Category Archives: 30 minute meals

Black Bean Burgers

These veggie burgers are a healthy and quick dinner option. The “meat” makes for great leftovers which you can cook up for lunch the next day.

This recipe was enhanced from Fannetastic Food’s Mexican Black Bean & Spinach Burger recipe. I can’t seem to follow a recipe for the life of me. Must. Add. More. Veggies.



Go-To Black Bean Burgers
Makes 3 large burgers, or 4 medium

1 can of black beans rinsed and drained, reserving 1/4 cup of beans
1/4 cup of spinach
1/4 cup corn, reserved
1/4 cup carrots, finely diced, reserved
3 tbsp oats, reserving 1 tbsp
2 cloves garlic
1 tbsp ground flax seeds
1 tbsp of Tabasco of other hot sauce
1 tsp lemon juice
1 tsp olive oil
1/4 tsp chili powder
1/4 tsp cumin
1/4 tsp salt


Add all ingredients into a food processor, reserving 1/4 cup of black beans, 1/4 cup corn, 1/4 cup finely diced carrots and 1 tbsp oats. Turn on your food processor and mix.

Once everything has fully mixed, stir in the reserved black beans, corn, carrots and oats.

Form into three large patties (or 4 medium patties).

Place them on a pre-heated skillet on medium-high that is coated with cooking oil or spray.

Cook each side for 6-7 minutes.

Serve on a bun, in a pita, atop salad or as is!

What’s your go-to veggie burger recipe?

Eat well,



Filed under 30 minute meals, Main Course

Thai Chickpea & Sweet Potato Curry

This is my second attempt at using a pressure cooker. My first, with the popular Fabor stove top cooker, was a total failure. So it got returned to Macy’s along with a pot full of burnt rice. That sucker just didn’t want to come to pressure on my electric stove.

photo 2

So for Christmas I asked Santa for an electric pressure cooker, and he delivered. I must have been good this year, well, aside from the burnt rice. I figured this one was idiot proof, and so far, so good.

One of my goals for the day, besides a 7 mile run AND relaxing, was to make something in my new pressure cooker. I foresee making that my goal more often. No, not the 7 mile run, but the relaxing and pressure cooking! Winking smile

Thai Chickpea & Sweet Potato Curry
Adapted from Lorna Sass’ Thai Chickpea recipe in Great Vegetarian Cooking Under Pressure

(Source – Since my picture isn’t quite that artful)

1 1/2 cups dried chick-peas, picked over and rinsed, soaked overnight in ample water to cover or speed-soaked (see notes)
3 cups coconut milk (see notes)
1 teaspoon of minced garlic
1 pound sweet potatoes, peel and cut into 1-inch chunks
1 1/2 cups chopped tomatoes
2 teaspoons Thai red curry paste, like Thai Kitchen’s brand (see notes)
1/4 cup minced fresh basil

– To speed-soak your chickpeas, use 3 cups of water for the first cup of beans, and 2 cups water for each cup of beans after. For chickpeas, and other larger beans, cook for 2 to 3 minutes under high pressure. Turn off the heat and allow the pressure to come down naturally for 15 minutes.

– You can make your own coconut milk. Start with 3 cups boiling water and 1 1/4 cups dried, shredded coconut. Place in a blender and let sit for 3 minutes. Blend for 1 minute, and let sit an additional 5 minutes. Blend 30 more seconds and then strain through fine-meshed strainer while pressing out all the water. Discard coconut. OR you can use canned coconut milk.

– I used 2 tsp red curry paste and the spice was mild, per my husband’s liking. If you like it quite spicy, use 3-4 tsp curry paste.

Drain and rinse the chickpeas. In your pressure cooker, combine the chickpeas, coconut milk, garlic, sweet potatoes, tomatoes, curry paste, and fresh basil.

Lock the lid in place and over high heat, bring to high pressure for 18 minutes. Allow the pressure to come down naturally or use the quick-release method.

Remove the lid, tilting away from your face to allow for excess steam to escape. If the chickpeas are not tender, either return to high pressure for a few more minutes or simmer until the chickpeas are done.

Enjoy with brown rice (1 cup brown rice, 1 1/4 cup water, 22 minutes high pressure, quick release method).

Happy New Year!

Be well,

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Filed under 30 minute meals, Main Course, Pressure Cooker