Are you welcoming in 2018 with open arms?
I am. I totally am.
2017 was a lot. I’m not going to tell you I loved every minute of it because let’s be honest, nauseous, contraction selfies are not showing up in anyone’s top 9. I will say that I loved the vast majority of those minutes though. So many firsts and so much learning. Learning about my self, my relationship, my kid, just so much. [Read more…]
This is a great Copy Cat recipe for Morningstar Farms Mediterranean Chickpea Burgers that is full of flavor!
Remember way back when I did that whole Part Time Vegetarian thing? Well I’m still kind of doing it. I say kind of because I haven’t really kept track of what I eat in about 3 months, but while writing this post I decided to give my diet for the last little while a run down, and aside from a couple weekends I’m still doing it with out even thinking about it. How awesome is that.
No when this whole thing started I was reliant on humus, bean burritos and MorningStar products, but as time passes I have really expanded my horizons with hearty salads, tofu, and lots of veggie packed soups (I really love soup). I have also gotten a lot better about eating breakfast, and this Juice has become a staple snack in my life. I find myself craving vegetables like eggplant and zucchini, things that I was previously convinced that I didn’t like.
One of the things I started doing now that summer has hit is experiment with veggie burgers, which are incredibly satisfying and something I don’t know why I didn’t try more often before. I’m pretty sure that I perfected my own version of my all time favorite MorningStar Mediterranean Chickpea Burgers. These burgers from morning start are packed with flavor and great not only in burger form, but cut up in a wrap or on a salad. With this recipe I am able to make my own version in bulk for way cheaper, and then freeze them individually so that I can use them as needed. If you hadn’t noticed I’ve been into that lately.
The trick to keeping these from sticking together when frozen is to freeze them on a sheet tray first and then stack them with wax paper in between before sealing them up.
I know you are just going to love my copy cat recipe for these burgers. They are so flavorful, and have a dynamic texture that makes it hard to stop after just one!
- 2 (15 Ounce) cans chickpeas, drained and rinsed
- 1 roma tomato, deseeded & chopped
- 1 cup packed fresh baby spinach
- 2 tablespoons rice flour + more if needed
- ½ teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon salt
- 1 ½ teaspoons lemon juice
- ½ teaspoon paprika
- ½ teaspoon cumin
- ¼ teaspoon tumeric
- Place chickpeas, tomato, spinach, salt and lemon juice in a blender and pulse until the mixture is chunky. You may need to stop and scrap the sides to get it all even, however do not allow it to get smooth.
- Transfer the mixture to a large bowl and with a fork gently fold in the rice flour, garlic, salt, lemon juice, paprika, cumin, and turmeric.
- With your hands form the mixture into patties. If it is too sticky fold in some more rice flour a teaspoon at a time. If it is too dry add a drop or two of water.
- Once 6 to 8 patties are formed place them on a flat surface to be placed in the refrigerator for 30 minutes or the freezer for 10 minutes. This will help them hold together while cooking.
- Preheat the oven to 375 degrees. Place the cold patties on a greased baking sheet and bake for 12-15 minutes per side.
- Serve immediately.
What are your favorite vegetarian burger recipes?
I might be the smartest person to ever enter a kitchen.
Ok that might just be my opinion, but you should strongly consider the possibility that it’s true.
I came up with the craziest concept the other day and I had to try it. Then tweek it, and try it again, and again, and well hell 4th time is the charm. I may or may not have eaten all the experiments in between, you guys, because omg they were all delicious. Too bad I wasn’t just going for delicious though.
Not that delicious is bad (it’s totally great), you see, I wanted sweet potato fries and honey mustard, because they just go together you know? I mean that combination is already delicious so I wanted to do something different than just make a dipping sauce, because lets be real here that’s been done for year now. Not that there’s anything super wrong with dipping, dipping sauce is awesome, but not what I was looking for either.
I wanted an all in one fry, kind of like barbecue chips, they need nothing, all the flavor is there already.
So I toiled and toiled in a hot steamy kitchen; ok maybe I just baked a few batches of fries while I waited for Chuck to get back from golfing and it was actually a lot of fun. Let’s just go ahead and establish my dork status now, I like to experiment and you know use the scientific method, that thing we all learned in middle school. Yeah I’m that girl. Anyway coming up with the right spice to liquid ratio was the key here. We want crispy fries, with all the flavor and then there was the honey. I’m pretty positive there’s no way to cook the fries with the honey on them and have them come out both crispy and not burned honey tasting.
In the end the honey drizzle was just the thing. I’m pretty sure I ate my weight in sweet potato that day. It’s cool, I don’t have a wedding dress to squeeze myself into in a few months or anything. Psh. Whatever.
You are going to love this really, it’s the best, and the new way to cook sweet potato fries. I’m telling you this is going to be a thing.
- 2 tablespoons oil
- 1 tablespoon white wine vinegar
- 1 teaspoon lemon juice
- 1 tablespoon ground mustard
- ½ teaspoon turmeric
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon paprika
- 2 large sweet potatoes, peeled and cut into strips
- 1-2 tablespoons honey
- 1 teaspoon of course sea salt
- 1 tablespoon green onion, chopped (for garnish)
- Preheat the oven to 400 degrees.
- In a small bowl whisk together the oil, vinegar, lemon, mustard, turmeric, salt, pepper, and paprika.
- In a large bowl toss the sweet potato with the spice mixture until well coated.
- Spread the potato out on a large prepared baking sheet, so that none of them are touching and place in the oven and bake for 15 minutes.
- Turn the fries once and place back in the oven for 15 minutes then remove from heat and let cool slightly.
- Drizzle with honey. Sprinkle with salt and green onion. Serve immediately.
In my vegetarian adventures lately I have been stumbling across some really interesting new blogs that I will definitely be sharing with
you guys in the near future. This recipe is one that I adapted from one of these blogs, Holy Cow. It’s a super simple rice dish that I made for my lunch
at the beginning of the week. It was actually filling and satisfying enough to get me through the entire week without getting bored. That is something that never happens.
all week. I just added whatever leftover veggies we had the night before, or steamed up some new ones and I had a complete meal that varied a little
throughout the week.
original recipe isn’t difficult by any means, but I opted not to use a pressure cooker, and frozen veggies, to speed up the whole process.
Note: Garam Marsala was not available at my regular grocery store, however I did find it at whole foods.
- 1 tsp vegetable oil
- 1 large onion, chopped
- ¼ tsp turmeric
- ½ tsp cayenne
- 1 tbsp coriander
- 1 tsp garam masala
- 1 tbsp dried ginger
- 1 tbsp tomato paste
- 1 ½ cups brown rice
- 1 cup moong dal (lentils)
- 1 cup frozen peas and carrots
- Salt & pepper to taste
- Place the moong dal in a bowl with 1 cup of water and let it sit for 15 minutes.
- Meanwhile heat oil in a large thick bottomed sauce pan, saute the onion for 5 minutes or so, until it is translucent and begins to carmelize.
- Add turmeric, cayenne, coriander, and ginger stirring for an additional minute.
- Stir in tomato paste for one minute then add rice moong dal (with liquid) and then 4 cups more water. Stir well and bring liquid to a boil. Reduce to a simmer, cover and cook for 35-40 minutes or until the rice and lentils are soft.
- Stir in the frozen vegetables and garam masala. Then remove from heat. There should be some liquid left in the bottom of the pan so that the consistency is similar to a risotto. Serve warm.