Black Bean Burgers. Happy 4th! (re-do)

Adapted from SkinnyTaste

Happy 4th of July!! I wish it was happier for those in my hometown of Alpine, Utah. I hope the fire subsides soon and residents can return home :(. Anyway, tonight I will be munching on Spicy Black Bean Burgers with Chipotle Mayo. They're 362 calories for the Patty, Bun, and Mayo... um, score? I'm feeling a Meatless Monday on a Wednesday. My B.

 Thanks to the Grienkes for letting us 'chill' for an hour to witness this.

talk about beautiful

They serve these burgers at "Johns Garden" in Malibu. It's our favorite lunch spot for the winter months. Miss it. enjoy.

Okay, these burgers really deserve a picture...  They're so yummy! However, you're going to have to forgive the picture... i was so hungry. Also... if you serve these with sprouts its just divine... my grocery store is lame and doesn't carry them due to the past recall. Darn.

 I didn't have buns so i used mini pita pockets that i cut in half... I'm sure yours will look much nicer!

SpicyBlackBeanBurgers

with Chipotle Mayo

Adapted from SkinnyTaste
Ingredients:

For the Spicy Chipotle Mayo:

• 3 1/2 tbsp light mayo (Or Greek Yogurt if you wish!)
• 1 tbsp canned chipotle in adobo sauce

For the Black Bean Burgers:

• 16 oz can black beans, rinsed and drained
• 1/2 red bell pepper, cut into 2 inch pieces
• 1/2 cup chopped scallions
• 3 tbsp chopped cilantro
• 3 cloves garlic, peeled
• 1 jumbo egg
• 1 tbsp cumin
• 1/4 to 1/2 tsp kosher salt
• 1 tsp hot sauce
• 1/2 cup quick oats (use gf oats for gluten free)

• 4 whole wheat 100 calorie buns (Martin's)*
• 1 small hass avocado, sliced thin

Directions

1. In a medium bowl, mash black beans with a fork until thick and pasty.
2. In a food processor, finely chop bell pepper, onion, and garlic. Add the egg, chili powder, cumin, chili sauce, and oats. Then stir into mashed beans.
3. The mixture will be wet. If its too wet ad another tablespoon of oats or refrigerate for 30 minutes.
4. Divide the mixture into four patties and place on wax paper. 
5. Refrigerate for 2 hours or until more or less frozen. (This is very important since they are so wet. 
6. Prepare the Chipotle Mayo by combing the mayo and chipotle peppers with adobo. This will be very spicy so decrease if you  can't take much heat. (however, the avocado will help to cool your mouth).
7. When patties are frozen: If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
8. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

Skinny Veggie Curry. Canada.

After a week of filling up on as many veggies as possible to justify the creamy Custard the State of Wisconsin proudly serves; I was called on a job in Toronto, Canada. For those of you who don't know already, i'm Canadian. Regardless of calling Canada my 'homeland', i rarely visit and as consequence rarely indulge in the delicacies 'my country' has to offer. I couldn't wait to sink my teeth into some of Tim Hortons, 'Tim-Bits' and Carrot Muffin. (Tim Hortons is sort of like 'Starbucks' meets 'Dunkin Donuts', except for 100 times better)

I woke up at 5:30 a.m. and made my way down to the motor home which would be our ride to the location 2 hours away. I subtly hinted that i would really appreciate it if we could stop and get some coffee at say... oh... a Tim Hortons? I don't even drink coffee but knowing every one else does... this was sure to get me there. It did. I reframe to admit that i ate an entire muffin and six 'Tim-Bits'. sigh. so. worth. it.

sneak peak for SIREN Campaign.

location in Urilia, Canada

Once the shoot ended i took a cab to Unionville, Ontario where my grandmother lives. She is so sweet... she had a feast of my favorite foods waiting for me. 

Homemade Yogurt with Indian Mango and Strawberries

& Indian Mixed Dal, Rice, and Chipatis. Dessert: Gulab Jaman (more donuts... i yi yi)

Now, i'm home and left with a craving for my own Indian Dal. Just one problem, I don't know how to make it... therefore Veggie Curry will have to do.

