Curry Almond Burgers

A few weeks ago I served these burgers as part of my Prepared Meal Service, and so many people requested the recipe that I immediately added this blog post to my to-do list. And it's happening!

They can come together fairly quickly, especially if you prep the rice and carrots in advance, so that they are cooked, cooled and ready. It is also a great project to make with kids- can you guess who shaped which burgers below? My two year old was excited to help, and ate an entire burger once they cooled. Undeniable bonus of letting them get their hands dirty (and they were, as well as turmeric stained!)

For a full meal, you can serve these with roasted veggies on the side. For a lighter one, you can use the burgers to top a salad and forgo the bun altogether. 

Curry Almond Burgers

Serves 8

Ingredients

1 cup short grain brown rice
2 medium carrots, chopped (about 1 cup)
2 cups water or stock

2 garlic cloves
3/4 cup raw almonds
1/4 cup toasted sunflower seeds
1 tbs. ground flax seed
1 tbs. curry powder
1 tbs. tamari
2 tbs. tahini
1/2 tsp freshly ground pepper
1- 1.5 tsp. salt, to taste

To serve: burger buns, avocado, sprouts, ketchup or favorite spread

Directions

Preheat oven to 375 degrees.

Place rice, chopped carrots and water in a small pot with a tight fitting lid. Bring to a boil, then turn down the heat to a simmer and cook, covered, for 35 minutes. Let cool.

Meanwhile, mince garlic cloves in food processor. Add almonds and sunflower seeds and grind until they are the texture of gravel. Add remaining ingredients, including rice and carrots and process until fairly smooth (small chunks are fine). Taste, and add additional 1/2 tsp. of salt if desired.

Shape into 8 patties and place on a parchment paper lined baking sheet. Bake for 10 minutes, rotate, and continue to bake for another 10 minutes.

To serve, place on top of toasted buns, spread with your favorite schmeer, and top with avocado and sprouts.

Slow-roasted Sungold Tomatoes

I love tomato season. Absolutely love it. In fact, it may be the only time of the year when I truly enjoy tomatoes. Juicy, sweet and dense with the slightest tang, August is truly the month of tomato splendor.

Last year I had a terrible tomato year. I started all of my plants from seed, nurtured them, trained them and was delighted when the green globes began to form. That is, until late blight hit. Two weeks and loads of white fuzz and black blemishes later and it was game over, with hardly a harvest to speak of. This year was different. I chose to only plant blight-resistant cherry tomatoes and made sure to prune heavily to increase air flow. Perfection- at the height of the season I was getting at least a pint a day of golden tomatoes.



Sweet and juicy with a delicate pop, this tomato burst onto the scene with gusto.  I used them in salads, salsas, sandwiches and sauces. Golden enchilada sauce? Why not. Sungold, Peach and Avocado Salsa? Yes please. But my favorite might be the simplest preparation: Slow-roasted Sungold Tomatoes.








With a low heat and long sauna, tomatoes release their juices and their natural sugars, resulting in a dense, dank, caramelized mess. Perfect topping for a Zucchini Pizza with Caramelized Onions and Garlicky White Beans and Kale. Or sitting atop a summer corn polenta drizzled with balsamic reduction. Even better aside a nice glass of red wine.






You could be a purist and stick with straight up tomato. I like to add in some sweet onions, leeks or fennel if available, for a nice twist. To finish it off, try a squeeze of fresh lemon and handful of herbs- cilantro, basil or rosemary all sound nice.

Slow Roasted Tomatoes

Serves 6

Ingredients

5 lbs. tomatoes- heirloom, cherry or whatever you have

5 garlic cloves, sliced

2 large onions or leeks, large dice

1 head fennel, large dice (optional)

1/4 cup olive oil

1/2 tsp salt, plus more to taste

generous pinch of black pepper

juice of half a lemon

Chopped herbs (basil, cilantro, rosemary etc.- optional)

Directions

Preheat oven to 325 degrees. Slice larger tomatoes into quarters or eighths, and cherry tomatoes in half. Toss with garlic, onions, fennel (if using), oil, salt and pepper. Line two baking sheets with parchment paper and transfer mixture. The best you can, arrange tomatoes cut side up.  

