Thursday, June 21, 2007

Black Bean Burgers

I love pre-making batties and freezing them for future use. I don't think before becoming vegan this ever even occured to me and I settled on store-bought varieties that, in hindsight, sooooo can not compare. As most all of them contain egg whites, cheese, or some other by product or are vegan but just don't taste good, are full of sodium, AND usually entirely too expensive for what you get, making your own can be rewarding on so many levels.

Enjoying the most recent batch of salsa led me to try out
Kate's New & Improved Black Bean Burgers when I needed to bring something to a family dinner.

I served mine up on some homemade salsa and topped with a bit of Tofutti Better Than Sour Cream*, crumbled organic corn chips, and some fresh cilantro. So good! Thanks Kate! This one's a winner for sure and I love that I have a few more in the freezer for a quick and truly delicious meal.

*I swore to myself the other day that this is the last tub of that stuff I'm gonna buy. I have only made the
Nutritional Yeast Cookbook's version of vegan sour cream once before and it was alright but I'm wondering if any of you have a tried and true recipe that you'd recommend instead?

2 comments:

Judith MacCaellich-Young said...

Nice burger...and they freeze? Sounds good to me :)

What is nutritional yeast? Is it the same as bakers yeast? If so blocks are really cheap here in France.

Thanks for dropping by, read you again soon,

JudyMac

laura jesser said...

Yum! That looks delicious! And you're right--making them yourself is definitely the way to go, if you've got time on your side. I've tried sour cream recipes that are just alright also... never one that I'll make again and again. I've always avoided sour cream, so when I became vegan it's not been something I've ever been compelled to replace!