Spent Grain Curry Burgers

11 Jul

A few months ago, Chris and I bought a kegerator. Yep, that thing that college frat boys pass onto each other from one year to the next, the fridge that’s bigger than a dorm fridge but smaller than your typical kitchen appliance, and that gadget which allows you to have beer on tap at home, 24/7.

And it is AWESOME. As homebrewers, we had been bottle our beers up until recently, which was a major pain to do. The biggest selling point of the kegerator was that we no longer needed to bottle – simply transfer the fermented beer to a keg, set up the CO2 lines, and enjoy fresh draft beer whenever we want!

Spent Grain Curry Burgers | xtinaluvspink.wordpress.com

All the ingredients for our latest homebrew.

If you’ve ever considered homebrewing, just know that there’s a bit of a learning curve, but it’s so much fun! The satisfaction of having beer that YOU made, always at the ready, is pretty darn cool. Brew day makes the house smell amazing. The anticipation of waiting during fermentation is fun. And obviously the end result – 5 gallons of your own beer – is just wonderful.

 Spent Grain Curry Burgers | xtinaluvspink.wordpress.com

The first step of brewing involves steeping crushed grains in a big pot of water. These grains are then discarded. Unless you’re crafty and savvy! Large breweries are coming up with sustainable ways to recycle their spent grain, such as using it for animal feed, cooking with it, or turning it into an energy source. Homebrewers have much less spent grain, which makes it perfect to cook with, like in my spent grain pancakes¬†or waffles.

Last weekend’s spent grain took a more savory turn. I was first introduced to spent grain burgers at The Lucky Monk, outside of Chicago. My recipe is slightly different, making use of curry flavors to balance out the sweet, wheat taste of the spent grain. It’s simple, vegetarian, and can be made into frozen patties, perfect for a quick meal in the future!

If you DON’T homebrew, don’t despair! You could replace the spent grain with a variety of other wet, cooked grains, such as rice, millet, farro, and/or steel cut oats.

Spent Grain Curry Burgers | xtinaluvspink.wordpress.com

I weaved romaine lettuce leaves to use in lieu of buns!

Spent Grain Curry Burgers, adapted from Brooklyn Brew Shop

Makes 10 burgers

  • 2 C spent grain (freshly spent, so they’re still soaking wet and warm)
  • 1 C cooked quinoa
  • 3/4 C ground old-fashioned oats (use your food processor, or use bread crumbs or cornmeal)
  • 3 eggs (or 3 tbsp flaxseed meal mixed with 8 tbsp water and set to gel)
  • 1/2 C curry ketchup
  • 1 tsp hot sauce
  • 2 tsp curry powder
  • 1-1/4 tsp sea salt
  • 1/2 tsp black pepper
  • Avocado or coconut oil, to cook
  • Burger accoutrement: buns or woven romaine lettuce leaves, sliced tomatoes, sliced pickles, mustard, curry ketchup, dairy-free cheese, and whatever else you prefer!

Mix all the ingredients together very well. It’ll be a slightly wet mixture when combined. Let set for a few minutes for the oat flour to soak it up.

Heat avocado oil in a skillet or griddle over medium-high. Use a spoon and your hands to form patties from the mixture. Cook 5 minutes before flipping and cooking another 5 minutes. Repeat with the rest of the mixture.

OR: you could cook as many as you want now, and freeze the rest for later! Line a baking sheet with parchment paper. Form patties with the remaining mixture and place on the baking sheet. Freeze until solid. Then, wrap tightly in plastic wrap and package into a freezer bags. Let thaw before cooking, as described above.

Serve hot with all the toppings you desire!

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4th of July Recipe Roundup

30 Jun

Happy 4th of July! Yes, it’s early, and yes, we’ve all been cooking out for at least a month now, but this weekend is a great time to kick off some summer celebrations. Watermelon slices, tons of burgers and brats (of the vegan variety), salads galore, fireworks and citronella candles, spending time outside, and allllll of the beer.

But it’s those cookouts that I want to stress. There’s something about eating al fresco that I just LOVE. The fresh air, the sounds of summer, and the sun beating down on you as it falls below the horizon. It’s wonderful and something I wish I could capture in a bottle.

4th of July Recipe Roundup | xtinaluvspink.wordpress.com

But until that technology is developed, here is a roundup of recipes you can use for the coming holiday, or for any cookout this summer (and next!). Thanks to all of my fellow food bloggers for contributing to this roundup. I’m sure you’ll find something (or many things) that you’ll want to make in the coming months.

Here are 50 recipes, to signify 50 states of the US ūüôā

This is also your last chance to enter the #CookoutWeek giveaway! You have until July 1 at 11:59 PM est to win this prize pack, valued at over $400! Enter by following our sponsors and bloggers on social media via a Rafflecopter giveaway.