                 

Place in preheated oven and turn on convection fan, if you have one. Bake for one hour, remove and stir. Repeat process every hour until tomatoes are broken down, liquid has evaporated and flesh is sticky but moist, about 2-4 hours. Remove from oven, toss with lemon juice and herbs and season to taste with additional salt and pepper. 

Enjoy immediately, store in the fridge for up to one week or freeze for a welcome winter treat. 

Relax. Eat Well.

Homemade Falafel

Have you fallen for falafel yet? Seems like a silly question, but I am half-serious.

To me, falafel is one of those anomalies- it is delicious, we all know it, but somehow it rarely shows up on the menu. And when it does, the crowd goes wild. Strange? I think so. Especially when you take into account how incredibly easy it is to make as well as it's undercover nutrient-prowess. 

So I propose a falafel revolution. Let's take it from the back alley of some dingy street into the spotlight- from the old-forgotten-cookbook to the absolute recipe staple.

We start with garlic. The young green sort, harvested from the fields this time of year. Add some onions, fresh herbs, and seasonings. Simple, right? This is an easy recipe to make ahead in bulk and freeze at any point, to finish off later, if strapped for time or hungry mouths.

Chickpeas, or garbanzos: your pick. A plump legume rich in insoluble fiber, protein, manganese, folate and iron, as well as flavenoids such as quercetin and phenolic acid.  Spelled out: Chickpeas are extremely rich in antioxidant power, capable of protecting the body against intruders as well as neutralizing internal abnormal cellular activity. Furthermore, with an ideal ratio of protein to fiber, these delicious beans promote blood sugar regulation as well as cardiovascular health. In other words: Eat Up.

Falafel

Serves 8-10

Ingredients

1 cup dried chickpeas

4 cups stock/water

2 garlic cloves

1 large onion, in eighths

1 cup parsley 

1 cup cilantro

1 tsp. cumin

1 tsp. coriander

1/2 tsp. baking powder

1/2- 1 tsp sea salt

fresh pepper, to taste

cayenne, to taste

Directions

Set dried chickpeas to soak in hot water for 8-16 hours in stock/water in a large pot, with plenty of wiggle room.

Drain, rinse and set aside.

In a large food processor, mince garlic. Add onions, parsley and cilantro and pulse until minced. If possible, freshly grind cumin, coriander and peppercorn, and add to mixture. Add baking powder, 1/2 tsp. salt and drained chickpeas. Process until smooth, adding water a tablespoon at a time if necessary. Taste, and add salt, cayenne and pepper to taste.

At this point, you can freeze "dough" to finish later. To prepare falafel patties, preheat oven to 350 degrees. Take 2 tbs. of dough and roll into desired shape (flattening slightly to make a patty). Place on a parchment paper lined baking sheet. Repeat with remaining dough. This is another opportunity to freeze patties if desired, first on the baking sheet, and then removing to a bag once frozen.

Let patties rest for 15 minutes on baking sheet. Bake at 350 degrees for 20 minutes. Remove, flip and return to oven for an additional 10 minutes. Serve immediately, or freeze in prepared form if necessary. I recommend serving patties as part of a falafel salad with mixed greens, tomato, red pepper, cucumber, olives, feta and carrot with a lemon-cilantro dressing.

Relax. Eat Well.

Caribbean Millet Croquettes

It turns out, 40 lbs. of sweet potatoes is quite a bit. Sitting in my pantry, they dare me to sneak them into every dish I make, which is really never a mistake. I'll take what I can get for local produce these days, and sweet potatoes have always been one my absolute favorites (maybe that is why I got a little (over) excited with this purchase).

It was only natural that they made their way into my croquettes this week, adding a Caribbean flair that I could not resist nudging along further with some creamed coconut and sweet corn. Croquettes are typically fried dumplings, often filled with rich cheeses and coated in delicate bread crumbs (also known as "what I survived on" during the year I lived in Spain). This version uses nutty toasted millet along with ground nuts and seeds, yet still bursts with flavor and satisfying texture. Think croquette meets miniature veggie burger. Severely enhanced by a well paired sauce or spread, these were served with Coconut Whipped Yams. In the past (when not so Caribbean), they have been perfect alongside an edamole spread or mushroom gravy.

