Wednesday, March 11, 2009

vegetarian lentil burgers

all i can say is that my mouth waters when i look at this.
soooooo yummy.

Vegetarian Lentil Burger Recipe

These make great do-ahead meals, and you can store shaped, ready-to-cook patties in the refrigerator for a week's worth of work lunches. I use black lentils in this recipe, some of the other types of lentils are too mushy when cooked - so I'd stick with the black lentils. Feel free to spice up the batter by experimenting with your favorite seasonings.

3 cups cooked black lentils
4 large eggs
1/2 teaspoon fine-grain sea salt
1 onion, finely chopped
1 cup toasted fine (whole-grain) bread crumbs
1 tablespoon extra-virgin olive oil (or clarified butter)

Combine the lentils, eggs, and salt in a food processor. Puree until the mixture is the consistency of a runny yet textured hummus - it's o.k. if many of the lentils remain whole (see photo). Pour into a mixing bowl and stir in the onion. Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture. At this point, you should have a very moist mixture that you can easily form into twelve 1 1/2-inch-thick patties. I err on the moist side here, because it makes for a nicely textured burger. You can always add more bread crumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg can be used to moisten the batter.

Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook the second side for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Carefully cut each patty in half, insert your favorite fillings, and enjoy immediately.

click on the link for additional information.

i followed the recipe almost exactly. i just added cumin, coriander and fresh garlic when i added the salt.
i also used sprouted bread to make my bread crumbs.
next time i'm going to add walnuts too.

i made large patties then made the remnants into mini patties

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it was dinner time.

so i started cooking.
it all stared 2 bell peppers, an onion, and a chicken breast cooking.
but i didn't know what in the world to make.
anytime i have those ingredients, it turns into fajitas....
but not tonight!
next went in 3 cloves of garlic.
and sea salt.
then i boiled water for quinuoa.
[it's hiding under the vegis in the picture.]

then it went in a totally new direction when i added tumeric.
next i added curry powder and a little dried parsley

then it needed sauce so in went a can of coconut milk.

the end result...curry.

i just want to know 1 thing. why is it that if you add 1 simple ingredient it then becomes the title of the whole dish?
who knows, but it was DANG GOOD!
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Friday, February 13, 2009

big batch o guac


  • 3 Haas avocados, halved, seeded and peeled
  • 1 lime, juiced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne
  • 1/2 medium onion, diced
  • 2 Roma tomatoes, seeded and diced
  • 1 tablespoon chopped cilantro
  • 1 clove garlic, minced


In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

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Thursday, January 29, 2009

Monday, January 26, 2009

Thursday, January 22, 2009