Keen-on-Quinoa Black Bean Burger



In the words of Samuel L. Jackson,


“MMMMM MMMMM MMMM, that is a tasty burger!”


Who doesn’t love a good burger? If you hate burgers, you probably hate kittens and puppies, too.


These burgers are low in fat, high in plant protein and have flavor that even and omnivore can enjoy. In fact, I had an entire table of non-vegetarians going gaga over them! They were also very surprise at how good quinoa is for them.


Quinoa is an ancient grain rich in complete proteins, and a much healthier alternative to rice.

 Keen on Quinoa Burgers


-2 baked sweet potatoes

-1 cup cooked quiona

-1 can drained black beans

-1/4 cup fresh parsley, chopped

-1 medium onion

-1 T smoked paprika or chipotle

-1 knuckle length chopped ginger

-2 cloves garlic, chopped

-1 T sea salt

-1 T freshly cracked pepper

-1/3 cup oats (blended for coating the patties)

-1 cup oats (quick oats work best)


Cook the quinoa and sweet potatoes, chop the sweet potato and set place n blender or food processor. Place all ingredients except the blended oats, in the blender.

 By the way, it’s probably a good idea to grind the oats before you grind up the wet ingredients!

 Blend until it’s just mixed, not liquefied. Favor the “pulse” button to a running blade, as you still want the grainy quinoa and oat texture.

 Once the mixture is done, place in the fridge for 2 hours to let the mixture settle.

 Form into burger size patties and coat generously in the oat mixture.

 Place burgers into a very well oiled pan, I use coconut oil for a delicate flavor (these guys are thirsty, so you may need to re-oil!). I prefer cast iron to create a crispy crust. Cook well on both sides.


Serve as you would a burger. Or try it in a lettuce wrap! Perhaps this time you can make it quesadilla style. Maybe just jazz it up with some guacamole, make it your own!





Warm Spinach Salad with Carmelized Pear and Onion


Salads are harder to incorporate into your diet during the harsh winter months, but an easy fix is a wilted salad! The flavor of this salad is only enhanced by the vegan Gruyere and vegan Parmesan, and this tasty enhancement also adds vital proteins. I have added links to these recipes, and they make great staples to keep in your fridge. However, they may be omitted if you don’t have any on hand.

Here is a little history on the “Brown Pears” sold in your local market:

The Beurre Bosc pear is the commonly sold type of brown skinned pear. It is named after Monsieur Bosc, an 18th century french ‘pomologist’ who worked in the orchard area where this type was later developed.

In the original French, Beurre has an accent on the final e. There are many other French developed pears with this word in the name, eg ‘Beurre d’Anjou’, it means ‘buttery’.

The Beurre bosc is good as both an eating and a cooking pear. There are various named cultivars of Beurre Bosc pear.

For 2 servings:

-1 Beurre Bosc Pear, julienne (long and thin slices, think shoe string fries)

-1 large shallot (other onions may be substituted, but shallots work best)

-1 teaspoon chopped ginger

– 3 tablespoons balsamic vinegar

-1 teaspoon Olive oil

-2 Large Handfuls of fresh baby spinach

-Dollap Vegan Gruyere

-Sprinkling of Vegan Parmesan.

Place the first 5 ingredients in a warm skillet and cook over medium heat until the onions start to become clear in color. Stir in the Gruyere (optional). Add the handfulls of spinach and toss lightly. Be wary not to leave the spinach in too long as it will start to wilt too much, and no longer be a salad. Serve immediatly with a sprinkle of Vegan Parmesan or nutrional yeast.