Rich in magnesium, fiber and vitamin A, sweet potatoes are a nice alternative to their popular white counterpart. Great sliced into wedges, tossed with a tablespoon of oil and a sprinkle of chipotle chili powder and roasted until golden and soft, there aren't too many these spuds can't charm. 

Caribbean Millet Croquettes

Serves 8

Ingredients

1 cup millet

2 cups vegetable broth or water

½ cup sunflower seeds, soaked

1 small sweet potato, finely grated

½ bunch scallions, minced

2 cups corn kernels

1 tbs. creamed coconut (I used this brand)

1 tbs. arrowroot

2 tbs. tamari, or to taste up to ¼ cup

½ bunch cilantro, minced

1 garlic clove, minced

Directions

Toast millet until fragrant and popping, about 4-6 minutes. Add 2 cups broth and keep at a simmer for 15-30 minutes, until liquid is absorbed. Meanwhile, drain and rinse sunflower seeds. Pulse seeds, sweet potato and scallions in a food processor until minced and well blended. Put in a large bowl and set aside.

Preheat oven to 375 degrees.

Remove from heat and puree half the millet 1 cup of corn, creamed coconut, arrowroot and tamari in the food processor to make a paste. Add remaining millet, corn, cilantro and garlic and pulse several more times to combine. Add to the bowl with the seed mixture and stir to combine. Taste, and add additional tamari if needed. Using circular molds, or clean hands, form croquettes and place on a parchment lined baking sheet. Bake at for 20-30 minutes, until golden brown.

Relax. Eat Well.

Cilantro Lime Corn

I am all about quick and easy lately in the kitchen. I find that the flavors seem to pop and speak for themselves a little louder when there aren't too many other ingredients elbowing them for room. This corn side dish might seem a bit out of season, but was actually made from corn frozen from the summer's harvest, which makes it extremely simple to put together (I knew there would be a time when all of the prepping and freezing would pay off!)

The prominent flavors are cilantro and lime, both fresh and zippy, with a touch of raw honey and salt to round it all out. That is it: no oil, no garlic, no heat. Like I said, quick and easy. The results are extremely light and bright, but could be tamed with the addition of some cumin, red pepper flake or chipotle if that is your aim. Or sauteed in a bit of coconut oil for a hot side. You get the picture.

This week it accompanied a Cowboy Bean Quinoa Burger with a Spicy Avocado Mole Spread and some Toasted Cumin Roasted Roots. There is also a Pistachio Goji and Coconut Truffle finale, but I will save those pictures and recipe for another time (sounds good, right?). Yum.

Cilantro Lime Corn

Serves 6

Ingredients

3 cups corn kernels, blanched if fresh, or thawed if frozen

Juice and zest of 1 lime

1/2 cup cilantro stems and leaves

1/4 tsp. salt

1/2 tsp. raw honey

Directions

In a large bowl, mix corn kernels and lime zest. In a blender, blend lime juice, cilantro, salt and honey until smooth(ish). Pour over corn, mix and serve. 

Gluten Free Multigrain Bread

I have grown to absolutely love this bread. It is light, earthy, and delicious. It makes a nice loaf, great burger buns, and next week I am going to try to make it into garlic bread sticks. I'll let you know how it goes.

I have been grinding my own grains now that I splurged on a Vitamix blender a few months back. It is wonderful to be able to take a whole grain, grind a flour and use it immediately to produce a bread. I usually stay away from bread because I don't like the idea of flour that sits on the shelf exposed to air and high temperatures for who-know-how-long. But this bread I feel good about. It showcases grain diversity, using millet, brown rice and amaranth, as well as a healthy does of omega-3 rich flax seeds.



