Adventures in Meatlessness
Fun fact about me, when I was in middle school I somehow got it into my head that I wanted to become vegetarian. I have no recollection of what inspired this decision, but let’s just say my meat-eating family was slightly confused about the whole thing. I lasted about one month with no meat…then broke the spree with a handful of beef jerky, and that was the end of that.
It wasn’t until college that my interest in vegetarianism was reignited. Living on my own meant making my own choices about food, and I found that I naturally was not as interested in eating meat anymore.
It was an Animal Law class, however, that solidified my qualms about eating animal foods - we learned about the harmful practices of factory farming and the widespread poor treatment of animals in the food production system. None of it sat right with me.
Maybe it’s the softy in me (I don’t know anyone else who stopped eating meat after taking the class) but the more I learned, the more I felt a moral dilemma growing within, and with that, I phased meat out of my diet altogether. Beyond that, the class opened my eyes to a new way of thinking about food, and I felt inspired to learn more.
‘Do we have to put a label on it?’
It’s been around 6 years now since I adopted a meatless diet, and since then I have learned a lot more about plant-based eating. I’ve watched the documentaries, read the books and articles, took the nutrition classes, heard the arguments on both sides, and adjusted my opinions, perspectives, and diet accordingly.
I’ve learned a lot about the health implications of eating animal products vs. plant-based diets, the ethical side of things, the environmental impacts, and beyond. I’ve experimented with vegetarianism, ovo-vegetarianism, full-blown veganism, pescetarianism, and some other variations in between.
Today, I’ve settled on a more flexible way of eating that doesn’t exactly fall under a specific label. I like the term ‘plant-based’ because, to me, it simply means that plant foods make up the majority of my diet. In other words, fruits and vegetables are the base of my food pyramid. I don’t see it as a restrictive term the way some do. I find it to be a good blanket term that allows room for variety and flexibility, just without meat.
A happy Medium
The key is finding a nice happy medium between eating what’s healthy for the body and listening to and honoring cravings too. Yes, the majority of the time I eat plant foods and skip on the animal products, and let’s just put it out there that I truly enjoy and prefer this way of eating!
At times though, if I’m feeling low on energy or like I could use an extra boost of protein, I have no problem adding some wild-caught salmon to my plate or eating cage-free eggs for breakfast instead of the usual oatmeal or smoothie.
Also, if I go to a friend’s house or restaurant for dinner and they happen to have cheese in the dish or cooked with butter, I’m not going to make a fuss or refuse to eat it, even if I would prefer to do without. Part of the human experience is having social experiences, and that often comes in the form of sharing meals and food with company. I don’t want to let “food rules” detract from that joyful part of life.
The one thing I am still a stickler about is no meat, which I have stuck to because eating meat just doesn’t resonate with me anymore. With the rest of it, I listen to my body and it’s cravings and needs, which often change on a daily basis.
Getting Creative
One thing I’ve loved about adopting a plant-based diet is getting creative in the kitchen. Plant-based cooking can be as simple as roasting veggies and mixing them with quinoa or rice if you want it to be, or you can spice things up and take it to a whole new level, like with these black bean burgers I am sharing today.
When it comes to imitation meats, I am usually not a fan. I love that these black bean burgers look and taste like the ingredients they’re made with, and do not try to be something they’re not (aka real meat). They taste absolutely delicious just the way they are, filled with nutritious veggies, plant-based protein, and flavorful spices.
I served these black bean patties alongside a simply dressed green salad with beets and warmed pineapple and tomato slices (grilled would be great too!). The combination was delicious and satisfying! However, the classic burger combo would also taste amazing, i.e. lettuce, onion, tomato, sauces and bun.
Feel free to get creative with your sides and combos, and be sure to tag me and leave a comment below on how it turns out!
Your New Favorite Black Bean Veggie Burger
Ingredients
*Note: I recommend using organic ingredients whenever possible
2 14 oz cans black beans, drained and rinsed (try to find no salt added or low sodium beans)
1 tbsp avocado oil or extra virgin olive oil
1/2 a bell pepper, finely chopped
1/2 a large fennel bulb, finely chopped (or sub sweet yellow onion)
1 1/2 tsp curry powder (or sub cumin)
1 tsp chili powder
1/2 tsp garlic powder
1/4 tsp smoked paprika
1/4 tsp white pepper
1/2 cup almond flour
1/2 cup shredded vegan mozzarella
2 large eggs (or egg substitute for vegan version)
1 tbsp gluten-free BBQ sauce
2 tbsp ketchup
Kosher sea salt and ground black pepper, to taste
Instructions
Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper and spread beans out in one even layer. Bake for 15 minutes to remove excess moisture (beans should be dried out a bit).
For the veggies - Heat oil in a frying pan. Add pepper and fennel and sauté on medium to medium-high heat until softened. Add veggies to a large mixing bowl and add spices, almond flour, cheese, eggs, and sauces.
To mix - Option 1: Mash mixture by hand with a fork, potato masher, or similar. Option 2: Add mixture to a large food processor and pulse to combine. Final texture should be well-combined but still chunky, not blended.
Turn oven up to 375°F (191°C). Line a large baking sheet with parchment paper. Use a 1/3 measuring cup to take spoonfuls of patty mixture and add to baking sheet, forming them into patty shape before baking. Sprinkle with salt and pepper. Bake for 10 minutes on each side, for a total of 20 minutes.
Serve hot and enjoy!
*Recipe adapted from Sally’s Baking Addiction