And really… shaken, not stirred. I wonder if James Bond ever does normalish things like go out and buy bread? What if he really wanted ice cream or something? Wouldn’t there be some creep trying to pick him off on the way to the ice cream store? Does he ever go anywhere without a gun? The latest movie was freaking fantastic!! Such a lovely way to spend my Sunday—a date with Daniel Craig and some veggie burgers. Okay, sadly not really but I can pretend, right?! At least these veggie burgers were real:
It’s like a blue plate special.
And cookies! They were real too.
AND paleo. I’m rather proud of myself that I baked something with coconut flour that wasn’t totally nasty. I’m all for non-grain flours, but my first encounter with coconut flour ended up in the garbage. Literally. I NEVER throw away food unless it’s gone bad… BUT. These. Ugh. They defied description. Thankfully, I got things under control with a different recipe, and am now a convinced fan of coconut flour. (They can be found in the following post)
So. A wildly successful weekend on all fronts: James Bond, veggie burgers, and cookies. AND the Ducks won. #lovemyducks!
Sweet Potato-Quinoa Black Bean Burgers
I got 7 burgers out of this, and they made awesome leftovers. Recipe slightly modified from here! Especially tasty with a side salad and extra mustard… these have sweet potato, black beans, and quinoa, as well as lots of other delicious things. They’re also soy-free, which is a nice change from a lot of other veggie burgers.
4 small sweet potatoes (no really, mine were TINY)
1/2 c cooked quinoa
15 oz (1 can) black beans, rinsed and drained
1/2 c frozen corn, defrosted
1 leek, lightly sautéed
6 tbsp rolled oats
2 tbsp raw pepitas
pepper to taste
scant 1/2 tsp salt
1 tsp cumin
1 tsp oregano
1 tbsp olive oil
Wash the sweet potatoes, pierce them a few times with a fork, and pop into the microwave on the baked potato setting (or whatever yours has). When finished, let them cool until you can cube them (skin and all), and then rustically mash them (leave some lumps). Clean the leek thoroughly, and dice up the white bit. Lightly sauté in a bit of olive oil; let cool.
Preheat the oven to 375, and line a baking sheet with parchment paper.
In a separate bowl, mash the black beans (almost completely, again—leave some lumps). Stir in mashed sweet potatoes, cooked quinoa, corn, sautéed leek, rolled oats, pepitas, salt/pepper, cumin, oregano and olive oil. Stir to combine. Form into patties/sliders/whatever, and plop onto the prepared cookie sheet. Bake for 15 minutes total, flipping at the 7 minute mark. Top with mustard or whatever floats your boat! They’re delicious any way you slice it.
Today, I ate an ice cream the size of my FACE. No. Really. It was. Don’t believe me?
Yep, now you do.
In all fairness, I did share with Vaccuum Vati. Thank heavens. It was enormous.
And then I took a nap. Seriously. I have never in all my life gone into that serious of a food coma… but I actually napped when I got home! With my kitty, love love love! And then… I did kitty yoga and went to the gym. A lovely day all around, I must say.
You see, I’ve been going to Fenton’s ever since I was a child, with my gram. So it brings back all kinds of nice memories, besides giving me the ability to stuff my face with deliciousness. As a kid, I used to search the menu for the least painful, smallest lunch option possible, so I could go speedily onto dessert… and I realized today that I apparently still do that. Ice cream is infinitely superior to lunch. Duh. Everyone knows that.
Anyway. Getting back to the point of this blog, which is, after all, recipezzz… I made chickpea cakes! I’ve made them before and they’re fab… but was too lazy at the time to blog about them. Sooo you get them now! Do a happy dance, they’re amazing. They sort of taste like hummus in cake form. Winner winner, hummus dinner…
Chickpea Cakes with Yogurt Drizzle
The recipe is ever so slightly adapted from Naturally Ella, here. These are delicious. Hummusyyy and with a nice texture. The yogurt drizzle gives them just the right amount of sauciness… and they’re particularly good with cucumber. I doubled the recipe to serve 3.
2 c cooked chickpeas (I used canned)
2 tbsp tahini
sprinkle of garlic powder (I was out of for reals garlic, if you have it, use about one clove)
a few spoonfuls of plain yogurt of choice (mine was lowfat, not greek)
drizzle of olive oil
salt, pepper to taste
Muscle your food processor out of it’s hiding place/lair in the cupboard. Set up the whole shebang. Toss in chickpeas, tahini, Braggs, garlic powder (or normal garlic), and parmesan, and pulse until the mixture comes together and is a bit crumbly. Add in flour and eggs, and salt and pepper, and pulse to combine. Add a teeny bit more flour if it seems a little too thin—it should be like sticky batter consistency.
