Oh, I’ve tried a lot of homemade veggie burgers. Lentil burgers that took hours, Bulgur and Black Bean Burgers that didn’t hold together very well, and the Pumpkin Black Bean Burgers which were actually pretty good. I am looking for the perfect veggie burger, except I’m not sure exactly what that means. So here is yet another option, adapted from this recipe.

The verdict is……they’re OK. I like the pumpkin version better, although these are nice for their simplicity, and I could have made them more interesting with spices. I already have my eye on the next veggie burger recipe I want to try, with spelt flour.

***Stay tuned for a blog announcement tomorrow!***

1 (15oz.) can black beans, rinsed, drained, and mashed
1/4 c. whole wheat flour
2 T ketchup
1 T mustard
1 T lime juice
Salt and Pepper

Mix all ingredients, and form into thin patties. Cook on a hot skillet coated with cooking spray for 5 minutes on each side.

Frozen vegetables to the rescue again, but this time in a wrap. I used this vegetable mixture the first time in a stir fry, and really like the combination. Since the vegetables went straight from the freezer to the frying pan, this was another quick meal, and the balsamic vinegar added a nice touch. While I love to blog about the dishes that I make on the weekends when I have more time, I also want to show you some quick and easy weeknight options.

2 c. frozen vegetables (such as onions, mushrooms, green beans, and broccoli)
1 T balsamic vinegar
1/4 c. crumbled fat free feta
Wrap of your choice

Heat a large skillet with cooking spray. Saute vegetables for 10-15 minutes, until warmed through. Drizzle vinegar in pan, add feta, and cook for 2- 3 minutes more. Place mixture on wrap and roll up.

I’ve had this sandwich on my list of recipes to try, but in the meantime I took a shortcut when I needed to throw together a quick lunch. I had already made a batch of Baked Tofu, and of course I had a stash of Arnold Sandwich Thins. I placed the tofu on one side, and a tsp of peanut butter, drizzle of honey, and sprinkle of ginger on the other. The sandwich worked in a pinch, but it was a little bit dry. Next time I will try adding the vegetables and making a wrap.

That title is a bit of a mouthful, but this really was an awesome wrap (actually, 4 awesome wraps!) I was initially inspired by the combination of white beans and avocado in this recipe, and my new addiction to broccoli slaw. The bean-avocado spread was so creamy and the vegetables provided plenty of crunch. While the wrap was best when eaten right after assembly, one did survive 12 hours and two trips on the subway (with refrigeration in between) and still made a good portable dinner.

1 bag broccoli slaw
3 T apple cider vinegar, divided
1 T canola oil
1 (15 oz.) can white beans, rinsed and drained
1 ripe avocado
Cayenne pepper
Wraps of your choice (but I love these!)

In a bowl, mix broccoli slaw, 2 T of vinegar, and oil. Season with salt and pepper. Refrigerate for 1-2 hours. In a food processor, blend beans, avocado, remaining vinegar, and a dash of cayenne pepper. Scoop the bean spread into a separate small bowl.

Assemble each wrap just before serving if possible, spreading the bean mixture on the wrap, topping with the slaw, and rolling up.

Oh yes, it’s pumpkin season! You already know that I like to make vegetarian burgers, and I was inspired by this recipe from a new blog on my list. These were great, either eaten with a fork as I did the first night, or as a more traditional burger in sandwich form for lunch the next day.

My version included:
1 small onion, chopped and sauteed
1/2 c. black beans, partly mashed with a fork
1/2 c. pumpkin
1/2 c. corn
1/2 c. oatmeal
Chili powder
Black Pepper

I formed the patties and placed them on a baking sheet coated with cooking spray, and then baked them in the oven at 350F for 10-15 minutes on each side.

I have a feeling this dish will be making many appearances in my house this winter. The main ingredients are staples, and it’s a warm and cozy meal. The recipe from Smitten Kitchen is pretty simple – you make a basic tomato sauce, crack in raw eggs, let them cook, and then serve over toast. I am not a fan of runny eggs, so I did let them cook a few extra minutes, and they were perfect. There was plenty of extra sauce to smother the eggs, but they are under there, I promise. And under the eggs is a slice of Nature’s Pride 12 Grain bread, which I also enjoyed.

This salmon burger recipe from Real Simple is certainly simple, although I did choose to chop the salmon by hand. I am not sure if they would have held together on a real grill, but I cooked them in a frying pan and it worked out well. You can dress them up however you like, and of course I used Arnold Sandwich Thins from my large stash in the freezer. A great weeknight meal!

These aren’t just for tea parties. And while there are many recipes which call for mixing the cream cheese with mayonnaise or salad dressing, I kept things very simple with just cream cheese, cucumber, and a pinch of salt on an Arnold Sandwich Thin.

Last weekend, my family took a trip to Tanglewood to see the Boston Pops and picnic on the lawn. My contribution was this chicken salad with a twist. The avocado and lime made a healthy and flavorful substitute for mayonnaise. If you like chopped tomatoes, I hear they make a great addition to the sandwich. It was tough to get a good photo as the sun was setting quickly!

3 c. shredded chicken
1 large avocado, mashed
4-5 scallions, sliced thinly
Juice of 1 lime
Salt and pepper

Mix all ingredients, adding more lime juice if dry. Stuff into a whole wheat pita or tortilla with tomatoes if desired.

I know the combination sounds odd, but this was a most excellent sandwich! The recipe is courtesy of Peanut Butter Boy, who features many creative ways to use peanut butter. I used a very ripe fresh peach, and loved every bite.