Pinto Bean & Oat Burgers

This recipe has become a regular in our monthly rotation. The burgers are easy to make and the ingredients are very inexpensive. If we are hungry, my husband and I each have 2 burgers per meal, but this recipe makes 8 large burgers, so we can look forward to having them again the next day! Our son loves them too. We usually make these pinto beans but you can use any type of bean that you want to or that you already have in your pantry.

Here is the recipe:

Pinto Bean & Oat Burgers

Ingredients:

  • 1/2 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 3 tbsp olive oil
  • 4 cups cooked pinto beans or 2 cans pinto beans, rinsed and drained
  • 2 cups rolled oats
  • 1 tbsp ketchup
  • 1 tbsp mustard
  • 1 tsp soy sauce
  • 1 tsp cumin
  • 1 tsp chili powder

Directions:

  1. Sauté onion and garlic 3-4 minutes, until onion is translucent. Set aside.
  2. Rinse and drain the beans and mash them in a large bowl. Add oats, ketchup, mustard, soy sauce, onion mixture, and spices. Mix well.
  3. Form into 8 patties and cook in olive oil, 3-4 minutes per side, until lightly browned.

Enchilada Rice

The original enchilada rice recipe that I tried was made for a slow cooker. I used the slow cooker setting on my Instant Pot and cooked it for over 5 hours on the “normal” temperature setting, but the rice was still crunchy. My husband and I were hungry by that time so we still had some and it had great flavor. I will try making it with the Instant Pot again and add a slow cooker version of the recipe when I get it right!

I made a pot of rice separately the night before I made this, and cooked a pound of dry black beans in the Instant Pot. A can of black beans would work fine too. This recipe will make about 6 large servings.

At the bottom of this post I’m including information on the amazing nonstick skillets we recently found. They have helped so much with cooking meals like this one while using less oil to prevent sticking and burning. They’re really pretty too! If you are interested in supporting this blog, please consider using the link at the bottom of the page to make your Amazon purchases.

Here is the recipe:

Enchilada Rice

Ingredients:

  • 4 cups cooked rice (I used Basmati)
  • 6oz sliced mushrooms
  • 1 TBSP olive oil
  • 1 can diced tomatoes with chilies
  • 1 can corn, drained and rinsed
  • 2 cups cooked black beans or one 15oz can, drained and rinsed
  • 2 10oz cans enchilada sauce
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp cumin
  • 4oz vegan cream cheese
  • Optional toppings: vegan cheese, avocado, vegan sour cream, cilantro

Directions:

  1. Heat the oil in a large skillet. Add the mushrooms and sauté until softened.
  2. Add the rice, diced tomatoes, enchilada sauce, black beans, and corn. Cook for 5 minutes, stirring frequently.
  3. Add the cream cheese. Stir in the salt, pepper, and cumin. You can use fajita seasoning in place of the salt for extra flavor.
  4. Stir often and cook for 5-10 minutes.
  5. Enjoy!

Here is a link to the skillets we recently found:

https://amzn.to/2J1B9dB

These have made such a difference in both cooking and cleaning up after a meal! The set includes 3 different sized frying pans plus a matching spoon, slotted spoon, and spatula.

Thank you for your support!

Chickpea & Zucchini Patties

There are so many combinations that can be used to make a veggie burger. These chickpea & zucchini patties are perfect for the summer. They’re full of fiber and protein, and low in fat. They are satisfying but they won’t leave you feeling heavy. You can make them ahead of time and throw them on a grill at a summer cookout too!

Here’s the recipe:

Chickpea & Zucchini Patties

Ingredients:

  • 2 (15oz) cans chickpeas, rinsed and drained
  • 3 zucchini, washed, grated, and squeezed
  • 1/3 cup flour
  • 2 tbsp sriracha sauce
  • 1 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp fajita seasoning
  • Cooking spray

Directions:

  1. Wash and grate the zucchini. Remove seeds and squeeze out the liquid.
  2. Rinse and drain the chickpeas, then mash them well in a large bowl. You can also place them in a blender or food processor.
  3. In a large bowl, mix all of the ingredients (other than cooking spray) well. Form into 8 patties.
  4. Spray a skillet with cooking spray and place on medium-high heat. Cook patties about 3-4 minutes per side, until lightly browned.

We cooked 4 patties the first night and refrigerated the rest before cooking. They will last at least 3-4 days in the fridge or they can be frozen for later.

Asparagus & Mushroom Risotto

Usually when we have rice with our meal, I cook it in its own pot and cook some beans or veggies separately to go with the rice. This time I decided to make risotto, which involves cooking the rice with broth to add flavor and cooking everything in one pan. I sautéed asparagus and mushrooms before adding the rice. It was delicious and the cleanup was so easy!


Here is the recipe:

Asparagus & Mushroom Risotto

Ingredients:

  • 1 bunch of asparagus, washed and cut into 1/2 inch pieces
  • 12 oz white mushrooms, washed and chopped
  • 2-3 tbsp olive oil
  • 2 tbsp cooking wine
  • 1 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp Italian seasoning
  • 1 cup Basmati rice
  • 3 cups vegetable broth
  • 3 tbsp nutritional yeast

Directions:

  1. Heat the oil in a large skillet. Add the asparagus pieces and cook 3-5 minutes, until the asparagus softens.
  2. Add the chopped mushrooms, wine, garlic and onion powders, and Italian seasoning. Cook until the mushrooms soften.
  3. Add the rice and stir for a minute.
  4. Slowly add the broth, 1/2 cup at a time. Stir frequently and allow the rice to absorb most of the broth before adding more. This should take about 4-5 minutes for each 1/2 cup of broth.
  5. When the last of the broth is added, stir in the nutritional yeast. Continue to stir until all of the liquid is absorbed.

