Cooking/Baking Black Bean Burgers & White Bean Strawberry Blondies

by Mallary Tenore Tarpley

Homemade black bean burgers and hummus.

Homemade black bean burgers and hummus.

White Bean Strawberry Blondies

White Bean Strawberry Blondies

My roommate and I, both vegetarians, started a new Sunday night tradition: making veggilicious meals. This afternoon we experimented with beans and made black bean veggie burgers and Vegan white bean strawberry blondies.

The burgers were so much better than the frozen Garden Burgers I always eat, mainly because they were more filling and they tasted a lot fresher, thanks to the chopped onion and cilantro. Mixed together, the black beans, green cilantro and white onions looked like an earthy tone hodgepodge of deliciousness.

Questioning the deliciousness of breadcrumbs, we substituted them for oatmeal, which seemed to work just as well taste-wise. The oatmeal made the veggie burgers a little mushier than they would have otherwise been, but I liked the mushiness. Since they may have been a little too mushy for buns, we used a fork and ate them with a slice of avocado and a side of hummus I made yesterday. Forget mustard or ketchup.

The brownies were just as tasty. Beans in brownies? Sounds a little strange, I know, but don’t let the beans deceive you. The brownies don’t call for any sugar or oil, and though they probably wouldn’t satisfy a sweet tooth, they’d satisfy a smoothie lover, as they taste like smoothies but in brownie form. The sugar from the jam, bananas and honey (a cheap substitute for the maple syrup the recipe called for) gives them an added sweet flavor. Both the bean veggie burgers and brownies took less than a half hour to make.

The speediness of the cooking process and the tastiness of the food proved that veggie/Vegan foods can be favorable, filling and fun to make. Don’t believe me? Whip up some of these veggie burgers and bean brownies and you’ll have a different opinion — and your fill of protein, fiber and iron for the day.

Advertisements