I'm finally getting to recipes I made over a week ago!
When Stef was here, we made pretzel rolls and double-bean veggie burgers. I had made both of these before (the pretzel rolls I've made many times actually), so I wasn't worried about how they would turn out. They were super tasty, as usual :) This is a really filling vegetarian meal, and really healthy as well.
Recipe: Double Bean Burgers
Adapted slightly from How Sweet It Is
Yield: 5-6 burgers
Ingredients:
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can white beans (great northern or cannellini), drained and rinsed
5 cloves garlic, minced
1/2 tsp smoked paprika
1/2 tsp onion powder
1/4 tsp salt
1/4 tsp black pepper
2 eggs, lightly beaten
1/2 cup panko bread crumbs (I couldn't find plain at Kroger so I used Italian seasoned)
3 tbsp olive oil, divided
Directions:
In a large bowl, mash beans with a potato masher or fork. Add in garlic, paprika, onion powder, salt and pepper, mixing to combine. In a smaller bowl, lightly beat eggs and add in 1 tbsp olive oil, and the panko, stirring to mix. Add the egg mixture to the beans, and mix thoroughly to combine, bringing it together with your hands if needed. Separate the beans into 6 equal sections and form patties. (Note - I ended up with 5 good-sized burgers. Also, I recommend doing this on plastic wrap or parchment paper, they can get kind of sticky.)
Heat a large skillet over medium-high heat and add 1 tbsp olive oil. Add two burgers at a time and cook on each side until golden, about 5 minutes. Remove and serve with avocado cream on whole wheat buns.
Avocado Cream:
Ingredients:
2/3 cup greek yogurt
1 avocado, chopped
10 medium basil leaves
1/4 tsp salt
pinch of black pepper
Directions:
Add basil and avocado to a food processor, blending to combine. Once somewhat smooth, add in greek yogurt and blend until completely smooth. Add in salt and pepper, taste, and season more if desired.
Recipe: Pretzel Rolls
Adapted from Annie's Eats and Alton Brown
Yield: 7 rolls (plus a little extra)
Ingredients:
Pretzel Dough:
1 1/2 cups warm water (110-115 F)
2 tsp sugar
2 tsp kosher salt
2 1/4 tsp instant yeast
22 oz all purpose flour (about 4.5 cups)
4 tbsp unsalted butter, melted
To Finish:
10 cups water
2/3 cup baking soda
1 egg yolk beaten with 1 tbsp water
Pretzel (or kosher) salt
Directions:
Combine the water, sugar, salt and yeast in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed to dissolve the yeast. Add in the flour and melted butter and mix just until the dough comes together. Switch to the dough hook and knead on medium speed until the dough is smooth and clears the sides of the bowl, about 5 minutes. Transfer the dough to a bowl lightly greased with vegetable oil, turning once to coat. Cover with plastic wrap and let rise in a warm place, about 50-55 minutes or until doubled in bulk.
Preheat the oven to 450 F. Line two baking sheets with parchment paper. Bring the water and baking soda to a boil in a large pot. Turn the dough out onto a lightly floured work surface and gently deflate it. Divide into 5 oz portions. (If you have any extra, make a mini pretzel or mini roll) Form each portion into a ball, and then flatten it into a disc ~1 inch thick. Let rest for 10 minutes on parchment paper lined pans, covered with plastic wrap. Working with 1 or 2 at a time, drop in boiling water. Boil each batch for 30 seconds per side, or a total of 1 minute if the boiling water turns them over automatically.
Remove from the water with a slotted skimmer and spread out on the prepared baking sheets. Once all have been boiled, brush the tops with the egg wash and sprinkle lightly with salt. Bake in preheated oven until dark golden brown, about 20-25 minutes. Transfer to a cooling rack for at least 5 minutes before serving. Slice and top with burger.
Note - both the burgers and the rolls can be frozen before cooked. After forming the burgers, put them on a parchment paper lined baking tray and put them in the freezer until they are solid. Transfer to freezer bags. To cook, microwave for 1 minute before cooking them on the stove as directed. Do the same with the rolls - and cook them exactly as directed above. You may need to add a few minutes to the baking time.
