Don't ask...Don't tell...

Don't ask where the weekend went....
I can't tell you.

Don't ask what time I was up on Saturday to do some cake decorating....

I don't want to tell.



Don't ask what's in those beautiful creations I labored 6.5 hrs of my life over....

I'm afraid to tell.

Don't ask what's been consumed this weekend....

I can't remember to tell.

It's amazing what we don't stop to think of when life gets a little hectic. Sometimes life gives way to healthy food choices. Sometimes time never feels abundant enough to be prepared for better choices. Sometimes laziness is what it all can be summed up into. Sometimes necessity to enjoy life gives way to worrying about ones food choices. They say necessity is the mother of invention. After stopping to think about a few choices i've made this weekend, I feel inspired to do some recreating. My next creation? You don't have to ask, i'm already willing to tell.....

I need protein!!!!!!

Those were the words I was greeted with last night. Luckily, I had something in mind...something delicious. After some reassurance that dinner would be packed with protein I was left to my own imagination. I already knew exactly what I was making. What I was craving was a lovely pile of spaghetti smothered in a delicious italian sausage "gravy" as some Italians might call it. And that's exactly what I got..






Wait, I thought it said you were vegetarian~ish?!?

I love Italian sausage! The very thought of it makes my mouth water. So you can imagine my excitement when I found these....



Original Field Roast Grain Meat Co. Italian "Sausages"

Made by the same folks who produce the "sausage" that I talked about here. So, when I saw the Italian version, I snatched them up. Thought I could try to fool the BF but he's on to me :) These were SO delicious. Can't wait to make a Hoagie out of them.

What's in them? The ingredients list reads:
Vital wheat gluten, filtered water, expeller pressed safflower oil, red wine, eggplant, onions, naturally flavored yeast extract, garlic, barley malt, dried red bell pepper, fennel seed, granulated garlic, spices & sea salt.
Not bad.

Since I was on a roll with substitutions, I added to the menu something I've been wanting to try for a while but was intiminated by. Spaghetti squash. Felt silly when I saw how easy it was! So Simple:
1) Cut squash in half lengthwise~you will need to use a SHARP knife and a little muscle...be careful its pretty solid!
2) Scoop out seed.
3) Place cut side down in a baking pan
4) Cook in a preheated 375 degree oven for about 30-40 min, until the skin is tender to the touch.
5) Scrape flesh with a fork lengthwise to remove "strands" of spaghetti squash (you'll need a towel to hold the squash in your hand..ITS HOT!)
EASY!

As for the sauce, I started it off with some garlic sauteeing in olive oil. Next add about a cup of fresh spinach leaves & 1/4 c chopped peppers as well as the "sausage". Cook in 1 1/2 c. pasta sauce (I use homemade) and simmer it all together for about 20 minutes. mmm mmm mmmmmmmmm

So, for those who think you may be missing out on protein on a meatless diet we'll do a comparison:
Italian "Sausage", 92 grams (around 3 1/4 oz)
Calories 240
Fat, g 10
Fiber, g 4
Protein, g 28

Italian Sausage, 92 g
Calories 318
Fat, g 28.8
Fiber, g 1
Protein, g 13.1

BOOYAA!! Even I couldn't believe the vegetarian "sausage" was WAY higher in protein than the real deal..if that doesn't make a believer out of someone who's afraid they won't get their protein in eating a plant based diet, I don't know what will.....or do I?

Great video to watch...

No matter what you eat.

Eat, Drink & Be Merry....

For the last few years a trip to West Palm Beach was in my summer plans. Not only is it GORGEOUS down there (their beaches rival ours & win hands down, any day!) but they also have a little ampitheatre down there that one of my favorite bands happens to frequent. Every year like clockwork tickets would be bought in March, hotel booked in May, concert to follow in July. Unfortunately, Dave Matthews Band has decided to take a year off :( So I am forced to break tradition. Not that there aren't other things to do down there but so MUCH to do (and it is rather expensive) that I love only having that on the agenda with free time to roam and eat :) Or TRY to make it to their beach. Hasn't happened yet~usually due to weather oh and the near shark attack experience I had one year. I'll take the hotel pool ANY day thanks.....

