This weekend summer officially kicked off with the first Park City Silly Market on Main St. The rain held off and it was a wonderful morning wandering the streets checking out all the vendors and my favorite part… the Bloody Mary bar! The section of the market with the food, music and drink vendors is definitely the best section. So when you can’t make it to the Silly Market on Sunday or you’re having some friends over for brunch, mix up a batch of my family’s favorite Bloody Mary mix and enjoy them at home! You can add all your favorite toppings including but not limited to shrimp, bacon, celery, pickles, olives- the options are endless! Be sure to mix this recipe up and serve it nice and cold! Cheers!
Best Bloody Mary’s (Makes about 15-18 glasses)
- 3 32oz bottles Clamato juice
- 1 jar spicy cocktail sauce
- 3 cups vodka of your choice
- 1/2 cup real lime juice
- 1/2 cup real lemon juice
- 2 oz Worcestershire sauce
- 2 oz A1 sauce
- 1 teaspoon black pepper
- 1/2 teaspoon Tabasco sauce
- 1/2 teaspoon celery salt
- lemon and lime slices for garnish
- Garnishes: Pickles, celery, shrimp, bacon, olives, asparagus, peppers, baby corn etc….
Combine all ingredients and stir well. Refrigerate for 2-3 hours before serving. Serve over ice with garnishes of your choice.
Published on Dishing PC – June 8, 2015
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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