A few weeks ago, I set the intention to MAKE veggie burgers, fries, cupcakes, and a small cake for my son’s upcoming 2nd birthday party. Last Friday, I tested out the recipes for the veggie burger and fries for the first time on my family. The upside: the recipes turned out delicioso. The downside: it was a weeeeee bit more work than I anticipated. Especially for 3o people.
Revised intention: BUY veggie burgers, fries, dipped marshmellows, and cake.
In the meantime, I’m planning on remaking this veggie burger recipe many many more times, which even the baby gobbled up. (I can’t remember how I found this sweet blogger, but I always enjoy her posts and life updates.)
Here’s Daily Garnish’s recipe for Black Bean Vegan Burgers (I thought the addition of onions, fresh herbs, and even more carrots would have made them even better):
2.5 cans of black beans, 2 grated carrots, 1/2 cup dry rolled oats, 1/4 cup pepitas (pumpkin seeds), 1 tbsp olive oil, a pinch of cinnamon, salt and pepper, cumin, coriander, chili powder, onion powder, cayenne. Blend in a food processor and then fold in the remaining 1/2 of black beans to the mixture. Form into patties and bake, sautee, or grill after brushing with olive oil. I sauteed a few and baked the rest at 425 degrees F for about 30 minutes.
My decision NOT to cook was also informed by one of the points Nigella made at her Chicago event earlier this year. She commented on her general disagreement with the trend of chefs and lifestyle gurus to encourage people to cook when they entertain when those people aren’t necessarily regulars in the kitchen. She emphasized that cooking is more fundamental to the every day life and that unless a person starts there and gets comfortable, preparing food for a party is comparable to driving Nascar with only a driver’s permit.
I also pictured myself tired and irritable the day of my son’s party (which he’s unbelievably excited for and continually talking about) after hours of cooking stress and spending the majority of the day apologizing for dried out burgers and soggy fries, neither of which felt appealing.
After making these, we also froze a few that we thawed out during the week for Judah’s lunches and impromptu dinners. With a few more dry-runs, I may be able to do these for Judah’s 10th birthday.