Music aside, I LOVE LOVE LOVE shopping down there. Mainly at City Place. It's truly amazing (though ask the BF & he sees nothing but overpriced stores). I could literally spend all day there. And wish I could....by myself. Free to take my time roaming around Anthropologie (LOVE!), enjoying an afternoon Gelato, or seeing a movie at their massive theatre. But in reality i'm begging to leave the hotel to get in some shopping before my REAL reason to go there. One restaurant. It's all I need. Taverna Opa. From the moment I walked in, I knew this was my kind of place. Very serene (blues & teals), dark wood furniture, open kitchen and DE-lish food. If relationships with food were legal, i'd have a love affair with Mediterranean Cuisine. Not only is it considered the healthiest "diet", the food rocks. And is SO SIMPLE! It's really hard to decide what to eat when I go ("Last Supper" experience if you will) but if you go for happy hour you can order "Meze" which are little plates of food. Perfect for sharing & allowing me to order all my favorites.

Since I have to miss out on tradition (though i'm still pushing for a weekend trip :) I decided to recreate some of my favorites for dinner....

On the menu:
My take on Spanikopita & Hummus (they bring you a morter & pestle with whole chickpeas, so you make it fresh to order...mmmmmmm) along with some dippers.

Untillllllllllll my dough didn't come out right. Guess that's to be expected as i've never used anything but butter in my recipes..a learning process. So, I improvised. I turned to the quesadilla as my vessel for spanikopita filling. And it was SO good.



Doesn't mean I won't try dough again. But until I get the recipe right, at least I can still Eat, Drink and Be Merry.......

So maybe leftovers aren't so bad....

When they are covered with Mama Peas Mmmmmm sauce. And that it is. I can't take credit for the recipe but I can take credit for compiling the best wrap i've had to date....involving TOFU! Never thought i'd say that. Tried to broil ala Mama last night and yea, didn't turn out so well. It was still pretty tasty but, for a lack of a better word, slimey. Don't think I got all the liquid out (I feel she is on to something with that Tofu press). The marinade I used, on the other hand, is worth sharing.

Juice of one orange
3 T soy sauce
1 T agave nectar
1 t garlic
1/2 t minced ginger
That I will be using again!

So ya, lots of leftovers to be eaten so I decided to create a wrap. Camera was dying so I only got this photo. It was HUGE and delicious (that's what she said).



Wipe the drool, this can be recreated. WITH LEFTOVERS :)

Here's the dish....
1) Throw whole wheat tortilla in a warm oven
2) Pan Saute some broiled tofu (i.e. reheat it)
3) Saute in another pan 2 T extra virgin olive oil, 2 T minced garlic, 2 c fresh spinach, 1/2 zucchini, 1 c leftover brown rice. Season with S&P, sesame oil & sprinkle sesame seed until your hearts content.
4) Spread Mmmmmmmm sauce on warmed tortilla, top with veggie rice mix & chopped tofu.
5) Top with my "not so success" nacho cheez sauce
6) Wrap and eat.

Serve with leftover veggie/rice mix and a delish glass of wine (hey, it does a heart good). Do you think the wine industry is looking for a spokesperson?

La Vita é troppo breve....

....per mangiare male.




Too true, too true.
Now unless you put yourself through a couple of semesters of Italiano, you have no idea what that says....save yourself the money, i'll translate :) It says "Life is too short to eat badly". Virginia Woolfe put it nicely as well..."One cannot think well, love well, sleep well, if one has not dined well." Now, to some this may mean following a healthy diet. While important, I feel that this means food that not only feeds your body, but also your soul (you should know i'm SO deep). In good form, for me, food that feeds my soul is that of the Italian/Mediterranean cuisine. My time in Italy has only made that love grow much stronger. I think that holds true for many, though. How many kids do you see that turn their noses up at a plate of steamy pasta covered in a rich marinara? So today I set out to recreate a delicious, comforting dish that will feed your soul..I present......

