In the summertime
there aren't many things I like more than ..
As the sun came up over horizon The Chef put the last of his bags into the trunk .. a 20 hour (!) drive ahead .. to present at a technical conference in Boise, Idaho. Of course we'd be just fine .. I stood in front of the calendar .. smiled .. and rattled off some scribblings
lunch dates with friends .. swimming pool invites .. open cookbooks by the stove .. quiet evenings filled with work and npr to keep me company. As always I'd look forward to his calls from the road .. to tell us funny stories .. send good-night wishes
When he's gone .. the dinner hour just isn't the same. So in it's place .. right around dusk .. the puppies & I started going out for night walks around the neighborhood
We mosey around a few blocks while they sniff everything there is to be sniffed .. and stop for a few minutes to sit in the grass to have their favorite snack. There's something wonderful about the warm summer breeze .. the smell of flowers .. not having to wear a shoes or a jacket
It's nice to have dinner waiting for me when we get back
These sweet & spicy veggie burgers are a good way to switch up your usual burger routine. They're vegan .. gluten-free .. and made with wholesome ingredients like quinoa .. sweet potatoes .. veggies from the CSA .. chickpea flour .. and spices
I especially like that they won't crumble or fall apart after one bite (the way many veggie burgers can) .. with a feel & taste that's substantial. The combination of spices works amazingly well .. elevating the burger from boring to bold.
They're wonderful on whole grain bagel thins (or choose a gluten-free version) .. with tomatoes & onion .. The Chef takes his with smashed avocado & hot sauce. If burgers aren't your thing .. they also work well crumbled over your favorite salad.
When it comes to cooking .. pan seared or baked is best. I've found if I'm eating them plain & want a crispy crust .. I'll reach for my cast-iron pan. If a sandwich is what I'm craving .. baking will yield a little sturdier result.
ps: They would also be great small and on mini sliders as an appetizer
Adapted from ahouseinthehills .. here
- 1 lb sweet potatoes, scrubbed
- ½ c quinoa
- ¼ c oliveoil
- kosher salt
- 1 c water
- 1 c chickpea flour, plus more for dredging
- 1 tsp ground celery seeds
- 1 tsp ground coriander
- ½ tsp smoked paprika
- 1 tsp sesame seeds
- 1 tsp chopped fresh cilantro
- 1 tsp chopped basil
- 4 oz green beans
- 2 baby bok choy (~ 10 oz), chopped
- 2 small shallots, finely chopped
- whole wheat bagel thins
- Roast the sweet potatoes
- Cook the quinoa
- Peel the potatoes & mash them in a med bowl. Mix in the quinoa. Add the chickpea flour ¼ cup at a time .. stirring well after each addition. (the mix should be tacky but soft. cover the bowl in plastic wrap & refrigerate overnight)
- The next day .. fold in 1 tsp pepper & celery seeds, coriander, sesame seeds, cilantro, and basil. Set aside
- Bring a medium saucepan of water to a boil. Add the green beans and blanch for 30-60 seconds or until the turn bright green. Drain and run the green beans under cold running water. Chop the beans and set aside
- Heat 1 Tbsp olive oil in a large skillet over med heat until shimmering. Add the bok choy, shallots, and garlic and cook, stirring for 5 minutes or until the shallots are soft and translucent. Stir in the green beans .. season with salt & pepper .. then stir the mix into the sweet potato mix
- Make patties about 3 inches in diameter and 1½'' thick. Spread the chickpea flour on a plate and coat each patty .. shaking off any excess
- Heat a thin layer of olive oil in a large skillet (I find non-stick works best for delicate things like this). Cook the patties until they're golden brown on each side, (~4 minutes per side) Alternatively, you may form your patties, place them on a parchment lined baking sheet, drizzle a little oil on top and bake them at 375' for 20 minutes.
- ** Note: can coat the patties in sesame seeds instead of chickpea flour
% Protein: 14
% Carbs: 65
% Fat: 23