Soyziki and (more) Bean Buddies

In the swelter of today's heat we traveled to Loreto, where, thanks to the efforts of a rescue effort in 1290, we walked through the house of the Virgin Mary (though, myth has it that the house was actually lifted up by the wings of angels) and saw some of the most breath-taking frescoes I have ever seen. Really spectacular, and well worth the trek.

I was feeling inventive at dinner time tonight, but also, after reading a post by Kamutflake Girl, wanting to perfect my Beanie Buddies. So, I did a little of old and new to satisfy both urges. And, I was lucky enough to meet with success on both fronts. The bean patties I put together this evening were great baked in the oven, (versus the grill of the other night) and the Vegan Tzatziki that I made was eye poppingly awesome, and uber easy. I encourage you to give it a try, it is well worth it, especially when compared to some of the store bought vegan tzatziki dips I have experimented with in the past.

Soyziki
1 cucumber (1/2 if you are using a longish English Cuke) slice and dice as thin as possible, or grate.
3 cloves of garlic: crushed and then diced
I used two different types of mint from the garden
1/2 cup (or more) of soy yoghurt
salt to taste

This was the perfect creamy topping for the bean patties, offering a light, almost sharp flavour to the deep bean & sage flavour.

For tonight's bean patties, which in my opinion were even better than the others I used the same method, but instead of black beans I used canned borlotti beans. Although the taste and texture was loads better I defintley had to pull out my pipes to squish these bad boys. But, the arm work out was well worth it, they baked up delightfully well in the oven and I even saved one for a nice protein breakfast before my trip to Rome tomorrow.


I am so excited to see all of the positive feedback I have had about the Brussels Vegetarian Network! Whoop Whoop.