"Breakfast is the only meal of the day that I tend to view with the same kind of traditionalized reverence that most people associate with Lunch and Dinner. I like to eat breakfast alone, and almost never before noon; anybody with a terminally jangled lifestyle needs at least one psychic anchor every twenty-four hours, and mine is breakfast. In Hong Kong, Dallas or at home — and regardless of whether or not I have been to bed — breakfast is a personal ritual that can only be properly observed alone, and in a spirit of genuine excess. The food factor should always be massive: four Bloody Marys, two grapefruits, a pot of coffee, Rangoon crepes, a half-pound of either sausage, bacon, or corned beef hash with diced chiles, a Spanish omelette or eggs Benedict, a quart of milk, a chopped lemon for random seasoning, and something like a slice of Key lime pie, two margaritas, and six lines of the best cocaine for dessert…. Right, and there should also be two or three newspapers, all mail and messages, a telephone, a notebook for planning the next twenty-four hours and at least one source of good music…. All of which should be dealt with outside, in the warmth of a hot sun, and preferably stone naked."

"Breakfast is the only meal of the day that I tend to view with the same kind of traditionalized reverence that most people associate with Lunch and Dinner. I like to eat breakfast alone, and almost never before noon; anybody with a terminally jangled lifestyle needs at least one psychic anchor every twenty-four hours, and mine is breakfast. In Hong Kong, Dallas or at home — and regardless of whether or not I have been to bed — breakfast is a personal ritual that can only be properly observed alone, and in a spirit of genuine excess. The food factor should always be massive: four Bloody Marys, two grapefruits, a pot of coffee, Rangoon crepes, a half-pound of either sausage, bacon, or corned beef hash with diced chiles, a Spanish omelette or eggs Benedict, a quart of milk, a chopped lemon for random seasoning, and something like a slice of Key lime pie, two margaritas, and six lines of the best cocaine for dessert…. Right, and there should also be two or three newspapers, all mail and messages, a telephone, a notebook for planning the next twenty-four hours and at least one source of good music…. All of which should be dealt with outside, in the warmth of a hot sun, and preferably stone naked."

veganskinnybitch:

yackattack:

Black Bean Burgers topped with Fresh Guacamole on a Homemade Bun!
I made these burgers for a couple of friends and I for a lovely Sunday night dinner, seems as though I end up making food for friends a lot! But, that’s okay, I love it. :D These were made much like the last batch I did, but I modified some of the ingredients and it is based of a recipe from the Daily Garnish.
Ingredients: (makes 6 burgers)
1 can Black Beans, Rinsed & Drained 
1 can Red Beans, Rinsed & Drained
1 Large Tomato, Chopped
1/2 cup Vital Wheat Gluten Flour 
1/4 cup Walnuts
1 tbsp olive oil 
1/2 tsp cinnamon 
1/2 tsp cumin 
1/2 tsp coriander 
1/2 tsp chili powder 
1/2 tsp onion powder 
1/4 tsp cayenne pepper 
1 tsp sea salt 
1/4 tsp black pepper 
Directions:
Preheat oven to 300 degrees.  Next, add the walnuts to your food processor and grind until coarsely chopped  (they will still be a little chunky).  Let it run for roughly 10  seconds. Add 3/4 of the beans, tomato, all spices, and the olive oil.  Once  all of this is in the food processor, give it a whir and mix it all  together. Then stir in the vital wheat gluten flour until it is thoroughly combined.
Spoon mixture into a mixing bowl and then fold in the rest of the  whole, reserved beans.  Wet your hands and then form into 6 medium sized  patties.  Place patties on a non-stick baking sheet or into a baking  pan, and bake at 300 degrees for 40 minutes, turning once in the  middle (for these I had to bake them for a little longer because they were too soft in the middle to flip).  If you want to grill these, pre-bake them for 30 minutes at  300, and then throw them on the grill to reheat and get a little extra  browning.

For the Guacamole:
Use 2-3 ripe avocados, mash them with diced tomato, cilantro, onion & garlic powder, pickled jalapeños (with a little juice from the jar, totally makes it!), and salt & pepper.

For the Buns:
I used a recipe from VegWeb, but halved the recipe and used half Whole Wheat flour and Half All Purpose Flour. And they were EASY to make. :) 

Homemade bun? God you’re awesome?

veganskinnybitch:

yackattack:

Black Bean Burgers topped with Fresh Guacamole on a Homemade Bun!

I made these burgers for a couple of friends and I for a lovely Sunday night dinner, seems as though I end up making food for friends a lot! But, that’s okay, I love it. :D These were made much like the last batch I did, but I modified some of the ingredients and it is based of a recipe from the Daily Garnish.

Ingredients: (makes 6 burgers)

  • 1 can Black Beans, Rinsed & Drained
  • 1 can Red Beans, Rinsed & Drained
  • 1 Large Tomato, Chopped
  • 1/2 cup Vital Wheat Gluten Flour
  • 1/4 cup Walnuts
  • 1 tbsp olive oil
  • 1/2 tsp cinnamon
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp chili powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper
  • 1 tsp sea salt
  • 1/4 tsp black pepper

Directions:

Preheat oven to 300 degrees.  Next, add the walnuts to your food processor and grind until coarsely chopped (they will still be a little chunky).  Let it run for roughly 10 seconds. Add 3/4 of the beans, tomato, all spices, and the olive oil.  Once all of this is in the food processor, give it a whir and mix it all together. Then stir in the vital wheat gluten flour until it is thoroughly combined.

Spoon mixture into a mixing bowl and then fold in the rest of the whole, reserved beans.  Wet your hands and then form into 6 medium sized patties.  Place patties on a non-stick baking sheet or into a baking pan, and bake at 300 degrees for 40 minutes, turning once in the middle (for these I had to bake them for a little longer because they were too soft in the middle to flip).  If you want to grill these, pre-bake them for 30 minutes at 300, and then throw them on the grill to reheat and get a little extra browning.

Topless Burger

For the Guacamole:

Use 2-3 ripe avocados, mash them with diced tomato, cilantro, onion & garlic powder, pickled jalapeños (with a little juice from the jar, totally makes it!), and salt & pepper.

Buns

For the Buns:

I used a recipe from VegWeb, but halved the recipe and used half Whole Wheat flour and Half All Purpose Flour. And they were EASY to make. :)
 

Homemade bun? God you’re awesome?