All this warm weather has been getting me in the mood to BBQ! Today in Park City it was 50 degrees and there wasn’t a cloud in the sky! It was just gorgeous! Many years ago a friend of mine (Bridgit!) who’d recently became a vegan introduced me to her favorite black bean and quinoa burgers from her vegan cookbook. At the time I was not vegan or even vegetarian, thus I was a bit skeptical, until I tried one!
black beans and sweet potato
black beans, sweet potato and quinoa
It instantly became one of my favorite go-to veggie burgers for years to come. Over the years, I have tweaked and added a few things and adapted the recipe to make it my own.
I love making a double batch of these burgers and wrapping them individually so I can freeze them. They make for a quick and easy dinner when you’re not in the mood to cook or are great to bring to a BBQ. See note below about freezing the patties**
Cooking the burgers
I haven’t bought a veggie burger from the grocery store in years because nothing compares! This recipe will turn any meat eating burger lover, into a vegan spicy black bean sweet potato burger lover, after just one bite! Cheers, I hope you enjoy!
Spicy Black Bean Sweet Potato Quinoa Veggie Burgers (click for printer friendly version) (Serves 6)
- 1 15oz can black beans, drained and rinsed
- 1 cup roasted, diced sweet potato* see below
- 1 cup cooked quinoa
- 1/2 cup Italian style bread crubs
- 1 tablespoon cholula
- 1 tablespoon tomato paste
- 1/4 cup water
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 yellow onion, diced
- 2 garlic cloves, minced
- 1/2 cup chopped cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Olive oil for cooking
- 6 burger buns
- optional avocado, tomato, arugula, cheese
- Peel a small to medium sweet potato and cut it into small cubes. Drizzle with 1 tablespoon of olive oil and roast on a baking sheet at 350 degrees for 15-20 minutes until tender and golden brown. Set aside and let it cool.
- Mash black beans and sweet potato together with a fork until somewhat smooth but still chunky. Add quinoa, onions, garlic, cilantro and bread crumbs and mix until combined.
- In a small bowl whisk together water, tomato paste, cholula, cumin, chili powder salt and pepper. Pour over black bean/sweet potato mash and mix with a fork.
- Using you hands, make 6 patties. If the mixture seems to wet add a tablespoon more of bread crumbs or if its too dry add a tablespoon more water before making the patties. The mixture should be sticky enough to easily form patties with out crumbling. **If freezing some patties wrap them individually in saran wrap and freeze. when ready to eat, thaw and follow steps 5 and 6!**
- In a medium skillet, heat 1-2 tablespoons of olive oil. Cook the burgers for 5 minutes on each side on medium heat, until golden brown on each side.
- Serve on a toasted bun with desired toppings such as cheese, avocado, tomato and fresh arugula.
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Where did the week go?! It’s Friday, It’s August and I feel like my summer has been in a vacuum! There have been so many fun things going on this summer including getting married, going to other friends weddings, concerts, camping, cooking… time flies when your enjoying life! Each time I go to the farmers market the produce gets a little more plump, ripe and delicious for new recipes! Yesterday was scorching hot and the last thing I wanted was a warm lunch. This quinoa salad is a perfect cold side for lunch, dinner or afternoon snack! The sweetness of the cranberries and corn balance the tartness of the feta and kale for the perfect mix of summer flavors. Enjoy the weekend!
Quinoa, Kale & Corn Salad with Cranberries & Feta by Ski Boots in the Kitchen (Serves 4 to 6)
- 2 cups cooked quinoa
- 4 cups chopped kale
- 2 ears of corn, kernels cut off
- 1/2 a small red onion, chopped
- 1/3 cup toasted almond slivers
- 1/2 cup dried cranberries
- 1/2 cup crumbed feta cheese
- 1/4 cup good olive oil (plus extra for sauteing)
- 1 lime, juiced
- Freshly cracked salt and pepper to taste
- In a medium saute pan, drizzle olive oil to coat the bottom (two turns around the pan)
- Saute red onion and corn until the onion is translucent and tender. Add kale. cook until kale begins to wilt and turns bright green- about 5 to 7 minutes. Remove from heat, set aside and allow it to cool.
- In a large bowl, add cooked quinoa, kale, corn and onion saute, toasted almonds, and cranberries. Drizzle 1/4 cup of olive oil and juice of 1 lime over the ingredients and mix thoroughly.
- Add Feta cheese and season to taste with salt and pepper. Toss once more and refrigerate for 1 hour or serve immediately. Enjoy!
(This is the color of the finished kale, corn and onion saute)
Quinoa mixes with steal cut oats for a hearty breakfast that you can make the night before for those busy mornings! Its always fun having visitors come and stay with us. My parents were just here for a week and they drove a U-haul all the way from Connecticut with lots of furniture and goodies! Our previously empty dinning room now has a gorgeous table that we can eat our meals at (we were doing Japanese style sitting on the floor before- Piper, our dog, benefited from a low table and she snagged a few bites of pizza the other night!) My dad being the diehard skier that he is must be on the hill from first chair to last chair regardless of the conditions. Breakfast is the most important meal before a big day of skiing- as you never want to stop too long for lunch, especially on a powered day. Getting out the door in the morning is equally as important though and that is why this filling and delicious breakfast is perfect for winter activities! The majority of the cooking is done the night before! All you have to do is combine all the ingredients in one pot the night before, heat the next morning and serve! Cinnamon and Cardamom give it a wonderful flavor unlike regular hot oatmeal and cereals. The toppings for this cereal are endless too- pumpkin seeds, almonds, fresh fruit, maple syrup or peanut butter to give it that protein punch. It’s fast & filling for your powder hungry guests or a great option on a busy morning! Enjoy!
