It turns out this is "grad student appreciation week" on campus. So, lots of free food. I ended up cheating today, but I actually don't feel too bad, because I also did an hour of cardio. I stayed within my calorie limit even with the non-clean splurges. I just can't turn down free food!
So, about those weird roasted beet and tofu burgers I mentioned yesterday. I did end up making them, and they are....well, not the most amazing thing I've ever made, but they were pretty good. It's nice to have a different kind of veggie burger in my arsenal anyway. I think the only beef (har har) I have with them is that they basically looked like pink cow patties.
Plop! The uncooked patties.
Appetizing! I'm really making you want to try these, aren't I? :) I mean, I was expecting the odd dark pink color, but the texture just needed to be a bit firmer and less...ploppy.
These were vegan, but I think the addition of an egg would have helped to firm up the mixture and make a more appetizing texture. Anyway, totally healthy and actually pretty tasty. I made a sriracha/sour cream sauce that was very tasty too (basically just some low-fat sour cream with a little squirt of sriracha). I had this as an open-faced sandwich on a slice of Ezekiel toast.
A little better?
Roasted Beet and Tofu Burgers
4 small (or 2 large) beets
1 red onion
1 block extra firm tofu
1 tablespoon garlic powder
1 tablespoon nutritional yeast
1 tablespoon wheat germ
1 tablespoon ground flax seed
½ teaspoon salt
1 tablespoon cornstarch
1. Preheat the oven to 350F. Wash and trim the beets. Wrap each one in foil. Trim and peel the onion, then wrap it in foil. Place beets and onion on a baking sheet and roast for 50-60 minutes, or until a fork pierces the skin of the beets easily. Remove from the oven and allow to cool until vegetables are easy to handle.
2. While the vegetables are roasting and cooling, prepare the tofu. Slice it into large chunks and add to a food processor. Add all the other ingredients (except the vegetables), and pulse until smooth.
3. When the onions and garlic are cool enough to handle, peel the onion. Peel the skins from the beets under cold running water. Roughly chop the onion and beets into pieces your food processor can handle, then pulse until smooth. Add this to the tofu mixture and stir to combine.
4. Shape into patties about 3 inches wide and 1 inch thick. Place on a cookie sheet covered with parchment paper or a silicon baking mat. Bake at 350 for about 30 minutes. Remove from oven and allow to stand for a few minutes before removing with a spatula and serving.
Coffee with 1/2&1/2
Steel cut oats with apple, 1 tablespoon wheat germ, 1 tablespoon flax, cinnamon
Pumpernickel bagel with light vegetable cream cheese (I figured the pumpernickel was my safest bet of the bagel options? I am sure it wasn't a traditional German style, which would have been healthier than the American kind made with molasses...but still, I didn't take the cinnamon raisin!)
Roasted beet and tofu burger on Ezekiel bread with lettuce
Chia seed pudding with 1/2 cup unsweetened vanilla soymilk, 1/2 tablespoon honey, 1 tablespoon cocoa powder
3 slices cheese pizza (Arg free food! These were totally flimsy pieces with thin crust at least....at least?)
10 minutes running
50 minutes elliptical
Chocolate chip cookie (Foiled again! My roommate made cookies.)