Vegan Cauliflower Au Gratin

Potatoes Au Gratin was always a delicious and comforting dish for my family growing up. It was not very healthy but it was definitely good! Cauliflower is a great substitute for potatoes. It has a similar flavor but less calories and carbs.This Cauliflower Au Gratin is a delicious and much healthier alternative.

Cauliflower Au Gratin

Ingredients

  • 2 lbs cauliflower florets
  • 2 tbsp vegan butter
  • 2 tbsp flour
  • 2 cups unsweetened plant-based milk
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup shredded vegan cheddar cheese
  • 1/3 cup breadcrumbs
  • 2 tbsp olive oil

Directions

  1. Preheat oven to 400 degrees and spray an 8×8 pan with cooking spray.
  2. Cook the cauliflower for 3-4 minutes in a pot of boiling water. Drain and rinse.
  3. Melt the butter in a saucepan on medium heat. Add the flour and stir for a minute.
  4. Slowly stir in the milk. Add salt and pepper.
  5. Stir in the cheese and continue stirring until the cheese melts and the sauce is smooth. Turn off stove.
  6. Cover the bottom of the pan with the sauce. Add cauliflower, then cover with remaining sauce.
  7. Mix breadcrumbs and olive oil in a small bowl, then sprinkle over cauliflower.
  8. Bake 30 minutes.

Beans in the Instant Pot

Cooking beans from scratch always intimidated me before I had a pressure cooker. I read the back of the bag multiple times in the grocery store and always decided to take the easy way out with canned beans. Soaking seemed too time-consuming and then I’d have to cook them on the stove for much longer than it takes to open a can and put the beans in the microwave.

Now that my son is here and eating solid food, I am trying to stop taking shortcuts and focus more on health and nutrition. With the Instant Pot or another pressure cooker, you can cook beans from scratch in less than 2 hours from start to finish. You can skip the soaking process if you want, and they will cook in 30 minutes (once the cooker reaches pressure)! This saves a lot of sodium and added ingredients, plus it allows you to avoid BPA and other chemicals in the lining of the can.

You only need a one pound bag of dried black or pinto beans, a teaspoon of salt, tablespoon of olive oil, and 8 cups of water. In 30 minutes of cooking time, you will have very tender, well-cooked beans. They are perfect for making veggie burgers! You can decrease the cooking time to 20-25 minutes if you decide to soak them first.

Ingredients:

  • 1 lb dried black or pinto beans, sorted and rinsed
  • 1 tsp salt
  • 1 tbsp olive oil
  • 8 cups water

Directions:

  1. Sort through the beans to pick out any rocks or debris. Rinse beans well in cold water.
  2. Add beans to the Instant Pot or pressure cooker.
  3. Add salt and oil, then water. Stir.
  4. Lock the lid, and make sure it is set to Sealing.
  5. Use the manual mode, high pressure, and set the timer for 30 minutes.
  6. Allow pressure to release naturally for 25-30 minutes before removing the lid.

Vegan Tetrazzini

My husband has been sick this week. He no longer has a fever but he has a lingering cough and sore throat. He was craving comfort food that would warm him up without harshness to his throat. This vegan tetrazzini was the perfect recipe to comfort him!

This recipe is the base for the tetrazzini. It is very good just like this but feel free to be creative and add any veggies or proteins that you crave or that you have on hand! Last night we added Gardein “chicken” strips, baby portobello mushrooms, and peas. If you are adding the vegan chicken, you can chop or shred it and add it to the sauce after the cheese is added. I sautéed the veggies separately and added them to the pasta and sauce before it went into the oven.

Vegan Tetrazzini

Ingredients:

  • 1 lb dry pasta (spaghetti, linguine, and fettuccine work well)
  • 1/2 tbsp salt
  • 4 tbsp vegan butter/margarine
  • 5 tbsp flour
  • 1 cup nondairy milk, unsweetened
  • 1 cup veggie broth
  • 1 cup vegan mozzarella cheese
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder

Directions:

  1. Preheat oven to 350 degrees. Grease a 9×13 inch pan with cooking spray or olive oil.
  2. Bring water to a boil for the pasta. When water is boiling, add the salt and pasta. Cook pasta as directed on the box. You may want to use the minimum cooking time because the pasta will cook some more in the oven.
  3. While pasta is cooking, place the vegan butter in a medium saucepan and melt over medium heat. When butter is melted, stir in the flour and continue stirring as it cooks for 2 to 3 minutes.
  4. Add the nondairy milk and veggie broth. Bring mixture to a boil while stirring. When it boils, turn the heat to low and continue stirring. Cook for 8-10 minutes.
  5. Add the vegan cheese. Continue stirring until the cheese is melted. Add the pepper and garlic powder.
  6. When the pasta and sauce are cooked, combine in the greased pan. Cover with foil and bake for 30 minutes. Remove foil and bake 10 more minutes.