I’ve made a number of burgers in my time, but I’ve never made a black bean burger. I always thought of them as very dry and crumbly, and tasting primarily of beans, which didn’t appeal to me. But then recently I’ve had some black bean burgers out at restaurants that were quite good. And since I’ve been trying to eat less meat I decided to give it a go. But since I have no experience making these burgers, I turned to the internet and relied on the RATIOS in a recipe from Sally’s Baking Addiction. I usually use her site for sweets, but she promised these would work out so… To make it my own, I went with Moroccan flavors.
I recently completed a sprint triathlon, even though I hate running (and exercise in general). One of the only things that gets me through the training is the ability to eat whatever I want because I know I’ll burn the calories off later. This lasagna, which I made for carb loading the night before the race, is the cherry on top.
Ahhhh pizza. This is not my first pizza recipe on this site and it won’t be my last. It’s just so versatile and easy, I find myself relying on it when I can’t think of what to make, especially when I have a bunch of odds and ends left over in the fridge. Today, I go for a pesto sauce – one of my favorites, and try the whole salad on top of pizza thing that has been popular for a while.
For my 30th (!) birthday, I had a tea party/picnic with a bunch of friends. I made tons of sweet treats (recipes to follow), and this is one of my favorites. Chocolate peanut butter bar recipes are ubiquitous all over the internet (such as this one) and for good reason – they are easy, they BALANCE salty, sweet, smooth, and crunchy, and taste just like peanut butter cups. To make the recipe my own and satisfy a peanut-allergic best friend, I ADAPTED my favorite recipe, replacing the peanut butter with tahini. The result still satisfies all of the same cravings, with additional smoky complexity from the tahini that will wow your guests.
This was one of those cleaning out the fridge recipes, which is a great start to recipe creation. You will probably recognize many of these ingredients from recent recipes I’ve posted on here. The available ingredients led me to asian, so that is what I went for with the overall dinner. Below is the slaw recipe, which ADAPTS one of my favorite mayo-based dressings, but recipes for the rest of the plate will follow on Wednesday!
As I’ve mentioned, my sister is vegan. Back before she became vegan, when she was just a vegetarian, we would make macarons together when we were both home at our parents’ house. If you’ve never made macarons, you should know that they’re more of a project than your usual dessert recipe. I typically set aside ~4 hours to make a batch, and that doesn’t include the overnight steps. While that is undeniably a lot of time to spend on some cookies, it saves a lot of money because macarons do not have expensive ingredients but are extraordinarily expensive to buy in the store. Even better, I get to use that time to catch up with my sister, and we both feel the accomplishment of making a beautiful dessert that can seem very intimidating. Since going vegan, my sister and I had not made macarons. But I learned about using aquafaba (more on that after the break) in place of the eggs in macarons on the Great British Baking Show, so over Easter we decided to give it a try. All I can say is, boy was my sister pleased with the results!
As I’ve said before, I really really really love tacos. For this recipe, I wanted to try and ADAPT my favorite vegetable taco recipe to a different medium – namely a soup. I thought it might work because I could use the same toppings and just repurpose the taco filling as a spiced soup.