Global Black Bean Burger

Global Black Bean Burger – The Breeze Way

Global Black Bean Burger - Shopping List

Main Ingredients

  • 1 -2 can black beans (substitute options: pinto beans or kidney beans)
  • 1 egg
  • 1/4 cup almond flour or bread crumbs
  • 4-6 hamburger buns or large lettuce leaves
  • optional side: baked or fried (sweet) potatoes (prepared from frozen bag)
Suggested Toppings
  • 1 onion, sliced into rings
  • tomatoes, sliced
  • lettuce leaves
  • optional: dressing from mayonnaise and horseradish
  • optional: 1 jar roasted bell pepper

For any other questions, please send us an email [click on icon on the top left] or contact our support team [click on icon on the bottom right].

Global Black Bean Burger

Global Black Bean Burger - The Breeze Way

SpiceBreeze
This black bean burger is only one of countless vegetarian burgers that are created to date. The history of meatless fried patties goes back to 1969 when the first recipe appeared. In the early eighties, the first commercial version hit the British market and was an immediate success. However, the term "veggie burger" long referred to as a hamburger with vegetables on top.
hands-on time 30 mins
Course Main Course
Cuisine Global
Servings 3

Ingredients
  

Protein

  • 1 can black beans 15 oz, rinsed, pat dried [*1]
  • 1 medium egg

Packaged Goods/Staples

  • 1/4 cup ground almonds or bread crumbs [*2]
  • 4-6 hamburger buns [*3]
  • oil
  • salt & pepper

Black Bean Burger Culinary Spice Kit

  • Sun-dried tomatoes, garlic, onion, chipotle chili, porcini mushroom, cumin, smoked paprika, green bell pepper, yellow mustard

Suggested Toppings

  • 1 onion sliced into rings
  • 2 tomatoes sliced
  • 10 large lettuce leaves
  • 1 jar roasted red bell pepper optional

Suggested Side

  • 1 lb frozen baked potatoes or fries recommended: sweet potatoes

For Suggested Dressing

  • 1/2 cup mayonnaise
  • horseradish

Instructions
 

Optional Dressing

  • In a CUP, mix mayonnaise with water, 1 tbsp at a time, until the consistency is liquid but not running.
  • Add horseradish to taste. Mix well.

Burgers - Do not use a food processor or blender

  • In a BOWL, mash beans with a potato masher.
  • Add egg, almonds, Black Bean Burger spices, and salt to taste. Mix well.
  • Form 4-6 burger patties.
  • In the same PAN, heat 2 tbsp oil over medium heat.
  • Fry burger patties until they are crisp on both sides.

Serve

  • Serve burgers in buns with your preferred toppings and sides.
  • Enjoy!

Notes

[1] Substitute beans with 1 lb ground meat.
If you have the time, let the beans dry in the oven.
You can use up to 2 cans of beans without the need to add more of the other ingredients.
For a change, substitute all or some of the black beans with kidney beans or pinto beans.
[2] If you don't have any of those ingredients, you can grate stale bread.
[3] For a low carb version, substitute the buns with large lettuce leaves.
[4] Substitute portabella with any big mushrooms or eggplant slices.
TIP
▪ Add mayonnaise with zesty chili lime.
▪ Add ketchup with honey and chipotle chili.
French Ratatouille

French Ratatouille

French Ratatouille

French Ratatouille

SpiceBreeze
Ratatouille is a famous vegetable stew from Provence, a French region that spreads along the southern Mediterranean coast. The seasoning Herbes de Provence includes an uncommon herb: European hyssop. This 'holy herb’ has a minty, slightly bitter, but pleasurable taste, different from North American anise hyssop.
Hands-on Time 30 mins
Course Main Course
Cuisine French
Servings 3

Ingredients
  

Protein Choices (Optional) *

  • White fish filet halibut, sole, cod, haddock
  • Steak
  • Chicken thighs

Fresh Produce

  • 1 large eggplant
  • 1 large zucchini
  • 2 bell peppers different colors
  • 2 large onions
  • 3 cloves garlic sliced

Packaged Goods/Staples

  • 2 cups vegetable broth
  • 1 cup tomato puree
  • 2 tbsp olive oil
  • salt & pepper

