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If you knew me 3 years ago, you’d know that I primarily lived off bulk beans and rice. I’d make a pot of beans and a shitload of rice on the weekend and then eat it all week. I’d spice each bowl, or add a dollop of veganaise or BBQ sauce. YUM. Never got tired of that shit.
I’m proud to say that yes, I have evolved! I present to you my rendition of the past:
NEW & IMPROVED: Borealis Bean Bowl!
Ingredients:
• pinto beans
• garbanzo beans
• quinoa
• spinach
• salsa & sour cream
Highlights:
-I used bulk beans, but I suppose canned beans would be OK. I’m a very avid believer that dried beans that soak overnight and then cooked for a while have the best flavors. No canned nasty in there.
-I served these along side some warmed up corn tortillas and made me some little tacos.
How I did ‘em:
Warm up cooked beans, and already made quinoa. Serve hot over a bed of spinach, letting the warmth of the beans wilt the spinach. Top with favorite condiments and serve. I used sour cream and salsa.
In other news:”
Woodz and I got our new driver’s license’s in the mail. Name change is totally complete and it only took 3 1/2 months. *whew* Right in time for our 6th month ‘married’ anniversary! yay us!
I make bulk foods on the weekend, then have them ready on hand for quick dinner and lunches. Some good bulk dry goods to have are: quinoa, couscous, brown rice, garbanzo beans and black beans. That way all you really need to do is throw them all in containers and mix and match with veggies. easy enough!
This week, I still had left over quinoa, so I made some breakfast soup with veggie sausage, spinach, zucchini, nutritional yeast.
Pair it with some Matcha green tea and that’s an awesome healthy breakfast.
xo
Every day that I work I eat breakfast at my desk. I don’t have time to make a big breakfast and if I don’t pack anything from home then I’m bound to over indulge with a big bagel smothered in tofutti cream cheez from Kettlemen’s bagels. I had to find a solution to my boring routine of yogurt with cereal or oatmeal!
I love Happy Herbivore’s food blog. Lindsay’s got some great ideas and she’s always inspiring me. So when I saw her post on Quinoa & “sausage” patties on english muffins with cheese, I knew I was rescued.
Lindsay’s recipe said it made about 24 patties. I have no idea how she got that many, I got about 8 pretty good sized patties! I made a couple more tweaks and these came out perfect!
Ingredients:
1-14ounce tube of Gimme Lean Sausage Style
1 cup cooked quinoa, cool to the touch
Couple tablespoons of maple syrup (if preferred)
Directions:
With wet hands (to keep from sticking) mix the Gimme Lean, maple syrup and quinoa until well combined. Break off walnut-sized pieces, roll into a ball and then flatten with your palms. Repeat until all the mixture is used up. Heat a non-stick pan or greased skillet over medium heat and pan-fry, flipping every minute or so, until well-cooked and slightly brown on each side.
Happy Herbivore suggested these are easily freezable, but they didn’t last long enough for me to freeze them! I individually wrapped each, so in the morning I would grab an english muffin, a piece of cheese and put it in a Ziploc with my patty. Go to work, toast the bread, microwave the patty for a couple seconds and stack it all up. man! so good. 
what a rad way to spice up the breakfast routine!
