Black Bean and Sweet Potato Fritters with Pistachio Pesto

Black Bean and Sweet Potato Fritters with Pistachio Pesto | veggieandthebeastfeast.com

Moderation? Psh, not really my thing.

Making 2 rounds of fritters, and watching 10 episodes of Orange is the New Black in one day? More my thing.

Black Bean and Sweet Potato Fritters with Pistachio Pesto | veggieandthebeastfeast.com

I recently made some curried carrot fritters, and in the process realized that I didn’t just “like” fritters…nope, I might just be a fritter freak.

FRITTER FREAK. What a label.

Black Bean and Sweet Potato Fritters with Pistachio Pesto | veggieandthebeastfeast.comBlack Bean and Sweet Potato Fritters with Pistachio Pesto | veggieandthebeastfeast.com

Making the curried carrot fritters reminded me of a sandwich I order at Brasa, a restaurant in the Twin Cities, that makes a black bean fritter sandwich that haunts my dreams. I crave it ALL THE TIME, so I decided to make a slightly healthier version for at home.

(Quick note – if you live in the Twin Cities GO TO BRASA. GET THE FRITTER AND YUCCA FRIES. k? k.)

Black Bean and Sweet Potato Fritters with Pistachio Pesto | veggieandthebeastfeast.com

Since I love black beans, sweet potatoes and chili powder together, I combined them in these little crispy patties. As you may know, I have fresh basil at my fingertips (thanks, Ry/Beast!!!), so the pistachio pesto was a no-brainer.

To make things a tad less indulgent, I like eating these fritters with some tomatoes, fresh mozzarella, and pesto in a blanket of butter lettuce. Yes, the ciabatta bun that the restaurant version comes on is better than lettuce, because OMG CARBS, but if you want a tasty and healthier option, go for the butter, baby.

Black Bean and Sweet Potato Fritters with Pistachio Pesto | veggieandthebeastfeast.com

This recipe, friends, uses chia eggs. I know, it might sound a bit strange to some of you, but they are an ah-mazing binder.

If you’re not into vegan binder options, feel free to substitute a chicken egg wherever you see me use an alternative.

Those who know me know I get food aversions sometimes, and currently eggs are one of them. It’s okay though, cause what I lack in egg enjoyment I make up for in fried fritter love.

Black Bean and Sweet Potato Fritters with Pistachio Pesto | veggieandthebeastfeast.com

In related news, Ryan has started singing “Fat kid in a skinny body…” to me on the daily. #friedstuff
… 

Read More »

Easy Vegetable Chow Mein

Easy Vegetable Chow Mein | veggieandthebeastfeast.com

It was 7:30 on a Monday, we were driving Teia home from her doggy obedience class (she’s in level II now, dontchaknow) and suddenly I needed chow mein. NEEDED it. It was a “gotta have it/can’t stop/won’t stop thinking about it until I get it” type thing. You know the drill.

That craving resulted in a recipe that has graced my kitchen multiple times over the past few weeks, and I’m sharing it over on Greens & Chocolate today! Get the recipe here.

Grilled Tomato and Lemon Mascarpone Galettes

Grilled Tomato and Lemon Mascarpone Galettes | veggieandthebeastfeast.com

July is my favorite summer month. My friends think I’m crazy for it, but I live for the summer heat. I know this is strange coming from a Minnesota girl, but I love the humidity, even if it does make my hair look like it belongs to Weird Al.

It’s sunny, sweaty, bright, and perfect for cold beer and grilling. Sometimes I love grilling veggie burgers and making sweet potato fries, but sometimes I want to be fancy. When I’m being fancy, I grill galettes.

Grilled Tomato and Lemon Mascarpone Galettes | veggieandthebeastfeast.comGrilled Tomato and Lemon Mascarpone Galettes | veggieandthebeastfeast.comGrilled Tomato and Lemon Mascarpone Galettes | veggieandthebeastfeast.com

In case you’re unfamiliar, galettes are simply free-form tarts. When I make savory galettes, I like to think of them as classy-lady pizzas.

Ryan may object to the “classy lady” label, because he LOVED these. I ate one right off the grill for lunch, and then Ryan ate the remaining 3 in 24 hours. When he finished the last one he asked if we had any more (this coming from a man who usually doesn’t eat unless I remind him).

Grilled Tomato and Lemon Mascarpone Galettes | veggieandthebeastfeast.com

I prefer making summer galettes on the grill because A) No extra heat in the house B) It’s July! Let’s grill things! C) More reason to be outside. Our gas grill has a temperature gauge, which made it easy to maintain a fairly steady temp. If your grill does not have a temperature gauge, and you don’t have a thermometer you can use, you will need to either watch the grill like a hawk, or just bake it on your pizza stone in the oven at 375 for 25-30 minutes.

Grilled Tomato and Lemon Mascarpone Galettes | veggieandthebeastfeast.com

These galettes are wonderfully flaky, a little nutty from the whole wheat flour, and so darn pretty. The lemon mascarpone puffs up and hugs the juicy, roasted tomatoes. It’s just begging to be paired with a light arugula salad and a glass of chilled white wine.

Total classy lady (/dude) meal.

Grilled Tomato and Lemon Mascarpone Galettes | veggieandthebeastfeast.comGrilled Tomato and Lemon Mascarpone Galettes | veggieandthebeastfeast.com

There’s a fair amount of butter and cheese in this recipe, but the ingredients are simple and the crust is whole wheat, so I have no qualms with a little extra fat in my whole-foods goodness. Also, we’ll be eating kale later this week, and balance wins.

