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Zucchini Quinoa Burgers recipe on

Zucchini Quinoa Burgers recipe on
Author Notes: These delicious, seasonal burgers may seem time intensive at first, but fear not: once you have your quinoa and chickpeas cooked, they're really a snap, and they showcase the flavor potential of veggie burgers perfectly. If you need to, you can go ahead and used canned, organic beans. They make the process a whole lot faster! I'm partial to the Eden organic brand, which is BPA free, myself. (less)Author Notes: These delicious, seasonal burgers may seem time intensive at first, but fear not: once you have your quinoa and chickpeas cooked, they're really a snap (…more) - Gena Hamshaw Serves 6 This recipe is a Community Pick! Veggie Burger in Paradise

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Drop That Burger! Who Said Vegetarians Can't Barbecue? The following is adapted from an article by Priyanka Naik of Whoever said that vegetarians and vegans can’t BBQ is in for a surprise! Here is a healthy, creative, delicious, and vegan Indian summertime recipe. Vegetable kebabs are part of contemporary Indian cuisine and are derived from “tandoori”-style foods: breads, veggies, and meats that are marinated and cooked in a tandoor oven, often without skewers.

SMOKY BEET BURGERS We are leaving for our trip in just over a week! I am so pumped. The anticipation is half the fun for me. In the spirit of leaving, I have been trying to use up the food we have so nothing goes to waste. No-Noodle Zucchini Lasagna By food contributor Whitney of Eat Sleep Cuddle. Read more about my talented group of contributors right here. Lasagna was always a family favorite of ours growing up, and my husband & I both fell in love with this version of my Mom’s recipe that I made last week, using zucchini instead of lasagna noodles!

chickpea, cauliflower + Old Bay veggie burgers w/ vegan cashew lemon mayo My little neighbourhood is small and chatty. I was pulling out dandelions in my front yard when an older man that lives a few houses down came right over in his bare feet and joked that I was wasting my time before he introduced himself. It is pretty hard to keep up with those little suckers, but! John reminded me that they are edible, because he’s seen some of the “little old Italian ladies” cooking them up with garlic and whatnot. “What do they call it again…?” he asked. LENTIL "MEATBALLS" IN LEMON PESTO I cleaned up all the holiday remnants on Monday. I made piles of what needs to be returned, boxed up the decorations, and dumped our brittle wreath and miniature tree. No offense to you Christmas cheerleaders, but it all becomes a bit much for me - the lists, the toffee, the spending and the formalities. It honestly was a wonderful day, but I think this year, more than ever, we saw most clearly what we wanted from the celebration, or rather what we wanted to contribute to it, and I think next year will look different. My haste to clean up is a personality trait (a vice sometimes). I like things to be moving forward, to be improving and growing, and the New Year's holiday commemorates that.

Zucchini Spaghetti (Zoodles!) & Meatballs Look: Zoodles ‘n Meatballs! This is all thanks to my julienne peeler. It makes me want to make noodles out of every vegetable in my crisper! Easy Sweet Potato Veggie Burgers! With Avocado. Crave a veggie burger. One with Panko-crusted edges - infused with tender sweet potato and creamy, rustic white beans. Tall stacked on a toasted grain bun - crisp romaine leaves sprawling out the sides. Lime green avocado. Dijon. Mediterranean Veggie Burgers This veggie burger recipe is packed with the Mediterranean flavors of garbanzo beans, olives, artichokes, spinach, and oregano. The great thing about this veggie burger recipe is that you just mash up all the ingredients in a bowl, make some patties and cook them up on the fly. They also freeze beautifully for easy meal planning. Makes 6 patties

Zucchini-Tomato Gratin Recipe nutritional information Serves 4 For a light entrée on a summer night, this dish is just the ticket. Salting and draining the zucchini and tomatoes before baking prevents them from releasing excess moisture as they bake, so the gratin stays firm, not soggy. 1 ½ lb. tomatoes, cut into ¼-inch-thick slices 2 medium zucchini (1 lb.), cut into ⅛-inch-thick diagonal slices 1 Tbs. plus 1 tsp. olive oil, divided 4 garlic cloves, thinly sliced 2 Tbs. roughly chopped kalamata olives ¼ cup thinly sliced basil leaves ¾ cup grated Parmesan cheese (1 ½ oz.), divided