Welcome to the home of BIZZY people where cooking is fun, quick, easy and delicious. Over the years, my taste in food has changed, as have my recipes. This blog will chronicle the changes I continue to make, as I face challenges in healthier eating and in new methods of cooking.
Ultimate Veggie Burgers
These are the Ultimate Veggie Burgers. Although there are no nuts present, there is a nuttiness to the taste of this "burger".
Ultimate Veggie Burgers (adapted from Susie Fishbein)
3/4 cup carrot, shredded (I used food processor to shred)
3/4 cup sweet potato, shredded (1/2 sweet potato shredded in food processor)
1/4 cup water
1` 1/2 cup cooked brown rice (I used the mix in the photo)
8 crimini mushrooms, stems – trimmed (I was out of mushrooms so I skipped them.)
1/3 cup raw sunflower seeds
1/4 cup soy flour (or any flour – I had soy closest to me.)
1 heaping vegetable comsume powder (Don’t have and didn’t sub)
zest of one lemon
2 very leafy basil stems from my garden (No, you do not have to get it from my garden. I am just so proud.)
3 sprigs oregano (ditto)
1/2 cup white beans, rinsed and drained
1 teaspoon fine sea salt
1/2 teaspoon ground black pepper
3 tablespoons olive oil (I used safflower-wanted to use up the bottle)
Serve on pitas or buns with tomato slices, cucumber slices and thin slices of red onion.
Place carrot and sweet potato in a small bowl.
Add water and cover loosely for about four minutes.
Place rice, mushrooms, sunflower seeds, soy flour, lemon zest in to food processor bowl with metal blade.
Remove leaves from basil and oregano stems and add to the food processor bowl.
Pulse until everything is uniform but you can still see grains of rice.
In a medium bowl, mix together mushroom mix, carrots, sweet potato, white beans, eggs, salt and pepper.
Using my ice cream scoop, I made my patties, flattening them down in the pan and squaring off the edges, pushing sides up to give depth to patties.
Heat the oil in a large skillet over medium heat.
Use one and one half tablespoons of olive oil for each batch, you are going to fry.
This week, I selected this recipe for EwE but I unfortunately did not post it in time for our weekly Thursday cooking. Better late than never definitely is proven because this turned out to be a fantastic side dish. The noodle with caramelized onions, garlic, parsley and caraway seeds blended together for the right flavor and the right crunch.
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine.
Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human.
My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame this c…
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group. It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124. I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular. My toddler granddaughter even liked it. Must have been the hot sauce.
I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our Wednesday with Donna Hay site.