Heat olive oil in a nonstickish pan over medium heat. Once pan is hot, drop large spoonfuls of the batter into the pan. Let cook until you can easily flip them and the bottoms are done, then flip and cook until both sides are nicely browned, about 5ish minutes.
To make yogurt sauce, vigorously stir all ingredients together in a small bowl. Seriously. It’s that easy.
There is an influx of baby squashlets in the garden! And not just zucchini, ohhh no.
So somehow we ended up growing acorn squash in our back garden…. which is odd considering we never planted anything of the sort. I’m guessing some little entrepreneurial seed got excited when we put it out in the compost and decided to become …a plant? Which is awesome, considering I just ate squash for dinner last night and lunch five seconds ago. TWO kinds of squash: acorn aaand zucchini, yesss. And if you’ve been following me for awhile (or at least since last fall), you’ll know that I am madly, head over heels in love with squash. You name it, I’ll eat it. Fact. I am still the Queen of Orange!
Which means that I got creative last night and invented another stuffed squash recipe (and actually did the same for lunch today, such an inspired idea). Both variations are easily adaptable to whatever you have, and are delicious.
Anyway. So besides the squashy excitement, I also made cookies! Um. Why do you look so surprised?!
Because I love graham crackers. And vegan things. And cookies. And as I was searching for recipes, up popped one for vegan graham cracker cookies!! Whaaaat. This is what went through my brain: “cookies!! cookies cookies cookies hmm we haven’t had any cookies around here for the last day or so, clearly time to make more… these have graham crackers and cinnamon oooh”, at which point I was already preheating the oven and squashing the graham crackers into a pulp. Or rather crumbs, I suppose. Anyway. These cookies are fantastic: chewy (although be sure to store them in plastic if you want them to stay that way, not glass), graham-y, and full of cinnamon.
And this way my dad and I don’t have to fight each other for the last few graham crackers, as SOMEONE likes to eat an entire sleeve with milk and call it lunch. Harumph. Vaccuum Vati strikes again. I, on the other hand, like to spread mine with peanut butter (oh really?! Surprise surprise) or mash it into ice cream. This way we can share the crackers aaand the cookies, like normal people. A perfect compromise, if you ask me.
Vegan Graham Cracker Cookies
Very slightly adapted from Quiche-A-Week, here! This recipe is fab. Just do yourself a favor and make it, nowwww. I got about 20 cookies.
9 sheets of graham crackers (I use Erewhorn Organics), divided
1/2 c whole wheat pastry flour
scant 1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
scant 1/2 c sugar
2 tbsp brown sugar
1/2 c organic peanut butter (mine was creamy this time)
1/3 c unsweetened applesauce
1/2 tsp vanilla extract
1 tbsp ground flaxseed mixed with 3 tbsp water
chocolate chippies, optional
Preheat the oven to 350, and line a cookie sheet with parchment paper.
In small bowl, combine flaxseed and water and let sit. In a plastic baggie, mash 7 graham crackers into a fine powder (or use a food processor, but seriously–smashing them with a rolling pin is wwaaaay more fun). In a largeish bowl, sift together graham cracker crumbs, flour, salt, baking powder and soda, and cinnamon. Set aside. In a smaller bowl, cream together peanut butter and sugars. I opted to skip the electric mixer and get a bicep workout, but that part’s up to you. Add in flax ‘egg’ and mix. Toss in applesauce and vanilla. Mix again. Toss wet into dry, and mix again, until just incorporated. Break up the last two graham cracker sheets into smallish pieces, and stir into the batter. Add chocolate chippies if you want—I added them to about half the batch, by sticking them into the tops of the cookies.
While the oven is heating, stick the cookie sheet into the freezer—the dough is sticky, so this makes it easier to deal with. Drop cookies onto the cookie sheet by spoonful, flattening slightly. Bake for 12-14 minutes, until slightly firm to the touch. Cool for a few on the cookie sheet, then transfer to a wire rack.
Eat with a milk-type bev and pretend you’re a child. Works like a charm, every time.
Southwestern-ish Stuffed Acorn Squash
Recipe by… me! Serves 4. This makes enough filling for 3 squashes (squashi?), so I used the leftover half for lunch today, and stuffed it with zucchini, corn, and egg, topped with a teeny bit of parmesan. Also delicious, do what suits you!
2 acorn squashlets
1 can of black beans, drained and rinsed
2 zucchinis, ideally warm from the sun in your garden
a handful or two of frozen corn, defrosted
a bit of fresh spinach (this is terribly specific, I know…)
cinnamon and curry powder, to taste
salt and pepper
1/4 c shredded monterey jack cheese
1/3 c grated sharp cheddar cheese
Preheat the oven to 425.
