sunday night we made Tasha's (of the gloriously awesome site The Voracious Vegan) most magnificent and super stellar fire roasted red pepper smoky black bean soup with chili lime croutons. i've been wanting to make Tasha's soup since she posted it a few weeks ago, but i had been holding off because we didn't have any black beans on hand. i couldn't stand the wait so we used cooked kidney beans in order to keep with our pantry challenge and i'm sooooo glad we made this soup - it's so good it's ridiculous! hands down - amazing. Tasha, my friend - you are too good & your soup made us most happyfaced. thank you! (the changes made: our croutons were gluten-free, subbed in kidney beans for black beans, and roasted our own tomatoes instead of using canned.)
a little b for d (
i snagged the last of the basil that we were growing and made pesto a few weeks ago (we now have a glass jar full of raw pesto cubes in the freezer. superhappyface.), so we enjoyed some pesto covered brown rice pasta & salads (using some old gluten-free bread ends that we'd saved in the freezer for garlicky croutons) wednesday night for dinner.
and now onto the pantry challenge split pea brown rice burgers..... what we loved the most about these burgers was that the mushrooms & carrots used in 'em were from the veggie tray from my company's christmas party. we ended up staying really late while chatting it up with everyone & they sent the leftover veggies home with us. we used some of the celery from the tray in Tasha's soup & we cut up 'n froze the other half for later; the cucumbers and cherry tomatoes made for tasty snacks, and we froze the leftover bell peppers from the tray, too. hooray for no food waste!
1 cup cooked split peas
1 cup of cooked brown rice
3 large leaves of swiss chard, chopped well (kale, collards, or other tasty greens)
2 small carrots, chopped
1 small yellow onion, diced
10 (or more) button mushrooms, sliced & chopped
3 large cloves o' garlic, crushed & minced
a few pinches of sea salt & pepper
1/4 cup cornmeal
2 tbsp nutritional yeast
2 tbsp water
1/4 tsp garlic powder
2 tsp safflower oil
what you'll need:
- large skillet
- large mixing bowl
- food processor
- olive oil cooking spray
what'cha gotta do:
heat the skillet to medium & saute the onions, mushrooms, 'n carrots in the safflower oil until the onions begin to soften up. add in the garlic & chard and saute until the greens wilt a little & the garlic is fragrant. add in the garlic powder & a little sea salt 'n pepper - then transfer it all to the mixing bowl. toss the cooked brown rice & cooked split peas in the food processor with the 2 tbsp of water & give it a few whirls around. place the whizzed peas 'n rice in the large bowl with the sauteed veggies, toss in the cornmeal & nutritional yeast - and combine well (adjusting the seasonings to your taste). if the mix is a bit too dry, add in a little more water - if it's too wet add in a little more cornmeal (or gluten-free bread crumbs, crushed gluten-free crackers, etc.). form patties to your heart's delight & heat up a little olive oil cooking spray in the skillet over medium heat. saute the burgers until they're a little brown on both sides, remove from the skillet, & enjoy! (these bake up great, too - 350 degrees for about 20 minutes - just flip 'em over half way through the cooking time and you'll be good to go. yay!)
uno mas: with the remainder of the mushrooms from the veggie tray i sauteed 'em up for a tasty gluten-free mushroom reuben that was topped with some forgotten about kraut & the last of some cheeze that was about to expire. :)
pantry challenges = the best!
happy friday, everyone!