This recipe is SKINNY. You can eat till you're full considering it's all veggies and no starch. I serve it with chapatis for dinner but it's warm and comforting enough alone.

Skinny Veggie Curry

Ingredients
1 onion, chopped

5 garlic cloves, chopped fine

1 tablespoon olive oil

2 tsp. cumin seeds

2 tbsp Curry powder (or Garam Masala if you have it)

1 green chile, chopped fine  (cut most seeds out if you don’t want a lot of heat)
2 tsp fresh minced ginger

1 head of cauliflower

3 carrots, chopped

1 medium sweet potato

1 small yukon gold potato

1 bag green beans, stems removed, cut in half

1 carton vegetable stock

4 roma tomatoes

1 tsp kosher salt

1 cup lima beans

1 cup peas

1 bag baby spinach, chopped

2 tbsp shredded coconut, chopped fine

16 oz. 1% fage yogurt

1 head of cilantro

salt & pepper

Method

Heat a large pot over medium heat and add the olive oil, swirl to coat entire pan. Add your chopped onions and cook until soft and clear, add garlic and spices. Toast the spices for a minute and add the chopped Chile. Cook for 2 minutes. Add all  of the chopped veggies and allow to cook until al dente. Season with salt to help them cook. Once al dente add the broth, tomatoes, and salt. Continue to cook over medium heat until the veggies are cooked through but not mushy. Be careful when stirring the curry as to not break the cauliflower into little bits. Add the Lima beans, peas, coconut, yogurt and cilantro. Stir and reduce to thicken.

Curried Cauliflower. The Best Vegetable.

I was a well fed child with well fed friends.  All thanks to my beautiful, smart, and kind mother.  That woman sure knows how to serve a meal. If you were to come to our house, the first words out of her mouth would probably be, 'Are you hungry?' or 'What can i make you?' (Since I started modeling she also asks me, IF i'm still eating, Thanks mom.)

My mother, Neeta, making Chicken Curry and Chipatis for dinner. Oh, i love her. She's going to hate me for posting this picture. 

My mother is Indian, which makes me half Indian (my father is Canadian). For some reason, I seem to have received very little of my mother's Indian-looking genes. Whatever. I have my mother’s Indian taste buds and I enjoy my garlic, spices, and curry. Nom nom nom! 

our 'GAP' inspired family pictures. Styling: Maya and I. Photos: Chelsi Clarke Photography 

Anyway, just outside my agency in Beverly Hills, CA there is a small cafe serving coffee, mouth watering baked goods, and lunch. I had a long drive ahead of me down to OC and decided to pick up some grub. Just as i walked in i saw a steaming plate of, 'something' walk through the kitchen door. I didn't care what it was, it looked good, i wanted it. The man at the counter told me it was 'Curried Cauliflower' and filled my entire to-go container with it. I walked out to my car and took a bite, it was mind numbingly good, my entire Indian childhood in a box. Shoot, i don't have enough of this; I had to make my own soon, so soon. 

Here is my own tasty rendition of 'Curried Cauliflower.' Put it on salads, serve it with fish/chicken/shrimp. This is the BEST way to eat a vegetable. 

Take out all of your ingredients + Balsamic and Red Wine Vinegar (i so forgetfully-forgot).

Chop up the Cauliflower into small pieces. 

slice an onion in half and slice into half moons. 

Combine, oil, vinegars, spices, and tomato paste in a bowl and whisk. 

Pour over the onions and cauliflower. 

Pour onto a pan and coat the veggies with the dressing and place into a 400 degree oven for 45 Minutes. 

Take out your cilantro

Cut off the stems and chop. 

Remove the Cauliflower from the oven. 

Add the chopped Cilantro and stir.

Spoon into a bowl and serve. Make sure you get all the little black bits from the pan... thats what makes this dish nom nom nom, good. 

