Then I made two different recipes. The first was the Chewy Chocolate-Raspberry Cookies from Veganomicon (on page 234). They were super easy and pretty delicious, if I do say so myself. I am betting that some amazing Turtle Mountain So Delicious Purely Decadent dairy free or coconut milk ice cream, which has been my favorite dessert by itself since I had my gall bladder out, in between two of these bad boys would be the ultimate dessert.
The second recipe was a veggie burger recipe (with not a lot of emphasis on the burger aspect--they are much more like patties of yummy-ness). There is a cafe near my Mom's house in New Jersey that makes these sweet potato black bean burgers and I was on a hunt to find a way to replicate them. Then I stumbled upon this recipe from Cupcake Punk:
Sweet Potato and Black Bean Burger
2 tablespoons oil
2 onions, diced
4 garlic cloves, minced
2 carrots, grated finely
2 cups black beans, cooked
2 baked sweet potatoes, scooped out of skin
2 cups red quinoa, cooked
1 1/2 cup bread crumbs
2 tablespoons caraway seeds
1 teaspoon sea salt
1 teaspoon onion powder
1 teaspoon adobo sauce
Heat oil in a skillet over medium heat. Add onions and garlic and lower heat. Cook until lightly browned, several minutes. Add carrots and beans and cook an additional 4-5 minutes, stirring occasionally. Turn off heat. Mash slightly in pan, until beans are half crushed.
Place skillet mixture in large bowl with remaining ingredients and mix thoroughly. If mixture is too moist, add more breadcrumbs. Form into 15-20 patties. Cook what you need on a George Forman Grill, in a skillet with a little oil, or in the oven at 350 degrees. Wrap the rest in saran wrap and freeze until needed!