I've consumed more alcohol (in the form of homemade mojitos, berry margaritas, peach bellini, and red wine) with my family since I came home for summer in mid-June than I have with my friends since, like, ever. The homemade mojitos came with us to a picnic in the park as we watched a modern remake of Shakespeare's "Measure for Measure". The berry margaritas were tossed together while we whipped up Hot For Food's cauliflower buffalo wings. The peach bellini is usually a treat when friends come over for happy hour. And red wine is a thing six out of seven nights a week, ya' know?
Oh, and there were even some tequila-soaked strawberries, which were actually a really bad idea to "snack" on. Amateur move on my part.
But, can I just say that I'm just enjoying this time and these drinks and this freedom and peace with food? I didn't think I'd ever know what this feels like.
I'm still not a beer person, though, and I don't think I ever will be. Kombucha is jut too similar and too much better (in terms of taste and nutrition, if we're considering those two aspects). However, I will almost never pass up a mojito, especially one of Dad's homemade mojitos with fresh mint and exxxxxtra lime juice for an exxxxtra kick. He was a genius and bottled up that batch for us to take to our picnic before Shakespeare in the park in LA. Go Dad!
When I head back up for school, I most definitely will cooling it on the dranks. Note: dranks are different from drinks. Think of it like this - a mojito is a drank and a mojito-flavored kombucha is a drink. Make sense? Anyway, yeah. Far fewer dranks come September. My body and brain both need better quality sleep and more focus during the night hours while studying and finishing up homework.
I'm definitely not buying any ticket for the sugar-detox train or any detox train, for that matter, but when the body needs a break, the body neeeeeeds a break and whatever that break consists of is unique to the individual and that's okay.
It's fun to say yes and it's good to say no. Every response (and drink and drank) has it's time, right?
Enough about alcohol. This burger - it's time and place fit into just about any spot on the calendar. Just black beans, almond meal, a few vegan necessities and a couple spices could not make a veggie burger any easier and any more fit for a backyard BBQ or a meal-prepped weekday lunch.
Or, even a sugar-detox, if you're into that.
Please don't be into that. Be into these burgers.
Makes 3-4 burger patties
1 15-oz. can low-sodium black beans, drained and rinsed
1 flax egg (1 tbsp. flaxseed meal + 2 tbsp water)
3 garlic cloves, minced
1 tsp. mustard
1 tbsp. tamari (or vegan Worcestershire sauce)
3/4 cup almond meal
1/2 tsp. cumin
1/2 tsp. paprika
Salt and pepper, to taste
Oil, for the pan
Buns, Cashew Cheeze Spread, spinach (and any other condiments/additions you prefer) for serving
- In a food processor, pulse the black beans, almond meal, flax egg, and mustard and tamari. Pulse until slightly crumbly, but sticky and firm to the touch - it should hold together when formed into a patty.
- Add the spices and mix to combine. Form into 3-4 patties about 1/2" thick and, if time permits, refrigerate for one hour. If not, preheat a large nonstick skillet over medium heat and coat with oil. Lay the patties on the pan and cook about 7-8 minutes per side, or until lightly charred and throughout. Remove from heat.
- Serve immediately with buns, cheeze, and spinach.