Curried Cauliflower

1 head of cauliflower

1 yellow onion

1/3 cup olive oil

1/4 cup red wine vinegar

1/4 cup balsamic vinegar (i used pomegranate infused but it doesn't matter) 

2 tsp tomato paste

1/2 teaspoon kosher salt

2 heaping teaspoons curry powder (Garam Masala if you have it)

1/2 teaspoon crushed red pepper flakes

1/2 cup cilantro leaves (more or less depending how much you love the stuff)

Preheat oven to 400' F. 

Place Cauliflower florets and onion in a bowl. In a separate bowl, whisk together oil, vinegars, tomato paste, curry powder, red pepper flakes, and salt. Pour dressing over vegetables, toss to coat. (If your bowl isn't big enough just pour onto baking sheet and toss there). Spread veggies into a single layer on a sheet pan. 

Roast veggies until tender. Stir occasionally. About 45 minutes. 

Mix in cilantro and Serve. 

Serves 4 (heaping servings) Calories: 178 

Basil Quinoa Salad with Roasted Veggies.

Okay. I did it. I ate this salad every day for four days. I'm skinnier. Eureka!! Sort of;  It's not a magic salad... but it is super duper healthy and yummy. We don't care for healthy food that tastes like grass. Not here. No, no, no, never. We want healthy food that tastes 'nom nom nom,' good, right?

Here we go, Basil Quinoa Salad with Balsamic roasted veggies. Nom nom nom. 

Start with your veggies, you can use anything but i like baby tomatoes, red onions, eggplant, and zucchini. (Forgive the little eggplants in most of these pictures... the second time around i made it my eggplant had browned a little much in the fridge, i don't suggest letting that happen.)

P.s. I would peel the eggplant. The first time around i didn't peel it and it looked beautiful but it was annoying to continuously get little peels in my mouth.

Mix your vinaigrette in a bowl and pour over veggies to marinate.  

Place the veggies onto a roasting pan/Baking Sheet and Roast for 20 minutes at 450 degrees.

Take the veggies out. The tomatoes should be ready to pop if they haven't already and the veggies tender.

 Find the corner of your condo where you house your little basil plant that you got from Metro market and snip snip snip (from the top). 

 Boil your quinoa and mix the remaining half of the vinaigrette and basil into the warm quinoa. Serve 1 cup quinoa with one cup of the veggies and smile. You just fed your body something it will appreciate.

Here's the detailed recipe!

Balsamic  Grilled Veggies with Basil Quinoa Salad.

for balsamic dressing
1/4 cup balsamic vinegar
3 tablespoons olive oil
5 cloves garlic minced
salt and pepper

for grilled summer vegetables
1 small italian eggplant (about 2 cups when cut into big cubes)
1 small zucchini (about 2 cups when cut into big cubes)
1/2 small red onion (1/4 of a large red onion)
3/4 cup cherry tomatoes
4 sprigs fresh thyme, leaves stripped. (i used 1 tsp. of oregano)

for basil quinoa salad
2 cups water
1 cup quinoa
1/4 cup basil leaves loosely packed, chopped

Preheat oven to 450 degrees. Whisk together all the balsamic dressing ingredients and set aside.

In a medium saucepan, boil water for the quinoa salad. Add quinoa and bring back to a boil. Reduce heat, and simmer covered, till all the water has been completely absorbed, about 20 minutes.

While quinoa is cooking, cut the eggplant and zucchini into 1 1/2 inch cubes. Cut the red onion into rings. Place cubed eggplant, zucchini, red onion, tomatoes and thyme leaves in a bowl. Pour half the balsamic dressing over the vegetables and toss well.

Place into an oven at 450 degrees F' for 15-20 minutes. Tomatoes will cook faster and blister.

Reserve the balsamic dressing that remains in the bowl, to serve with the meal.

When the quinoa finishes cooking, toss it with the second half of the balsamic dressing. Stir in chopped basil, salt and pepper. 

Serve with 1/2 cup Quinoa Mixture and 1 Cup Veggie Mixture. Top with walnuts, tofu, or pine nuts. 

I adapted and changed this recipe to my liking from Veggie Belly. >>http://www.veggiebelly.com/2010/07/balsamic-grilled-summer-vegetables-with-basil-quinoa-salad.html