Happy Mother’s Day to all of the wonderful, loving, caring Mothers in our world. If it weren’t for Mothers, we wouldn’t be the people we are today. I am so thankful everyday for the love and support from my Mom. I am so lucky to have my Mom as a best friend, I am truly blessed!
Frozen gluten free buns….a tomato in the fruit bowl, some lettuce in the crisper, a can of black beans…this sad list of food is a sure sign we are in need of groceries, however, with these few ingredients I was able to come up with the best black bean vegetarian burgers we’ve ever had!
Good Ol’ Black Bean Burgs
– 20 minutes
– Makes 4
What you need:
– 1 can of black beans
– 3 tbsp mayonaise
– 1/3 cup gluten free bread crumbs
– 1/4 tsp cayenne
– 1/2 tsp oregano
– 2 tbsp vegetable oil
– 4 gluten free hamburger buns
1. Blend 3/4 of the drained, rinsed black beans with the mayo, bread crumbs, cayenne and oregano in a food processor until all is combined and the mixture is a smooth puree.
2. Transfer the puree to a separate bowl and mix in the rest of the black beans.
3. Form the black bean mixture into 4 patties (if you want bigger patties, double the recipe).
4. Heat oil in a frying pan (I used non-stick)
5. Transfer the patties into the pan, fry on each side for about 4 minutes, or until they are crisp and browned.
6. Serve the patty on a bun, top with your favourite burger condiments!
As I said, this was the best black bean burger I have ever had…and I’m not being biased!
Happy Good Friday for all of you who celebrate Easter! Today I spent my Good Friday in my room, studying my one and only final exam coming up on Monday. I also went for a lovely walk, the weather was gorgeous, blue sky and sunny…but a bit on the cool side.
We are all moving out of our student house in a few days, so I have been trying to eat up everything I have in the freezer and pantry, so that I don’t put anything to waste. My meals have been ho-hum, you don’t know how excited I am to move back home to a nice big kitchen and home cooked meals! Yesterday’s dinner consisted of frozen peas and corn…meat balls and fried zucchini…pretty random right?
Tonight I wanted to make something that I would actually feel satisfied with, so I whipped up some homemade sushi. Have you ever tried making sushi before? Before I attempted at making sushi, I thought it would be a disaster…I had my first homemade sushi experience about a month ago at my friends house. We made quinoa veggie sushi and wow…was it ever amazing and extremely easy, far from becoming a disaster. I thought at first that the ingredients were a little random to have in it, as it included sweet potato, beets, apples and shredded carrots, but honestly, the ingredients took on the flavour and consistency of “normal” sushi ingredients, my taste buds were deceived.
Tonight I made two types of sushi, avocado/mango/cucumber and avocado/mango/smoked salmon cream cheese. This is probably one of the easiest meals to make, and I’m not exaggerating! You don’t even need sushi tools (ie the mat)
Quick Quinoa Sushi
– nori sheets (seaweed)
– vegetable ingredients (ie, avocado, cucumber, mango, carrots, etc)
– you could also use fish or teriyaki chicken (I did not though)
– rice vinegar
– white sugar
1. First off, you must cook your quinoa and allow to cool.
(1 cup will make 4 rolls…2 cups will make 6, etc)
2. If you choose to make 2 cups of quinoa, combine 2 cups of water, 1/2 cup rice vinegar, 1/4 cup of white sugar and 1 tsp of salt in a pot over the stove. Heat until the sugar has dissolved.
3. Poor the vinegar/sugar mixture overtop of the quinoa, mix, and set aside to cool.
4. Next, stir about 1/3 cup of tahini (sesame seed paste) into the quinoa, this is what binds the quinoa together. (I am sure you could use other nut butters as well, experiment!)
5. While your quinoa cools, slice up your ingredients into thin slices. (should be about 1 inch thick, it can be up to 4 inches long). Ingredients could include avocado, mango, cucumber, red pepper, sweet potato (cooked), what ever you wish to have in your sushi!
6. Once your quinoa has cooled down, and you have all of your inside ingredients prepared, you are ready to start assembling the sushi
7. There are 2 sides to the nori sheets, 1 side is very shiny, and the other side is dull with grooves. Place the shiny side face down, you want to work with the dull side.
8. As you can see, there are grooves that run width wise, scoop about 3/4 of a cup of quinoa onto the sheet of nori and spread using a spatula over the sheet, leaving 2 grooves plain on the top.
9. Once the quinoa has been evenly spread, place your ingredients in the middle of the sheet.
10. Now it is time to roll! This may be the trickiest part. You want to try to roll it as tight as you can, rolling until you get to the part of the nori where you didn’t put the quinoa on.
11. Dip your fingers in a bit of water and paint some water onto the bare nori, once it is slightly damp you can finish rolling. The water allows the nori to stick together.
12. Now you have a log. Have a tall glass of water handy so you can dip your knife into it before cutting, the water on the knife will make for a smoother cut as the water helps disintegrate the nori a bit.
I find using two different knives works best. First I use a serrated knife to help cut into the nori, and then I use a chef’s knife to cut the bottom of the nori. Cut the log into 6-7 pieces, depending on how big you want your sushi to be.
13. And you’re done! Serve with some soy sauce (gluten free tamari) and a little bit of wasabi!
Friday afternoon I hosted a small get together with my girlfriends to enjoy tea and treats. Little did I think I would be able to enjoy all of the treats! Everyone brought something that was gluten free! It was so amazing! Usually I go to events or parties where the only food I can nibble on are the veggies and fruit. I also love when an event advertises that there will be gluten free options…they end up being the fruit and vegetable tray….