This may have been my breakfast this morning… I served it with guacamole, home grown stripy beets, grilled asparagus and some of my tangy macadamia ricotta.
Scott Marquart from One Week Without is guest posting here today. I was pretty stoked when Scott emailed me, because I love the concept of his blog – every week he goes without something and posts updates about how it’s going and what he’s learning from the experience – something that, contrary to a lot of blogs, is more self aware than self indulgent. It’s an admirable thing to dedicate yourself to and I was even more impressed when I saw that he’d been a week without television. He approached me because he was planning a week without meat and wanted to share part of it with Appetite Affliction’s readers – so here it is!
Until just over a month ago, my life was stale, conventional, and stagnant. Finally, I got fed up and decided to challenge myself to give up one aspect of my routine in order to learn, grow, and keep questioning and improving my habits.
This past week, I decided to go without meat (up until this point, I had been something of a die-hard carnivore) and instead indulge in vegetarian dishes which I had lived my whole life without trying. In the end, I discovered that I could live happier and healthier without having meat as a significant part of my diet.
Still, diving headlong into a vegetarian diet took some adjusting to. At the beginning, the easiest way for me to get my fix of my old diet, without indulging in meat, was through black bean burgers. In fact, I made these several times during the past week and perfected my own spin on the classic bean burger that’s cheap, easy, healthy, and most importantly, tasty.
2 Cups Cooked/Canned Black Beans, rinsed
1/3 Cup Instant/Quick Oats
1/4 Green Pepper, minced
1/4 Yellow or Sweet Onion, minced
2 TBSP Ketchup
2 TBSP Mustard
1 TBSP Garlic Powder
1 TBSP Onion Powder
- Preheat oven to 200C.
- Mash the beans in a large bowl until they reach a smooth consistency.
- Stir in Ketchup, Mustard, Garlic Powder, Onion Powder.
- Fold in Oats, Green Pepper, and Onion until mixed evenly.
- Form into 2 cm thick patties (roughly 10cm in diameter) and place on greased baking sheet.
- Bake for 10 mins.
- Take out and turn over patties gently (bean burgers are very fragile).
- Cook for an additional 8-10 mins, or until crispy on outside.
- Optionally, sear each side for one minute in a skillet over medium heat with olive oil.
- Add toppings to taste (I like spinach and mustard on 12 grain bread) and enjoy!
Click to read the blog posts Scott wrote about his experience (1, 2 & 3). If you’re vegan you may feel uncomfortable reading some of it, but please don’t judge – I have nothing but encouragement and support for anyone who tries to better themselves and this world, regardless of the perceived significance.
Thank you, Scott, for sharing your experience and a tasty veggie burger recipe! I tried it out myself and the only thing I’d do differently next time would be lightly sautéing the onion & capsicum before adding it to the burger mix to help it stick together – and maybe a bit of salt. These were otherwise a winner and I can’t wait for Mr. AA to try them out.
*Photos taken by Nat/Appetite Affliction.