Black Bean-Brown Rice Veggie Loaf

I have recently started listening to podcasts while I cook each week. As I mentioned before, I am a slow adopter to technology, and have been pleasantly surprised at how simple it is to download a podcast to my phone, pop my phone into my pocket, pop my earbuds into my ears, and cook away while getting edu-muh-cated. So I’ve recently been listening to several episodes of the TED Radio Hour during my Sunday cook-up.

Since cooking is such a sensory experience — taste, smell, vision, and even hearing (sizzling butter, for example) — I thought The Five Senses sounded appealing. The blurb about the episode summarized: “… TED speakers explore how our brains make sense of sensation, and how our minds manufacture ‘reality.'”  I was particularly captivated by the segment “How Can Going Blind Give You Vision” by Isaac Lidsky, who gradually went blind at 25 due to a genetic disease that caused the cells in his retina to die-off. Here is an excerpt of his talk that I found especially insightful:

… What we see is not universal truth. It is not objective reality. What we see is a unique, personal, virtual reality that is masterfully constructed by our brain. … Sight is an illusion. For instance, a landmark appears farther away if you’re wearing a heavy backpack. … You create your own reality and you believe it. … Sight is just one way we shape our reality. We create our own realities in many other ways.

Let’s take fear as just one example. Your fears distort your reality. Psychologists have a great term for it: “awful-izing.” Fear replaces the unknown with the awful. … [Since I began confronting my fears], whenever I feel afraid, I ask myself, “What precisely is my problem? And what precisely can I do about it?”

… Going blind taught me to see. It’s a learned discipline. Choose what reality you want to live for yourself. Hold yourself accountable for every moment, thought, detail. See beyond your fears — they are your excuses, rationalizations, shortcuts, justifications. Your surrender. Choose to see through them. Choose to let them go. *You* are the creator of your reality. With that empowerment, comes great responsibility.

He concludes his talk by describing the reality he chose to build — rather than a life that was ruined by going blind, he “built a blessed life.” He describes how going blind helped him learn to see. And finished with Helen Keller’s quote, “The only thing worse than being blind is having sight, but no vision.”

As I listened, I reflected on times in my life I have felt fear. I’m not sure when I became so afraid of failing that I wouldn’t attempt anything new, but this fear presented itself frequently during my years in culinary school, and it was almost paralyzing for me. If I didn’t know how to do something (and there was a LOT I didn’t know how to do), I would convince myself I couldn’t, and would call for rescue before making any attempts. I’ll never forget the night in 2nd Year Dinners when I looked at the “to do” list I had been assigned, and hearing the familiar voices of doubt telling me, “You’ll never finish all of that.” Surprisingly, a new, little tiny voice peeped up and encouraged, “Why don’t you just try?” So I did. And what do you know, I finished the “to do” list. I overcame fear that night … and in the coming shifts throughout my career as a chef … and found a new reality of “I’m capable.”

I won’t lie — to this day, I still feel the initial hesitations of fear when starting unfamiliar tasks. I usually start my “to do” list with the things I don’t want to do (which are usually because I don’t know how). I find that I have the most energy at the beginning of the day, so I schedule the things I don’t want to do at the beginning, and I always hear that same little voice encourage, “OK … let’s just try to get this done and see what happens.” Once I start, I almost always finish the tasks, and they are almost never as hard as I fear they might be.  I think that’s why I resonated with the podcast — especially the “awful-izing” and the distortion to reality that fear can cause.

I recently read an article describing seven things people do who are effective at getting tasks accomplished.  The first tip is to start your day by “eating a frog.”  The article went on to explain the origin of the phrase: “Mark Twain famously said that if the first thing you do in the morning is eat a live frog, you can go through the rest of the day knowing the worst is behind you. Your frog is your worst task, and you should do it first thing in the morning.”

I never thought of it from that perspective, but that works as a motivator, too.  Speaking of eating … this week, rather than making veggie burgers, I tried a veggie loaf for Mr. Batch. Not too different from Black Bean-Brown Rice Veggie Burgers … just shaped and baked differently:

Black Bean-Brown Rice Veggie Loaf

6 portions

Cook the brown rice:

  • 1 cup brown basmati rice, rinsed
  • 2 cups filtered water
  • 1/2 teaspoon salt
  • 1/2 cup salsa — I used Trader Joe’s brand “Salsa Autentica”

In 2-quart (or larger) high-sided pot, bring water, salt and salsa to a boil and add rinsed rice. Bring back to a boil, then down to a low simmer and cover pot.  Cook for 35 – 40 minutes. Taste-test for tenderness at end of cooking time — may need another 5 minutes of cooking.

Once tender, pull off heat but leave pot covered for 10 minutes. Then remove cover and fluff with a fork. Allow rice to cool.

Make the veggie loaf:

Preheat oven to 350-F

  • 1 can black beans, rinsed
  • 1/2 cup salsa — I used Trader Joe’s brand “Salsa Autentica”

Mix together beans and salsa in a large bowl. Push off to one side. Add cooled cooked brown rice.

  • 1 cup corn kernels (I used frozen corn kernels that I thawed, but you could use drained, canned corn)
  • 1 heaping Tablespoon ground cumin
  • 1 teaspoon salt

Stir ingredients together and taste — for seasoning of salt & pepper, as well as for salsa. If so desired, adding remaining 1/2 cup of Trader Joe’s brand “Salsa Autentica” so that you use-up the entire jar.

  • 2/3 cup coconut flour (if you are not eating gluten-free, you could substitute all-purpose flour)
  • 2 eggs

Add ingredients above to rice-bean-corn mixture in large bowl and stir to combine.

Line an 8×8 baking dish with parchment paper, and press rice-bean-corn mixture to distribute evenly in pan. Bake at 350-F for 30-45 minutes. Loaf should be slightly browned and puffed just a bit.

I cut this into 6 portions, and served with a slice of ultra-thin sliced cheese on top, and slices of avocado and sliced green onions — and steamed brussels sprouts, carrots, and a bit more corn on the side. I froze one portion, and will let you know if it holds-up to freezing and thawing alright:

As the tagline says, “Make a lot. Freeze some. Now go play!”

We’re still hibernating a bit as Winter clings on, and Mr. Batch is teaching this semester which keeps him extremely busy. So I don’t have a lot of playing to report. But this week, I started a different type of volunteering with a nationwide program called Cooking Matters, which is administered locally by our regional food bank Foodlink. For six weeks, my team and I will go to a classroom of 3rd graders to teach them healthy recipes and cooking skills. I was a little leary of how to interact with kids since I am not a mother and don’t have a lot of experience with kids. I’m pleased to report it was a GREAT experience, and I look forward to coming weeks:

Like what you’re reading?  Never miss a post!  Scroll up and to the right, and you’ll find a “Subscribe to Blog Via Email” box where you can enter your email, and you’ll get an email-notice to approve your subscription. Let’s get that number up to 100 regular readers!

You may also like

Leave a Reply