Meal Plan {2/29/16} in Review

Last week, I only tried 2 new recipes, a Kale & Quinoa Burrito Bowl and Ultimate Tempeh Chili. Unfortunately, I wasn’t a big fan of either. Sad, but the failed recipes always make the victories that much sweeter.


The above kale & quinoa bowl was edible, but I found that the dressing tasted odd. While I did make quite a few changes, such as adding sautéed onions & peppers, adding tomatoes, and leaving out the pico, I don’t think I would have enjoyed it much more if I had made this meal according to the original recipe. I would not recommend this or make it again.


This tempeh chili had potential, but simply wasn’t flavorful enough for me. I like spicy chilis though, so if you don’t, this recipe might be for you. I added more vegetables to the recipe (bell pepper, carrot, and celery), which I think improved it, but I also accidentally added the tempeh cubed rather than crumbled. While I would probably enjoy this chili if I doubled the amount of spice, it wasn’t unique enough for me to add to my already quite large collection of delicious chili recipes.

Of course, I enjoyed some of my old favorite recipes, including this Bombay Potatoes and Peas. 20160303_190348

The previous week, I also did manage to discover some awesome new recipes. Despite my terrible photos, I assure you these really are delicious. (Maybe one day I’ll have an apartment with real lighting and a real kitchen…)

First up was this Veggies and Lentils in Peanut Sauce. So yummy! Vegan Richa is my favorite new vegan food blog find.


Next up was this easy Avocado Black Bean Burger that I placed over a salad with Avocado dressing. I officially love having a veggie burger over a salad. Much more interesting (and healthy!) than eating it on a bun.


And lastly, I made a few trays of these delicious Double Chocolate Peanut Butter Cup Cookies as refreshments for my a cappella concert last weekend. They were so good I’m ashamed to say how many I ate.


I’m headed home for a few days tomorrow, where I plan to cook my favorite recipes for my parents, so I probably won’t be trying anything else new this week. I am, however, looking forward to having more people to cook for, as that always makes the whole process more enjoyable.

If you try any of these recipes out, let me know how you like them!

Avocado Black Bean Burgers

Avocado on a veggie burger is delicious. Even if it’s not your go-to topping, you’ve probably seen it on plenty of restaurant menus. But what about avocado in a veggie burger?


This Avocado Black Bean Burger recipe incorporates avocado right into the veggie burger mix to add creaminess, flavor, and texture. You can serve it by itself or on a whole wheat bun accompanied by roasted veggies or sweet potato fries.

Preheat the oven to 350. Drain and rinse a can of black beans and add to a large bowl. Cut an avocado in half and add one half to the bowl.


Mash well with a fork or spoon, leaving some beans whole.


Process your oats into flour and make a flax egg. (Combine 1 Tbsp. ground flax seed with 2.5 Tbsp. water and let sit for 10 minutes).


Chop up onion, pepper, and garlic.


Add lemon juice, cumin, smoked paprika, cayenne, and salt directly to the bowl. Add in oat flour, flax egg, and veggies. Mix well to combine.


Coat a baking sheet with cooking spray. Shape mixture into four patties and place on baking sheet.


Bake for 10 minutes, flip, and bake for 10 minutes more.


I roasted some broccoli and cauliflower in olive oil, onion powder, sea salt, and pepper at the same time. (I put the veggies in the oven for 20 minutes at 350 while I made the veggie burgers, then left them in the oven for the additional 20 minutes alongside the veggie burgers.)


Serve the burgers alone, on a bun, or topped with more avocado! Accompany by roasted veggies or sweet potato fries.


Here is the recipe, slightly modified from Hummusapien:


  • 1 14.5 oz can black beans, drained
  • ½ of a medium avocado
  • ¾ cup rolled oats ground into a flour in food processor
  • 1 flax egg (1 Tbsp. ground flax + 2.5 Tbsp. water)
  • ⅓ cup chopped onion
  • ⅓ cup chopped red pepper
  • 2 cloves garlic, minced
  • 1 Tbsp. lemon juice
  • 1 tsp cumin
  • ½ tsp smoked paprika
  • ¼ tsp cayenne pepper (or more if you want a spicier burger)
  • ½ tsp salt


  1. Preheat the oven to 350 degrees.
  2. Drain and rinse black beans. Add beans and avocado to a large bowl. Mash together well with a fork or spoon, leaving some beans whole.
  3. Make your flax egg and set aside. Grind the oats into oat flour. Chop up the onions, pepper, and garlic.
  4. Add all ingredients to bowl and stir to combine.
  5. Spray a baking sheet with cooking spray. Form veggie burger mixture into four patties on the baking sheet. Bake for 20 minutes, flipping halfway through.


