Beans. I think they are one of the best foods for you when eaten appropriately. They have protein, carbohydrates, fat and fiber – a well rounded wholesome food to incorporate into anyone’s diet. I think as a kid we were always turned off by beans because, well, you all know the song…
Beans were never one of those foods I craved on a daily basis. Until I started cooking and learned all the ways you can get creative with them. Case in point – my Chickpea Blondies. Recently I came across Better Bean: pre-made deliciously flavored and ready to eat beans. They are non-Gmo, vegan, gluten free and made with whole real foods. Living in New York I am always on the go. From my blog it may seem like I cook all day but in truth, most of the time I am running from one meeting to the next. And believe it or not, even though I am able to cook for a living, I often find it hard to jazz up each meal.
These beans are great if you are super busy and need a quick and easy side dish with tons of flavor. Or you can use them for a great bean dip. Each flavor is more intriguing than the next. The Tuscan White Bean stood out especially for its freshness and ability to adapt to anything I would decide to make!
The Jewish holiday Sukkot is going on right now and my mom has already started preparing and filling her freezer with everything from chocolate cake to homemade pizza. I thought I would lend a helping hand and make some veggie burgers. I used the Tuscan White Bean as a base. Since it had so much flavor already I suspected I wouldn’t need to add much! I have always wanted to add tempeh to one of my homemade burgers because of its high protein content and the fact its fermented. It is a healthier choice than tofu because it is less processed. It is always my go-to choice of soy protein!
So I added all my favorite salad toppings into one magical burger. Vegetables, quinoa, beans, tempeh….yum! A one dish wonder that’s packed with protein. Replace your typical store bought burger with this one and you will not be disappointed! I generally like big salads for lunch so I would throw this burger on top of that but it would also be perfect in a sandwich with sprouted bread or lettuce cup. Get creative have fun with it!
Preheat oven 375
- 1 cup cooked quinoa or brown rice
- 1 1/2 cup/1 package of Tuscan White Beans (if not using tuscan white beans make sure you season your beans accordingly)
- 2 cups finely chopped mushrooms
- 1 handfuls of finely chopped spinach
- 1 package or 8 oz tempeh
- 1 flax egg or 1 organic egg
- 1/4 cup flaxseeds
- 1 teaspoon baking powder
- In a food processor add your mushrooms and puree until finely chopped. Place in a large mixing bowl. Add spinach to your food processor and process again until finely chopped. Then place into your bowl with mushrooms.
- Now roughly chop your tempeh, add to the food processor and chop until it is crumbly and resembles almost a flour. Place in the large mixing bowl with your mushrooms and spinach.
- Add quinoa, tuscan white beans and 1 flax egg or whole egg to a food processor along with your mushroom, spinach and tempeh mixture. Process until everything is smooth. Place back in your mixing bowl and fold in 1/4 cup flaxseeds and baking powder.
- Use around 2 tablespoons per burger. I like to use an ice cream scoop to scoop and then flatten the patties. Bake at 375 for 30 minutes or until golden brown. Let cool completely before touching them.
- Note: Once cooled you can place in the freezer on that same tray. Freeze and place in a ziplock. Warm to serve.
I love anything with brown rice. Such an energy booster.