Culinary Spice Kit

  • European Hyssop, thyme, rosemary, savory, oregano, sage, marjoram

Suggested Side

  • French baguette sliced

Instructions
 

  • Cut all vegetables into 1/2-inch pieces.
  • In a large POT, heat oil over medium heat.
  • Fry eggplant, and zucchini for 5 minutes.
  • Scoop the vegetables out and set them aside.
  • To the same POT, add bell pepper, onion, and garlic .
  • Fry for 5 minutes.
  • Return eggplant and zucchini to the POT.
  • Add broth, tomato puree, salt to taste, and Ratatouille spices.
  • Add more broth if you prefer the dish as a soup.
  • Mix well. Cover. Bring to a boil.
  • Cook over low-medium heat for 15 minutes, or longer if you like the vegetables softer.
  • Optionally, serve ratatouille with your preferred protein and slices of fresh French baguette.

Notes

  • Fry or bake your preferred protein with a light seasoning (salt & pepper, and garlic or lemon).
  •  Substitute tomato puree with 2 large tomatoes, chopped.
French Ratatouille

French Ratatouille – The Breeze Way

Shopping List

Main Ingredients

  • 1 large eggplant
  • 1 large zucchini
  • 2 bell peppers (any colors)
  • 2 large onions
  • 3 cloves garlic
  • 1 cup tomato puree or 2 tomatoes
  • 2 cups vegetable broth
Kitchen Tools

chopping knife and board; large cooking pot

Cooking Steps - Short Overview
  • Cut vegetables in 1/2 inch pieces.
  • Fry vegetables in two batches.
  • Cook fried vegetables in a tomato broth.
Suggested Sides
  • bread slices (fresh French baguette or any bread you like)
  • cooked or steamed rice
  • boiled potatoes
  • any type of protein, mild seasoned (see recommendations in notes)

For any other questions, please send us an email [click on icon on the top left] or contact our support team [click on icon on the bottom right].

French Ratatouille

French Ratatouille - The Breeze Way

SpiceBreeze
Ratatouille is a famous vegetable stew from Provence, a French region that spreads along the southern Mediterranean coast. The seasoning Herbes de Provence includes an uncommon herb: European hyssop. This 'holy herb’ has a minty, slightly bitter, but pleasurable taste, different from North American anise hyssop.
Hands-on Time 30 mins
Course Main Course
Cuisine French
Servings 3

Ingredients
  

Fresh Produce

  • 1 large eggplant
  • 1 large zucchini
  • 2 bell peppers yellow, orange, or red recommended
  • 2 large onions
  • 3 cloves garlic sliced

Packaged Goods/Staples

  • 2 cups vegetable broth
  • 1 cup tomato puree see notes for substitute
  • 2 tbsp olive oil
  • salt & pepper

Ratatouille Culinary Spice Kit

  • European Hyssop, thyme, rosemary, savory, oregano, sage, marjoram

Suggested Sides

  • bread slices fresh French baguette or any bread you like.
  • cooked or steamed rice
  • boiled potatoes
  • any type of protein, mild seasoned see recommendations in notes

Instructions
 

Prepare Vegetables

  • Cut all vegetables into 1/2-inch pieces.

Fry Eggplant & Zucchini

  • In a large POT, heat oil over medium heat.
  • Fry eggplant, and zucchini for 5 minutes.
  • Scoop the vegetables out and set them aside.

Fry Bell Pepper, Onion & Garlic

  • To the same POT, add bell pepper, onion, and garlic . Add oil as needed.
  • Fry for 5 minutes.

Cook All Vegetables with Broth & Tomato Puree

  • Return eggplant and zucchini to the POT.
  • Add broth, tomato puree, salt to taste, and Ratatouille spices.
  • Mix well. Cover. Bring to a boil.
  • Cook over low-medium heat for 15 minutes, or longer if you like the vegetables softer.

Serve

  • Serve ratatouille with your preferred sides.

