Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
These southwest sliders have become my go-to entertaining snack. I first made them for New Years Eve last month with BL’s family, a crowd of die-hard meat eaters who couldn’t get enough. My sweet father-in-law proclaiming once again that, “if I cooked for him, he could become vegetarian.”
Which, is my favorite part of all. I know that sometimes the words plant-based, vegetarian and vegan can be scary. I get it. There is so much emotion wrapped up in food, the thought of having to “give up” a favorite can feel threatening.
And while I’m not hear to mandate any particular eating habit, I hope I’ve been able to showcase how perfectly normal food can be sans meat and sometimes dairy and eggs. Plants are cool, healthy, sexy and delicious. Whatever your diet, I think we can all agree to add in more plants.
Dare I say these sliders are the perfect way to do it? Patties of beans, quinoa and walnuts. While homemade veggie burgers can sometimes be tricky to perfect (a balance of crispy vs. mushy can be harder with larger patties), these are bite-sized and almost foolproof.
I then topped these with guacamole, tomatoes, and chopped peppers but the skies the limit. Either way, I think they will be a perfect addition to your Superbowl menu this weekend, or anytime you want to show omnivores how yummy plant-based eating can be.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Southwest Sliders! Spiced black bean and quinoa sliders, perfect for the Superbowl or entertaining! Vegan and gluten-free (with GF bun)
*The walnuts act as a binder, you want them finely crumbled but not a paste. I pulse them in a food processor until crumbs form.