Tempeh Veggie Burgers
That pretty much sums up what’s going on in my mind right now. Or to put it in layman’s terms: TOO. MUCH.
Still can’t share all the details yet, but this week has been one anxiety-filled, indecisive week. Oh yeah, and my half marathon is in 8 days. I’m pretty pumped for that though. So this whirl wind I’m in explains my lackage of posting yesterday.
Currently digested a wonderful FRIDAY breakfast:
Couldn’t imagine a better post-workout Friday way to break my fast 😉
Last night I got home an hour earlier than intended since a client cancelled on me, so I decided to actually make a dinner! (A novel concept in my household as of late ;))
So a dinner I did make!
I’ve had a half a block of tempeh sitting in my fridge for the past few days. The first half was used here and there – in wraps, in casseroles, and in salads. But the each time I ate it, I thought, next time I’m going to get creative with it. I made…
Tempeh Veggie Burgers
These burgers were insanely delicious! And soooo super easy. It honestly took me about 15 minutes to prep and cook. The texture of tempeh has always reminded me of cold ground (cooked) turkey. It hadn’t occurred to me to turn it into a burger until last night!
Ingredients (makes 4 burgers or 3 Paige sized burgers)
- half a block of tempeh, cubed
- 1/2 can black beans
- 1/2 vidalia onion
- 1 carrot
- 1 garlic clove
- 3 T. w.w. flour
- 1/2 t. sea salt
- dash of pepper
- 1 T Braggs or you could use soy sauce
Heat a skillet over medium heat and spray with oil. Then place all ingredients except for the salt, pepper, flour, and sauce into the food processor and pulse for about 10 seconds.
Add the rest of the ingredients and pulse again several times. Form the mixture into three patties, and cook on the grill for about 3-4 minutes on each side.
I topped mine with some avocado and ketchup and ate it ontop of an unseen piece of Millet toast (told ya the burgers were Paige-sized :)) and a side salad of spinach, romaine, zuke, shrooms, and a dressing of balsamic + Dijon + stevia + salt+ olive oil.
I bet it would also taste wonderfully with hummus! Or even some tahini! Mmmm
Happy Friday everyone! Got any big weekend plans? For once I have a semi-free weekend! Got a few clients to train here and there and my LAST long run before the big half marathon next Saturday, but other than that, it’s all about the catching up. Love it.
Hopefully I’ll get back on the regular blogging cycle soon… thanks for sticking with me guys!
Clarabelle says peace out!