I've always loved the irony that a can of Bush's beans has gone from staple of the cowboy's leather saddlebags to staple of the vegetarian's reusable hemp grocery bags. They're rich in protein and flavor, exceedingly easy to make, and, unlike mushrooms and spinach, can sit on the shelf as long as you need them to.
I'll be honest: this recipe for homemade, sloppy joe-style veggie burgers is probably not what you want to serve on your wedding night. But it's easy, tastes much better than the store-bought soy-puck veggie burgers, and is pretty fun to make. You can skip the bun if you're cutting carbs, but one of the joys of this recipe is the way the "burger" soaks into the bread. View recipe here.
Max Fisher shows how he's
Making the Most of Going Meatless
with recipes and techniques for spicing up vegetarian classics.
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