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Black Bean & Squash Veggie Burgers

We always have people with a variety of eating preferences & palates attending our BBQ's. In response, I've always had fun experimenting with flavors and making new burgers for our get-togethers. This time I want to share one that was tried and tested with our family recently and is sure to be a hit at your summer BBQ's. This soy-free veggie burger is packed with flavor, that plays off the herby cilantro and spicy BBQ sauce, topped with an avocado slice on a sesame seed bun. Black Bean & Squash Veggie Burgers By  Emily (Cooking for Kishore) Ingredients 1 14 oz can of Black Beans, drained 1 Red Onion, choppped 1 Cup Cilantro, chopped 1 Tbsp Garlic, minced 1/2 cup Carrot, grated 1/2 cup Sweet Corn 1 cup Butternut Squash, cubed 1/2 tsp Fresh Ground Black Pepper 1/4 tsp Salt 1/2 tsp Cumin 2 Tbsp spicy BBQ sauce 1/4 cup Panko Breadcrumbs 6 Sesame Seed Buns Iceberg Lettuce, shredded Tomato, thinly sliced Avocado, thinly sliced Olive Oil Instructions Heat the Olive Oil in
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Almond Pudding - Keşkül



This year, I wanted to make a special sweet treat for Valentine's day but Kishore is notoriously hard to make desserts for since he's not a fan of overly sweet treats. With that in mind I decided to modify a recipe I tried when my brother was taking his immersive Turkish language class last summer. 
Keşkül is an almond-based milk pudding from Turkish cuisine served in a bowl garnished with coconut shavings, pistachios, or dried rose petals. This deliciously light and refreshing pudding has a nice almond flavor with a hint of sweetness, the perfect way to finish a meal. Here is my recipe:

Almond Pudding - Keşkül

Emily (Cooking for Kishore)

Ingredients

  • 2/3 Cup Blanched Almonds
  • 2 Cups Almond Milk (Unsweetened)
  • 1.5 Tbsp Rice Flour
  • 1 Tbsp Cornstarch
  • 2/3 Cup Sugar
  • 1/2 Tbsp Dried Grated Coconut (Unsweetened)
  • 1 Tbsp Toasted Pistachios (Optional)
  • 1 Tbsp Rose Tea Petals (Optional)

Instructions

  1. Grind Almonds into a fine powder. Mix the rice flour and cornstarch in 1/4 cup of water and set aside.
  2. Heat the milk, sugar, and salt in a saucepan over medium heat, stirring while bringing to a boil. Slowly add the flour-cornstarch slurry, making sure to continue stirring in one direction. 
  3. When the pudding begins to thicken add the ground almonds and grated coconut, continue stirring.
  4. Cook another 5-10 minutes until pudding has thicken enough to cover the back of a spoon.
  5. Pour the pudding into 5- 6 cups and allow to cool in the refrigerator uncovered  for 2-3 hrs. 
  6. Before serving garnish with ground toasted pistachios and rose tea petals, Enjoy!
Yield: 4 Servings
Prep Time: 0.5 hrs 
Total time: 3.5 hrs 
Tags: almond milk pudding, Turkish almond pudding, Turkish almond pudding recipe, Turkish dessert pudding, keşkül recipe, valentines' day recipe, vegetarian pudding recipe, vegan pudding recipe

Enjoy! 

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