"Never Gonna Miss The Meat" Bolognese


and trust me...From the mouth of the omnivore "I may miss meat tomorrow, but I certainly don't miss it tonight". See, told ya ;)


½ med onion, diced
3 T EVOO
3 T minced garlic
1 carrot, peeled & diced
1 celery stalk, diced
½ lg zucchini, diced
½ lg eggplant, peeled & diced
1 c cooked lentils
½ c red wine
12 oz tomato sauce
2 T tomato paste
1 T dried oregano
1 T dried basil
½ t dried thyme
¼ t red pepper flakes
1 bay leaf
S&P

Cook ½ c dried lentils in 2 c vegetable stock in a medium sauce pan for 20 minutes. Drain & set aside. In a large deep sauté pan, heat extra virgin olive oil over medium heat. Add onions and cook until translucent, about 5 minutes. Add garlic cook for 1 minute more. Place chopped carrot and celery in pan & sauté about another minute. Season with salt & fresh cracked black pepper. Add zucchini & eggplant, sauté about 3 more minutes. Next, add tomato paste & seasonings and stir until tomato paste is well combined. Add wine and stir. Next, stir in lentils and tomato sauce until combined. Cook over medium low heat, stirring occasionally until sauce has thickened about 15 minutes. Serve over cooked pasta (I used whole wheat spaghetti).



And in true italian form, with "un bicchiere di vino rosso".

Ahh....so happy :)

Until the plate is finished and I decide I need dessert. I decided to turn to a tried and true recipe that i've used MANY times. Borrowed, of course. From Neverhomemaker. Unfortunately, they are on a mini hiatus at the moment but that just means you have time to catchup on all their missed posts ;)

Pumpkin Brownies (adapted from Sweet Potato Brownies)
* 4 tablespoons canola oil
* 2/3 cup unsweetened cocoa powder
* 1/2 cup whole wheat pastry flour
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 1 cup sucanat
* 2/3 cup pumpkin
* 1 flax egg (see directions below)
* 1 1/2 teaspoons vanilla extract
* 1/2 c walnuts

Method . . .

1. Spritz a glass baking dish with some canola oil. Set aside.
2. Preheat your oven to 350 degrees F.
3. In a small bowl, whisk together 1 tablespoon golden flax meal with three tablespoons boiling water. Stir and set aside to cool.
4. In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt. Stir in walnuts until coated in flour mix. Set aside.
5. In another bowl, combine the pumpkin puree with the oil, flax egg, vanilla, and sugar. Mix until smooth.
6. Pour into your prepared pan. Then bake for 20 to 25 minutes. The batter will appear wet still, so be sure to poke through the center with a toothpick.

Hea-ven-ly!!! These are super rich, super fudgy and definitely in need of a fork!



Off to enjoys these with another Italian favorite~FASHION. What Not To Wear is on, i'm out!

2 successes & 1 not so success

Success:


oh yes, thank you Mama Pea




Her recipe with a couple subsitutions.....
Vegan Pumpkin Cinnamon Rolls

(Makes 6 rolls)

Dough:

* 1 cup unsweetened vanilla hemp milk, warm **my substitute
* 1 packet yeast
* 1/4 c. canned pumpkin
* 2 c. whole wheat pastry flour
* 1/2 c. organic unbleached all purpose flour
* 1 T. baking powder
* 1/4 c. sucanat **my substitute
* 1 tsp. pumpkin pie spice
* 1/4 t. salt

Cinnful Filling:

* 1/2 c. sucanat **my substitute
* 1 T. cinnamon
* 2 T. Earth Balance (or other dairy free margarine), softened
* 2 T. golden raisins

Icing:

* 1 c. powdered sugar
* 3 T. water **my substitute

Dissolve yeast & sucanat in warm hemp milk. Set aside. Combine whole wheat flour, spices, baking powder and salt. In a separate bowl, combine filling ingredients and set aside.

After yeast and hemp milk is foamy (about 5-8 minutes or so), stir in pumpkin. Add wet ingredients to dry and stir until a dough forms. Turn dough out onto floured bread board and knead for a minute or so (about 20 times). Knead in as much extra flour (~1/4 c.) as necessary so that dough is no longer sticky. Roll dough into a large rectangle.

Sprinkle filling over dough and roll dough up firmly to make a log. Cut the log into six equal pieces and place in a loaf pan sprayed with cooking spray.

Either cover rolls and place in the refrigerator overnight, or if planning to bake immediately, let dough rise in a warm place for at least 40 minutes.

Preheat oven to 350 degrees. Bake rolls for 23 minutes. Drizzle with icing.


Success:

Thank you again...




