This last weekend, I did not want to cook. At all. I was so desperate for something quick and something that tasted “junk-food” yummy, but I wasn’t desperate enough to cave into the full monty by going to a fast food restaurant.
I practiced some restraint and settled for store-bought, low-fat, vegan Boca Burgers and some Alexia 98% Fat Free Roasted Straight Cut Fries with Sea Salt. I found some small 100% whole wheat buns in the discounted baked goods section, and all told, I spent less than $10. Not bad for a weekend craving.
It’s one of those compromises that I often make because it’s 7 p.m., I still don’t have dinner made, and I am going to the store anyway. Thus, packaged “healthy” junk food.
But, what I had really wanted was to make a homemade bean burger that was nutritious and delicious. All was not lost. I did make that the next evening this time serving it with carrot sticks instead of fries. My husband even had a pickle.
Two things that made this weekend junk food so yummy and healthy was I used a Tosca Reno Sun-Dried Tomato Basil Spread (on the Boca Burger, too!). And I found a very nutritious Joel Fuhrman bean burger recipe that was quick to make and tasty.
If you find yourself in a similar situation, here are those recipes.
Sun-Dried Tomato Basil Spread
(Slightly adapted from “The Eat-Clean Diet Vegetarian Cookbook” by Tosca Reno)
½ cup vegan mayo
1 tablespoon Dijon mustard
¼ cup sun-dried tomatoes, not in oil, rehydrated in hot water and drained
1 handful fresh basil leaves (a must!)
1 clove garlic
¼ teaspoon each sea salt and freshly ground black pepper.
“Place all Sun-Dried Tomato Basil Spread ingredients in a food processor and whirl until thoroughly blended. Spread will be a little chunky. Scrape in a small bowl and refrigerate until ready to use” (Tosca Reno).
Sunny Bean Burgers
(Slightly adapted from “Eat to Live Cookbook” by Joel Fuhrman)
¼ cup sunflower seeds
1 (15.5 ounce can) kidney or pinto beans, rinsed and drained
½ cup minced green onions
2 tablespoons ketchup
1 tablespoon old fashioned rolled oats
½ teaspoon chili powder
¼ teaspoon sea salt, optional
Place a piece of parchment paper on a baking sheet.
“Preheat the oven to 350 degrees.
Chop the sunflower seeds in a food processor or with a hand chopper. Mash the beans in the food processor or with a potato masher and mix with the sunflower seeds. Mix in the remaining ingredients and form into six patties.
Place the patties on the baking sheet and bake for 25 minutes. Remove from the oven and let cool slightly, until you can pick up each patty and compress it firmly in your hands to re-form the burger. Return the patties to the baking sheet, bottom side up, and bake for another 10 minutes” (Joel Fuhrman).
You can eat these patties served on a whole-wheat bun with Sun-Dried Tomato Basil Spread (see recipe above) or wrapped in lettuce leaves. Excellent sides are carrot sticks or Alexia 98% Fat Free Roasted Straight Cut Fries with Sea Salt.