From Feb 2013 Bon Appetit
Serves 4 (comfortably)
- 1/2 cup dried fruit (such as goji berries, cranberries, or barberries)
- 1/2 cup steel-cut oats
- 1/2 cup well-rinsed quinoa
- 1/4 cup raisins
- 1 teaspoon kosher salt
- 1/2 teaspoons ground cinnamon
- 1/4 teaspoons ground cardamom
- 4 cups water
Combine all ingredients and bring it to a boil in a medium saucepan. Cover and let sit off heat overnight. Before serving, reheat cereal in saucepan, covered, over medium-low heat, stirring occasionally and adding water if needed, until warmed through, 5-8 minutes. Serve with your favorite toppings (almond milk, maple syrup, pumpkin seeds, granola, etc) To make the morning of bring mixture to a boil; reduce heat and simmer, stirring occasionally, until grains are tender, 20-25 minutes.
Quinoa… I’ve underestimated your amazingness. As part of my goals for 2013 which include, cooking healthier and more whole foods, hosting more dinner parties and teaching my dog how to do the dishes- quinoa is one of my new favorite ingredients for just about everything I’ve been cooking lately. I love how easy it is to make and keep on hand so you can throw together a quick salad for lunch or add it to chili (like the black bean, sweet potato & quinoa chili I posted earlier).
The longer you let this salad marinate in the dressing the better it is. I made this the night before and it made the perfect lunch topped with avocado!
What you will need:
- 1 large bunch of kale, about 3 cups, finely chopped with ribs & stems removed
- 1 small carton of cherry tomatoes, cut in half
- 1/2 red onion finely chopped
- 2 cups cooked quinoa, cooled
- 1 can of black beans, drained and rinsed
- 1 pomegranate, seeds removed
- 1 avocado, sliced
For the vinaigrette:
- Juice from 1 lemon
- 4 tablespoons good olive oil
- 1 garlic clove, minced
- 1 teaspoon sugar
- 1/4 teaspoon salt
- Pepper to taste
- 1 teaspoon Dijon mustard (Optional)
What you do:
Cook quinoa according to package directions and allow it to cool, this can be done a day ahead and kept in the fridge if desired. Chop kale and combine in a bowl with cherry tomatoes, onion, black beans, quinoa and pomegranate seeds. In a separate bowl combine all vinaigrette ingredients and whisk together. Pour vinaigrette over kale salad and toss making sure to coat all ingredients with the dressing.
Cover and place in the fridge for at least an hour or over night if possible. Serve salad with sliced avocado on top and ENJOY!
Happy New Year Ski Boots in the Kitchen fans! What a wonderful holiday season of eating it was… and now my pants are feeling a little tight. Seems like people all over have been making New Years resolutions to eat healthier and exercise more (the gym parking lot has been pretty full lately) But why not eat yummy food that’s both healthy and tastes good? New Years resolutions don’t mean giving up everything you love. This healthy (and easy) chili is vegetarian (can be vegan if you skip the Chipotle cream) its loaded with flavor and is a perfect alternative to meaty (calorie packed) classic chili (which I also love!) This recipe is from Ambitious Kitchen – I hope you enjoy! I’m looking forward to sharing all my holiday recipes with you soon!
Black Bean, Sweet Potato and Quinoa Chili with Smoked Chipotle Cream
- 1 teaspoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced small
- 1/2 teaspoon turmeric
- 1/4 teaspoon cinnamon
- pinch of nutmeg
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 1 teaspoon Smoked Chipotle Tabasco sauce (I used Cholula because I didn’t have Chipotle Tabasco)
- salt, to taste
- 1 can (15.5 oz) low-sodium tomato sauce
- 2 cups cooked quinoa
- 2 can black beans (15.5 oz), drained
- 4 cups low-sodium vegetable stock, plus more to thin if desired
- 1 large sweet potato, peeled and diced into small cubes
- For Chipotle Creme:
- 1 cup plain greek yogurt
- 2 teaspoons Smoked Chipotle Tabasco sauce (Again I used Cholula)
- 1/2 teaspoon honey
- 1/4 teaspoon dijon mustard
- Heat the olive oil in a medium pot over medium-high heat. Add the onion, garlic, carrots and salt; saute for 5 minutes or until onions become translucent.
- Add the entire can of tomato sauce to the pot. Next add the black beans, vegetarian broth, all spices, and quinoa. Bring to a boil; reduce the heat to medium, add diced sweet potatoes. Cover and simmer for 30 minutes, or until potatoes are tender. Taste and adjust the seasoning if needed.
- Make the smoked chipotle yogurt combine tabasco sauce, honey, and dijon mustard in a medium bowl.
- Spoon chili into bowls and add yogurt sauce on top.