Her recipe, again, with some substitutions
Black Bean and Sweet Potato Stew

Serves 4

* 1/2 c. diced onions
* 1/2 c. diced celery
* 1/2 c diced carrot ** my addition
* 2 c. sweet potatoes, peeled and cubed (about 2 medium potatoes)
* 2 cloves minced garlic
* 2 t. chili powder
* 1 t. cumin
* 1 t. oregano **my addition
* 1/2 t. cinnamon
* 1/4 t. nutmeg
* One 28 oz. can fire-roasted diced tomatoes with juices + ½ c water (to get all the good stuff out)
* One 14 oz. can of black beans, drained and rinsed **my substitute
* 1 c. vegetable broth
* 2 c fresh spinach **my addition
* salt and pepper to taste

In a soup pot, sauté veggies & spices in cooking spray until softened & onions are slightly translucent (about 7 minutes). Add veggie broth, fire roasted tomatoes, water & black beans. Bring to boil, reduce to simmer. Cook about 20-25 minutes. Stir in fresh spinach before serving to wilt.

*Cannot WAIT for her cookbook :) Check her out...

Serve with corn chips, guacamole and "my not so success"...

Not so success:



In the background. Supposed the be Nacho Cheez...this did not taste like cheese. At all :( It was seriously all red pepper which I don't mind. Just had other expectations for it....still somewhat tasty. But not what I was hoping for....

Quick Nacho Cheez Sauce [yields ~1c]
* 1 c raw cashews (originally called for 3/4 c)
* 5 T nutritional yeast (orignally called for 3 T)
* 1/2 c water
* 1 medium bell pepper
* 1 t chili powder
* 1/2 t cumin
* 1/2 t garlic
* pinch or 2 of smoked paprika

1. Add water to the blender, then all other ingredients.
2. Blend until smooth, adding more water if necessary, until desired consistency is reached.

Anyone else had a less than expected results with this recipe??
Back to the drawing board....

Take me out to the ballgame!

Today was the hottest day yet here, by far. It was rumored to be in the 90's. I couldn't bear to check. While it may be great for you who have really "had" winter, for us it's just a preview of the next 6 months of our lives. Ah well, thank goodness i'm right near the ocean :)

Lots of running around to do today..needed to restock as we had to resort to ordering pizza last night...shame on me! Got to spend the morning with my mom & my little bro so that was nice. Too hot though...just too hot.

Not too hot to have hot food though (well after I had cooled off for about 4 hrs)! I have been on the search for eggplant for the last week~really craving eggplant parm. A guy at my local supermarket said there was a bad crop? Not even the whole foods store had it :( Well, instead of waiting for one to appear, I bought some zucchini last night in it's place. And wouldn't you know I found it today?? Ah well, next time.....anyways, dinner.

Sooooo good. I'm truly sad that there are no leftovers. Generally, you won't hear those words coming out of my mouth. Maybe because I know that there's so much variety, so many things i've yet to try.

Don't be put off by the ingredients list...

Zucchini Parm Sandwiches
1 large zucchini, sliced in half & then in 1/8" strips lengthwise (you'll see)
1 c flour
2 eggs, beaten
2 c breadcrumbs (preferably whole wheat)
1 T garlic powder
2 T + 1 T Italian seasoning
1/2 pint cherry tomatoes
2 t minced garlic
2 T extra virgin olive oil
Mozzarella & Parm cheese as you please
Tomato Paste
Bread (I used an herb focaccia bread)

Be prepared for breading. I advise using one hand for dry, one hand for wet.
Container #1) Flour mixed with 1/2 T salt
Container #2) 2 eggs, beaten
Container #3) Breadcrumbs mixed with garlic powder & 2 T Italian Seasoning

And that's how you'll bread, in that order.

And this is what it will look like once you've done so & placed it on a baking sheet sprayed with cooking spray.



Preheat oven to 350. On a separate baking sheet, combine cherry tomatoes, 1 T Italian seasoning, minced garlic, salt & pepper.

Place zucchini & tomatoes in oven and bake for 20 minutes. Flip zucchini & give the tomatoes a stir. Turn oven down to 300 & bake 15 minutes more. Warm Bread and then try to hold off eating everything that's just come out of the oven! :) Layer: Bread, Tomato Paste, Zucchini slices, roasted tomatoes, cheese, more tomato paste, bread.

It should look like this.......



Drool.

Last night was opening night for our local baseball team. Could not wait to get out there. Just something about a live game as opposed to watching it on t.v. in my opinion. Wanted to go last night but was WAY too tired after work so we went tonight. Great game...we won! And there was fireworks :) Always makes my day!

