I’m back! Maybe for good this time? That I’ve posted twice so far in 2012 is pretty impressive…
In the time I’ve been away, my attitudes and thoughts on food have continued to evolve, especially lately. Due to different health issues and emerging intolerances in my family, my eyes have been opened to different schools of thought on food, among them being what’s “good” for you, and what’s “bad,” how much protein I actually need in my diet, the effects of vegetarianism/veganism on health, and eating foods for certain ailments or parts of the body (who knew beets were so good for your liver? Or that black raspberries are excellent for the esophagus?).
With these things in mind, my diet has started to include less dairy and meats. I am in no place to give up butter yet (YUM). This has been made easier by my 2012 resolution to try one new recipe a week. I love food, and I definitely prefer to cook than bake, however, I was never very adventurous with it. I have my go-tos that are pretty quick, pretty easy to make and taste good enough and most importantly, don’t require a recipe. Recipes intimidate me! I’ve been facing my fear head on this year, and I am loving the results (though I rarely stick to the actual recipe at hand).
This week’s endeavor was a great one! My oldest friend (we go back to 1st grade!) was in town from New York, so I invited her for dinner. She is dairy-free and I am gluten-free, so I needed a recipe that catered to both, and something we both would like. Enter, Pinterest. I love Diana’s boards – I can always tell what pins are hers because of her distinct design aesthetic. Luckily one of her boards is dedicated to food, chockfull of handpicked recipes just for me. I had also pinned this sweet potato veggie burger recipe, so it was an easy choice. Ah, technology. Love it.
Last week I had made these cheesy quinoa bites, based off of this recipe. The sweet potato veggie burger recipe said they were mushy and fell apart easily, but the quinoa bites had stayed together well, and I had some quinoa leftover, so I decided I would combine the two recipes and see what happened (after almost twenty years of friendship, I figured I would be forgiven and probably not judged if my experiment failed…)! I also decided to sub black beans for the white beans in the original recipe, because I’m more used to black beans and thought maybe I’d add a southwestern flair to these veggie burgers (only evidenced by adding in cilantro and serving with my new obsession, honey-mustard chipotle sauce). Continue reading