I hate throwing away food, so I always try finding a way to use it before it becomes inedible. A good example of this is overripe bananas. I don’t throw them away. I make a banana bread instead. The riper they are, the sweeter the bread, and a sweet bread is a good bread. If you aren’t ready to make the banana bread, yet, you can stick the bananas in the freezer until you are ready. This recipe makes a dense, moist bread with a crusty outside. It is sweet enough for dessert but not too sweet for breakfast. You can add walnuts or chocolate chips, if you desire.
Portobello mushrooms make a tasty and satisfying burger. They have a beefy flavor that becomes stronger when grilled or in this case broiled. Add a little cheese, and you won’t be craving a beef burger anymore.
I know my last post was about veggie burgers, but my fiancé and I recently discovered this recipe, and I just HAD to share it. The Smoky Red Pepper Mayo is what really makes this burger a winner. Also, not only is it delicious, but it is super easy to make. You can have it done in less than 30 minutes! That makes it a go to recipe for anyone who has limited time on the weekdays.
A veggie burger is a patty that contains no meat and is usually made with beans and vegetables. As a meat eating child, I grew up eating hamburgers. It’s a staple in an American diet. After I stopped eating meat, I longed for a good veggie burger to satisfy that childhood craving. I tried them at various restaurants, and they were either a frozen, premade patty or a big, mushy mess. Eventually, my fiancé came across this recipe, so we decided to try it. To our delight, it was a really good veggie burger. It’s the best veggie burger I have ever tasted and is what I compare every other burger to. The combination of black beans, cumin, and chili powder make this a very tasty and fulfilling patty. Do yourself a favor and put the pre-made patties back in the freezer and make one of these!