In the summertime, there aren't many things I like more than night walks
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As the sun came up over the horizon, my husband 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, and send good-night wishes
When he's gone, the dinner hour just isn't the same. So in its place, right around dusk, the puppies and 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, and not having to wear shoes or a jacket
It's nice to have dinner waiting for me when we get back
These sweet and 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 and 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 and onion. My husband likes his with smashed avocado and 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 and want a crispy crust, I'll reach for my cast-iron skillet. 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
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Adapted from A House In the Hills
Sweet Potato Quinoa Burgers
- 1 lb sweet potatoes, scrubbed
- ½ cup quinoa
- ¼ cup olive oil
- kosher salt
- 1 cup water
- 1 cup chickpea flour + 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
- 6 whole wheat bagel thins
- Roast the sweet potatoes
- Cook the quinoa
- Peel the potatoes and 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 they 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 and pepper. Then stir the mix into the sweet potato mix
- Make patties about 3 inches in diameter and 1 ½'' 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° F for 20 minutes.