It was another BBQ Pinto Burger night around the Vittles household. These are a recipe from Good Good Things that I’ve blogged about before here. This time served with a side salad of organic spinach, organic cherry tomatoes from les Jardins Mil’Herbes, pine nuts, and a vinaigrette of equal parts olive oil, balsalmic vinegar and Quebec maple syrup.
People who continue to center their diets around meat tend to be skeptical of where vegetarians get their protein from (roll eyes). Pinto beans, as with legumes in general, are high, not only in protein, but in cholesterol-lowering fiber, iron, folate and magnesium. The burgers also contain vital wheat gluten (gluten sensitive stay clear). According to the package, a 1/4 cup serving of wheat gluten contains a whopping 23 grams of protein. Wheat gluten may on the surface seem expensive – it is normally about $10 a package – but when you consider that the package contains enough for 20+ servings, I think I can afford $0.50 for a serving of protein.
I’ve had small portions of soy last night and again at noon in the form of some Vegenaise on the burgers. So far, no allergic reactions… keeping fingers crossed.
Now, if you’ll excuse me, I have some pumpkin chocolate chip muffins… err… cupcakes to take out of the oven 🙂