Category Archives: Recipe

Black Bean Burgers

As soon as I tried this Moroccan White-Bean Burger recipe from Redbook I knew that I would be using it to make a black bean burger.  I love black bean burgers but when you order out or buy them frozen you never truly know what’s in them.  Below is a simple and healthy version, a little different from the white bean burgers.

  • 1/2  green bell pepper, cut into 10-12 pieces
  • 1/2 c. of chopped red onion
  • 1/2 c. Italian parsley
  • 1 clove garlic, minced
  • 1 t no-salt seasoning
  • 1 can (15.5-ounce) black beans, drained and rinsed
  • 1/2 c. crumbled blue cheese
  • 3/4 c. breadcrumbs
  • 1 large egg
  • olive oil
  • Buns
  • Mayo
  • Lettuce leaves and tomato slices

In a food processor, pulse green bell pepper, red onion, Italian parsley, garlic, and seasoning until finely chopped. Add beans and pulse until coarsely mashed.

Transfer mixture to a bowl; add breadcrumbs and egg. Mix until well combined. Fold in blue cheese.  Shape into 8-9 (1/4-cup) burgers. Place on a plate and refrigerate 30 minutes.

Heat oil in a large skillet over medium heat. Add burgers and cook 3 to 4 minutes per side, or until golden brown. Place on a paper towel.

Spread inside of buns with mayo and top with lettuce, tomato, and burger.


Persimmon Pudding

A few weeks ago while visiting a friend in San Diego, I decided to bring back some organic persimmons for my mom as a souvenir.  I think they were grown by the owner of the restaurant as he told me I could take as many as I wanted after I paid him my one or two dollars for the persimmons, and a few Meyer lemons.  Prior to that I had never seen or heard of a persimmon, and honestly could barely pronounce it.  Well, I may have seen them in the store before but mistaken them for tomatoes, but they are actually a very sweet fruit.  After they were done ripening on the porch for a few weeks, I settled on this persimmon pudding recipe from  It was quite a process, but an awesome first taste for me. I’m a big fan of bread pudding and this one was a nice balance of rich gooey dough, buttery flavor, and cinnamon.

To get the pulp from the persimmons I sectioned them and peeled the skin off, then used a very small strainer to mash them through.  I ended up using the chunky parts too, once they were smashed down enough.

I also used soymilk and 1/4 c. less sugar than the recipe calls for.

Moroccan White-Bean Burgers

Check out these yummy bean burgers from Redbook Magazine.  They’re easy, healthy, and tasty.   The original, plus nutritional info, can be found here. I slightly altered it by adding 1/2 a lemon’s juice, using plain mayo, dropping the salt and a couple spices, and substituting panko breadcrumbs for regular since that was what I had on hand.  I definitely plan on using this recipe as a guide for black bean burgers in the future.

  • 1/2  red bell pepper, quartered
  • 3  scallions, quartered
  • 1/2 c. cilantro leaves
  • 1 clove garlic, minced
  • 1 t cumin
  • 1 can (15.5-ounce) white beans (cannellini), drained and rinsed
  • 3/4 c. breadcrumbs
  • 1 large egg
  • olive oil
  • Pita breads
  • Mayo
  • Lettuce leaves and tomato slices

In a food processor, pulse red bell pepper, scallions, cilantro, garlic, and cumin until vegetables are very finely chopped. Add beans; pulse until beans are coarsely mashed.

Transfer mixture to a bowl; add breadcrumbs and egg. Mix until well combined. Shape into 8-9 (1/4-cup) burgers. Place on a plate and refrigerate 30 minutes.
Heat oil in a large skillet over medium heat. Add burgers and cook 3 to 4 minutes per side, or until golden brown. Place on a paper towel.

Cut pitas in half and toast lightly. Spread inside with mayo and stuff with lettuce, tomato, and burger.

Butternut Squash Soup

I hope everyone had an enjoyable Thanksgiving.  Here’s a recipe to help squeeze out those last few days of fall flavor.

Butternut Squash Soup

  • 1 butternut squash
  • 2 c. vegetable broth
  • 1/2 – 1 c. pureed pumpkin
  • 1 c. water, plus a little more
  • 1 small onion
  • 2 T butter
  • 1/2 c. light cream, half and half, or whatever you have on hand that’s similar
  • 1/2 t powdered ginger
  • 1/2 t allspice
  • 1/2 t curry powder
  • black pepper to garnish
  • sour cream to garnish

*If you want a thicker soup, lose 1 c. vegetable broth.

Preheat oven to 450 degrees.  Cut butternut squash once vertically and place face down in baking pan with water just covering the bottom (about 1/2 an inch).  Bake for approximately 20 minutes.