I highly recommend grinding your grains and flax freshly if possible. If not, you can find many of these flours by Bob's Red Mill at your local co-op. This is how I purchase my tapioca flour, which is not possible to grind fresh. For optimum shelf-life and nutrition, store flours in the freezer to minimize oxygen, heat and UV exposure. The other possibly-unrecognizable white powders in this recipe include arrowroot (a less refined cornstarch alternative) and xanthan gum (a thickener often used in gluten free baking). Both can usually be found in the bulk or gluten free section at any natural food store.

Gluten-Free Multigrain Bread
Serves 8

Ingredients
1/4 cup water (105-115 degrees)
2 1/4 tsp. yeast (one packet)
1 tsp. unrefined cane sugar

1 egg
1 egg white
2 tbs. olive oil
2 tbs. apple cider vinegar
2 tbs. honey
1/2 cup water

3/4 cup brown rice flour
1 tsp. unrefined cane sugar
1/4 cup arrowroot
1/4 tapioca flour
1/4 amaranth flour
1/2 cup millet flour
1/2 cup ground flax seed
2 tsp. xanthan gum
3/4 tsp. salt

Directions

Mix 1/4 cup warm water, yeast and 1 tsp. sugar in a small bowl. Stir until sugar is dissolved and let sit in warm spot for 10 minutes, until foamy. If mixture does not foam, the yeast is not active and should be replaced.

In a medium bowl combine egg, egg white, oil, vinegar, honey and water. Stir to combine.

In a large bowl mix all dry ingredients (flours, arrowroot, sugar, flax, xanthan gum and salt), stirring to combine.

Add wet ingredients and yeast mixture to dry mixture. Using a large fork, stir briskly for 4 minutes.



Place dough on a parchment lined baking sheet. Shape into a rustic loaf, or 8 circular buns. Alternatively, you can use an oiled loaf pan to make a structured loaf. Let rest in a warm place, covered, for one hour.

Preheat oven to 375 degrees. If baking a loaf, bake for 65 minutes, placing tin foil over the top after 45 to prevent over-browning. If baking buns, bake for 20-30 minutes, checking after 15.

Let cool, slice and enjoy!




UPDATE:


Here are some pictures of my garlic breadstick experiment. I followed the same recipe, except the day before I slow baked a head of garlic cloves in 1/2 cup of olive oil (I stuck it in with my slow roasting tomatoes, fennel and leeks at 250 degrees) for an hour or so. I used that garlic infused oil as well as chopped the golden garlic and threw that in as well. Shape them into long oblongs instead of buns, sprinkle with a little extra garlic salt and you are in business.



Relax. Eat Well.

Tempeh Sausage

So I created this (in my opinion) amazing tempeh sausage yesterday (Gregg said they needed to have more sausage in them!). But somehow I failed to take any pictures!! Luckily I have a few creations today using the sausage, so that will have to be your eye candy this time around. I have been doing recipe tests for this sausage on and off for a year now, but this is my favorite version yet. The flavor is all there, and with sparse liquid and the addition of cooked rice, the texture satisfies as well.

Tempeh is a fermented soybean product, meaning it has live beneficial bacteria and is easy to digest and assimilate (believe it or not, soybeans can be hard for many people to digest). (I just realized I use a lot of parenthesis). (Moving on...). Made from whole soybeans, it is extremely unrefined and PACKED with both protein and fiber. Around these parts, we are lucky to have a local company producing tempeh from VT soybeans. I love Rhapsody Tempeh, and often buy the large 2 lb block and freeze what I don't need that week.

A few more local spotlights worth mentioning: I have been loving The Lacroix Farm's fresh eggs and rumor is they will creating a farm stand this year with local produce as well. Can't wait! Find them on Rt. 100b between Moretown and Middlesex, a wonderful farm and even more amazing family, Keith and Rae-Anne are the real deal. This strata gets it's bright yellow hue from their delicious eggs.




Kingsbury Market in Waitsfield produces amazing naturally leavened (sourdough) breads and pizzas. I have been buying their pizza crusts to make special homemade creations, featured in the above pizza Gregg made today with the tempeh sausage, red onion, sundried tomatoes and wild ramp pesto. Their greens are wonderful (and clean!) as well.

