Quinoa Burgers. I recently picked up one of my favourite cook books to date, Vegan Diner by Julie Hasson.
Fancied up comfort food is my specialty and diners are my weakness, so I snatched this book off the shelf at Chapters and headed to the kitchen to test it out. My first go was this quinoa burger recipe. I don’t make burgers very often, and thought that should change with the summer bbq-ing season not far ahead. I chose this one in lieu of the other two burger recipes in the book (Mushroom Burgers and Brown Rice Hazelnut Burgers) simply because I had all the ingredients on hand. They were delicious! Ingredients: (Makes about 6 burgers) 1/2 cup diced yellow onion 3 cloves garlic 12 ounces chickpeas (about 1 1/2 cups), canned or homemade, drained 1/2 cup quick oats (not instant) 1 1/2 cups cooked quinoa 1/4 cup minced fresh parsley 1 teaspoon poultry seasoning or favourite spice blend 1 teaspoon smoked paprika 2 tablespoons Bragg Liquid Aminos or soy sauce 2 tablespoons chickpea flour (I used coconut flour)
Apartment Therapy The Kitchn. Just because we're eating a little lighter this month, doesn't mean we don't have the craving for a fat, tasty burger.
This meatless version is flavorful enough, you don't even miss your usual source of proteins. A quick and tasty, homemade option for sure! A weeknight burger is usually a quick fix. Patty and cook, that's all it takes for your family to be eating in a hurry, but to our surprise, this recipe was just as quick. We love mixing up our burger intake with more robust alternatives, but wimpy and less-toothsome versions need not apply. Beef-Free Bean BurgerYields 4-6 patties depending on thickness.Inspired By: Eating Well...Living Thin Mash kidney beans in a mixing bowl. Form mixture into patties, we find 5 is the perfect amount, but if you like them a little thinner, 6 works as well. (*Editors Note: We used 2 cups of oil in a 16" pan. Serve on a toasted bun, or lettuce leaf with additional accoutrements and dressings as you so desire.
(Image: Sarah Rae Trover) The perfect veggie burger: Brooklyn burger fan swaps frozen patties for flavor. 1 cup French (green) lentils ½ onion, cut into two quarters through the stem 2 whole cloves 1 teaspoon olive oil 1-inch piece ginger, cut into two pieces 2 garlic cloves, crushed and peeled 1 cinnamon stick 1 bay leaf 4 tablespoons plus 1 teaspoon olive oil, divided 1 onion, chopped 1¾ teaspoons ground allspice ½ teaspoon ground cinnamon ¼ teaspoon ground cloves Pinch of cayenne pepper 3 garlic cloves, minced 2 teaspoons grated fresh ginger 2 eggs ¾ cup toasted breadcrumbs ¹/³ cup roughly chopped fresh parsley ½ teaspoon salt Squeeze of fresh lemon juice 1.
Cook the lentils: Pick through the lentils and rinse thoroughly. Stud each onion quarter with a clove. In a medium saucepan, heat 1 teaspoon oil over medium heat. ParentsConnect.com - Parenting Advice, Parent Stories, and More!