost didn't happen. I forced myself out of bed though not exactly excited about tackling a full-body Pyramid workout. Sort of daunting at 5 am really. I did the warm up from Shock Cardio Cardio Core Circuit (cardio only premix) then hit the weights. It was a pyramid up only so I increased my starting weight. I topped it all off with the first 2 1/2 drills from the cardio workout. I ran short on time and was basically spent. Squats into Plie Squats Step Ups (seriously hate these especially at 5:30 am) Incline Chest Flyes into Chest Press Pullovers into DB Underhand Rows Step Ups (freaking again) Static Lunges Overhead DB Press into Lateral Raises Deadlifts Kickbacks into Overhead Extensions Hammer Curls into Alternating Curls Calf Raises I am so excited to report that my new cross-trainers and running shoes arrived today. Can't wait to test both of them out. I waited way way way too

Hitting the Gym and Lazy Means Creative Tex-Mex Creation

Sunday, Gym Day Why do vacations and min-vacations go by so quickly? Just doesn't seem quite right. Anyway, we left Branson around 9:30 am to head back home. It was a pretty uneventful drive back, which is usually a good thing. We got home and unpacked, then I headed up to the gym. I started with a 10-minute treadmill run to warm up before hitting the weights for back and light legs then abs. I went with a giant set for back then supersets for legs. GS - 4x8 Underhand barbell rows Pullovers Double-arm rows SS#1 Rear-leg elevated lunges (Bulgarian Split Squats) - 3x8 Calf raises - 3x20 SS#2 - 2x8 Walking lunges Plie squats with low-end pulse Single-leg deadlifts - 2x8 I did some ab exercises, stretched, and called it quits. Lazy = Crazy Dinner I may have made it to the gym and washed a few loads of laundry, but I never made it to the grocery store - lounging in the pool trumped grocery shopping. This meant getting creative with dinner. We had another package