I am only going to post the tempeh sausage recipe, but the strata was a improv creation using homemade gluten free bread chunks (you could use any stale crusty bread you have around), broccoli florets and tempeh sausage steeped in whipped eggs, soymilk, salt and a dash of nutmeg. Topped off with a thin layer of cheese, soaked overnight and baked at 400 degrees for about 55 minutes covered. Simple, easy and scrumptious!

Tempeh Sausage

Serves 6

Ingredients

2 garlic clove, minced

¼ cup onion, minced

1 8 oz. package tempeh, crumbled

1 cup rice, cooked

1 tbs. fresh sage (or 1 tsp. dried)

1 tbs. fresh thyme (or 1 tsp. dried)

1 tbs. fresh rosemary (or 1 tsp. dried)

1 tbs. tamari

1 tbs. ketchup or raw apple cider vinegar

1 tsp. chipotle powder

1 tbs. ground flax seed soaked in 3 tbs. water

½ cup apple, minced

Directions

Preheat oven to 375 degrees.

In large food processor, mince onion and garlic. Add rice and tempeh and pulse until well processed and beginning to form a ball. Add remaining ingredients and continue to pulse until combined.

Shape mixture into patties and place on a parchment paper lined baking sheet. Bake for 10 minutes, flip and continue for another 5 minutes, or until golden brown.  

Relax. Eat Well.

Sweet Corn and Black Bean Cakes with Cilantro Almond Aioli

Whew, that is quite the title. Maybe Sweet Beans with Green, instead? Nah, I'll stick with what I've got.

I've been on a black bean kick lately. I like them mixed with a sweeter vegetable, such as sweet potato or golden corn. This dish would work even better in the summer when the corn is tall, but sometimes you just have to break away from the root vegetables when it is MARCH and STILL SNOWING. Ok, I'm done.

For a little info on soaking and cooking beans from dried, check out this post. The same basic method for cooking all beans applies, although the cooking time varies depending on the size.




I served these petite cakes as an appetizer with a dallop of aioli on top, but they could be the main show as well in a larger format with some rice and greens on the side. I like the idea of aioli, but don't appreciate the massive amounts of oil involved. This version uses soaked raw almonds that are creamed into a smooth base and spiked with a latino beat: cilantro, lime, garlic and cayenne. Once they have soaked, it easy to squeeze gently to pop off their skins. They look so funny lying there all naked!




The date adds a sweetness that balances the acidity of the lime and pungency of the garlic. I love using dates in raw concoctions because they bring loads of fiber, a modest dose of potassium and TONS of depth. I love the medjool variety which is often found in the produce section as they are moist, rich and malty.

Sweet Corn and Black Bean Cakes

Serves 6

Ingredients

1 tablespoon ground flax seed

2 cloves garlic, minced

½ jalepeno, minced (or less, depending on heat of your particular pepper)

¼ red onion, chopped

½ cup cilantro, roughly chopped

1 /2 tsp cumin

2 cups black beans

½ cup cornmeal

1 cup corn

2 tsp. honey

Salt and black pepper to taste

Coconut oil for cooking

Directions

Place ground flax in a small bowl with 3 tbs water and let sit while you prepare the rest of the ingredients.

Place onion, garlic and jalapeño in the food processor and pulse to mince.  Add cilantro, cumin, cornmeal, honey and 1 cup of black beans. Process until fairly smooth and blended. Transfer to a large bowl and add flax mixture, corn and remaining cup of beans. Mix to combine and season with salt and pepper to taste.

Heat a medium cast-iron pan over medium heat with 1 tbs. of coconut oil. Shape patties with your hands and fry for 3-4 minutes per side, or until golden brown. These work well as mini cakes for a cute appetizer topped with Raw Almond Cilantro Aioli (recipe below). 

Can be made in advance and fried just before serving, or shaped and baked if serving more guests. 