I'll end this extremely long post with a couple photos from the game. Ready for beddddd!

My eyes are stinging.....

But we'll get to that later..
Ahh monday, the beginning of the work week. Who looks forward to it? Not I. In fact, I loathe it. To top it all off, I had an awful night sleep. If that's what you could call it....Oh well, at least breakfast was yummy :)

mmmmmmmmm



3 things I love about this breakfast:
1) It's fast and requires little attention;
2) mmm melted peanut butter
3) raspberry jelly

droool!!! I have to say, i've never been much of a grape jelly fan with my peanut butter sandwiches. But gimme strawberry or raspberry and i'm sastisfied.

Today was a whirlwind of a day....the morning came and went so quickly and before I knew it, it was lunch time. Which I was ALSO looking forward to today. Picked up these beauties from publix yesterday. Man, oh man. I cannot TELL you how delicious they were. So juicy, just the right sweetness...




Enter my VERY delicious lunch. First can I say though, i'd love to meet the person who thought to put fruit in a salad. You are my hero!

you know what they say, we eat with our eyes first..




Happiness on a plate
1 ripe red pear, sliced
2 T gorgonzola cheese
2 T chopped walnuts
3 c mixed baby greens
2 T raspberry vinaigrette

I like to mix my greens with the dressing first, then top it. I cannot STAND a glob of salad dressing. yeck.

Back to work after lunch and the afternoon flew by too. Which is never a bad thing :) It came and went so quick, I barely had time to think about dinner. I planned to stop at our local "whole foods" store as the first week of the month, everything is 20%. Picked up a couple goodies but nothing really for dinner. Decided to give my mom a call on my way to another store to see what she was cooking up for dinner (my mom has really evolved in the kitchen since I was a kid~So proud :) With nothing inspirational on the menu, I started telling her I've been wanting to give tamale pie a try for a while now and decided why not tonight. When I explained to her what it was (veggies & beans topped with homemade cornbread), she said why not just use the box stuff. AH! Well, mom, because from scratch is just SO much better. And it's simple. Guess she hasn't evolved as much as I thought ;)

Picture of dinner....recipe needs some work. So not gonna post it tonight. Was good enough to go back for seconds though. Quick side note though, Poblano peppers are a little spicier than you might think. So don't touch your eyes after handling them. ;)

Sunday Sunday...

A day to relax. Why, then must I be up at 7:45a? Ah well, I suppose there is always things to be done. Like make breakfast!! :)

Yesterday afternoon I went shopping to Love's Whole Foods (smaller version of Whole Foods Market) and came across these babies....



Sounds delish right? I'm normally not a sausage for breakfast fan, but because they had apples & sage I thought they would be the perfect addition to my breakfast plate. And I was right. Served along side my fritatta, I was a happy camper. I give them a 8/10. What does the omnivore say about these "sausages"? It's good, but it's missing meat :) The downside in my opinion is that they are a tad dry. Oh and the price is a little bit more than I would normally spend but since i'm not buying other meat, it's justified. Their next appearance? Stuffing...mmmmmm :)

Here's the recipe for the equally delicious frittata.
Spinach & Goat Cheese Fritatta recipe…for 2
4 Organic Eggs
1 oz goat cheese
2 c spinach
1 ½ t minced garlic
dash nutmeg
1/8 t red pepper flakes
salt and pepper to taste
1 ½ T canola oil

Preheat oven to 350. In small sauté pan, heat canola oil over medium low heat. Add garlic and sauté for about a minute (be careful not to let it go too long, burnt garlic is NOT good!). Add Spinach to pan and stir to combine with garlic. Season spinach mixture with nutmeg, red pepper flakes, S & P, stir well to combine. Add eggs to pan and stir to disperse spinach evenly. Sprinkle with goat cheese. Once eggs begin to set, place sauté pan in oven and allow to finish cooking 5 minutes. Note: It is important to use a sauté pan that can be used in the oven. If you have any concerns with plastic handles, cover handle with aluminum foil before placing in oven.

*This can be served on its own or as a sandwich/wrap. Chopped up over a salad..mmmmmm :)



The weather today seemed appropriate to take a walk...and my two very energetic puppies were very willing. Unfortunately, I have to take them one at a time but that just means more walking for me too :)

Tired pooches....



