I was going to talk about veggie burgers. Not just any veggie burgers, however. The ones my Google search claimed was the "BEST veggie burger!!" Then I made said veggie burgers, and, though I'm not a veggie burger (or any burger) connoisseur, let me say they're definitely not blogworthy. BUT, I'm going to try my hand at them again in a few weeks and see what happens. Fingers crossed!
So here I am, veggie burger-less and with no real recipe to share with you. The truth is, our meals aren't as exciting as you'd think. Jared studies allllllll the time (hello, finals!), and our meals have consisted of chopped sweet potatoes with black beans and avocado, stuffed hurriedly in plasticware and eaten in between classes (for him) or during episodes of Unbreakable Kimmy Schmidt (me, duh.)
I'm learning that, as Holly said, it's more important to show up than to show up with something perfect, and that's what I'm doing. I make this simple almond butter from Megan's Whole Grain Mornings at least twice a month; it's become a staple in our kitchen, along with my favorite granola & massaged kale salad.
It's nothing fancy or particularly difficult, and more of a method than a recipe, really; you simply place the ingredients in a food processor or blender and let it do all the work. Though very unfussy and extremely simple, this recipe produces almond butter that you find yourself reaching for with nothing but a spoon at any time of the day. Trust me, I've been there. Let's be real. I'm doing that right now. Here's to showing up and just being - not being perfect.
Maple Vanilla Almond Butter (from here)
- 2 1/2 cups raw almonds
- 2 tablespoons coconut oil (or any oil)
- 2 tablespoons maple syrup
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon salt
Place two cups of the almonds in a food processor fitted with the metal blade and process for at least two minutes. It'll look like almond meal right now. Add the oil and salt and process again, continuing for about 9 minutes. The processor could get very hot, so stop every now and then and scrape the sides of the bowl while giving your processor a break.
It'll look like a weird dough ball at this point...keep going and don't be scared OR ADD OIL! I did this the first time, and it was a total mistake. Turned out far too oily. Trust Megan!
While the almond butter is processing, coarsely chop the remainder of the almonds and set aside. Add the vanilla and maple syrup to the food processor and combine for another minute. Taste for seasonings and add more sweetener or salt if you'd like. At the very end, add in the remaining chopped almonds. and process until dispersed throughout. Transfer to an airtight container (after savoring a few spoonfuls) and refrigerate for up to 6 weeks.
Jams well with: Still Want You by Brandon Flowers (because much like this almond butter, I'll always love him - The Killers, man.)