Heidi Swanson's Ultimate Veggie Burger
PB is a great, great man, AND he is becoming quite the great surpriser! Two nights ago I was hanging on my couch (errr, my dad’s couch? I am confused now that I am living back at my parents’ house like I am back in high school!!) when the doorbell rang. I was scared so I didn’t answer (WHO comes over at 9:30 PM) but then PB called so I picked up, told him the situation, and he told me to keep him on the phone while I got the door. See where this is going? It was HIM at the door! I am such a lucky girl. Just so happens he had work in CT yesterday so he drove all the way back up to Rhodey… without telling me he had work here! And he is coming back tonight by plane so he can drive the BIG TRUCK down to Philly with me tomorrow morning. What a man.
In honor of PB’s greatness I decided to hunt down some new vegetarian recipes. While neither of us are vegetarians, I like to eat a vegetable based diet and I would say PB loves lots of veggies although he eats lots of meat too. I thought I’d find some great new meals that we both can enjoy together for many years to come!
Finding yummy veg recipes for HIM and HER is not easy…. unless you have an amazing new friend named D, like I do. (side note: Can I call her my friend if I haven’t met her yet and she is PB’s friend? I think so, right?) She gave me the hint to go check out www.101cookbooks.com. All I can say is, I have a LOT of recipes to try.
These veggie burgers, a veggie child of Heidi Swanson, were easy to put together and used easy ingredients- ones that I always have on hand in fact (at least with my substitutions). Check out her website for some amazing and delicious recipes.
1.5 cups garbanzo beans (one regular sized can, drained well and rinsed)
1 whole egg and 1 egg white
zest of one lemon
1/2 small onion, chopped
1 cup packed baby spinach (chopped after measuring)
kosher salt to taste
a sprinkle of dried basil
1/2 cup day old foccaccia crumbs
And I used her method exactly. See here.
I highly suggest trying this recipe if you are sick of your same old recipes. If most of you are like me you will have the ingredients on hand almost all the time, which is PERFECT for those days when the fridge is empty and your belly is too.
And the picture story:
I love chick peas.
All mixed up and waiting to be portioned:
Portioned into 12 mini loves (yes LOVES):
All cooked up and pretty:
Stats for the whole recipe:
Fat: 32 g
Fiber: 19 g
Protein: 38 g
Carbs: 127 g
So if you split it into 12 minis like I did it each serving has:
Fat: 3 g
Fiber: 2 g
Protein: 3 g
Carbs: 11 g
At lunch today I had two of these mini guys topped with 1/4 avocado and a huge side salad dressed with lemon juice and olive oil. I toasted the mini burgers and then put the avocado on top. They were AMAZING!!! I love the taste of cooked chick peas (think falafel), and cooked this way they were so moist and flavorful. Next time I think I would up the spinach and maybe try only one egg white + add lemon juice. You MUST make these, seriously!
Now I am back to focusing at work. It has been an insane and is about to be an even more insane weekend! Plan is:
-leave work at 4 to pick up truck. Load truck with my very nice brother and cousins.
-bring the truck to my dad’s, cook up some food for dad + PB when he gets here late tonight, head to Raz’s house for Grey’s Anatomy, which is NEW tonight!
Question of the day: What’s your favorite vegetarian meal????