Bean Burgers and Herbed Scalloped Potatoes
14 oz can of kidney beans (I rinse them)
4 tablespoons of flour (stone ground whole wheat)
1 tablespoon whole wheat bread crumbs
Non-measured amounts of: onion powder, cumin, paprika, chili powder, garlic powder
Mash with fork. Form into 4 patties. Place on plate and let them hang out in the fridge for about 10 minutes. Heat some oil over medium heat in a pan. Once oil is hot (the “splash water at it” test is good for this) place all patties in and cook for a while. Flip. Cook some more. I hardly ever (read: never) get around to having a bun for these things.
And with that, my apprehensiveness surrounding nutritional yeast is gone. It does smell kinda weird just in the jar…. so I don’t think I’m going to be sprinkling it on pasta as a substitute for parmesan anytime soon.
These scalloped potatoes were very good. Even Tim liked them. And no lactose BS so no stomach tyranny so far. I attempted to use mental math to halve the Veganomicon recipe and when I took it out of the oven at the 35 minute mark I just need to add a bit more nutritional yeast since the soymilk/olive oil/veg broth combo had consumed some of it. The extra 15 minutes of non-foil baking at the end made some of them nice and crispy…. maybe I could even try out the broiler? I’ve never actually attempted to use it before >_<
Oh well, that’s for next time 🙂