Wrestle the squashes to the ground and somehow attempt to cut them in half. I always seem to struggle with this… Once the squashlets are halved, brush the cut side with olive oil, sprinkle with salt and pepper, and place cut side down onto a cookie sheet. Roast for 20-25 minutes, until the squash is fork-tender.
In a saute pan, heat a bit of olive oil and pepper. When hot, add zucchini and saute until tender. Add in black beans, corn, and spinach, and continue to saute. Toss in desired amount of cinnamon and curry powder, and stir to combine. When veggies are done, stir in monterey jack cheese before turning off the heat. Spoon the filling into the cut halves of the squash, and top with cheddar cheese. Eat whilst hot :)
Like I said above, this recipe is infinitely adaptable. Use whatever you have on hand—beans, eggs, any veggies, whatever cheese. Decidedly satisfying in any form!
I think Salem might finally be getting out of its RIDICULOUSLY cold weather funk, hooray! I’ve scraped ice off my car before class for the last three days, but it’s lookin’ like a squeegee (that is such a great word) might suffice today. Thankfully. I mean, as much as I like treating ice scraping as a bonus early-morning workout, I’d really rather pass, thanks. Because ice in the uggs is no fun. And because when I’m trying to listen to the radio on my way to class and the antenna is trapped in its little frozen antenna house, due to sub-artic conditions of 29 degrees, I am not a very happy camper. Although it did make me giggle, I have to say, when I heard this weird noise and turned around to see the antenna trying to fight its way up to the light and majorly struggling. We got there in the end, thankfully… Toots and I ventured out into the freezing fog, and my heater kicked in just as I was pulling into the parking lot at school. Psh. Fail.
Whatever. All this cold weather makes me want to stay inside and cook tasty things (not like I really need an excuse for this, do I?! I think I cook more than I do homework) (But a girl has to eat, RIGHT?! At least I’m doing something productive). When Kira and I were at Trader Joe’s on Sunday, we encountered LEEKS! Which is awesome. Leek is such a funny name for a veggie. I just like the way the word looks, leek leek leek leeeeeek! It’s just fun. Call me crazy, but whatever. Besides, they’re really a hilariously awkward looking veggie. I’ve never dealt with a leek up close and personal, but I’ve eaten them in soup. Which is delicious. But since we had soup at the end of last week, I wasn’t feeling super soupy… AND there was an abundance of quinoa lurking in the cabinet, clamoring to be eaten.
So now, I can cross dealing with leeks off my to-do list (because you know it was on there, right?!)… thanks to these quinoa-leek cakes! Kira and I had them with salad for din din last night, and they were leekily delicious.
Quinoa Cakes with Leeks and Corn
Loosely adapted from Annie’s Eats, kind of. Makes 13 small cakes, about 3″ in diameter. Or you could make enormous patties…
1 cup quinoa, rinsed and cooked
1 leek! Cleaned, with the green bit removed
1/3 c grated Parmesan, plus more for sprinkling
1 slice whole wheat bread, made into crumbs
Frozen corn (or fresh, if you’re lucky)
1/4 tsp salt
1 garlic hunk (equal to one clove, I use the frozen ones from TJ’s, because they’re mess free and awesome)
pepper to taste
To start… Cook the quinoa! Combine 1 cup of quinoa and and 2 cups of water, bring to a boil and then simmer for 15-20 minutes, until the water is absorbed. Fluff with a fork and set aside to cool.
In the meantime, clean the leeks! Cut off the root end and the really green bits (those are bitter and woody, you don’t want them), and then slice and dice the leeks into little bitty pieces. Put them in a bowl full of water and swish them around, to get all the grime out (this is also why you buy organic!), then drain them through a collander. Kira and I sauteed them in a bit of olive oil, and the garlic clove. Set aside until cool.
When quinoa and leeks are cool: In a large bowl, combine quinoa, leeks, eggs (lightly beaten), parmesan, corn, salt, pepper, and the crumbled slice of whole wheat bread. Form into patties, and cook until they are browned and hold together, about 5 minutes. Serve sprinkled with extra parmesan, and with a side salad :)
***Note: We both found these to be a bit on the bland side. Next time I make them (and believe me, there WILL be a next time, they were super tasty), I think I might experiment with adding some spice of some sort, like cumin (pairs well with parmesan), or something of that sort. At least more salt needs to happen, but I also think they could use a bit more flavor. We also did half our batch with corn, and loved it—next time corn is going in the whole shebang. Kira and I were also postulating that the addition of chicken sausage would be good—it would provide the saltiness/flavor that these lacked.