Hello all! Is it really Friday already? Nothing like a long weekend to make the week go in the blink of an eye.
A few things for today :) First, I’m going to share the recipe for the burgers I whipped up on the long weekend. I got a request for it from the lovely Sarah and since I actually wrote it down (I rarely do that for my dinners!) I thought I’d share it! Then you’ll find the winner of the Kettle Cuisine soup giveaway and little blog love!
These burgers were the result of a very last minute decision- the grill was being turned on and I completely lacked the foresight to marinate any tempeh or tofu for skewers which is something I’ve been wanted to try for a while. So I needed a recipe that would: come together easily, use ingredients I already had, and be ready in less than 30 min. I did a super quick scouring of my bookmarked recipes to see if any burgers looked good but nothing really fit with what I had! SO what I ended up doing was using an idea from the book Veggie Burgers Every Which Way and used the guidelines set out by Rip Esselstyn on the Engine 2 blog! Veggie burgers scare me for some reason, so I needed the guidelines ;)
It worked quite well and I was left with delicious burgers that were fresh tasting thanks to herbs straight from the garden and had a great texture. I think I’ll add nuts to a lot of veggie burger recipes from now on! They added a great crunch, plus added bonus of getting some omega-3s in! Not only did I have time to make these in 30 min, I even managed to whip up some homemade ketchup to go one top. Now that’s what I call speedy!
Unfortunately these were not made on the grill. I have never trusted homemade veggie burgers enough to not crumble, so I made these on the stovetop. If anyone has a grillable (is that a word??) veggie burger recipe pass it on, I would pay you back with boatloads of positive vibes sent directly from me to you :)
Quinoa, Kidney Bean and Walnut Burgers (Vegan, Gluten-Free, Sugar-Free, Soy-Free)
These are protein packed burgers from the quinoa and the beans so they’ll really fill you up! The walnuts add a nice crunch and the lemon, parsley and nutritional yeast tie the whole thing together nicely!
Make 6 large patties
- 1/2 cup dry quinoa, rinsed well
- 1 1/2 cups cooked kidney beans
- 1/2 cup walnut halves, chopped (I used ones that had been soaked and then dried)
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped chives
- 1/4 cup nutritional yeast
- 1 tbsp avocado oil (or another high smoke point oil)
- 2 tbsp fresh ginger, minced
- juice of 1/2 a lemon
- seasonings: 1/2 tsp garlic powder, 1 tsp cumin, 1/2 tsp salt
- coconut oil for cooking
First get your quinoa cooking! Add it and 1 cup water to a small saucepan, bring to a boil and simmer for 10-15 minutes until the water is absorbed.
Meanwhile get all your other ingredients together and prepped and get a large frying pan preheated over medium heat. When the quinoa is done add it into a large bowl with everything else and mix well, using your hands or a potato masher to mash some of the beans. The mixture should stick together fairly easily when you form it into patties. If it is too wet, try adding chickpea flour and if it is to dry add some water, both 1 tbsp at a time until the right consistency is reached. Form into 6 patties. When pan is preheated, brush it with a small amount of oil to prevent sticking and cook each patty for about 4-5 minutes each side until browned.
While you are waiting for the patties to cook, feel free to whip up some homemade ketchup, get together a salad and you have yourself a solid meal :)
Super Easy, Sugar-Free Homemade Ketchup (Vegan, Gluten-free, Sugar-free)
This is a ketchup I’ve made a few times and I’ve tweaked it to where I like it- the cloves and the allspice make it.
Adapted from this recipe for salt-free ketchup at Straight Up Food
- One 5.5 oz. can salt-free tomato paste (no flavours added either)
- 1/2 an apple, diced (use a sweeter one like a Gala)
- 1/3 cup water
- 2 tbsp apple cider vinegar
- 1/4 tsp garlic powder
- 1/4 tsp oregano
- 1/8 tsp allspice
- 1/8 tsp cloves
- 1/4 tsp kelp seasoning (or salt to taste)
- agave to taste if you need it
Place all the ingredients in a blender (Magic Bullet was a great size for this) and blend until smooth. Add a little water if needed to help it blend. Store in the fridge.
And now for the winner of the Kettle Cuisine Giveaway!
Congratulations, Jordan D!
Jordan- Just contact me using the form in the Contact tab letting me know you want the prize (I’m assuming you do!) and I’ll send Kettle Cuisine an email and they will contact you soon.
C.J. from the Food Stories blog herself nominated me for her award, the Food Stories Award! Thank you so much C.J. I’m really honoured that you thought of me!
Here’s how it works:
1. The nominee should visit the award site (http://foodstoriesblog.com/food-stories-award/) and leave a comment indicating that they have been nominated and by whom. (This step is so important because it’s the only way our judges will know who is being considered for the monthly presentation).
2. The Nominee should thank the person that nominated them by posting & including a link to their blog.
3. Share one random thing about yourself in your blog post.
4. Select at least five other bloggers that you enjoy reading their stories and nominate them for the award.
5. Notify your nominees by leaving a comment on their blog, including a link to the award site (http://foodstoriesblog.com/food-stories-award/).
Random fact: I can’t whistle!
My nominees- these are blogs I haven’t nominated before, but are so deserving of a nod:
- Lou @ fridge scrapings: awesome recipes and beautiful insights
- Shelby @ Everyday Vegan Girl: awesome food and always shares the best info. We have such similar tastes!
- Cara @ Fork and Beans: gorgeous food and a gorgeous girl, inside & out
- Sarah @ This Is What I Eat: look forward to talking to you everyday!
- Carrie @ Carrie on Vegan: so much good information and food going on. Great outlook on food and healthy living!
It’s almost the weekend, woo!