… 

Read More »

15-Minute Lemon Artichoke Spaghetti

Creamy Lemon Artichoke Pasta - an easy, flavor-packed #vegan pasta that can be whipped up in 15 minutes!

Oh hey, friends. Happy Monday. I don’t usually post on Mondays, but I feel like breaking away from the norm this week. Go nuts, right?

I spent yesterday morning and early afternoon having some (mostly) productive kitchen time. I made one of my takeout faves for an upcoming guest post, an ice cream for later this week (SO excited aboooot that), and then I tried to make some mini tomato tarts. In my mind they were going to be so cute! and little! and tomato-y! and packed with flavor!

Creamy Lemon Artichoke Pasta - an easy, flavor-packed #vegan pasta that can be whipped up in 15 minutes!

I made my go-to savory whole wheat pastry dough, bought a mini muffin tin, and confidently loaded those suckers up before throwing them in the oven. While they baked I set up my tripod and photo table, and even over-confidently took some test photos, because obviously things would be beautiful and perfect.

Oy, did those ever fail. SUPER fail. I think I’m going to compile all of my recipe fails to post at the end of the year. There have just been some truly epic issues in my kitchen as of late, and I feel the need to post them as a sort of therapeutic exercise.

Creamy Lemon Artichoke Pasta - an easy, flavor-packed #vegan pasta that can be whipped up in 15 minutes!

That night I went to my parent’s house and tried to go through some old stuff in my childhood room. In the process I found my rock collection (wait, am I really admitting I had a rock collection?), and sent Ryan a picture. “Hey that looks just like those “tarts” from earlier today,” he replied.

Hey! Unfair! Except also pretty true.

Fortunately, the next recipe on my list to make was this lovely little lickety split pasta. I made it last weekend as a cold pasta salad, and it was AWESOME the day I made it, but the next day it was a bone-dry addition to my baby kale salad. When Ryan spooned up some leftovers that same day he said it tasted like I had added chalk. Not-so-yums.

Creamy Lemon Artichoke Pasta - an easy, flavor-packed #vegan pasta that can be whipped up in 15 minutes!

To fix the bone-dry issue, I boiled the canned artichokes with some vegetable broth (because those guys needed some LIQUID), and then used the broth to puree the artichokes into a sauce with lemon, garlic, olive oil, and pepper. SO EASY.

If you’re not concerned with keeping it vegan, add a bit of crumbled goat cheese when you mix in the sauce. CREAMY GOODNESS. Or just leave it as-is, cause that’s awesome too, and that’s my lunch for the week.

And those tarts? In the trash. Eep.

… 

Read More »

Tortilla Chip-Crusted Tempeh Tacos with Avocado Cream

Tortilla-Crusted Tempeh Tacos - crispy, flavorful, high protein vegan tacos!

Ryan is a good sport. I don’t say that enough here, so I’m saying it now – I’m a lucky lady.

Tortilla-Crusted Tempeh Tacos - crispy, flavorful,  high protein vegan tacos!

I mess up our kitchen on the daily, and he doesn’t complain. Sure, he pokes fun at me for not even THINKING about cleaning as I go (“Don’t you wish you had a little counter space? Shouldn’t you move your computer away from the flour?”) but anyone would make fun of that.

He pretends to be as excited as I am about my before and after photo editing. “Oh, man! That’s amazing! Shit!”

Tortilla-Crusted Tempeh Tacos - crispy, flavorful, high protein vegan tacos!

Or when I tell him we’re eating tortilla-crusted tempeh tacos with avocado cashew cream, he’s all, “What now?” but just goes with it. He might turn a somewhat judgmental eye at the plant-based protein block while I slice it, but he is willing to try anything.

It almost makes me feel like I should eat one of his venison steaks.

Almost.

Tortilla-Crusted Tempeh Tacos - crispy, flavorful,  high protein vegan tacos!

When I make cookies that are flat as pancakes, or a woefully underseasoned pasta dish, he goes, “I think they’re pretty good!” or “It just needs a little hot sauce!”

Sidebar: Do all men think hot sauce is an instant life fixer? Is that a thing?

Tortilla-Crusted Tempeh Tacos - crispy, flavorful,  high protein vegan tacos!

I can always tell when he’s underwhelmed, but I do appreciate his attitude. It makes it all the more satisfying when it’s obvious that he actually likes something. Especially when it is totally vegan and he doesn’t even know it.

Okay, maybe he shredded a little sharp cheddar on top of these, but that was just out of habit, really.

Tortilla-Crusted Tempeh Tacos - crispy, flavorful, high protein vegan tacos!

I have been thinking about making these tacos for weeks. Something about the texture of the tempeh with the corn chips just sounded so RIGHT to me. Although, as I’ve mentioned before, I’m a bit weird about tortilla chips lately. I wake up in the middle of the night craving them. Sometimes I eat them for breakfast. It’s a little off, but it works for me.

These tacos are awesome the day you make them, and can be reheated as leftovers, but the tempeh will lose some crispiness after sitting in the fridge. Despite the lack of crunch, it does still have great flavor, so I reheated the tempeh and happily ate away for 3 days of leftover taco yums.
… 

Read More »