Lunch was a mish mosh of left-overs. I was actually somewhat hungry....
no pic~too hungry to wait. 1/4 leftover stuffed pepper, 2 T guacamole, leftover sweet potato fries & broccoli (PS Broccoli dipped in guac=amazing!). Not feeling full enough I decided I should have dessert. Banana + peanut butter + apple blueberry granola is deeeeelish. Fullness achieved.

However, I had to do some running around and about an hr later it hit me, like a mack truck in my stomach. I felt awful. So I picked up some stuff for dinner and headed home to take a rest....catching up on blog reading and even wrote a letter. On paper.. :) Let's hope my stomach doesn't wreck dinner.....

On the menu:
Grilled Grouper (I should mention I am eating fish in my "vegetarian~ish" diet no recipe, Lemon, S&P
Asparagus, corn & tomato salad (recipe to follow)
Steamed Broccoli




Asparagus, Corn & Tomato salad...for 2 (Or you :)
1/2 lb fresh asparagus, woody stems removed and chopped into thirds
1/2 pint cherry tomatoes
~1 c fresh corn kernels (cut from one ear of corn)
2 T balsamic vinegar
1/2 t agave syrup
1/8 t dried oregano
1/8 t dried basil
2 1/2 T extra virgin olive oil
S&P

Preheat oven to 450. Place cut asparagus and cherry tomatoes on one side of a baking sheet and drizzle with 1 T EVOO. Sprinkle with Salt and Pepper~mix well to combine. Place corn on a piece of foil on the other side of the baking sheet. Sprinkle with 1/2 T EVOO, S&P, mix and fold foil into a pouch. Roast Veggies 15-20 minutes until tender. In a small bowl mix balsamic vinegar, agave syrup, dried basil and oregano. Drizzle in EVOO while whisking. Taste dressing before adding to veggies to make sure Oil/Vinegar ratio is to your liking. Toss with veggies & taste. I didn't need to add any more S&P but you can if ya want :)

mmmm roasted veggies....I LOVE LOVE LOVE roasted cherry tomatoes. They are so sweet :)




Also on the menu, Orlando Magic Game :) Also, read in the paper our local baseball team's season starts this friday..woo hoo!! Hope everyone is enjoying their Sunday :)

Welcome....

With not enough things on my plate, I decided to add blogging. I love to read them (most any kind, though specifically food) & usually leave feeling inspired to whip up something delish....or do something to improve my life.

Case in point....
My new favorite blog i've been reading is edibleperspective{dot}com. Today I was reading through her last few posts and one happened to be about detoxifying your life by subbing conventional cleaning products with homemade earth-friendly products. Easy enough, right? Right! I made my own homemade laundry detergent this afternoon :) Very easy, few ingredients. Currently washing 2nd load now :) I recommend you check her website out if you are looking to do the same!

Moving on to other homemade goods...Dinner.
I have been craving burgers since giving up meat...maybe not the burger itself but the smell of the grill as they are cooking. mmmmmmmm. I've been thinking of trying out black bean burgers for a while and figured there is no better time than today..gorgeous grilling weather outside :)

Here's the recipe....sorry no pics, we gobbled them up :)

Sundried Tomato & Black Bean Burgers…For 2
½ can black beans, rinsed and drained
6 sundried tomatoes, soaked in hot water then drained
4 rounded teaspoons breadcrumbs
1 flax egg*
1 T nutritional yeast
1 t oregano, dried
1 t basil, dried
1 t Hungarian paprika
1/8 t red pepper flakes
freshly ground black pepper

Mash beans in a small bowl, set aside. In a medium bowl mix together breadcrumbs, nutritional yeast, & spices. Stir until well combined. Chop sundried tomatoes and mix well into mashed beans. Once combined, add bean mixture to breadcrumbs and stir well. Form into patties and place in refrigerator to let rest. Grill 10-15 min.

*To make flax egg, combine 1 T golden flax meal with 3 T hot water. Mix well to combine. Set aside to cool before adding to mixture.

To serve: Spread sundried tomato pesto on both sides of toasted Kaiser buns. Sandwich between fresh spinach & balsamic onions. Yum yum ☺

These had great flavor and I can't wait to make them again! The only thing I wish was that they were a little less mushy in the center. I guess I was hoping they would be more meat-like (oddly enough). Any tips on bean burgers? I'd love to hear them!!
Until next time....