Bean Burger and Salad

The Chefs: Lyndsay

The Menu: A homemade bean burger, served with a sandwich roll, and topped with all of the good fixings—Vegenaise, mustard, ketchup, tomato, lettuce, and sliced jalapeños. Don't forget the salad on the side.

The Goods: These burgers are the Better Bean Burgers from VN columnist Robin Robertson's Vegan On the Cheap, which is one of my favorite cookbooks. The recipe calls for black beans, but I only had kidney, and I also switched the red onion for shallots. Luckily, the results were quite good, and I was so happy to have such great condiments in my fridge to top it off. I've been cooking up a storm this past week, because I am actually recipe testing for Robin's new cookbook. It's my first time running a test kitchen, and I am having a ton of fun. You may just be seeing some of leftovers in the near future, but for now I'll just say happy Friday!

Enchilada Bake

The Chef: Lyndsay

The Menu: A Mexican-inspired casserole with a black bean, pinto bean, and salsa mixture sandwiched between flour tortillas and more salsa, and topped with a homemade cheese sauce. Yes, it was as delicious as it sounds. On the side, I had a salad with Goddess Dressing.

The Goods: These are my yummy leftovers of the Deconstructed Enchilada Bake from Robin Robertson's Vegan on the Cheap—my cookbook of choice. I cook at least one recipe from this awesome book each week, and sometimes even more. Earlier this week I made the Almost-Instant Chickpea-Tomato Soup, which was also completely amazing. All I'm saying is that if you don't own at least one of Robertson's many cookbooks, go buy one now. You won't regret it!