It was a totally ridiculous weekend. On Saturday we had our playgroup’s annual Halloween bash, which was super fun as always. But of course the planning, coordinating, organizing, and execution of such a bash is quite stressful so I’m still reeling a bit from that. And then on Sunday we had my son’s 5th birthday party since we had to reschedule from when he had Hand, Foot, and Mouth. Again, really fun, but insanely stressful. Nothin’ better than eight 4- and 5-year olds running around and screaming in an ice cream shop. Whoop!
|Super discombobulated Halloween family picture. Yay for random costumes!|
So since I’ve been basically eating horribly since the Jewish holidays started several weeks ago, I decided today needed to be a completely clean-eating post. Enter Forks Over Knives Plan. Remember that review I did a few weeks ago? As promised, here is a beautiful recipe taken from the book. It is clean, it is healthy, and it wasn’t too hard!
Tuscan White Bean Burgers
- 1 C sun-dried tomato halves (not packed in oil)
- 1/2 C cornmeal
- 2 C cannellini beans, rinsed and drained
- 1 C fresh basil, finely chopped
- 1/2 medium red onion, minced
- 3 cloves garlic, minced
- 3 Tbsp arrowroot powder
- sea salt and black pepper
- 4 whole grain sandwich buns
- ketchup, lettuce, tomato, onion slices, etc for serving
Place the sun-dried tomatoes in a small bowl and add enough warm water to cover. Set aside to soak until tender, about 30 minutes. Drain well. Finely chop the tomatoes and set aside.
Place the cornmeal in a bowl (or plate). Set aside. Have a baking sheet lined with parchment paper ready.
Place the beans in a large bowl and use a potato masher to mash, leaving some whole beans for texture. Add the tomatoes, basil, onion, garlic, arrowroot powder, and salt and pepper to taste. Stir until well combined.
Divide the bean mixture into four equal portions. Shape each one into a patty about 4 inches wide. Dredge each patty in the cornmeal and place on the baking sheet. Refrigerate for 1 hour.
Preheat the oven to 350˚F.
Remove the burgers and bake for 20 minutes. Carefully flip them over, and bake until firm and browned (approximately 15 minutes).
Serve and enjoy!
Notes: I covered the tomatoes while soaking. I’m not sure if this made any difference but I thought it might. Also, do not use a chopper for the tomatoes. It doesn’t work. I did not refrigerate for the full hour. I recommend you do so. My burgers weren’t as firm as they should have been. I also doubled the recipe so we could have leftovers later in the week, and I’m glad I did!
Hope y’all have a great Monday! And don’t forget to Link Up with The Fit Foodie Mama, Powered by BLING and me for awesome #MeatlessMonday dishes!