Chickpea and Quinoa Veggie Burger RecipeIngredients
1 yukon gold potato, diced and cooked
1/4 cup dry quinoa
1/4 cup dry amaranth
15-ounce can garbanzo beans, rinsed and drained
1/4 cup walnuts
2 tablespoons fresh cilantro
1 teaspoon sriracha sauce
1 teaspoon cumin
1 teaspoon lemon pepper
1/2 teaspoon sea salt
2 tablespoons oatmeal
1 tablespoons walnut oil
serve in a
1 whole wheat pita
1. Dice, and boil the potato until soft- 10-15 minutes, drain and set aside.
2.Cook the quinoa and amaranth according to package directions and set aside.
3.While the grains are cooking, in a food processor, combine garbanzo beans, potato, walnuts, cilantro, sriacha, cumin, salt and pepper, oatmeal, and oil.
4. In a separate bowl, mix the bean mixture with the quinoa and amaranth.
5 .Using hands, form into six patties.
6. Preheat oven to 450 degrees and bake veggies burgers 5-7 minutes on each side or until golden brown. You can bake all of them and then freeze them until ready to use.
The base of the veggie burgers.
The grains- Quinoa + Amaranth
I thought they tasted a lot like a falafel sandwich but a tad healthier for you. They also had a kick to them because of the siracha chili sauce and you can omit that if you do not like spicy veggie burgers. I think my one complaint is that the texture was a little mushy. I am going to make another batch using wheatberries. I think that would add a lot of texture to the burger and help keep it together a little better.
I served it along with a side of Massaged Kale Salad. I have made this in the past and absolutely love it.
Massaged Kale Salad recipe from Food Network.com Aarti Sequeira
1 bunch kale (black kale is especially good), stalks removed and discarded, leaves thinly sliced
1 lemon, juiced
1/4 cup extra-virgin olive oil, plus extra for drizzling
2 teaspoons honey
Freshly ground black pepper
1 mango, diced small (about 1 cup)
Small handful toasted pepitas (pumpkin seeds), about 2 rounded tablespoons
In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.
In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.
Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.
This is an excellent salad and a good use of all the greens we bought at the Farmer's Market because I think the salad is even better the second day!
Last but not least, I made a batch of Spelt Snickerdoodles. My kids love Snickerdoodles and I decided to surprise them with a batch afterschool. My son Emmet, has been working super hard on completing 2 Geography Packets in order to get into the Pre-Algebra Class. I am not exactly sure how that correlates to getting into the advanced math class but needless to say he had two 20 page booklets to complete and WE all have been learning a lot geography around here. Ha!
So on that note, I thought it would be nice to have a sweet treat on hand. The recipe was inspired by Angela's Oh She Glows recipe for Vegan Snickerdoodles as well as the recipe in Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz & Terry Hope Romero. I came up with the following recipe forSpelt Snickerdoodles
2 cups spelt flour
3/4 cup sugar
1/2 tsp cream of tartar
1 tsp baking soda
1 tsp cinnamon
1 tsp pure vanilla extract
1 salba egg (1 tbsp ground salba + 3 tbsp warm water) You can also use ground flaxseed or even chia seeds
1/2 cup Earth Balance
Maple sugar: 1 tbsp course Maple sugar + 1 tsp cinnamon, mixed together
( I used course Maple Sugar mixed with cinnamon which added a nice crunch to the top but you can always use regular sugar and cinnamon)
Directions: In a small bowl, mix the salba egg. Set aside. In a medium sized bowl cream the sugar, Earth Balance, and vanilla until incorporated. Add in the salba egg and beat for about 60 seconds. In another bowl, whisk the dry ingredients together (cream of tartar, baking soda, flour, and cinnamon). Add the dry mixture to the wet mixture and stir well. Use your hands to knead together the dough. Shape the dough into a ball and wrap it in plastic wrap. Place in the fridge for 1 hour.
After 1 hour, preheat the oven to 375F and take about 1.5 tbsp of dough and shape into a ball. Roll in cinnamon sugar and then press the ball with a fork to flatten slightly.
Bake for 10-12 minutes. (If you want chewy cookies bake for 10 minutes and if you want crispy cookies bake for 12 minutes.) Cool for about 10 minutes. Makes 20 cookies.
The Spelt Snickdoodle!
These were a huge hit. They were crunchy on the outside and chewy on the inside. I loved the extra crunch from the Maple Sugar. I will definitely be making these again.
I off to volunteer at school again today and then busy taking the kids to music lessons and Taekwondo. Check back because I have a fun recipe that I am going to be making this evening!