We’re always on the lookout for a good veggie burger. We have a great black bean burger (adapted from Rebar), a good white bean and walnut burger, and now….a quinoa burger??! That’s right.
It’s pretty good! Sometimes the black bean burger weighs a person down. This is a lighter burger with a fresh taste, great for condiments and –no beans!
From Chatelaine magazine
1/2 cup uncooked quinoa (about 2 cups cooked)
1 tsp vegetable oil
1/2 227 g pkg cremini mushrooms, coarsely grated (1 cup)
1 cup coarsely grated zucchini
3/4 cup coarsely grated carrot
1 small shallot, minced (i just used some onion)
1 garlic clove, minced
1 egg, beaten
3 tbsp cornstarch
1/4 tsp salt
1/8 tsp cayenne pepper
Cook the quinoa in 2 cups water til water is absorbed (maybe use a bit less water next time). Saute veggies. Mix ingredients with quinoa. Press into burgers and fry in a pan!
It’s interesting how a simple change can make all the difference. Take zucchini. Not so exciting when it’s chunked up and sautéed with tomato and garlic (in my opinion–kind of yucky and mushy). On the other hand, the revelation that we came to last summer was—-the grater. Holy toledo can you make a zucchini taste great simply by grating it. I’ll post our favorite summer quesadilla recipe soon, but here’s another great way to eat your zuc.
Zucchini with mixed herbs and feta
makes a bowl for 4 as side dish
one half medium zucchini grated coarsely
two green onions chopped
5 sprigs italian parsley
3 sprigs mint
6 basil leaves
juice of one lemon
2 oz. feta crumbled
2 tsp olive oil
salt and pepper to taste
Chop herbs and mix all ingredients in a medium bowl. Enjoy! It was best on the first go round–gets a bit soggy on day two. Feta seems pretty important here. Yum!
This cookbook comes from a cool little place in Victoria BC. It’s not a new cookbook, but it has been such a favorite! I make lots of things from this book, including everyone’s favorite Chocolate Zucchini Cake. I also make the Bhangra Burrito, and Lone Star Minestrone.
Here’s the recipe for the Cake. Originally it was for cupcakes, but I only make it as a two layer cake. It’s not low fat or healthy but it is GOOD. The kids would not believe it had zucchini in it until they saw me make it.
1 1/2 cups brown sugar
1/4 cup melted butter
3/4 cup vegetable oil
1 tsp vanilla
1/2 cup buttermilk
2 cups grated zucchini (use large holes on the grater)
1 cup chocolate chips
2 cups flour
1 cup cocoa, sifted
1/2 tsp salt
2 tsp baking soda
1 1/2 tsp cinnamon
Pre-heat oven to 350 degrees F. Lightly grease and flour cake pans 8 inch.
In a medium bowl mix together the sugar, butter and oil. Beat in eggs, one at a time until well Incorporated. Stir in vanilla, buttermilk, zucchini and chocolate chips.
Add in all of the dry ingredients and mix until well combined. Spoon batter into pans. Bake in the center of the oven for about 35 minutes. Cool on a wire rack. Fill and top with a cream cheese frosting.