Here’s a veggie burger to serve your vegetarian or vegan friends at your next cook-out. My husband, the meat-eater, even said he’d like this if I don’t call it a burger. For him “burger” implies meat. Therefore, it’s just a patty and you can choose whether or not it becomes your “burger.” Since these freeze well, you need not be afraid of making too many.
2 cups black beans
1 bell pepper
3 cloves garlic, peeled
1/2 cup old fashioned oatmeal
1/4 cup whole wheat flour
1/2 cup TVP
1 teaspoon vital wheat gluten
1 t. cumin
1 teaspoon liquid smoke
dash hot sauce
dash Worcestershire sauce (Read the ingredient list carefully or make your own if you are a strict vegetarian. Most brands contain anchovies.)
Place ingredients in a food processor and blend until it becomes the consistency of a thick batter.
Spoon onto a cookie sheet lined with parchment paper in circular shapes about the diameter of a hamburger bun.
Place in the refrigerator overnight.
Remove the bean patties from the refrigerator. Preheat the oven to 400 degrees Fahrenheit. Bake for 20 minutes. Flip the patties and return to the oven to bake another 15-20 minutes.
Let rest for about 10 minutes before removing from the cookie sheet.
Tortilla soup is pretty high on my list of Tex-Mex comfort foods. I have a couple of variations, but this is one of my favorite versions. You can make this soup quickly and easily with no advance preparations.
1 cup cooked chicken, cubed
1 can cream style corn
1 can black beans
1 can chopped green chilies
1 can tomato paste
2 cubes chicken bouillon
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon black pepper
1/4 cup heavy cream
Pour all the ingredients except the heavy cream into a medium saucepan.
This cole slaw is so easy, I don’t even make it until I’m ready to serve it. I’ve had people tell me that they don’t care much for cole slaw, but they like mine. I think the secret is the Greek seasoning. You can always adjust the Greek seasoning to meet the taste of your family.
I first discovered cakeballs when I had a batch of cupcakes that fell to pieces when I tried to take them out of the pan. However, I later decided it was a great way to recreate leftover cake. Maybe you don’t have a problem with leftover cake, but somehow an 8 inch round two-layer cake is a bit much for my husband and me to finish. I feel much better about taking cakeballs to the teachers lounge rather than half of my leftover cake especially since I wouldn’t brag about the looks of my lopsided two layer cakes.
1/2 cake with icing
Put the cake in a large mixing bowl and crumble.
Stir until it is a paste.
Form the paste into balls about 1 inch in diameter.
Melt the almond bark according to package directions.
Using two spoons cover each cakeball in almond bark and place on wax paper.