This holiday season has been busier than ever! I’ve taken a few weeks off from posting, but I’m back, and hope to keep sharing tasty recipes. Hopefully, you’re still finding time to cook during this busy season. These portobello mushroom and black bean tacos are super simple and easy to make.
The first time I tried spaghetti squash, I wasn’t a huge fan. It took trying a few different recipes before I finally figured out how to like it. This dish features a strong spaghetti squash taste, so if you’ve never tried it before, be warned: spaghetti squash tastes nothing like it sounds.
September has brought some cooler weather, and it has put me in the mood for soup! This mushroom quinoa soup is super light, perfect for early fall. I know it’s not quite fall yet, but with the weather we’ve had lately, it certainly has felt like fall.
These savory quinoa burgers are extremely versatile, and make the perfect meatless meal. I had enough burgers to last for several meals, which is always helpful for a busy week.
The thing I love about these burgers is they can be served so many different ways! The first night I made these, I placed them on a bed of greens and topped them with parmesan cheese and diced tomatoes. I took a couple to work one day topped with leftover mediterranean bean salad. I was craving something more Italian-themed one night, and had some pasta sauce in the fridge, so I smothered the burgers in marina sauce and parmesan cheese. You could even make a hearty breakfast by topping the burgers with a fried egg. Continue reading “Mushroom Quinoa Burgers”