As with any blog (and I must apologize for not being on here and logging my backup of recipes) I ask people what they want out of it, what they would like to see. I have had an overwhelming amount of people ask for more healthy and more on the light side. Most recently I have had requests for vegetarian or asking if the recipes can be swapped with something to make them vegetarian. I decided because the weather is summer like and we won’t be craving those hearty weighty meals any longer this would be the time to start doing a lot more of the healthy meals to include vegetarian dishes as well. Along this line of thinking I made my meal tonight.
My husband has been in Korea, god knows what he is eating; so I have been cooking for just Mackenzie and me and using the left over’s to eat at work the next day. This recipe was very good and l am looking forward to having it tomorrow, especially after the flavors of the salad marinade overnight. Mmmm
For this meal you will need;
2 cans of chick peas rinsed and drained
1 cup brown rice cooked
2 teaspoons Wheat bread crumbs
2 oz egg beaters three cheese flavoring
Juice of one lemon
1 bunch of green onions chopped
½ a green pepper chopped
½ red peppers chopped
1/8 cup shredded carrots
½ medium onion chopped
1 small container grape tomatoes chopped
(I feel like I am on chopped, look at all the chopping we have to do)
With the spices I don’t measure I do them to taste. I like a lot of flavor some don’t experiment or use about a tablespoon each. Veggie burgers can seem plain so you have to dress them up with the spices. (I would have used mushrooms as filler, but my daughter won’t eat them. If you can use mushrooms they are great to use in a veggie burger)
Crumbled gorgonzola cheese
After you rinse and drain the chick peas mash them in a food processor.
Put into a bowl and mix with rice, seasoning (again to your liking), egg, rice, green onion and carrot. Put in the refrigerator to set. The colder the mixture is the firmer it gets, this will make cooking it that much easier.
While it is in the fridge we can make the salad.
In a bowl mix the green peppers, red peppers, tomato, and onion, lemon zest and lemon juice. I added basil and salt and pepper to this and set aside.
Form your patties; you can make 6 small or 4 hearty ones. Cook on a medium high heat in a greased grill pan. Cook for about 6 minutes per side. I used the side of the pan to keep mine formed until they started holding their own shape. Worked out like a charm. I should have followed my own advice and just kept them in the fridge a bit longer.
While your patties are cooking, use a small pan and add water to boil, once boiling add the kale and salt and pepper. Cook until softer and bright green. Remove water and put kale back on stove to cook off the water a bit so they don’t run all over the bottom of the plate.
Place kale on the plate, top with a burger and then some salad. Add a bit of your favorite crumbled cheese as garnishment and you have a great meal!
Enjoy the recipe and as always if you would like to contact me you can do so at Lauralovinglife@hotmail.com
- Meatless Monday: Chickpea & Red Pepper Veggie Burgers (blondeambitionblog.net)
- Burger de Veggie. Mold and slap! (organicgelly.wordpress.com)
- Four Weeks of Pesco-Vegetarian Dinners (early spring) (articles.earthlingshandbook.org)
- Red pepper,8 veggie, Habanero Lime wraps (homesimplicity.wordpress.com)
- Vegetarian Barbecue Ideas (apartmentguide.com)
- Vegetarian Sausages for British Sausage Week (greatbritishchefs.com)
- Turkey Burgers (freernutrition.typepad.com)
- Lemony Kale Spaghetti (theroxxbox.com)
- How to cook kale, chorizo and eggs (metro.co.uk)
- Orange Cranberry Cous Cous Salad (smallworldsupperclub.com)