Food, real food!
Dinner consisted of black bean veggie burgers – a concoction from Emily over at The Front Burner, topped with a roasted red pepper pesto and spicy dill pickles, roasted broccoli, and roasted garlic potatoes.
The other day, when I was making the roasted potatoes with the last of my bag of ‘taters, I threw a red pepper in the oven with it. I found the perfect use for that pepper today – I made roasted red pepper pesto, loosely based on a recipe from Brendan Frazier’s Thrive book. It included 1 roasted red pepper, some basil, a couple tbsp of nutritional yeast, some sesame seeds, a tbsp of hemp oil, and a pinch of salt. I think that was it! Very tasty.
The spicy dill pickles were a farmers’ market find.
The burgers were very easy to make – throw some raw oats, black beans, pumpkin seeds, and spices into the food processor, then form into patties and bake! I plan to experiment with some different spices. This burger was very savory and really didn’t need any toppings – it was that good!
This was the first time I ever roasted broccoli. I tossed it with some olive oil and salt and pepper and stuck it in the oven with the burgers. It turned out to be the best broccoli I’ve ever had! Steamed broccoli seems flavorless to me, and raw broccoli just isn’t my favorite thing in the world. But roasting it gave it a really subtle, delicious flavor. So good!
The roasted garlic potatoes were the splurge of the plate