Friday, September 10, 2010
Veggie Burgers and Zucchini Chips

First off, I want to thank everyone for the kind words last night. I did got some sleep last night and I feel way more refreshed today. Thankfully it is Friday, so hopefully I will get to sleep in a little tomorrow! Now, about breakfast...I am completely in love with figs. Makes me even sadder that the season is so small and almost over! I didn't realize how good these little jewels are for you. Apparently they are loaded with fiber and calcium. Win win for me! This is what my morning eats have looked like all week. Flax cinnamon oatmeal with fresh figs and almond milk...YUM!

Despite being exhausted yesterday afternoon, I started my day off really well. The boys had to be at school early for chorus (Max) and Lego Robotics (Jay). I had plans to go visit my best friend from high school and her new little man that was born on Jay's birthday. I asked my sister and the illustrator for suggestions on what I should take to her and both of them said cinnamon bread without blinking an eye. So, that is exactly what I did. We have unspoken rules here that I can't bake gluten filled cinnamon bread without baking a gluten free loaf too. So, needless to say, the house smelled like heaven all morning. I had such a great visit with Claire. She has a beautiful little man (I didn't even think to take pictures since we were just chatting the whole time) and I can't wait to see them again soon.

The illustrator was craving burgers the other day and my freezer stash of bean burgers was depleted. I don't have cans of beans, I cook mine from the dried state and while I could have done a quick soak, I wanted something different.  I wanted something more like a veggie burger. I have made mushroom based burgers before, but I had no mushrooms and besides, I was looking for something a little different. I wanted to make something with things I have around the house regularly and I wanted the recipe to be adaptable to whatever vegetables I might have on hand. 

This was Max's plate. He always wants the pretty plate. Max hates regular burgers and was excited that I was making veggie burgers.  This one is loaded up with lettuce, tomato, pickle, mustard and a side of zucchini chips. It was huge and he ate the whole plate of food. How on earth am I going to feed these boys for the next 10-15 years?

I love having burgers on hand for great lunches. I Jackson Pollucked this one up with ketchup and mustard!

This made 9 burgers and they are all gone. The illustrator asked for another batch too. I love it when that happens. I know what I am making this weekend!

Garden Veggie Burgers
(makes 9)

1/2 cup steel cut oats
1/2 cup lentils
1 Not Chik'n Bouillon Cube
3 cups water

Bring this mixture to a boil and cook for 20 minutes.

3 TBSP flax meal

Add flax to the hot oatmeal lentil mixture and remove from heat.

2 cups pepper and onion mix (frozen)
1 cup peas and carrots mix (frozen)
1 cup corn (frozen)
1/4 cup chickpea/fava flour
1/2 tsp garlic powder
1/2 tsp onion powder

Process peppers, onions, peas and carrots in the food processor just to chop up a little smaller.  Add this and the rest of the ingredients to the oatmeal lentil mixture. Stir to mix well. Refrigerate for 4 hours or overnight.

When completely cooled, form into patties (wet hands keep it from sticking to you) and place on a parchment lined baking sheet. Bake for 20 minutes on each side (40 minutes total) at 375 degrees. Allow to cool slightly before serving.

In other news, have I mentioned how much I love peanut flour?  This tastes like peanut butter fudge!  I grew up eating peanut butter fudge and haven't had it in so many years!  I think I need a group to help me with this peanut flour issue I am having...we may need an intervention.

What is your latest or otherwise?

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posted by Sarena Shasteen - The Non-Dairy Queen @ 2:40 PM  
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Sarena Shasteen - The Non-Dairy Queen
Home: Atlanta, GA, United States
About Me: Lactose Challenged
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