Thursday, January 20, 2011

Yummy vegan veggie bergers!

Cross posted on The Daily Yay!

No, I'm not vegan by any means -- I love chicken too much to be even a
vegetarian -- but there was part of a bag of black beans that I wanted
to use up before our big move to Seattle at the end of the month.
After they'd soaked overnight and for most of the day (eight hours is
the minimum for an overnight soak, but longer is better), I rinsed
them and set them to boil in a pot for about an hour. A tomato and a
big white onion went in the blender. I pureed those first to make
room, then added two cups of cooked black beans. (I decided on that
amount because a veggie berger recipe that I've used before called for
two cups of beens, to my recollection.) Once the beans were pureed, I
pureed oats until the consistency was more mushy and less liquidy.
(I'm not sure how much it was; maybe half a cup's worth to a cup.)
After adding salt and pepper, I ran the blender again for a moment to
mix them in. Meanwhile, a couple of capfuls' worth of canola oil were
heating up in my big skillet. I dropped heaping spoonfuls of the stuff
in the blender onto the skillet and fried them for a few minutes on
each side, about 3-5 minutes or so. Wow, these veggie bergers have
awonderful texture and flavor and hold together incredibly well! I
enjoyed that batch with ketchup. Rena was already asleep but luckily
there's plenty more bean stuff for the Little Bean to enjoy my veggie
bergers tomorrow!

No comments:

Post a Comment