Notes

  • Substitute tomato puree with 2 large tomatoes, chopped.
  • Recommended protein: steamed w (e.g. or shredded chicken or beef.
  • Alternative: Fry or bake your preferred protein with a light seasoning (salt & pepper, and garlic or lemon).
Persian Koofteh Tabrizi

Persian Koofteh Tabrizi

Persian Koofteh Tabrizi

Persian Koofteh Tabrizi

SpiceBreeze
The city of Tabriz in Northern Iran is the origin of these aromatic meatballs that are mixed with peas, rice, herbs, and Persian advieh seasoning. The authentic balls are gigantic to allow a filling of egg, nuts, and dried fruits. Of course, their preparation takes a bit longer and is optional. For a weekday night, enjoy the meatballs in a smaller size without the filling.
hands-on time 30 mins
Course Main Course
Cuisine Persian
Servings 3

Ingredients
  

Protein

  • 1 lb ground beef see notes [*1] for substitutes
  • 1 egg

Fresh Produce

  • 2 onions (any type) halved and sliced
  • 1 bunch parsley (any type) see notes [*2] for alternatives

Packaged Goods/Staples

  • 1/3 cup yellow split peas see notes [*3] for substitutes
  • 1 cup cooked rice (any type)
  • 2 tbsp tomato paste see notes [*4] for substitutes
  • salt
  • oil

Koofteh Tabrizi Culinary Spice Kit

  • Turmeric, cinnamon, cardamom, coriander, rose petals, black pepper, cumin, mint see notes [*5] for alternatives

Advanced Option: Filling for Giant Ball

  • 1 egg hard-boiled, cut into eight parts
  • 4 tbsp chopped nuts of your choice walnuts recommended
  • 1/2 cup dried fruits, chopped see notes [*6] for recommendations

Suggested Sides

  • flatbread e.g. lavash or naan
  • cooked rice
  • boiled potatoes
  • lettuce salad recommended with plenty of fresh herbs and radishes
  • sautéed spinach

Instructions
 

Cook the Split Peas [Can be done up to 3 days beforehand.}

  • Follow package instructions or:
  • In a small POT, add 2 cups of slightly salted water.
  • Add 1/3 cup yellow split peas [see notes [*3] for substitutes].
    yellow split peas
  • Cover. Bring to a boil.
  • Cook over low heat until soft (about 10-20 minutes).
  • Drain and let them cool.

Collect the Meatball Ingredients (Except the meat.)

  • 1 egg
    one egg
  • 1 onion (any type), sliced
    onions red sliced
  • 1 bunch parsley (any type)
    parsley
  • or optional herbs (see notes)
    chives bunch
  • cooked split peas (see above)
  • 1 cup cooked rice (any type)
    cooked rice

Blend the Meatball Ingredients (Except the meat.)

  • In a FOOD PROCESSOR or BLENDER, add
    food processor blender
  • - all the ingredients from above (egg, onions, herbs, split peas, rice)
  • - salt to taste, and half of the Koofteh Tabrizi spices (about 2 tsp) [see notes for alternatives].
  • Blend until smooth. Don’t overdo it.

Add Ground Meat & Form Meatballs

  • In a large BOWL, add 1 lb ground meat.
    ground meat
  • Add the blended meatball ingredients, and mix well.
  • Form meatballs in the size of a golf ball or choose the following advanced option.
    meatballs golfball size

Advanced Option: Authentic Giant Meatballs

  • Mix nuts and dried fruits.
  • Form up to 8 meatballs in the size of a tennis ball instead of a golf ball.
  • Push your thumb in the center to form a hole.
  • Fill each meatball with 1/8 of the boiled egg and about 1 tbsp nuts & fruits mix.
  • Close the hole and round up the meatball.

Cook the Meatballs

  • In a large POT, heat 2 tbsp oil over medium heat.
  • Fry the remaining onions until they turn slightly brown.
  • Add tomato paste & 2 cups of water [*4], half of the Koofteh Tabrizi spices (about 2 tsp), and salt to taste.
  • Stir for about one minute.
  • Cover. Bring to a boil.
  • Add meatballs. Cover.
  • For small meatballs:
    Cook 30 minutes over low heat.
    Every 10-15 minutes, scoop sauce over the meatballs.
  • For large meatballs:
    Cook 60 minutes over low heat.
    Halfway, turn them carefully.
    Every 10-15 minutes, scoop sauce over the meatballs.

