Homemade Quick Black Bean Burgers

Sin categoría, Vegetarian, Veggie Burgers


Adapted from Cooking Light November 2009

As the name suggests, this is a quick veggie burger recipe. Nonetheless, I find that most veggie burgers don’t really take that long to make. These were, however, my first black bean burgers. They’re quite different from any I’ve had before due to the lime, I believe. Enjoy them in a bun with avocado and a sharp cheese!

Yields 4-6 burgers


  • 2 ounces (about 1 slice) whole wheat bread
  • 1 tablespoon olive oil
  • 1 15-ounce can black beans, rinsed and drained
  • 1 teaspoon grated lime zest
  • ¾ teaspoon chili powder
  • 1/8 teaspoon dried oregano or ½ teaspoon chopped fresh oregano
  • ¼ teaspoon salt
  • 1 large egg, lightly beaten
  • 1 large egg white, lightly beaten



  1. Grease and preheat an electric griddle to around 350F (177C) or medium-high heat.
  2. Place the bread in a food processor and process about 4 times or until crumbs measure 1 cup. Transfer to a bowl.
  3. Combine the oil and the beans in the processor. Pulse 8 times or until beans make a thick paste. Scrape bean mixture into bowl with the breadcrumbs. Stir in the rind and remaining ingredients.
  4. With moistened hands, divide the bean mixture into 4-6 equal portions (about 1/3 cup mixture per portion) and shape each into a patty.
  5. Add the patties to the griddle. Reduce the heat to medium and cook 4 minutes or until bottom edges are browned. Carefully turn the patties over. Cook for 3 more minutes or until bottom edges are done.


Comments: I don’t think you need more than 30 minutes to make these burgers. I didn’t have any hamburger buns but I love Rudi’s Spelt English Muffins and I added some avocado and goat cheese as well. I froze what I didn’t eat. You can later simply heat them in the microwave to thaw them.



Apple Rose Cake

Cakes, Sin categoría, Vegan

Torta de manzana con rosas II

Translated and Adapted from La Veganista Repostera by Nicole Just

A week ago would have been my rabbit’s 8th birthday. I had to make a cake for her; yes, I am one of those crazy people who make cakes on their pet’s birthday. I thought it would be a good opportunity to make something new from the vegan cookbook my aunts gave me for Christmas. I started skimming through and found this recipe. I loved the decorative roses, which made the cake look very impressive. It also had apples, a treat my rabbit really loved. It was decided for me.

Torta de manzana con rosas


  • 150 grams whole wheat flour
  • 150 grams all-purpose flour
  • 2 teaspoons baking soda
  • 120 grams sugar
  • ½ teaspoon vanilla powder
  • Zest from 1 lemon
  • Juice from 1 lemon
  • 170 grams unsweetened soy yogurt
  • 130 milliliters soymilk
  • 1 tablespoon vegetable oil
  • 5 large Honeycrisp apples

Torta de manzana con rosas, close-up


  1. In a medium bowl, combine the flours, baking soda, sugar and vanilla powder. Set aside.
  2. In a large bowl, mix half of the lemon juice with the lemon zest, soy yogurt, soymilk and oil. Set aside.
  3. Preheat the oven to 170C (350F). Grease a cake pan with a 26-centimeter (about 10-inch) diameter and set aside.
  4. Using a potato peeler, peel the apples. Roll up the strings of apple peel, making about 8-14 rosettes. Place the roses in a large bowl with 1.5 liters (6 1/3 cups) of cold water and the remaining lemon juice. Dice the peeled apples into 1-centimeter cubes. Set aside.
  5. Gradually add the flour mixture to the soy yogurt mixture. Then stir in the apple dice.
  6. Pour the batter into the prepared cake pan. Place the apple roses on top of the batter, pressing in a little.
  7. Place the cake pan in the lower third of the preheated oven. Bake for about an hour or until a toothpick inserted in the middle comes out clean. If the roses begin to darken, cover the cake with aluminium.

Torta de manzana con rosas, pedazo II

Comments: The cake was really delicious. It came out moist with a great blend of flavors. Those apple roses really make it look quite impressive. No one need know that they are not very difficult to make. Though the recipe says 5 apples, I ended up using just 3. When I had finished mixing in the third apple, I thought it had plenty and adding any more would be too much. You can use your own judgment as you add in the apple. The recipe actually just said to use “sweet-tart apples.” I looked at a sweetness to tartness wheel for apples and found that the Honeycrisp was right in the middle. I had originally thought about using these because they are good baking apples, and the skin would make nice roses. Some other varieties are close to the middle are Red and Golden Delicious.

Torta de manzana con rosas, pedazo

Whole Wheat Pumpkin Chocolate Chip Greek Yogurt Muffins

Cupcakes and Muffins, Sin categoría

Whole Wheat Pumpkin Chocolate Chip Greek Yogurt Muffins

Adapted from ambitious kitchen.com

How much longer before you get tired of my pumpkin recipes? I’m sorry but you are just going to have to deal with it. Pumpkin season is not over yet and I am making the most out of it. Here are some yummy muffins to warm up your day!

Yields 12 muffins


  • 1 1/2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • Pinch of cloves
  • 1 cup pumpkin purée (not pumpkin pie mix!)
  • 1/4 cup honey
  • 1 egg
  • 1/2 tablespoon olive oil
  • 1 tablespoon vanilla
  • 1/2 cup plain Greek yogurt
  • 1/3 cup almond milk
  • 1/2 cup chocolate chips


  1. Preheat the oven to 350F (177C). Grease a 12-cup muffin tin and set aside.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg and cloves.
  3. In a large bowl, mix the pumpkin, honey, egg, oil, vanilla, yogurt and milk until well combined, smooth and creamy.
  4. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the chocolate chips.
  5. Divide the batter evenly into the prepared muffin tin. Bake in the preheated oven for 15-20 minutes or until a toothpick inserted int he middle comes out clean or with a few crumbs attached. Cool the muffins for 5 minutes and then remove them from the tin.


Comments: The muffins themselves aren’t all that sweet but the chocolate chips add all the sweetness you could want. The muffins do come out deliciously moist and soft due to the yogurt and pumpkin. They’re pretty quick to whip up (30-40 minutes total). Do not use muffin liners; whole wheat muffins tend to stick to them and you don’t want pieces of paper in your muffins! You can easily make the muffins gluten free by using all-purpose gluten free flour instead of whole wheat. You can also make them vegan by replacing the egg with 1 flax egg, using applesauce instead of Greek yogurt and using vegan chocolate chips. They are best hot out of the oven. You can reheat any leftover muffins in the microwave for about 20 seconds.

Whole Wheat Pumpkin Chocolate Chip Greek Yogurt Muffins, uno