(Today’s guest post is from one of my many favorite bloggers who inspires me to always take chances with writing. She’s so incredibly dynamic and versatile. Please welcome Beth Tehilo from Writer B is Me. Enjoy!)
As I sit here and eat my lunch of lentil loaf and polenta, I can’t help but wonder what this new vegan life is going to be like. It’s only been a few weeks and I’ve already done something I rarely do: cook. The other day I was on the phone with a friend and she asked what I was doing. I told her, “making homemade protein bars.” She almost choked.
There aren’t many restaurants with vegan options, not around here anyway. I am surprised by the bounty of vegan options at the grocery store. Even frozen pizza! Believe me, I stocked up on frozen dinners because I’m no Rachael Ray in the kitchen. I’ve also found great pre-made dishes at Whole Foods Market. But one cannot live on frozen dinners and take-out alone. Probably.
Fortunately, Santa gave me several vegan cookbooks, and I’ve tried a couple recipes with surprising success. When Mike asked me to do a guest spot I did two things: chugged a beer, and asked him what on earth I should write about? He replied, “Just be yourself”. Hmmm. So use filthy language and talk about sex? Probably not. Okay I’ll be me, but tame me. Since I thoroughly enjoy Mike’s food posts, I thought I’d share one of my new favorite vegan recipes. DO NOT LEAVE. This meal is SO good I know meat-eaters will love it, too! I’ve made it twice, which should tell you two things: it’s easy, and it doesn’t suck.
Black Bean Sliders (recipe courtesy of the book No Meat Athlete, which I highly recommend))
- 1 can black beans (I also tried it with chickpeas and it was the shizzle dizzle)
- ½ cup chopped onion
- 1 clove garlic
- 2 Cups vegetables (the book recommended 1 cup mushrooms, ½ cup celery, ½ cup green pepper, but you can use any veggies, any ratio, as long as it adds up to 2 Cups total. I use whatever I have around)
- 1 TBS ketchup
- 1 TBS mustard
- 2 tsp soy sauce or vegan Worcestershire sauce
- 3 tsp steak seasoning (or mixture of any spices you like)
- 1 tsp Italian seasoning (if you don’t have it, no big woop)
- ¼ tsp salt
- 1 Cup panko bread crumbs (any bread crumbs will do)
- ½ cup walnuts, finely chopped (can also use leftover rice, quinoa or other grain here)
Sauté onion, garlic, and veggies in 2 tsp oil (or Pam, whatever) over medium heat until all are softened, about 5 minutes.
Transfer to food processor and pulse with the beans, soy sauce, spices, and salt until combined but still chunky. Pulse in the bread crumbs and walnuts. Form into golf ball size balls and flatten into patties.
Sauté the patties for 2 to 3 minutes per side until browned and heated through.
That’s it! I love to take half a pita pocket, smear some guacamole inside, and put two sliders in there. YUM. Seriously, I’ve been eating this for lunch for over a week. Two thumbs up!
Thank you, Mike! It’s an honor to be on your blog!
Beth Teliho is a wife, mother of two lunatic boys, writer, and recovering crazy cat lady. As a child, her mom told her she was a guttersnipe. She’s still oddly honored by that title. Her blog, Writer B is Me, is where she unleashes her crazy. You’ve been warned.