I have lots of love for Happy Herbivore. I can’t remember when or how I first stumbled across Lindsay Nixon’s blog, but I have been drooling over and cooking from it ever since. The omni family has loved most of her goodies, too. I have a well worn copy of The Happy Herbivore Cookbook and received my copy of Everyday Happy Herbivore a couple of weeks ago. I’m digging it, too.
When Lindsay put out a call for stops on her blog tour, I jumped at the chance to pick her brain a little.
Me: You’ve mentioned Charleston in both of your books. How much did the Lowcountry inspire your cooking? Were you introduced to many new ingredients or techniques?
My experience with Southern food and cooking was none before I moved to Charleston. I’d never had or heard of grits or collard greens or she crab soup… so I was constantly dazzled by all these new ingredients and foods when I lived there. Even after we left, my husband was always after me to make low country staples he grew up with — and when we switched to a vegan diet, he insisted I learn how to recreate all these dishes that were traditions in his family and had been staples in our diets. (That’s how they ended up in my cookbooks!)
While cake helped bring my family on to the herbie train, burgers and fries keep them coming back time and again. Lindsay shared one of her burger recipes from EHH. Not only is it quick and easy, it’s pretty cheap, too. This would make a great quick lunch or dinner on a crazy night.
Quick Burgers | makes 4
I developed these burgers in a hotel room: they’re quick, easy and require very few ingredients. (In fact, except for the beans and a seasoning packet, I sourced all the ingredients from the complimentary “breakfast bar”). I make these burgers any time I need a super fast meal or I’m really low on ingredients.
15-oz can black beans, drained and rinsed
2 tbsp ketchup
1 tbsp yellow mustard
1 tsp onion powder (granulated)
1 tsp garlic powder (granulated)
1/3 c instant oats
Preheat oven to 400F. Grease a cookie sheet or line with parchment paper and set aside. In a mixing bowl, mash black beans with a fork until mostly pureed but still some half beans and bean parts are left. Stir in condiments and spices until well combined. Then mix in oats. Divide into 4 equal portions and shape into thin patties with your hands. Bake for 7 minutes, carefully flip over and bake for another 7 minutes, or until crusty on the outside. Slap into a bun with extra condiments and eat!
Chef’s note: If you only have rolled oats, chop them up in a food processor or blender so they are smaller and more like instant oats. Rolled oats left whole tend to make the burgers fall apart.
Per Burger: 109 Calories, 0.5g Fat, 17.6g Carbohydrates, 3g Fiber, 2.2g Sugars, 5g Protein
Thanks again, Lindsay for the inspiration, tips, and fantastic food. Go Cougars!