Last night I decided that I was going to take a plain ol' recipe for black bean burgers and spruce it up a little. I came up with this recipe as I was perusing our pantry. It turned out great! I was pretty impressed. I didn't however, stop to take a picture. I hate when that happens. So I borrowed one from TheCrunchyCarrot.com because theirs looks pretty much like mine!
In Arizona, where we live, lately it's been too hot to do much of anything extraneous outside. Not that grilling is the least bit tiresome, but the heat from the sun (it's been around 113 here), the random humidity and the fire we created for grilling is a tad too much.
To cope, I took to grilling all sorts of fresh veg inside last night. Though, I wanted more than just grilled veggies, so I also whipped up a batch of my Eggplant Veggie Burgers. They take some time to bake but putting them together is a breeze.
It was my job yesterday (on Fourth of July) to bring a vegetarian/vegan side dish. The first thing that popped into my head was my "famous" Spinach Pasta Salad. It has changed over the year that I have been making it, but it gets stellar comments every time.
I love reading fellow bloggers post's and getting excited and inspired to create something similar but change it just enough to make it my own. Ahh the amazing things about recipes. They're like idea jumping-boards. You start with a simple idea and craft the details and flavors into something delightfully different.
That's what I did here. This recipe is adapted from last week's post on FatFreeVegan.com. It's lovely the way it is. However my enhancements were perfect for me!