Serve

  • Serve meatballs with the sauce and your preferred sides.
  • Optionally, sprinkle nuts and dried fruits over the plated meal. (Recommended for the small meatballs.)

Notes

[*1] Substitute beef with lamb, veal, pork, or chicken.
[*2] Optionally, substitute some of the parsley with chives, cilantro, savory, tarragon.
[*3] Substitute yellow split peas with red lentils.
[*4] Substitute tomato paste and the water for the cooking with 2 cups tomato puree.
        Alternatively, substitute with 2 large fresh chopped tomatoes, and 1 cup of water. Add some water during cooking if necessary.
[*5] Alternative spice blend, simplified, that should be covered by your spice rack, though it will not have the same rich aroma:
        2 tbsp turmeric,
        1 tbsp cinnamon,
        1 tsp each of cardamom and coriander
        1/2 tsp each of black pepper, cumin, and mint powder
[*6] Recommended: barberries or cranberries. 
        Variations: apricot, mango, prunes, raisins, or a mix.
Persian Koofteh Tabrizi

Persian Koofteh Tabrizi – The Breeze Way

Shopping List

Main Ingredients

  • 1 lb ground meat (beef, lamb, or any other)
  • 1 egg
  • 1-2 onions
  • 2 tbsp tomato paste or
    2 cups tomato puree or
    2 fresh tomatoes
  • 1 tbsp chopped parsley
    and/or other herbs (see notes, optional)
  • 2 tbsp breadcrumbs or almond meal
Special Ingredients
  • 4 tbsp chopped nuts (walnuts, or your preferred ones)
  • 1/3 cup dried fruits (cranberries, or see notes)
Suggested Sides
  • flatbread, cooked rice, couscous, or boiled potatoes
  • (lettuce) salad, radish, herbs (traditional)
  • sautéed spinach,
    or any other steamed or cooked vegetables that you prefer

For any other questions, please send us an email [click on icon on the top left] or contact our support team [click on icon on the bottom right].

Persian Koofteh Tabrizi

Persian Koofteh Tabrizi - The Breeze Way

SpiceBreeze
The city of Tabriz in Northern Iran is the origin of these aromatic meatballs with Persian advieh seasoning. This is an easier version, where the nuts and dried fruits are not inside the standard sized meatballs but added as toppings.
hands-on time 30 mins
Course Main Course
Cuisine Persian
Servings 3

Ingredients
  

Protein

  • 1 lb ground beef see notes [*1] for substitutes
  • 1 medium egg

Fresh Produce

  • 2 onions (any type) 1 finely chopped, 1 halved and sliced
  • 1 tbsp parsley (any type) see notes [*2] for alternatives

Packaged Goods/Staples

  • 2 tbsp breadcrumbs or almond meal
  • 2 tbsp tomato paste see notes [*3] for substitutes
  • salt
  • oil

Koofteh Tabrizi Culinary Spice Kit

  • Turmeric, cinnamon, cardamom, coriander, rose petals, black pepper, cumin, mint see notes [*4] for alternatives

Option Toppings

  • 4 tbsp chopped nuts of your choice walnuts recommended
  • 1/2 cup dried fruits, chopped see notes [*5] for recommendations

Suggested Sides

  • flatbread e.g. lavash or naan
  • cooked rice
  • boiled potatoes
  • lettuce salad recommended with plenty of fresh herbs and radishes
  • sautéed spinach
  • steamed or cooked vegetables of your choice

Instructions
 

Mix the Meatball Ingredients

  • In a large BOWL,
  • crack 1 egg,
    one egg
  • add 1 onion (any type), finely chopped,
    onions red sliced
  • 1 bunch parsley (any type) or optional herbs (see notes),
    parsley
  • 2 tbsp breadcrumbs or almond meal,
  • salt to taste,
  • and half of the Koofteh Tabrizi spices (about 2 tsp). Mix well.
  • Add 1 lb ground meat. Mix well.
    ground meat
  • Form meatballs in the size of a golf ball.
    meatballs golfball size

Cook the Meatballs

  • In a large POT, heat 2 tbsp oil over medium heat.
  • Fry the remaining onions until they turn slightly brown.
  • Add tomato paste & 2 cups of water [*4], half of the Koofteh Tabrizi spices (about 2 tsp), and salt to taste.
  • Stir for about one minute.
  • Cover. Bring to a boil.
  • Add meatballs. Cover.
  • Cook 30 minutes over low heat.
  • Occasionally, scoop sauce over the meatballs.

