Tag Archives: dinner

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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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.

 

Jerk Tempeh with Black Beans and Quinoa

27 Jun

I don’t know about you, but the warm weather always makes me want spicy food. Apparently, warming foods, those made with spicy ingredients, actually help to regulate the body’s internal temperature when our climate becomes warmer. How does it work?

Jerk Tempeh with Black Beans and Quinoa | xtinaluvspink.wordpress.com

“Chilis like cayenne, jalapeño, and habanero peppers get their heat from the chemical capsaicin, which acts as an irritant for certain animals—including humans. When you ingest capsaicin, it triggers a neural response from your body.

“As Yale professor Barry Green explained in Scientific American: ‘…spicy foods excite the receptors in the skin that normally respond to heat…The central nervous system reacts to whatever the sensory system tells it is going on. Therefore, the pattern of activity from pain and warm nerve fibers triggers both the sensations and the physical reactions of heat, including vasodilation, sweating, and flushing.’

“The ‘burn’ you feel in your mouth from eating spicy food can be followed by a similar warming sensation across the rest of your body, causing you to sweat as you eat. Sweating is one of the primary methods the human body has to regulate its temperature—specifically, it’s the evaporation of sweat that removes heat from your body. So as long as you stay hydrated while eating spicy food, the perspiration that comes from enjoying a good three-alarm chili will force your body to cool itself quickly and more efficiently.” – Quartz’s Jean-Luc Bouchard.

Jerk Tempeh with Black Beans and Quinoa | xtinaluvspink.wordpress.com

Well, bring on the hot sauces, dried spices, and jalapeños! This recipe for jerk tempeh with black beans and quinoa can easily be modified to your preferred spice level. In the mood for a good sweat? Kick it up a notch when you make the black beans and quinoa! The recipe, as listed, will result in a dish that has just enough heat.

Jerk Tempeh with Black Beans and Quinoa | xtinaluvspink.wordpress.com

This also comes together quickly, so you can spend more time sweating while eating, than sweating while cooking 😉 Prepared jerk sauce, of which I used a version from an African-Jamaican fusion restaurant in Milwaukee (shout-out to Irie Zulu!), makes this dinner come together in a flash. No need to marinade the tempeh – the sauce will bake in after 15 minutes in the oven. And the stove top black beans and quinoa take 25 minutes, tops. A healthy, hearty, delicious dinner really can be ready in 30 minutes!

This recipe was also created as part of #CookoutWeek 2017. Be sure to enter the 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


Jerk Tempeh with Black Beans and Quinoa | xtinaluvspink.wordpress.com

Jerk Tempeh with Black Beans and Quinoa

Serves 4

  • 2 packages tempeh
  • 1/2 C prepared Jamaican Jerk sauce
  • 1 tsp avocado oil
  • 1 small onion, minced
  • 1 clove garlic, minced
  • 1/2 C bell pepper, minced
  • 1/2 C uncooked quinoa
  • 1-1/2 C vegetable stock or wheat beer
  • 1/2 tsp cumin
  • 1/2 tsp curry powder
  • 1/4 tsp cayenne powder
  • Sea salt and black pepper, to taste
  • 2 C cooked black beans

Preheat oven to 350. Line a small baking sheet with foil and grease with a spray oil.

In a stock pot, heat the avocado oil over medium-high. Add the minced onion, garlic, and bell pepper and saute for five minutes. Add in the uncooked quinoa and saute another two minutes.

Then, add the stock or beer, bring to a boil, cover with the lid, and reduce heat to simmer for 20 minutes.

While the quinoa cooks, cut the block of tempeh in half so you have two thin blocks. Then, cut them into bite-sized triangles. Transfer to the prepare baking sheet. Spoon about 1/2 tsp of the Jamaican Jerk sauce onto each piece and spread around with the back of the spoon. Bake at 350 for 10 minutes, then remove, flip the pieces over with a spatula, and spoon another 1/2 tsp of the sauce on the other side of each piece. Return to the oven for 5 minutes.

Once the quinoa finishes cooking, stir in the spices and black beans.

Divide the black beans & quinoa equally among four plates, and then add the jerk tempeh. Serve with fresh vegetables.

An InLinkz Link-up

As one of the bonus entries in the giveaway, leave a comment on this blog post…what dish do you look forward to most at a cookout? I love my Oma’s potato salad!

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