Dips

4th of July Recipe Roundup | xtinaluvspink.wordpress.com

Homemade Spinach Hummus from The Urben Life

Homemade Spinach Hummus from The Urben Life

BBQ Hummus from Eat, Drink, Be Healthy!

Garlic Jalapeno Hummus from Eat, Drink, Be Healthy!

Carrot, Cumin and Chickpea Dip from A Less Irritable Life

Creamy Spring Pea Guacamole from One Hungry Bunny

Summer Pineapple Salsa from Sincerely Nourished

Salads

4th of July Recipe Roundup | xtinaluvspink.wordpress.com

Red Pepper Hummus Potato Salad from Eat, Drink, Be Healthy!

Red Pepper Hummus Potato Salad from Eat, Drink, Be Healthy!

Mexican Lentil Salad from Eat, Drink, Be Healthy!

Summer Bean and Veggie Salad from Eat, Drink, Be Healthy!

Vegan Quinoa Black Bean Salad from Eat, Drink, Be Healthy!

Thai Summer Roll Salad from The Mexitalian

Summer Vegetable Dill Pasta Salad from Eat, Drink, Be Healthy!

Vegan BLT Pasta Salad with Almond Cream Aioli from Eat, Drink, Be Healthy!

Summer Vegetable Couscous Salad from The Urben Life

Vegan Broccoli Salad with Tahini Dressing from Karl Cooks

Cucumber Carrot Salad with Sesame Seeds from Making Healthy Choices

Low Carb, Vegetarian Egg and Hummus Ball Salad¬†from …and a Dash of Cinnamon

Grilled Romaine Hearts and Figs from C It Nutritionally

Mediterranean Cauliflower Couscous from Sprinkle of Vanilla Sugar

Zesty Pasta Salad with White Beans, Raisins and Grapefruit Vinaigrette from Coach Debbie Runs

4th of July Recipe Roundup | xtinaluvspink.wordpress.com

7 Layer Mediterranean Salad from Confessions of a Mother Runner

7 Layer Mediterranean Salad from Confessions of a Mother Runner

Grilled Green Vegetable Salad from Tasting Page

Easy Red Cabbage Salad from Tasting Page

Sides

4th of July Recipe Roundup | xtinaluvspink.wordpress.com

Mini Caprese Cornbread Muffins from Eat, Drink, Be Healthy!

Mini Caprese Cornbread Muffins from Eat, Drink, Be Healthy!

Vegan Beer Baked Beans from Eat, Drink, Be Healthy!

BBQ Chickpea Spread with Quick Pickled Onions from Eat, Drink, Be Healthy!

Garden Fresh Low Sodium Gazpacho from Hacking Salt

Red, White & Blue Appetizers from Family Food on the Table

Grilled Polenta Bruschetta from Simple and Savory

Roasted Red Pepper Deviled Eggs from …and a Dash of Cinnamon

Vegan Slow Cooker Mac and Cheese from Casey the College Celiac

Main Dishes

4th of July Recipe Roundup | xtinaluvspink.wordpress.com

Jerk Tempeh with Black Beans and Quinoa from Eat, Drink, Be Healthy!

Jerk Tempeh with Black Beans and Quinoa from Eat, Drink, Be Healthy!

Black Bean Sweet Potato Burgers from Eat, Drink, Be Healthy!

A Quick & Easy Bean Burger Recipe from Sinful Nutrition

Desserts

4th of July Recipe Roundup | xtinaluvspink.wordpress.com

Whole Wheat Strawberry Shortcake Cups from Eat, Drink, Be Healthy!

Whole Wheat Strawberry Shortcake Cups from Eat, Drink, Be Healthy!

Neapolitan Nice Cream Sandwiches from Eat, Drink, Be Healthy!

Mexican Chocolate Chip Cookie Cups from Eat, Drink, Be Healthy!

Healthier Tahini Chocolate Chip Cookies from Eat, Drink, Be Healthy!

Peach Pie Blondie Bars  from Eat, Drink, Be Healthy!

4th of July Recipe Roundup | xtinaluvspink.wordpress.com

Peanut Butter Blondie Brownies from Healthy Helper

Peanut Butter Blondie Brownies from Healthy Helper

Blackberry Cornbread Muffins from Karl Cooks

Dairy-free Honey Basil Ice Cream from The Mexitalian

Chocolate Coconut Protein Brownies from …and a Dash of Cinnamon

Drinks

Chocolate-Covered Strawberry Shrubhattan from Eat, Drink, Be Healthy!

Roasted Strawberry Margaritas from Eat, Drink, Be Healthy!

