• gerry

    posted on May 9, 2012 at 1:32 pm

    Can these be frozen either before or after cooking? Thank you.

    [Reply]

    Amy Reply:

    @gerry, I would freeze them after cooking.

    [Reply]

  • Rachel @ Rediscovering the Kitchen

    posted on May 9, 2012 at 2:27 pm

    Do you know much about phytic acid? The soaking is recommended not for reduced cooking times, but to increase nutrients and decrease anti-nutrients; phytic acid is one.

    If you eat beans frequently I would definitely soak them. If you are only eating them occasionally and don’t get gassy from them, I’m sure you can get away with not soaking, but if you are trying to eat less meat I imagine you will be eating them much more often now.

    The Weston A. Price foundation has some really great information on this topic.

    [Reply]

    Amy Reply:

    @Rachel @ Rediscovering the Kitchen, I actually got my information from my friend, Ali’s book, Whole Life Nutrition Cookbook. Her recommendation is that smaller beans don’t have to be soaked. I found that this worked really well. The cooking time wasn’t reduced at all but the beans had the perfect bite.

    I know that there are different schools of thought on this.

    [Reply]

    Rachel @ Rediscovering the Kitchen Reply:

    @Amy, Interesting, do you remember why she says the smaller beans are ok? Or should I just buy the book? ;)

    [Reply]

    Amy Reply:

    @Rachel @ Rediscovering the Kitchen, She has a bean cooking chart but that’s all I looked at. She did say some small beans don’t need to be soaked.

    Lentils are a legume and I have never soaked them.

    The book is great if you like whole foods, gluten-free cooking. :)

    I know that some people follow Westin A. Price to the letter and others have different ideas, experience, and research about food and they go by that. A great example is Dr. Joel Furman who writes about plant-based diets. He doesn’t advocate vegetarian/vegan but he does advocate for the majority of our diet coming from plant based sources. He cites studies why diets heavy in meat can increase cancer rates. He also goes into extensive detail about why kids shouldn’t have a diet heavy in cow’s milk. He always has multiple, sometimes hundreds, of research studies that back him up.

    Rachel @ Rediscovering the Kitchen Reply:

    @Amy, I too appreciate and respect Dr. Fuhrman, he has some great things to say that make so much common sense. I cannot eat dairy products (and would limit them anyway) so I know first hand that what is right for one person is not right for everybody. Thank you for the cookbook recommendation, it has been added to my very long wishlist of books!

    [Reply]

  • Amber

    posted on May 9, 2012 at 2:45 pm

    Hi Amy,

    These are great! I love veggie burgers! Thanks for sharing with us. :-)

    [Reply]

  • Ricki

    posted on May 9, 2012 at 3:46 pm

    These sound totally yummy and exactly the kind of thing I love to make! I pretty much bake all of my veggie burgers. . . I have found that they don’t stay together when you pan-fry them, no matter what. Here’s another fun trick: bake them, wrap and store in the fridge overnight. Next day, grill them on the grill until they’re warmed through–like BBQ, but no meat! :D These are going on my “to-try” list!

    [Reply]

    Amy Reply:

    @Ricki, I love that BBQ idea, Ricki! So smart!

    [Reply]

  • Zoe

    posted on May 9, 2012 at 3:47 pm

    Hey Amy, did you also know that adzuki beans are also rich in iron? I’ve used adzuki beans before to make a red bean paste for making dorayaki, a kind of Japanese confection. It’s basically the red bean paste sandwiched between two pancakes and it’s really good! I posted it on my blog before, in the early days.

    [Reply]

    Amy Reply:

    @Zoe, I didn’t know that, Zoe. Thanks for sharing that with me! I’ve had Red Bean Balls at Dim Sum before I went gluten-free and I love them. Would love to try and recreate that recipe!

    [Reply]

  • Alisa

    posted on May 9, 2012 at 4:05 pm

    Maggie is so smart! I definitely agree, baked vegan burgers work way better than pan-fried! It is so hard to get ones that you can actually grill.

    I haven’t tried herbamare yet, and keep wondering what all the magic is about it. I must get some.

    [Reply]

    Amy Reply:

    @Alisa, Herbamare has dried organic herbs along with the salt so you get some flavor with your salt instead of just straight sodium. I wouldn’t use it for everything but it does add great flavor for some things.

    [Reply]

  • Laura @ Stealthy Mom

    posted on May 10, 2012 at 2:56 am

    Quinoa, beans, and flaxseed for “glue.” These look great!

    [Reply]

    Amy Reply:

    @Laura @ Stealthy Mom, Thanks, Laura!

    [Reply]

  • christine

    posted on May 10, 2012 at 4:45 am

    these look tasty, I like the inclusion of the grated carrot – I’m vegan and it’s so much easier to make burgers and sausages than to buy them. Generally mine remain in one piece when I fry them, but I always pop them in the oven if I’ve made some potato wedges, or am roasting vegetables:)

    [Reply]

    Amy Reply:

    @christine, What do you put in your burgers? Just curious about what binds them well enough to be fried.

    [Reply]

    christine Reply:

    @Amy, there’s a recipe for “green burgers” on my blog at http://christineeatsglutenfreevegan.blogspot.com which shows the burgers in the frying pan:) There’s another for Delicious red kidney bean and tofu burgers, with, again, photos of them in the pan. They both happen to use silken tofu and gluten free crumbs to thicken them, but I don’t always use them, and seldom have a failure.

    [Reply]

  • Gayle

    posted on May 10, 2012 at 1:01 pm

    I got 18 burgers from this recipe…..they are yummy so I will enjoy having more of them to eat!

    [Reply]

  • AmandaonMaui

    posted on May 10, 2012 at 5:55 pm

    Adzuki beans also make delicious desserts! Why not include a little healthy fiber at the end of the meal too? Happy eating!

    [Reply]

    Gayle Reply:

    @AmandaonMaui, How would you use them in a dessert?

    [Reply]

    AmandaonMaui Reply:

    @Gayle, try googling “Adzuki beans dessert” and you’ll come up with lots of stuff. There’s even a cake! I’ve made Strawberry Daifuku with adzuki bean paste.

    [Reply]

    Gayle Reply:

    @AmandaonMaui,
    Thanks!

    Amy Reply:

    @AmandaonMaui, I agree! Zest Bakery sent me some recipes on Twitter. Can’t wait to try them!

    [Reply]

  • Kim (Cook It Allergy Free)

    posted on May 11, 2012 at 12:27 pm

    What a fun idea! I am loving this recipe. I typically bake my burgers as well because they do not hold up well in my cast iron skillet. I am really wanting to try these now because I have only bought adzuki beans like once in my life. LOL

    [Reply]

  • รับถมที่

    posted on July 23, 2014 at 4:21 am

    Genuinely when someone doesn’t know afterward its up to other viewers that they
    will help, so here it takes place.

    [Reply]

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