A few weekendy things:
Sorry I’m not sorry… I love my Ducks!
And really… shaken, not stirred. I wonder if James Bond ever does normalish things like go out and buy bread? What if he really wanted ice cream or something? Wouldn’t there be some creep trying to pick him off on the way to the ice cream store? Does he ever go anywhere without a gun? The latest movie was freaking fantastic!! Such a lovely way to spend my Sunday—a date with Daniel Craig and some veggie burgers. Okay, sadly not really but I can pretend, right?! At least these veggie burgers were real:
It’s like a blue plate special.
And cookies! They were real too.
AND paleo. I’m rather proud of myself that I baked something with coconut flour that wasn’t totally nasty. I’m all for non-grain flours, but my first encounter with coconut flour ended up in the garbage. Literally. I NEVER throw away food unless it’s gone bad… BUT. These. Ugh. They defied description. Thankfully, I got things under control with a different recipe, and am now a convinced fan of coconut flour. (They can be found in the following post)
So. A wildly successful weekend on all fronts: James Bond, veggie burgers, and cookies. AND the Ducks won. #lovemyducks!
Sweet Potato-Quinoa Black Bean Burgers
I got 7 burgers out of this, and they made awesome leftovers. Recipe slightly modified from here! Especially tasty with a side salad and extra mustard… these have sweet potato, black beans, and quinoa, as well as lots of other delicious things. They’re also soy-free, which is a nice change from a lot of other veggie burgers.
- 4 small sweet potatoes (no really, mine were TINY)
- 1/2 c cooked quinoa
- 15 oz (1 can) black beans, rinsed and drained
- 1/2 c frozen corn, defrosted
- 1 leek, lightly sautéed
- 6 tbsp rolled oats
- 2 tbsp raw pepitas
- pepper to taste
- scant 1/2 tsp salt
- 1 tsp cumin
- 1 tsp oregano
- 1 tbsp olive oil
Wash the sweet potatoes, pierce them a few times with a fork, and pop into the microwave on the baked potato setting (or whatever yours has). When finished, let them cool until you can cube them (skin and all), and then rustically mash them (leave some lumps). Clean the leek thoroughly, and dice up the white bit. Lightly sauté in a bit of olive oil; let cool.
Preheat the oven to 375, and line a baking sheet with parchment paper.
In a separate bowl, mash the black beans (almost completely, again—leave some lumps). Stir in mashed sweet potatoes, cooked quinoa, corn, sautéed leek, rolled oats, pepitas, salt/pepper, cumin, oregano and olive oil. Stir to combine. Form into patties/sliders/whatever, and plop onto the prepared cookie sheet. Bake for 15 minutes total, flipping at the 7 minute mark. Top with mustard or whatever floats your boat! They’re delicious any way you slice it.