Well I’ve decided that I am going to try at least one (preferably two) new recipes per week. I have become rather bored with our usual meals (even though we do vary greatly week to week, I just want to throw more things into the mix). So I’ve begun compiling lists of main meals, sides, drinks and desserts that I want to try at one point or another. I began this about two weeks ago so I have some things to share! Unfortunately, not all the recipes I tried were a success. Maybe I should clarify. The recipes were all a success in that they came out as they should, but not a success in flavors. But I do want to point out that I am a picky eater, so if something that I said did not taste all that great, don’t just take my word for it! Everything I am about to share is EDIBLE, my taste buds just prefer some over others . Are there desserts? Well of course! How could I not make a dessert? Jeez!
I begin the food tour with black bean burgers. But not just any ol’ black bean burgers, these are my pal Sara’s, over at Innocent Primate, black bean burgers. I followed the recipe for the most part, but I did add garlic to the mix. I LOVE garlic and think it adds to most dishes. I did use about 3 cups beans, half the bread crumbs and of course, for my spice intolerance–only about 1/2 a jalapeño pepper. Unfortunately, I only have a photo of the burgers BEFORE they were grilled. I was extremely hungry so I just began eating once everything was done. So just picture my previous burger dinner with the black bean burger instead . These were sooo good and I recommend them to everyone!
Matt hates zucchini. I decided I would try to convince him that the vegetable wasn’t all that bad. Well, turns out this recipe did nothing more than think he was right all along. Unfortunately, the recipe produced bland zucchini sticks. I recommend adding much more salt to the recipe, and/or figuring out a way to put salt directly on the zucchini. That sounds simpler than it is, since you dip the zucchini into vegan milk before breading. I would say if you are going to try this: increase the nutritional yeast, AT LEAST triple the salt, and add other spices you like into the breading. Some additions could be: more garlic than suggested, basil, oregano, onion powder etc.. I’m still trying to find a recipe that will convince Matt to want to eat his zucchini, any suggestions?
Yes, this graham cracker recipe comes from the same individuals behind Vegan with a Vengeance and Vegan Cupcakes Take Over The World. Unfortunately, I don’t feel like these graham crackers are going to take over the world any time soon! It might just be the fact that I am not a huge fan of molasses. However, I do feel as though these graham crackers need a serious sugar boost and molasses balance. I am going to try to recreate these crackers with agave nectar and perhaps additional sugar (or agave just being the main sugar). They weren’t bad, and my dogs certainly liked them (even though I didn’t let them have much because of the sugar), but my sweet tooth just was not satisfied! I know you are supposed to use them for smores, thus making them sweeter, but I prefer eating them alone since I don’t make smores all that often! You know how graham crackers usually have that immediate sweet flavor develop into a deeper flavor consisting of molasses? Well, this just consisted of molasses.
I’ll be sure to have more about my escapades involving trying a couple new recipes per week! Lets hope they all turn out great or else I may lose my excitement for the task!