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Bird-Friendly White Bean Burger (GF) with barbecue sauce.

Bird-Friendly White Bean Burger (GF) with barbecue sauce.

Well, this is #3 in my bean burger series.  When I discover a formula that works, I go with it!

Burger #1 had a Mexican flavor.  Burger #2 had an Italian quality.

Now, burger #3 has seasonings that most people associate with poultry (i.e. dead chickens and dead turkeys.)

In December 2008, I was newly vegan but the rest of my family was still eating animals.  My niece was 4 years old.  While preparing dinner for Christmas, my sister made a comment about the “bird” in the oven.  A few hours later, my little niece sat down to eat and said,

“But mommy, I don’t want to eat a bird.”

I’ll never forget that.  Fortunately, that was the last turkey that my niece had to eat.  My family no longer cooks birds.  We have Vegan Holiday Meals

Here is a savory burger that you can enjoy without causing chickens and turkeys to die.

I’d like to stop seeing the chicken trucks regularly, when I drive to work.

Bird-Friendly White Bean Burgers (GF)

Bird-Friendly White Bean Burgers (GF)

WET INGREDIENTS

2 C (or 1- 15 oz can) white beans (Cannellini (white kidney) or Great Northern beans)
1 large clove garlic, minced
1/3 C chopped onion
1/3 C chopped celery
2 T tahini
1 T tamari (GF)

DRY INGREDIENTS

1/2 C oat flour (GF)
1/4 C ground sunflower seeds
1 T nutritional yeast
1 t EACH:  dried parsley, thyme & sage
1/2 t paprika
1/4 t EACH:  ground *rosemary, celery salt & black pepper
dash garlic powder

(*I grind dried rosemary to a fine powder using a coffee grinder)

ASSEMBLY

Use a small food processor to puree the wet ingredients.

In a large bowl, combine the wet puree with the dry ingredients.

Divide the burger “dough” into 4 balls or 4 portions.  You can do this right in the bowl using a spoon, or you can pour a drop of olive oil on your hands to handle the balls manually.

The burger dough will be very sticky and soft- don’t panic!  Create 4 patties (see the other burger recipes for pictures of this phase).  If you want to keep your hands clean, just spoon the dough balls right onto parchment paper and flatten them there.

Refrigerate the patties on parchment for at least 30-60 minutes before cooking.  The time will allow the excess moisture to soak into the oats, which will bind the burgers.    Trust me!

Cook the patties on medium heat in a saute pan using the oil of your choice (I use coconut oil).  It should take about 10 minutes per side.  Shake the pan periodically to make sure they aren’t sticking.

Try these with some barbecue sauce or mushroom gravy.

Thank YOU for caring about birds of all kinds.

Kauai Chicken - May 8, 2011

Kauai Chicken – May 8, 2011

I have 15 POUNDS of pinto beans in my house right now.  I’ll have a steady supply of bean dip in my kitchen for the next several years.

Thanks, mom and dad!

My parents like to go on long road trips around the U.S. in their Airstream trailer.

When they were traveling through New Mexico, they bought me 5 pounds of beans from Akin Farms, in a town called Estancia.  Check out the website:  Just Pinto Beans.

When mom and dad were in Colorado, they bought me another 10 pounds of pintos from Adobe Milling, in the town of Dove Creek.  Here’s my mom’s picture:

STEP 1:  COOK THE BEANS

I like to cook 3 cups of beans at a time.  3 cups dry beans yields about 9 cups (4 1/2 pints) cooked beans.

For each batch of bean dip, set aside 2 cups (1 pint) cooked beans.  I like to make a triple batch of dip at one time.  I freeze the remaining beans in 1 cup wide mouth jars.  Load up on those jars!

  1. Soak the beans in a large pot of water for at least 8 hours, then rinse.
  2. Cook the beans in a crock pot on high for 6-8 hours with some chili powder and chopped jalapeno, garlic and onion.
  3. If you don’t have a crock pot, simmer the beans on the stove for a couple hours.  Here is a handy bean cooking reference.

STEP 2:  ASSEMBLE INGREDIENTS

For this recipe, I used my hummus recipe as a template.  For me, “hummus style” means using raw garlic, tahini and fresh-squeezed citrus.

For one batch of Pinto Bean Dip…

Use 2 cups pinto beans.

Pinto Beans - IMG_1954

Prepare:

1-2 cloves garlic…minced
1 small wedge onion…chopped
1 lime…juiced

Garlic, Onion, and Lime - IMG_1952

Set aside:

1 T tahini (sesame butter)
1 t nutritional yeast
Pinch of salt
1 t cumin (absent for the picture…oops!)
1/2 t chili powder
1/2 t fajita or taco seasoning blend
1/8 t ground chipotle (very spicy!)

Pinto Bean Dip Seasonings - IMG_1956

STEP 3:  PUREE AND PORTION

Use a small food processor to puree all ingredients until smooth.  Add a little water if needed to thin.

Portion the dip in 1/2 cup or 1 cup jars.  A single batch will make a little more than 3 half cup servings.  A triple batch yields 11 half cup servings.  Refrigerate or freeze.

Pinto Bean Dip - IMG_1962

"There are those who are appalled because I am so vocal about injustice, yet I am equally appalled by their silence." Lujene Clark

“Every time you purchase animal products you pay assassins to murder sentient beings for you.”

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"My purpose is not to offend you, it is to provoke you to think." Unknown

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