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Posts Tagged ‘leftovers’

I know it’s very un-Iowan but we just had our first sweetcorn of the summer!  It was absolutely delicious, though, and I’ll be getting some more this weekend.  I served the corn with these Chile Chickpea Burgers – an idea I’ve been kicking around for a while kind of loosely inspired by falafel.  I’ve tried making bean burgers before but they always turned out too bland for my tastes.  I remedied that by adding a can of green chiles and some typical falafel flavors like garlic and lemon.

These chickpea burgers are just a little spicy but you could make them more or less spicy by adjusting the spices or adding hot sauce.  Green chiles are mild so don’t be afraid of using a whole can.  This recipe made 7 patties using a 1/2 cup measuring cup.  It’s kind of an odd number of burgers to have, but they are great as leftovers and we’ve been eating them all week on salads and in wraps, like so:

I served mine with salsa on top but they would be good with guacamole, hummus, or tzatziki too.   I used coconut oil, but you could easily replace with olive or other oil of your choice.

Chile Chickpea Burgers

Ingredients
2 Tablespoons ground flax
2 Tablespoons water
2 cans garbanzo beans, drained and rinsed
1 cup shredded carrots (about 1 large)
1/2 cup old fashioned oats
2 cloves garlic
2 Tablespoons water
1 Tablespoon coconut oil
1 (4oz.) can whole green chiles, drained
3/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/8 teaspoon cayenne pepper (or more to taste)
2 Tablespoons nutritional yeast
1 Tablespoon fresh lemon juice (juice from 1/2 a lemon)
salt & pepper

Directions
Preheat the oven to 350F.

Make your “flax egg” by combining the ground flax and 2 Tablespoons of water.  Let sit for 5-10 minutes until thickened.

Place all ingredients (including flax egg) in a food processor and blitz away until it’s all combined.  You may have to add a little more water – the mixture should be moist enough to hold together but not too sticky.

Scoop into 1/2 cup mounds on a lightly greased (I used olive oil in my misto) baking sheet.  With your hands or a rubber spatula, form them into burger-sized patties that are about 1/2-3/4 inch thick.  Bake on a lower rack for 25 minutes and then gently flip them over.  If they don’t flip easily, return them to the oven for 5-10 more minutes and try again.  After flipping, bake for about 15 more minutes (will depend on the size, I baked mine for 40 minutes total).  You can tell when they are done because they will get slightly golden brown.

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This was supposed to be a grilled veggie pizza. I bought a bunch of veggies with the intention of firing up the grill and giving them all a good char, but Iowa weather has been cruel the past week and not really conducive to being outdoors, unfortunately. Where is spring!? I fired up the oven instead and roasted all the veggies – three big sheets worth. I’ve used some of them in various things this week – wraps, a couscous dish with Field Roast Chipotle “sausage“, dipped in hummus, and on this pizza with daiya:

And oh boy, it was good.  I even let my husband eat one piece (I’m so generous).  If you’re vegan, lactose intolerant, or just looking for a non-dairy cheese for some other reason, you need to try daiya.

For this pizza – this is totally not a recipe – I just topped a pre-made whole wheat crust with some tomato sauce and the roasted veggies, I added some black olives and the daiya, a little bit of crushed basil, salt and pepper (try it!) and baked it according to the package (crust) directions.

For the roasted veggies, I mixed up some olive oil with a little balsamic vinegar, dijon mustard, black pepper, garlic powder, a splash of tamari and hot sauce, and used a pastry brush to lightly brush the mixture on both sides of the veggies before roasting in a hot oven (450) for about 15-25 minutes (the asparagus was done sooner than the carrots, for example, so I removed that first and put the rest back in).  The amount of the oil mixture you will need depends totally on how many veggies you have, but keep it on the light side, you want the veggies to get a nice caramelization of their own and too much oil will just make them limp.

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From leftovers to salad

One of my favorite ways to whip up a quick lunch is to transform leftovers into a salad or wrap.  Last night for dinner we had tacos with vegan taco “meat.”  Today for lunch I topped a big bed of lettuce with some extra veggies and the leftover taco “meat”* and beans, salsa, and a few black olives for good fats.  I also added few dried cranberries for a little sweetness.

Leftover Taco Salad

I’m a big fan of salsa on salads instead of dressing, in fact some may say I have a salsa “problem.”  My mom gifted me a case of my favorite salsa – Drew’s Organic Double Fire Roasted – for my birthday in August and I burned through it in less than 3 months.  A regular salad dressing would be fine too, but salsa is a good way to keep it light.

*The vegan taco “meat” was Fantastic Foods brand, which comes in a box all pre-seasoned.  Really it’s just textured vegetable protein (TVP) with some onions and chile seasonings.

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