Serve

  • Serve meatballs with the sauce and your preferred sides.
  • Optionally, sprinkle nuts and dried fruits over the plated meal.

Notes

[*1] Substitute beef with lamb, veal, pork, or chicken.
[*2] Optionally, substitute some of the parsley with chives, cilantro, savory, tarragon.
[*3] Substitute tomato paste and the water for the cooking with 2 cups tomato puree.
        Alternatively, substitute with 2 large fresh chopped tomatoes, and 1 cup of water. Add some water during cooking if necessary.
[*4] Alternative spice blend, simplified, that should be covered by your spice rack, though it will not have the same rich aroma:
        2 tbsp turmeric,
        1 tbsp cinnamon,
        1 tsp each of cardamom and coriander
        1/2 tsp each of black pepper, cumin, and mint powder
[*5] Recommended: barberries or cranberries. 
        Variations: apricot, mango, prunes, raisins, or a mix.
Mexican Pambazos Sandwich

Mexican Pambazos

Mexican Pambazos Sandwich

Mexican Pambazos

SpiceBreeze
Pambazos are Mexican sandwiches filled with potatoes and chorizo. What makes the difference is the preparation of the bread roll: it's covered in chili sauce and fried. Though the chili sauce is quite hot, it only leaves a subtle heat on the roll. Of course, we included alternatives to chorizo.
hands-on time 30 mins
Course Main Course
Cuisine Mexican
Servings 3

Ingredients
  

Protein

  • 6 oz chorizo [1] soy or meat

Fresh Produce

  • 2 large potatoes cubed
  • 2 cups shredded lettuce e.g. romaine

Dairy - Toppings

  • 1 cup crumbled cheese feta, cotija, queso fresco
  • 1 cup sour cream crème fraîche, or Mexican crema

Packaged Goods/Staples

  • 2 cup tomato puree [2] not seasoned
  • 6 medium bread rolls [3]
  • salt
  • oil

Culinary Spice Kit

  • Ancho chili, pasilla chili, black peppercorn, garlic, jalapeño, onion, coriander, oregano, cumin [4]

Optional Toppings

  • pickled onions or jalapeños
  • fresh cilantro leaves
  • avocado slices
  • fresh chili slices or hot salsa

Instructions
 

Salsa

  • In a POT, heat 1 tbsp oil and tomato puree. Season with 1 tbsp Pambazos spices and salt to taste. Cook over low heat for 15-30 minutes until the sauce thickens. Set aside.

Potatoes

  • In a covered POT, cook potatoes over low heat until soft. Drain and set aside.

Chorizo

  • In a large PAN, add the chorizo and cook over medium heat for about 10 minutes.

Alternatively for ground meat or beans:

  • In a PAN, heat 2 tbsp oil, add crumbled meat/beans, Season with salt and Pambazos spices to taste. Fry until cooked.

Mix

  • Add the potatoes to the cooked chorizo. Mix well and smash them a little bit.

Pambazos

  • In a large PAN, heat 1 tbsp oil over medium heat.
  • Dip the rolls into the salsa to cover all sides.
  • Fry the rolls on both sides until slightly crisp. Repeat until all rolls are crisp. Add oil if necessary.

Assemble

  • Fill rolls with the chorizo-potato mix. Add your preferred toppings.
  • Enjoy!

Notes

[1] Substitutes: 6 oz ground beef or poultry or 1 can black or pinto beans
Alternative: 4 eggs (scrambled) and 2 slices bacon or salami (cut into 1/4 inch cubes)
[2] Substitute:
2 tbsp tomato paste with 1-2 cups of water
or 2 tomatoes with a little water as needed
[3] firm outside, not too soft inside, for instance, Kaiser roll
Substitute: It's actually fun with any kind of bread. (see tip below)
Tip: If your bread is so soft that it would fall apart when soaked in liquid, then toast it a bit and spread the sauce on it instead of dipping it into the sauce.
[4] Minimal substitute: chili powder or paste of your choice, plus salt & pepper to taste