Bah!

I know I promised more pictures this week, but I keep forgetting to charge up my camera battery. I will do so this afternoon. But in the meantime, I'll share some recipes to make up for the picture void.

Sunday's Black Bean Burgers were really tasty. Rob said they were his favorite burgers ever, but he is prone to hyperbole on the topic of food. Berkeley wasn't interested in the patties, so he ate a PBJ with his sweet potato fries.

Black Bean Burgers

1 cup cooked brown rice
1 15 oz. can black beans, drained
1/2 a large onion, diced
1/2 tsp. basil
1/2 tsp. oregano
salt to taste
2 T flour
olive oil

Blend rice, beans, onion, and spices in a food processor until just mixed. Add flour if the mixture seems too runny to form patties. Heat olive oil in skillet, enough to cover the bottom generously. Form patties in your hand and place in heated oil (it's okay if the patties are really sticky or mushy--cooking them will firm them up. Fry on each side for 4-5 minutes, or until brown and lightly crisped. Serve on a bun with all your favorite fixings.

Sweet Potato Fries

2 medium sweet potatoes, washed and sliced into strips
2 T Tamari
2 tsp. oilve oil
1 clove garlic, peeled and minced
1 T packed brown sugar

Preheat oven to 425F. Whisk together tamari, olive oil, garlic and brown sugar. Toss sweet potatoes in a bowl with this mixture. Place sweet potatoes on baking sheet in a single layer and cook for 25 to 30 minutes, or until crispy and golden brown. Serve hot.

Monday's dinner:

Crockpot Red Beans & Rice
This recipe is so easy and hearty, and perfect for a day when you don't have lots of evening prep time.

1 lb red beans, soaked overnight in water then drained
1 1/2 cups uncooked brown rice
15 oz can tomatoes, stewed or diced
1 tsp basil
1 tsp thyme
1 onion, chopped
2 garlic cloves, minced
1 T vegan worchestershire sauce (I use Annie's brand)
1 tsp. liquid smoke
ground pepper to taste
salt to taste
water to cover

Put everything in the crockpot at the same time, except for the rice. Turn
on high for 4 hours, then on low for 6 hours. During the last 1 1/2 hour,
add the rice.

Maple Cornbread
My all-time favorite cornbread recipe, from the Vegetarian Network of Austin newsletter a few years ago.

2/3 cup maple syrup
1/3 cup canola oil
1 cup soy milk (or other non-dairy milk)
1 tsp. salt
1 Tbsp baking powder
1 cup cornmeal
1 cup whole wheat flour

Mix all ingredients and bake for 35 minutes at 350F in a lightly oiled square glass pan (9x9).