SIVID

MEATLESS MONDAY: BLACK BEAN PATTIES
These black bean patties are hearty, flavorful, freezer-friendly, and perfect for meal prep. One of my favorite tricks is baking the black beans first to remove excess moisture. This helps the patties hold together and creates a great texture.
This recipe makes 12 patties, so you'll have plenty for dinner and extras to freeze for later.
Save this recipe for your next Meatless Monday!
BLACK BEAN PATTIES
Yield: 12 patties
Ingredients:
• 4 (15-ounce) cans black beans, drained and rinsed
• 2 cups roasted or sautéed mixed bell peppers, finely chopped (about 3 peppers)
• 1 cup roasted or sautéed onions, finely chopped
• 2 tablespoons garlic, minced
• ½ teaspoon cayenne pepper
• ½ teaspoon white pepper
• ½ teaspoon ground cumin
• 4 teaspoons salt
• 1 cup cornmeal
• Additional cornmeal for coating
• 4 large eggs OR 4 tablespoons ground flaxseed mixed with 10–12 tablespoons water
Instructions:
Preheat oven to 400°F.
If using flax eggs, combine the ground flaxseed and water. Let stand for 10 minutes until thickened.
Roast or sauté the bell peppers and onions until tender and lightly caramelized. Allow to cool slightly.
Spread the drained black beans on a sheet pan and bake at 325°F–350°F for 10–15 minutes, or until the skins begin to split and the beans appear slightly shriveled.
Transfer the beans to a large bowl. Add the roasted peppers, onions, garlic, cayenne pepper, white pepper, cumin, and salt. Mash until mostly smooth, leaving some texture.
Add the cornmeal and either the eggs or prepared flax eggs. Mix until thoroughly combined.
Using a #8 scoop (½ cup) or scale, portion into 12 patties, approximately 4.5 ounces each. Lightly coat with cornmeal if desired.
Sear the patties in a small amount of avocado oil until golden brown.
Transfer to the oven and bake for about 30 minutes, flipping halfway through, until firm and lightly browned.
Serve on a bun with your favorite toppings. I used guacamole, mayonnaise, arugula, and tomato, along with restaurant-style fries on the side.
Enjoy!

Meatless Monday ✨

This chopped chickpea sandwich has been on repeat lately.

Crunchy, creamy, savory, fresh… and packed with texture.

CHICKPEA MIXTURE:
• 2 (15 oz) cans chickpeas, chopped
• 1 cup celery
• 1 cup apple
• 1 cup parsley
• 1/2 cup shallots or red onion

SAUCE:
• 6 tbsp kewpie mayo
• juice of 1 lemon
• 2 tbsp light miso
• 1/4 cup fresh or freeze dried dill
• 1 tsp paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 2 tbsp dijon
• 2 tbsp extra virgin olive oil
• salt + pepper to taste

Serve on toasted Seedtastic bread with guac 🥑

Starting Meatless Monday with one of my favorites.
Vietnamese tofu and tomatoes-something I grew up eating all the time (usually with pork), but it’s just as good meatless.
I’m a flexitarian who loves her meatless options—this is one of those dishes that works either way.
It’s comforting, flavorful, and honestly even better if you’ve got fresh tomatoes.
* Serve with jasmine rice or brown rice
* Swap in vegan fish sauce to keep it fully plant-based
I only used about 1/2 lb of tofu here, so I had extra sauce, but don’t let that go to waste. You can freeze it and use it later.
Rough measurements (adjust to taste):
– 4 cups chopped tomatoes
– 1 bundle scallions
– 1 medium sweet onion
– 4 cloves garlic
– 1 tbsp soy sauce
– 2 tbsp fish sauce (or vegan fish sauce)
– 1 tbsp sugar
– ~1 cup water (add more as needed)
– salt + pepper
– ~1/2 lb firm tofu (used here; you can use up to 1 lb)
(pressed, then I air fried mine with soy sauce, salt + pepper)
Save this if you want to try it later—and I’ll try to see you next Monday.

It’s been a couple of busy weeks, but we’re back with something simple.

An almost-daily parfait with a few finds from ALDI and whatever berries I had on hand.

Honey today… maple syrup tomorrow.

Anyway… great to be back!

a version of the white bean dip i served at the food, wine & beer expo

with lemon, olive oil, and a little miso

simple, flavorful, and something i offer for catering

recipe ↓
1 can cannellini beans (16 oz)
lemon juice (to taste)
olive oil
1–2 tsp miso paste
fresh garlic
fresh parsley
white pepper, salt, smoked paprika

blend until smooth and finish with parmesan

Lately, my mornings have looked like this.

Hey friends — starting the day with mushroom khao piak.

I keep a few in my freezer, thaw overnight, heat up, and finish with cilantro, scallions, fried onions, and chili crisp.

Khao piak is a savory rice porridge (similar to congee) — simple, comforting, and it hits every time.

A perfect way to start the day.

You might be cooking your pho noodles wrong.

Dry rice noodles cook fast, and if you leave them too long, they turn soft and clumpy.

The trick is simple: boiling water, a quick stir, and about 3 minutes of cooking. They should be tender but still slightly firm before going into your bowl.

From there, they finish cooking in the broth.

Small kitchen tips make a big difference.

Save this for your next pho night

I’m trying a thing 😅
POV: You film your first cooking video in years and smile after every sentence.
First cooking video for Food of SIVID in a long time. complete with camera slide-ins and dramatic noodle drops 😂
Today’s tip: how I prep cellophane noodles for soup.
Soak for 10–15 minutes, then boil your broth. Turn off the heat and add the noodles.
Awkward? Yes.
Helpful? Also yes.
Save this for your next soup day 💛
More cozy (and probably slightly awkward) cooking coming soon.