I’ve been completely exhilarated by healthy, plantfueled foods of late. Nourishing my body with proteins like beans and grains has been one of the most successful shifts in my diet, ever.
It may sound like a challenge not many of us would be up for, especially living in West Texas with the array of beef, pork, and poultry that is available to us. Most of us grew up with the Standard American Diet. But it hasn’t always served us in the best way.
I don’t subscribe the theory of eating fake beef, pork, and poultry, but I can sure get down on a tasty black-bean burger. And I love the idea of a good bratwurst or hot dog that has been revamped to provide flavor, snap, and good nutrients, though I’m not okay with a carrot dog. (Many folks love them after they are marinated in barbeque spices and grilled.)
However, when I came across a recipe for brats in “The Engine 2 Cookbook,” written by siblings Rip and Jane Esselstyn, I was thoroughly invigorated.
Rip was a firefighter in Austin and was able to turn the firefighters of his station into plant-strong eaters with his fabulous take on plant-based recipes.
Esselstyn’s brat recipe inspired me to come up with one I would love when my husband grills the typical pork chops, or burgers and hot dogs. The idea of using a rice spring-roll wrapper as the casing creates a crisp, snappy outer shell for the plant-based brats.
I no longer feel left out or get tired of grilled portobello mushroom caps when we barbecue. Making plant-based brats this way opens up a whole new way to enjoy grilled protein on a bun.
Enjoy food made fresh!
1 (15-ounce) can pinto beans, drained and rinsed 1 (15-ounce) can garbanzo beans, drained and rinsed ½ cup cooked brown rice or barley ¼ cup old fashioned oats ¼ cup diced onion 1 tablespoon liquid smoke 1 teaspoon coarsely ground black pepper 8 rice spring roll wrappers 8 whole wheat hotdog buns
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