Exploits of a Vegan Wannabe

Yesterday was our first full day of the E2 (Engine 2 Diet) plan. We were at an all day conference so we brown bagged it. The Power Lunch sandwich spread came out amazing and  I felt veg-rific and  cool eating it at a Food Summit. I have to be honest though, I was envious that most others in the room were enjoying tortilla chips (not E2 approved unless baked/whole grain) with their lunch and I was having baby carrots.  I wanted a salty fried pick me up too. I told myself that after the 28 days there would be plenty of time to indulge in a salty pick me up knowing and believing full well that I wouldn’t even miss these things in a week or so.

When we arrived home following the all day conference, I was tired from sitting and  famished. I was ready for dinner like 10 minutes ago and we were in for making a new dinner on our new oil free, plant strong plan. Oh my goodness, lets just go out for Thai food. Commitment won out and to honor ourselves and the first day of our new plan we made handcrafted black bean burgers from the Engine 2 book. Honestly, I was skeptical ( they looked a little bit dry and they didn’t contain nearly enough sodium for yesterdays Sherry) until my first bite.

Photo By: S. Duquet

They were moist but not mushy, spicy and flavorful, fresh and  vibrant. The beans with the jalapenos and fresh cilantro  created a beautiful flavor. We topped them with salsa verde, cracked black pepper, juicy slices of orange tomato and bright green sections of avocado. I quickly realized that without the added sodium in the burger or in the condiments I would have usually slathered my burgers in;  the end result was food where every layer of flavor seemed pronounced and celebrated. Imagine how that feels two weeks into a sodium crack down. Your tastebuds and flavor expectations must become remarkable.

E2 New York Times Veggie Burgers

(with some Exploits modifications indicated in parentheses)

We call them Black Bean burgers

Ingredients

1 can black beans, rinsed and drained

1 can tomatoes with diced chilies, drained (we used the can with jalapenos)

1 garlic clove, minced or pressed or 1 tsp of garlic powder (we used 2 cloves)

1 teaspoon onion powder (we did not add this because onions are not a favorite in our house)

2 green onions, chopped (we omitted these too)

1 cup chopped carrots

1 cup fresh parsley or cilantro (we chose cilantro)

1 tsp cumin powder (we added this)

1/2 tsp cracked black pepper (we added this)

2 cups quick rolled oats

8 whole grain buns (we used Ezekiel sesame sprouted grain burger buns and they are out of tis world)

Fresh veggie toppings and healthy condiments (we used  avocado, orange tomato slices and salsa verde)

Make it Happen:

Preheat oven to 450 degrees.  Process the first eight ingredients using an immersion or a regular blender or food processor.  Remove contents into a large bowl and stir in the oats.  Form into patties, place on a sprayed baking sheet and bake for 8 minutes.  Turn oven up to broil and cook for 2 more minutes, until the tops are nicely browned.

Photo By: S. Duquet

Toast the buns and pile on your favorite toppings.  We used some vine ripened orange tomatoes, avocado slices and salsa verde.

Variation:  Saute the burgers on medium heat in a sprayed nonstick skillet for 5 minutes on each side until both sides are browned.

The black bean burgers are crave worthy and will be undeniably easy to love in a tortilla or on a bed of greens topped with fresh salsa.

Have a delicious day.

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