For the past few weeks, I’ve been experimenting with black bean meat substitutes. I first tried black bean balls (stop laughing and think meat balls). I baked them and didn’t use any kind of egg replacer. The result: dry and not what I was hoping. Last week, I tried my hand at making burgers, this time, adding ground flax to help bind and moisten. I also felt it would go great with some type of aioli, and I was right! This recipe is super easy and very satisfying. Happy Meatless Monday to all and to all a good bite!
Half Full’s friend and fellow foodie, Mandi Pimental was nice enough to share this gluten free, dairy free, vegetarian, amazing Chocolate Frosted Donut recipe with us! Check out more of Mandi’s fantastic, healthier recipes and more at: NoshandNurture.com.
I will admit when it comes to peanut butter and banana, I’m obsessed. Sometimes, I don’t want the bread in the way of my PB/Naner fix. I love to get creative with my food presentations. I like to call it “food art”. Anyway, this isn’t much of a recipe, but more of a cute idea that kids (and adults) will love!
Pairing shirataki noodles with sun-dried tomatoes and basil was the best thing I could have done. The Sicilian in me felt the comfort, but the health-conscious vegan felt light afterwards.