Homemade Veggie Burgers

These are my favorite veggie burgers!  They do take some time to make, but it's worth it- I like them so much better than store bought!  I just make them on a weekend when I have some time, and the batch lasts me throughout the week.

The recipe comes from here: http://www.101cookbooks.com/archives/001567.html

I omitted the sprouts this time, because I forgot to buy them.  I used toasted whole wheat pitas for the bread crumbs.  I used white beans instead of garbanzo beans.  I used 2 or 3 times as much cilantro as the recipe called for.  Veggie burgers are versatile- you can follow the recipe as a loose guide and do what you want!

 So first, I rinsed and strained 2 cans of white beans.  Into the blender went the beans plus 4 eggs, plus 1/2 tsp fine grain sea salt.  I blended these 3 ingredients together, and poured mixture into a bowl.  Then to the bowl I added chopped onion, chopped cilantro, and lemon zest.  Next, I toasted 3 whole wheat pitas and crumbled them into the batter.

(A food processor, ninja, or mini-chopper can make the onion and cilantro chopping much easier.)

For this batch, I used extra lemon zest and it made a definite difference!  I could actually taste it this time, and it was wonderful.

I heated a couple tablespoons of olive oil on a frying pan and let the batter absorb the bread crumbs for about 10 minutes.  This is important!  If the batter is too thin, the burgers totally fall apart.

I poured 3 burgers at a time onto the frying pan, covered the pan, and let them cook on med-low heat for 7 minutes.  Then I flipped them, covered them again, and let them cook for another 5-6 minutes.

Cooking 3 burgers at a time for 13 minutes, 5 times in a row, is what makes these take so long. During these long cooking times, I cleaned up the kitchen and studied for school until the timer went off to flip the burgers.

I laid them on a plate to let them cool, then packaged them up for the week:

During the week, I heat a couple burgers in the microwave for about a minute and top with mashed avocado and salsa.  So dinner during the week takes about 2 minutes to prep.  

So easy, so healthy, so good!!

Strawberry Shortcake

In celebration of Mother's Day, I wanted to make a fresh summery dessert as we are easing into the warmer months.  And what could be more summery than strawberry shortcake?

The way I did it was really simple- I picked up a vanilla pound cake from Whole Foods, along with 2 containers of strawberries and a carton of whipping cream.

So, the recipe:
1 vanilla pound cake
2 pints strawberries
Sugar for sprinkling
1 cup heavy whipping cream
1 teaspoon vanilla extract
1 to 2 tablespoons powdered sugar

First, chop up the strawberries and put them in a bowl for later.  You can leave them be, or sprinkle with sugar to sweeten.

 

To make the whipped cream, chill a metal bowl and your beater blades in the freezer for 10 minutes.  Then when you're ready, pour the cup of cream into the bowl and beat on high speed until stiff peaks have almost formed.  At this point, add the teaspoon of vanilla and a tablespoon of powdered sugar.  Taste to see if it needs more sugar, and add another tablespoon accordingly.  Then beat again until stiff peaks are formed.

 

Now you're ready to serve!  Slice the pound cake, top each slice with a generous serving of juicy red strawberries and a huge dollop of homemade whipped cream.

It was really easy, really fresh, and of course, delicious.

And of course, you could bake the cake from scratch if you prefer.  A great choice for a summer dessert!  Happy Mother's Day to all the mothers!  I love you, Mom!

Healthy Colorful Pasta Salad

I wanted to make something simple and nutritious that I could pack for lunch for the week-  I cooked up half a box of whole wheat pasta and added a can of white beans plus whatever veggies were in the fridge.

 

Choose whichever veggies you like!  Can be anything.

Recipe (everything is optional):

1/2 box whole wheat pasta

1 yellow bell pepper

1 squash

1/2 onion

2 tomatoes

1 clove garlic

1 can white beans, drained and rinsed

1/3 cup feta or goat cheese

Olive oil

Salt

Directions: Bring water in a pot to a boil.  Meanwhile, chop veggies and sauté all except garlic in a pan with olive oil.  When water boils, add pasta and cook according to box directions.  Sauté vegetables until onions become translucent.  Then, add the chopped garlic.  Sauté for 2 more minutes, then add the drained and rinsed white beans.  Sauté for another minute or two, then remove from heat and combine with pasta.  Salt to taste.  Sprinkle with feta or goat cheese.

This is delicious served warm, or also cold as a pasta salad or over a bed of greens drizzled with balsamic:

So easy and healthy- and you have lunch for the week!  Just throw together whatever you have!  Hope you enjoy!

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