Rhubarb Shrub from Judy Matusky

4th of July Recipe Roundup | xtinaluvspink.wordpress.com

Watermelon Strawberry Lime Cooler from Fit Living Eats

Watermelon Strawberry Lime Cooler from Fit Living Eats

Berry Patriotic Chia Seed Pudding from Tasting Page

Mexican Lentil Salad and Her Madison Half Marathon Race Recap

29 Jun

This past weekend marked my fifth half marathon. It was a women-only race, which was incredibly empowering! The course was new to me, as it was in Madison, WI.

Her Madison Half Marathon Race Recap | xtinaluvspink.wordpress.com

Yep, this was my first race away from home, and I loved it. We got an Airbnb to stay in the night before, and so I could pickup my packet without hassle. Chris and I also got to enjoy the food and drink that Madison has to offer!

Her Madison Half Marathon Race Recap | xtinaluvspink.wordpress.com

Madison is just 90 minutes from home, and it’s an easy drive. We ate a vegan lunch at the Green Owl Cafe, after which I picked up a handful of macarons from the Chocotarian, and then we enjoyed a few brews from One Barrel Brewing Company. A new brewery opened that weekend, so we went to check it out: Funk Factory Geuzeria. Afterward, we drove out to Mt. Horeb (about another 30 minutes), to re-visit The Grumpy Troll for delicious pizza and a variety of beers (samplers for me!).

Chris and I have this tendency to stumble upon brewpubs. So of course, we stumbled upon another one, the Brew Haus, and had to stop in for one; we were not disappointed, and then called it quits for the night.

The race was well-organized and started on time (I hate when they don’t!). The first mile included at least one incline, so that was a good indication of the rest of the route. My body, mind and spirit were on board with the day’s challenge.

Her Madison Half Marathon Race Recap | xtinaluvspink.wordpress.com

The weather was beautiful, the views were new, and the women were encouraging. I struggled a bit toward the end when my thighs started to feel the strain, but I pushed through.

Especially at the finish line. As I was about to turn the corner for the last tiny stretch, I told myself to gun it. All power to the engines, full steam ahead. I felt so GOOD. I wanted to finish strong, and I succeeded!

Her Madison Half Marathon Race Recap | xtinaluvspink.wordpress.com

Admittedly, my time was not what I had been training for. But every other aspect was on target. Mentally, physically, and emotionally: I felt strong, courageous, and happy.

In fact, for the first time in a while, I had FUN during this race. I smiled almost the whole time. I high-fived other runners and cheered them on. We finished off the day with more beer, more delicious food, and finally a drive back home. It was by far my favorite race experience, and I hope my next one is just as enjoyable!

Her Madison Half Marathon Race Recap | xtinaluvspink.wordpress.com

Ok, now to the recipe. This simple salad is layered with complex flavors and textures. It’s high in protein, full of fresh vegetables, and dressed with a blend of olive oil and lime juice. The spice level is easily customizable, and this recipe can be scaled for larger gatherings or parties!

Mexican Lentil Salad | xtinaluvspink.wordpress.com

Also, don’t forget to enter the #cookoutweek giveaway by July 1 at 11:59 PM est for your chance to win this prize pack,¬†valued at over $400! Enter by following our sponsors and bloggers on social media via¬†a Rafflecopter giveaway


Mexican Lentil Salad | xtinaluvspink.wordpress.com

Mexican Lentil Salad

Serves 4

  • 1 C brown lentils
  • 4 C vegetable broth, beer, water, or a combination
  • 1 tsp¬†cumin
  • 1 tsp¬†cayenne
  • 1 tsp¬†coriander
  • 1 jalapeno, finely diced
  • 1 bell pepper, finely diced
  • 2 stalks celery, finely diced
  • 1 medium English cucumber, finely diced
  • 1 C corn kernels
  • Juice of 1 lime
  • 1 tbsp olive oil
  • 1-2 tsp hot sauce
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1 tsp black pepper
  • 1/2 C salsa
  • 1/2 C nondairy sour cream
  • pepitas

In a large pot, bring your liquid of choice to a boil with the lentils and spices. Once boiling, reduce heat to simmer and cook, covered, for 35-45 minutes, stirring occasionally.

Transfer lentils to a mixing bowl and stir in the jalapeno, bell pepper, celery, cucumber, and corn. In a small bowl, whisk together the lime juice, oil, hot sauce, oregano, salt, and pepper. Stir this into the lentil-veggie mixture. Taste and adjust seasonings as desired.

Refrigerate for at least one hour, up to overnight.

Serve with nondairy sour cream, salsa, pepitas. You could also serve this with tortilla chips or stuffed into a pita pocket.

 

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