Vegan Black Bean and Kidney Bean Burger Recipe

June 24, 2016 § 2 Comments


Black/Kidney Bean and Beets Burger Recipe
Note: This is a very forgiving recipe. Add spices and vegetables that you have on hand.
This recipe makes about 9-12 burger patties. You can freeze any leftovers.


1 Can of Black Beans, drained
1 Can of Kidney Beans, drained
3 Small Beets, peeled and roughly chopped
2 Cups of Rolled Oats
1 Garlic Scape, roughly chopped
1 Large Scallion, roughly chopped
3 Tbsp Ketchup
2 Tbsp Mustard
1/2 Tbsp Onion Powder
1/2 Tbsp Garlic Powder
1 Tbsp Chili Powder
1 Tsp Salt
1/2 Tsp Pepper


  1. Pulse in a processor 1/2 the black beans, all of the kidney beans, 1 cup of rolled oats, beets, garlic scape, scallion, ketchup, mustard and seasoning – pulse until it like a paste.
  2. Pour paste mixture into a bowl, fold in the remaining black beans and rolled oats (this gives the burger texture).
  3. Form into desired sized patties, bake on a parchment-lined cookie sheet in a 450º oven for 12 minutes. After 12 minutes, turn each patty over to bake 10 more minutes.

Source: adapted from Happy Herbivore

Watch a 12 year old make her version of Black Bean Burgers


Hamantaschen Recipe

February 23, 2013 § Leave a comment

Purim Hamantaschen RecipeHamantaschen Recipe

Note: If you want to make nondairy hamantaschen you can replace the butter with shortening or with nondairy margarine.

This recipe makes about 30 cookies, which I discovered was NOT enough.

1 cup (2 sticks) salted butter, semi-melted in the microwave but not hot
1 1/4 cups sugar + a pinch for the egg wash
3 eggs + 1 for the egg wash
1/4 cup orange juice
2 teaspoons vanilla extract
Approximately 4 to 4 1/2 cups of flour
1/4 teaspoon salt
2 1/2 teaspoons baking powder
Fruit preserves (Not jam or jelly)

  1. Preheat the oven to 350 degrees F.
  2. In a mixing bowl, cream the butter and sugar together. Add the eggs and blend until smooth. If the mixture is too hard to blend or seems curdled, add about 1 tbs of flour to bind it.
  3. Stir in the orange juice and the vanilla. Fold in 4 cups of flour, salt and baking powder. Mix to make a firm but soft dough. Cover and let the dough rest for 10 minutes to give the flour time to absorb all the moisture. If the dough is too sticky to handle after ten minutes have passed, add extra flour up to 1/2 cup. The dough will be sticky when it’s ready, but you should be able to handle it without it getting stuck to your fingers.
  4. Line a large baking sheet with parchment paper. Divide the dough into 2 or 3 flattened discs and work with one portion at a time. Roll out the dough onto a lightly floured board to a thickness of 1/8 inch. Use a 2.5-inch to 3-inch cookie or biscuit cutter (or rim of a glass) and cut as many rounds as you can. Roll out remaining dough to create more circles. The last one I rolled a meatball shape then used a rolling pin to flatten it into a circle.
  5. In a small bowl mix 1 egg, 1 tablespoon of water and a pinch (up to a table spoon) of sugar to make an egg glaze. Brush the rounds with the wash, then fill each with a generous 1 teaspoonful of your desired filling. Fold 3 sides of each circle together, creating triangles. I like to leave a little space in the center so you can see what the filling is (plus it looks pretty), but you can also seal your hamantaschen completely.
  6. Brush the cookies with additional egg wash. If desired, sprinkle with regular or coarse sugar, and bake in the center of the preheated oven until golden brown, 18 to 25 minutes. Cool on the baking sheets.


Baking and Books Tips: Bake your hamantaschen in the upper third of the oven – usually the bottom part of the oven is too hot and may also cause premature bottom-browning. If you want to use leftover scraps to make more cookies, only roll them out once more because a lean dough like this one can only be rolled a couple times before becoming really tough.

Fran’s Tip: The cookie dough is delicate so it is best to roll between two pieces of parchment paper to allow easy maneuvering.

Source: adapted from baking and books

Chinese Food Recipes

December 31, 2012 § Leave a comment

Chinese Food Recipes
I Made for 2013
Every New Years my husband and I enjoy a quiet evening in. We have just come through a busy holiday season and welcome the relaxing break. We used to buy Chinese Food every New Years. For the past few years we have enjoyed making our own. Here are some recipes that we’ve made this year. We enjoy our homemade Chinese Food in our living room while watching the Twilight Zone marathon … dressed in flannel pj’s. Oh, yeah, life is good!

Cream Cheese Wontons/Puffs

1 8 ounce package cream cheese – softened
1 1/2 tablespoons scallions sliced thin
wonton wrappers


  1. Heat enough vegetable shortening or cooking oil to fill 2 to 3 inches in a medium sized cooking pot. If you have an electric fryer, you can use your electric fryer. Cream together cream cheese and scallions together. If desired a touch of garlic powder may be added for additional flavor. Spoon approximately 1 teaspoon of cream cheese mixture into wonton, and fold wonton.
  2. Fold wonton by brushing a little water over all of the edges of the wonton skin. Fold wonton diagonally unto a triangle. Be sure to seal all of the edges completely, this will keep the filling from running out of the wonton when being cooked. Next take the two furthest ends and press and twist those together. You may need to tack together the two end pieces by adding a little water.
  3. When the oil is heated, you can use a thermometer and test to see that it is 350 degrees, or you may test with a small piece of wonton skin. If the wonton skin bubbles immediately when dropped into the hot oil, it is ready. Drop only 4 or 5 pieces into the hot oil. After about 1 minute the wonton will begin to brown, it will now brown rapidly, remove it when it is lightly browned. If your oil is shallow, you may need to flip over the wonton before serving.


Chinese Chicken Wings

1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese


  1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
  2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
  3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9×13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
  4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.


Beef Teriyaki

1 1/2 cups uncooked glutinous white rice
1 2/3 cups water
1 pound boneless beef sirloin steak (3/4 inch thick)
2 tablespoons cornstarch
1 (14 ounce) can beef broth
2 tablespoons soy sauce
1 tablespoon packed brown sugar
1/4 teaspoon garlic powder
4 cups fresh broccoli florets


  1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  2. Meanwhile, slice beef into very thin strips.
  3. In a mixing bowl, combine the cornstarch, broth, soy sauce, sugar and garlic powder. Mix thoroughly.
  4. In a large skillet, over medium/high heat, saute the beef strips until browned and juices evaporate.
  5. Stir broccoli and cornstarch mixture into meat. Cook until mixture boils and thickens, stirring frequently.
  6. Serve over the cooked rice.


Cheers to 2013

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