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Thai Curry Butternut Burgers

Hello! I’m so happy to finally be posting from my self-hosted website! I’ve got a bunch of recipes on deck to share with you and will continue to work on the design of this blog to make it better. Please comment below with any suggestions/what you would like to see changed!

Last week I made an awesome veggie burger. I have tried so many veggie burgers that claimed to be “amazing” and “the best veggie burger you’ll ever have” that ended up being tasteless, dry, and just plain sad.

These Thai Curry Butternut Burgers tasted just as good as they sound. Butternut squash gives these burgers a great thick texture, while massaman curry paste really amps up the flavor. I made peanut sauce to accompany them as well, which while good, didn’t go perfectly with the burgers in my opinion. So it’s really up to you whether you make the sauce!


Preheat the oven to 400 and cut up your butternut squash. (I buy pre-cut and simply chop it into smaller pieces, because cutting a butternut squash is not much fun.) Coat thoroughly with 1/2 Tbsp olive oil and place on a baking sheet.


Bake for 20 minutes, flipping halfway through. Remove from oven and let cool.


Meanwhile, make the peanut sauce if you are using it. Combine peanut butter, lime juice, maple syrup, sriacha, and soy sauce in a bowl. Whisk well to combine.


Next chop up 2 scallions.  Add cannellini beans, panko, curry paste, chopped scallions, and salt to the food processor.


When squash has cooled slightly, add it to food processor as well.


Blend until well combined, put not completely pureed. You want the burgers to still have some texture. Shape into four patties.


Heat some cooking spray in a pan over medium heat. Cook two burgers at a time, about 5 minutes per side, until browned on each side.


Recoat pan with cooking spray and repeat with remaining burgers. Meanwhile, toast a hamburger bun and top with greens.


Place veggie burger on top of greens and top with peanut sauce, if using.


I was still hungry after eating this, so I ate another burger plain (no bun and no peanut sauce) and it was delicious! So feel free to eat these like fritters as well.

Here is the recipe, slightly modified from Connoisseurus Veg:


  • 3 cups diced butternut squash (12 oz.)
  • 1/2 Tbsp. olive oil
  • 1-15 oz. can cannellini beans, rinsed and drained
  • ½ cup panko
  • 1½ Tbsp. massaman curry paste
  • 2 scallions, chopped
  • salt to taste
  • 2 Tbsp. creamy peanut butter
  • 2 Tbsp. lime juice
  • 1 Tbsp. maple syrup
  • 2 tsp. sriracha
  • ½ Tbsp. soy sauce
  • cooking spray
  • 4 whole wheat hamburger buns
  • Lettuce or other greens for topping burgers


  1. Preheat oven to 400°.
  2. Chop butternut squash. Toss squash cubes with ½ tablespoon of oil until evenly coated. Arrange in an even layer on baking sheet. Bake 20 minutes, flipping about halfway through. Remove from oven and allow to cool for a few minutes.
  3. Meanwhile, make the peanut sauce. Whisk peanut butter, lime juice, maple syrup, siracha, and soy sauce together in small bowl.
  4. Chop 2 scallions. Place beans, panko, curry paste, scallions and salt in a food processor. Add squash once it has cooled slightly. Blend briefly, just until completely mixed, stopping to scape down sides of bowl as needed. Shape into 4 patties.
  5. Coat a large skillet with cooking spray (or olive oil) and place over medium heat. Working in batches if necessary, arrange patties on skillet. Cook until browned on bottoms, about 5 minutes. Flip and cook until browned on opposite sides, about 5 minutes more. Add more cooking spray to skillet between batches if it becomes dry.
  6. Top bottom half of bun with greens. Add burger and top with peanut sauce and top half of bun. Alternatively, enjoy alone as a fritter!

What’s the best veggie burger you have ever made? Also, any changed I should make to this site?