Raw Almond Cilantro Aioli

Serves 8

Ingredients

1 cup raw almonds, soaked overnight

1 medium garlic clove, minced

juice of ½ a lime

1 cup cilantro

1 medjool date, pitted

½ tsp. smoked sea salt

2 tsp. extra-virgin olive oil

¼ cup water

pinch of cayenne

paprika or sumac for garnish

Directions

Pinch soaked almonds to pop skins off.  Place skinned almonds with remaining ingredients in a food processor and process until smooth and creamy, adding water a tablespoon at a time to reach desired consistency. Serve on top of mini sweet corn and black bean cakes with paprika or sumac as a garnish for a darling appetizer. 

Relax. Eat Well.

Beet Burgers

Believe it or not, this was not even part of any intentional Vday theme, but these pinkalicious beet burgers just happened to make it onto my menu earlier this week. And I am glad they did. Boasting a clan of unusual ingredients, it is a true veggie burger unlike any you could ever find in the freezer aisle, which to me are the epitome of blah. This new version will bring your vegetarian world from the dorm room to the banquet table.

Utilizing whole grains such as brown rice and oatmeal, it has a hearty texture and will keep you satisfied through the night. Plus, it is always nice to have a few recipes in the box that use up the leftover rice that has been sitting in your fridge since last weekend.  The trick is to let the mixture blend in the food processor for several minutes until it comes together to form a sticky patty, which takes the rice breaking down and releasing it's glutenous properties.

I love the idea of shredded beets (which give the raw patties the appearance of their slightly bloodier relative), but if it is a bit too crimson for you, I could imagine using carrots and parsnips instead without sacrificing flavor.  While we are on the subject of recipe tailoring, I could easily picture these burgers heading south with cumin replacing the thyme, cornmeal instead of oats and a few fresh corn kernels thrown in at the last minute. Just a thought.

One last note (well, teaser really): See those delectable green leafies in the background? They are my new obsession- kale chips. I have been making them lately with plenty of garlic and nutritional yeast and a generous pinch of habanero flakes. I swear I eat them like most people eat chicken wings, and with a much healthier conscious. Look forward to the recipe in the upcoming weeks...

Beet Burgers

Serves 6

Ingredients

1 medium beet, roughly chopped

1 small onion, roughly chopped

1 garlic clove, minced

1 ½ cup or 15 oz can kidney beans, cooked and rinsed

½ cup oatmeal, uncooked

1 cup brown rice, cooked

1 tsp chipotle powder, plus more to taste

1 tbs. tamari

1 tbs. tomato paste

¼ tsp. oregano

¼ tsp. thyme

¼ cup brown rice flour

Salt and Pepper to taste

Directions

Preheat oven to 425 degrees. In a food processor, add beet, onion and garlic and process until fairly smooth. Add beans and pulse several more times. Add the remaining ingredients and process until well blended. Season to taste with salt and pepper.

Line a baking sheet with parchment paper. Using your hands, take about ½ cup of beet mixture from the food processor and shape it into a patty. Place on parchment paper and repeat with remaining beet mixture.  Bake for 15 minutes, or until the bottoms begin to brown lightly. Flip and bake for an additional 10 minutes, checking to make sure they aren’t getting too tough.

Serve Beet Burgers over fresh greens, topped with avocado, a dollop of hummus and fresh sprouts. 

Edamole

Time is flying by me these days. Wait, no, more like whizzing. I was stunned when I realized how long it had been since the last time I had a moment to sit down and write a blog! My apologies, my friends. However, since the last time I wrote I have completed a week long Cabinets and Built-ins class at Yestermorrow and am on my way to building my new kitchen island, all with the help of a few amazing Yester-friends. Pretty cool. I am now way too excited by the idea of table saws, routers and wood grains. Not a bad new hobby though. Here is what we constructed in class, although we now have two drawers and 3 doors as well, just no picture. I'll make sure to post a picture of the finale when we are all finished.

Anyway, I realized I left you hanging months ago with the edamole recipe that I promised to post in August and then promptly neglected. So here it is, in all of it's green glory. It is the perfect spread for homemade veggie burgers, falafels and makes a beautiful dip served with pita chips or crackers. Popping with the spark of raw garlic, riding smooth with pureed edamame beans and finishing with a lemony tang, it is a truly rich dip.