Finely chop onion and sautee in butter until clear, about 5 minutes.

Remove squash from oven, reduce temperature to 400 degrees.

Let cool for about 5 minutes and with fork and knife slice squash and carefully remove skin.  Cut into chunks and return to pan to bake for 10 minutes more.

Remove from oven, let cool about 10 minutes and put chunks into food processor in batches with onion mixture until pureed, adding a little water as needed.

Put in large pot with vegetable broth, water, pumpkin, and spices and bring to low boil. Turn off and add cream. Serve with garnish.

One large can of pureed pumpkin (29 oz.) will get you pumpkin waffles, two batches of pumpkin muffins, and this soup.  So nothing goes to waste!

Vegan Pumpkin Muffins

My ultimate favorite pumpkin recipe, from theppk.  Sugar can probably be reduced to 1 cup, and if you don’t have the individual spices on hand you can sub for 2 1/4 t. pumpkin pie spice mix

  • 1 3/4 c. flour
  • 1 1/4 c. sugar
  • 1 T baking powder
  • 1/4 t salt
  • 1 t cinnamon
  • 1/2 t nutmeg
  • 1/2 t ginger
  • 1/4 t allspice
  • 1/8 t ground cloves
  • 1 c. pureed pumpkin (fresh or canned)
  • 1 T soy yogurt
  • 1/2 c. soymilk or almondmilk
  • 1/2 c. vegetable or canola oil
  • Optional:  cranberries, walnuts, 2 T molasses

Preheat oven to 400 degrees. Grease muffin pans.

In separate bowls, combine wet ingredients and dry ingredients, then pour wet into dry.

Bake 15 minutes then reduce to 350 and bake for 5 minutes more.

Cool in pan for 5, then place on rack for additional cooling. Make 12 muffins.

Pumpkin Waffles

With November right around the corner I am way behind in my pumpkin recipes.  Pumpkin is probably one of my favorite ingredients because it can be used for such a wide variety of things:  pumpkin soup, pumpkin ravioli, pumpkin cookies, and pumpkin muffins to name a few.  I usually like to dabble and experiment with my own recipes but things don’t always turn out as planned.  Below is a great recipe from for pumpkin waffles.  Yum!

  • 2 1/2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 cup packed brown sugar
  • 1 cup canned pumpkin
  • 2 cups milk
  • 4 eggs, separated
  • 1/4 cup butter, melted

I can’t attest for the “apple cider syrup” as I didn’t make it since I love plain, pure maple syrup on my waffles.

Apple Cider Syrup

  • 1/2 cup white sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1 cup apple cider
  • 1 tablespoon lemon juice
  • 2 tablespoons butter

Combine the flour, baking powder, cinnamon, allspice, ginger, salt, and brown sugar in a mixing bowl. In a separate bowl, stir together the pumpkin, milk, and egg yolks. Whip the egg whites in a clean dry bowl until soft peaks form.

Stir the flour mixture and 1/4 cup melted butter to the pumpkin mixture, stirring just to combine. Use a whisk or rubber spatula to fold 1/3 of the egg whites into the batter, stirring gently until incorporated. Fold in the remaining egg whites. Cook waffles according to manufacturer’s instructions.

To make the syrup, stir together the sugar, cornstarch, and cinnamon in a saucepan. Stir in the apple cider and lemon juice. Cook over medium heat until mixture begins to boil; boil until the syrup thickens. Remove from heat and stir in the 2 tablespoons of butter until melted. Serve warm.


Tofu Broccoli Quiche

The thing about quiche is that one can have as many as 4-8 eggs, resulting in a ton of calories, fat, and cholesterol.  The thing about making a quiche without eggs is it’s pretty hard to get it to taste like a quiche and have quiche consistency.  Below is a work in progress.  Adding one egg will help keep it together if you are iffy about the tofu.

  • 1 9″ crust
  • 3 c. chopped broccoli
  • 1 package (14 oz.) firm tofu
  • 1 c. shredded cheese
  • 1 onion finely chopped
  • 1 clove garlic finely chopped
  • 1/4 c. milk
  • 1 T olive oil
  • 1/2 t. mustard
  • 1/4 t. black pepper

Preheat oven to 400 degrees.  Bake pie shell for 5 minutes then remove from heat.

Steam chopped broccoli for about five minutes.  In meantime, sautee onion and garlic in 1 T olive oil until golden brown.  Remove from heat.

In a food processor, combine tofu, cheese, onion and garlic, milk, mustard, and pepper until smooth.  Fold into broccoli in a bowl and then pour into pie crust.

Lower oven temperature to 350 degrees and bake for 20 minutes.