I hope you don’t get sick of this bean burger series because my friend Krista and I have created a list of about 20 more we have to make. I think the key to keeping them fresh here is to make a really tasty sauce to use as the condiment. The tzatziki was a big part of why the falafel burger was so successful.
We topped this one with fennel, spinach and tomatoes, which was a good combo, but feel free to add whatever makes you happy. These patties, like all the bean patties I have made come in at around 175 calories and they are full of fiber! Even Flat Paige (see below) loved them!
Bean burgers are my new found favorite meal. Last week I tried a Chipotle Black Bean burger which turned out great. This recipe might be even better. It combines the traditional flavors of Falafel with a creamy cucumber Tzatziki sauce.
As these patties are grilled, not fried, it is only 160 calories and you can jazz it up with different toppings. I used tzatziki, tomato, spinach and a shmear of hummus.
I’m looking for other bean burger recipes. If you have some let me know! Enjoy! Continue reading →
Every so often we go to this little neighborhood diner/cafe called The Cove in San Francisco. If you ever find yourself there ask for the Black Bean Burger. It isn’t usually on the menu but it is the most delicious thing ever! You can ask the waiter if they have it and the response is usually yes.
This is my attempt to recreate this delicious healthy meal. I’m not going to lie – mine is better! Ask Jason, he approves!
To my surprise it is extremely easy to make and packs in a fiberous punch. I made really large patties and they only had 190 calories each. I think this might be my new favorite recipe.
The other weekend Jason and I were in Athens visiting some friends. If you haven’t been to Greece it should definitely be on your to-do list. It is so old and historical and the people are some of the most warm and happy that we have ever met. Plus, they love to eat! Needless to say we ate alot.
We stayed with our friend George, who runs the best hotel in Santorini. One thing we noticed about greek cuisine is the use of the word salad, which boils down to a spread or dip for bread. They are commonly cheese based and contained very little if any greenery, but I was not complaining.
George made us something called Dakos, which of course he described as a salad. I would say it is more like a Bruschetta. But calling it salad sure makes you feel better. It has the essential tastes of Greece and is something you can eat all day long but preferably with ouzo.
To celebrate the start of the fall season, on this chilly San Francisco night, I made a delicious and super easy Autumn vegetable ragout and served it atop creamy white cheddar polenta. I’ve had this recipe in the hopper for quite some time, just waiting for the right time to make it. Now that I’ve eaten it, I think it will become a fall/winter staple since you can add or substitue a bunch of different veggies. Continue reading →