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When Stef was here, we made pretzel rolls and double-bean veggie burgers. I had made both of these before (the pretzel rolls I've made many times actually), so I wasn't worried about how they would turn out. They were super tasty, as usual :) This is a really filling vegetarian meal, and really healthy as well.
Recipe: Double Bean Burgers
Adapted slightly from How Sweet It Is
Yield: 5-6 burgers
Ingredients:
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can white beans (great northern or cannellini), drained and rinsed
5 cloves garlic, minced
1/2 tsp smoked paprika
1/2 tsp onion powder
1/4 tsp salt
1/4 tsp black pepper
2 eggs, lightly beaten
1/2 cup panko bread crumbs (I couldn't find plain at Kroger so I used Italian seasoned)
3 tbsp olive oil, divided
Directions:
In a large bowl, mash beans with a potato masher or fork. Add in garlic, paprika, onion powder, salt and pepper, mixing to combine. In a smaller bowl, lightly beat eggs and add in 1 tbsp olive oil, and the panko, stirring to mix. Add the egg mixture to the beans, and mix thoroughly to combine, bringing it together with your hands if needed. Separate the beans into 6 equal sections and form patties. (Note - I ended up with 5 good-sized burgers. Also, I recommend doing this on plastic wrap or parchment paper, they can get kind of sticky.)
Heat a large skillet over medium-high heat and add 1 tbsp olive oil. Add two burgers at a time and cook on each side until golden, about 5 minutes. Remove and serve with avocado cream on whole wheat buns.
Avocado Cream:
Ingredients:
2/3 cup greek yogurt
1 avocado, chopped
10 medium basil leaves
1/4 tsp salt
pinch of black pepper
Directions:
Add basil and avocado to a food processor, blending to combine. Once somewhat smooth, add in greek yogurt and blend until completely smooth. Add in salt and pepper, taste, and season more if desired.
Recipe: Pretzel Rolls
Adapted from Annie's Eats and Alton Brown
Yield: 7 rolls (plus a little extra)
Ingredients:
Pretzel Dough:
1 1/2 cups warm water (110-115 F)
2 tsp sugar
2 tsp kosher salt
2 1/4 tsp instant yeast
22 oz all purpose flour (about 4.5 cups)
4 tbsp unsalted butter, melted
To Finish:
10 cups water
2/3 cup baking soda
1 egg yolk beaten with 1 tbsp water
Pretzel (or kosher) salt
Directions:
Combine the water, sugar, salt and yeast in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed to dissolve the yeast. Add in the flour and melted butter and mix just until the dough comes together. Switch to the dough hook and knead on medium speed until the dough is smooth and clears the sides of the bowl, about 5 minutes. Transfer the dough to a bowl lightly greased with vegetable oil, turning once to coat. Cover with plastic wrap and let rise in a warm place, about 50-55 minutes or until doubled in bulk.
Preheat the oven to 450 F. Line two baking sheets with parchment paper. Bring the water and baking soda to a boil in a large pot. Turn the dough out onto a lightly floured work surface and gently deflate it. Divide into 5 oz portions. (If you have any extra, make a mini pretzel or mini roll) Form each portion into a ball, and then flatten it into a disc ~1 inch thick. Let rest for 10 minutes on parchment paper lined pans, covered with plastic wrap. Working with 1 or 2 at a time, drop in boiling water. Boil each batch for 30 seconds per side, or a total of 1 minute if the boiling water turns them over automatically.
Remove from the water with a slotted skimmer and spread out on the prepared baking sheets. Once all have been boiled, brush the tops with the egg wash and sprinkle lightly with salt. Bake in preheated oven until dark golden brown, about 20-25 minutes. Transfer to a cooling rack for at least 5 minutes before serving. Slice and top with burger.
Note - both the burgers and the rolls can be frozen before cooked. After forming the burgers, put them on a parchment paper lined baking tray and put them in the freezer until they are solid. Transfer to freezer bags. To cook, microwave for 1 minute before cooking them on the stove as directed. Do the same with the rolls - and cook them exactly as directed above. You may need to add a few minutes to the baking time.
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