Roasted Garlic And Black Bean Veggie Burgers

I have this thing with rice. I buy it, make like half the bag, then forget about it. Okay I lied. This probably applies to majority of the items in my pantry. I only discover this issue, when it comes to cleaning out the pantry, which lets be real, only happens around Pesach time. I can't say that I'm great at the eat it or clean it thing like my friend Patchke Princess, but rice, I know how to take care of. 

The clean it or eat it stage has it's benefits, (Hello all of the cookies I was saving for a better time...) but can be seriously detrimental in the weight department especially before a holiday where we are expected to look pleasant as we sit for 3- 3 course meals a day. So for this one, I got your back. It's pretty healthy! Plus it uses BOTH beans and rice so you kill two birds with one stone on the Peach prep front, or are we up to three now? Oh, its also only made with 7 ingredients. Did I forget to mention that? Whoops...

Also, just in case you have bookmarked this for after Pesach because you are a queen amongst women and have already kashered your kitchen, this saves pretty well and makes a great lunch for hungry but holiday stuffed Abbas and Moms everywhere.

How does it taste you ask? Well it's like Roasted garlic met up with some chili (the bean kind) and said let us make a delicious and beautiful union that tastes way better than Dr. Praegers! Hurrah! Plus, balsamic mayo really puts it over the top.

Thank you Seasons for sponsoring this recipe! 

Recipe:  

• 1 head garlic, top removed to expose cloves
• 1 -1 lb can black beans, drained and rinsed
• 1 1/2 c short grain brown rice, cooked according to package directions
• 1 egg
• 1 tbsp balsamic vinegar
• A pinch of cayenne pepper(optional)
• 1/2 tsp fresh thyme leaves
• Salt and pepper to taste.

Directions: 

1. Preheat the oven to 400 F
2. Wrap the garlic in foil completely and place in a baking pan. Allow the garlic to cook for 35-40 minutes or until the cloves are tender and deep brown. This may be done up to 3 days in advance.
3. Prepare a cookie sheet with parchment paper.
4. In the bowl of a food processor fitted with an "s" blade add the black beans, garlic, egg and cayenne pepper if using.
5. Pulse until integrated but still a little chunky.
6. Remove the black bean mixture from the food processor into a bowl. Stir in the brown rice and thyme. Season with salt and pepper to taste.
7. Using a large ice cream scooper or 1/2 c measuring scoop, measure out scoops and place them on the cookie sheet about 1 inch apart. Using the back of a spatula or the scoop press down lightly so that a patty shape is formed. Place the cookie sheet in the freezer for 30 minutes so the patties retain their shape.
8. Preheat the oven to 350 F
9. Brush or spray the tips of the patties with oil.
10. Place the cookie sheet in the oven on the middle rack. Cook for 15-20 minutes on one side or until the tops are crisp and then flip with a spatula and cook for 5-10 minutes or until the top is crisp.
11. Serve warm on a bun with balsamic mayo, avocado and plenty of greens!

Balsamic mayo:

• 1/4 c mayo
• 2 tbsp Balsamic vinegar
• Salt and pepper to taste

Mix ingredients together and season to your liking.

Note:

Patties may be formed and frozen for up to 3 months in advance. After the 30 minute freeze, carefully layer the patties between sheets of parchment paper in a sealed container or zip top bag. To serve just continue on with the recipe. You may need a coup extra minutes of cook time depending on the temperature of your freezer.

Italian Meatball Subs I.E. My Husband Is The Ultimate Sandwich Maker

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Ever since Breadsmith opened up in Brooklyn, sandwiches have been my thing. Finding any possible excuse to indulge in their amazing sourdough has gotten my creative juices flowing. This idea though, wasn't even mine. It was my husband's.

Every week, on Sunday or Monday I sit down with my handy dandy list maker (one of many because I'm obsessed with lists) and make a weekly menu. Okay, so it doesn't happen every week and it didn't even start until a few weeks ago, but the point is that it happens, and that is super impressive. I always start off by asking my husband for any suggestions he has for dinners that week. Usually I don't get something along the lines of, "Whatever you wanna eat, I'm good with.". But this week was different. This week I got a response. "Meatballs".

When I first got married, I made my mother's awesome Sweet and Sour Meatball Recipe. My husband went wild for them. He said they were the best he ever tasted which back then, was still a very surprising thing to hear. But these meatballs are not those meatballs. Sorry folks, but I lied before. Only by omission though. When I asked about dinner before, I didn't only get "Meatballs", I also got "Subs". Now you can't put sweet and sour meatballs on a sub. Well, actually you can, but not the ones we were thinking of.

Coming up with an epic sandwich isn't as easy at it looks. You cant just put an egg on top of something fried with any random sauce and a regular pickle and call it a day. There is a very specific science involved. Some careful calculations needed to be made. These subs needed a full fledged Italian meatball recipe. The kind that would make Momma proud! That and Daiya Provolone. Eating milk and meat together isn't allowed in the Kosher world, but it doesn't mean we have to give up on the melty goodness found on a meatball sub. Enter Daiya Slices. They don't taste exactly like cheese, but they do give the same idea with the same gooeyness and a similar flavor. It was my husband who figured this all out. When it comes to the Ultimate Sandwich he's definitely the master. If he ever opens his own sandwich shop, that is one line your going to want to get on.

He finished the sandwich off by putting it all on a Greek Ciabatta from Breadsmith topped with parsley. Nothing else, because he knows sometimes keeping it simple is the way to go. It was epic! But then again, it usually is.

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Meatball Subs

• 1 pound ground chicken or beef
• 1 egg
• 1/4 cup soy milk
• 1/2 cup breadcrumbs
• 1/2 teaspoon salt
• 1 teaspoon Italian Seasoning
• 1 tablespoon fresh parsley
• 1/2 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup nutritional yeast (you may replace this with 1/4 cup breadcrumbs and 1 teaspoon salt)

Mix all ingredients in a bowl until incorporated. Roll meat into balls and refrigerate until ready to use.

• 3/4 cup chopped onion
• 5 cloves garlic, minced
• 1/4 cup olive oil
• 2-3 large tomatoes, diced
• 2 1/2 teaspoons salt
• 2 teaspoons white sugar
• 1 bay leaf
• 1 (6 ounce) can tomato paste
• 3/4 teaspoon dried basil
• 1/2 teaspoon ground black pepper

In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more.

Assembly:

• 1 good quality roll (ciabatta, sourdough, or soft baguette)
• 1-2 slices Daiya Provolone
• 3-4 meatballs (recipe above)
• 1 teaspoon chopped parsley

Lay the "Cheese" on the roll and place under the broiler for 1-2 minutes or until the cheese is mostly melty. Top with meat balls, sauce and chopped parsley. Close the sandwich and enjoy!