Edamame as a whole bean is packed with protein, monounsaturated fats and fiber. If you are lucky, you can sometimes find it in the pod at the Farmer's Market in the summer, but this time of the year you will probably find it in the freezer section. Make sure to check that it is a non-GMO and organic source, as soybeans are, unfortunately, a commodity crop in the US these days and often compromised by science and synthetic pesticides. Save yourself some time and buy the shelled version for this recipe.

The raw garlic is perfect for this time of year as a powerful immune booster, due to the compound allicin, which develops as garlic is crushed and exposed to oxygen. A true medicine in and of itself.

Simple, stunning, and delicious, it doesn't get much better than that!

Edamole
Serves  6

Ingredients
10 oz. package edamame, thawed
1 large garlic clove, minced
juice of one lemon, freshly squeezed
1/2 tsp. salt
dash of cayenne or hot sauce (to taste)
1/4 cup extra-virgin olive oil
freshly ground pepper to taste
cayenne or paprika for garnish

Directions
Blend all ingredients in a large food processor until smooth. Sprinkle with cayenne or paprika for a nice contrasting garnish.

Relax. Eat Well.

California Sunshine Burger

An indispensable burger recipe is an essential element for any summer time cookout. After several frustrating experiences trying to develop a patty that upholds the core characteristics of structural integrity, firm consistency, wholesome ingredients and, of course, delicious flavor, I finally found my man. I introduce to you: The California Sunshine Burger. Smoky and earthy with a subtle sensitive side, this patty will not leave you disappointed.

It is a breeze to throw together, while vegan and gluten-free to boot! The black-eyed peas offer a certain creaminess as well as an impressive fiber boost, and the flax seeds bind it all together, while contributing a heart-healthy dose of omega-3 fatty acids. I have not explored other beans, but I suspect other small beans would fit in quite nicely (think adzuki, anasazi or pinto). I prefer to sprout my seeds when I have the time, as it renders them easier to digest and chock full of active enzymes. Planning out your weekly menus allows for this type of foresight, as the process itself is quite simple.

Top it off with a buttery avocado and smear of chipotle ketchup and you are made in the shade. Sit down, relax and enjoy.

Black Eyed Pea and Chipotle Burgers

Serves 8

You can freeze these burgers for an easy grab-and-go lunch, simply wrap in wax paper and freeze individually.

Ingredients

1 cup raw sunflower seeds, (sprouted, optional)

2 cloves garlic, minced

2 scallions, chopped

2 cups cooked black eyed peas

1 chipotle pepper, rehydrated in water

1/2 teaspoon dried oregano

½ teaspoon cumin

1 Tablespoon tomato paste

1 Tablespoon vegan worcestershire sauce

1 teaspoon tamari

2 Tablespoons flaxseed, ground mixed with 2 Tablespoons water

¼ cup masa harina (cornmeal)

1 avocado, sliced

1 large tomato, sliced

8 whole-grain burger buns

¼ cup chipotle ketchup (ketchup mixed with a few teaspoons of the chipotle soaking water)

Directions

If sprouting sunflower seeds, soak in filtered water for 6 hours the day before. That night, rinse and drain seeds, and leave them inverted at a 45 degree angle in a jar covered with a sprouting screen or cheesecloth. Rinse and drain again the next morning, and leave inverted until ready to use. If not sprouting, skip this step altogether.

Blend sunflower seeds in a food processor until ground. Remove half of them and set aside. Add garlic and scallions and pulse until ground. Add rinsed peas, chipotle (reserve soaking water), oregano, cumin, tomato paste, worcestershire, and tamari and blend well, stopping to scrape the sides as needed.

Remove mixture to a bowl. Stir in flaxseed mixture, masa harina and reserved sunflower seeds. Chill mixture for 30 minutes (or longer).

Take out mixture and form into small burgers (wetting your hands makes this easier). Heat a cast-iron griddle or pan over medium heat and cook burgers until brown on each side, about 10-15 minutes.

Serve with avocado slices, fresh greens, sliced tomato and chipotle ketchup on whole grain buns.

Relax. Eat Well.