Welcome to the Better Dinner InstitutePrepare to feed your family really good food.
Welcome, Fall! Winter squash is now plentiful, and getting cheaper, at the farmers’ market. Yay! Add some beans and dark leafy greens, and you’re all set for super-nutritious, flavorful meals.
Let’s celebrate the season change with a few autumnal dishes… and my favorite vegan burgers! I’m sure you’ll love those BBB burgers (and beetballs). The combination of hearty brown rice and vivid red beets makes for a succulent burger patty that holds very well. It will become your new favorite and you’ll find yourself cooking this on the meal plan’s off days.
- The Squash-quinoa chili makes a lot! You can count on it for lunches. If you fear extra food, cut some of the veggies and do not add chickpeas.
- In testing, I tried to make the Belloganoff sauce with sunflower seeds instead of cashews and… I can’t say I was swayed. It was OK, but I did not enjoy the combination of the sauce with the mushrooms as much as when I make it with cashews. If you are avoiding cashews for allergies, budget or ethical reasons, I recommend using a combination of sunflower and hemp seeds. Or you could even skip the seeds and add a little bit of white beans. If allergies and cost are not a concern, you may want to source fair trade cashews.
- I used white beans as a base for the creamy coleslaw dressing instead of vegan mayo. It works great if using a power blender (Vitamix or Blendtec). If not, you may opt to revert to mayo, or make a classic, non-creamy dressing.
Questions? Worries? Get help.