I’m back (for now!) After the excitement of last week with giveaways and ebooks, it all hit a stand-still with sick kittens. I got pretty fed up of not making something fun or delicious (other than guzzling loads of NuNaturals Cocoa Syrup on everything) so burgers became my mission yesterday. I can’t begin to explain just how easy it is to make, and best of all it is veggie-loaded; in the burger and sandwiched in between. And don’t forget to check out the new Pumpkin-themed ebook, all free and ready for downloading 🙂This time of year is always a bummer: it’s close to the holidays which means endless stress of making sure everyone gets their fair share of love and attention (which in itself isn’t a hardship, just a juggling of hours), and on top of that no-one seems to sterilize their pets and we sit with an endless supply of helpless kittens to look after and try and re-home. They’re cute, no doubt, but here around October/November my eyebags become as big as handbags and my patience is thin.This is where burgers and easy comfort food comes in. I’ve been warning Man-thing that I’m letting myself go this time of year because it’s near impossible to get out and gym or look after oneself when you have five other creatures to care for, but luckily this burger sandwich is healthy to the max, so I can relax and munch myself silly. I’ve been trying to be good and save electricity by not baking every day, as tempting as it is, but I couldn’t help myself yesterday, and I am so utterly glad I did. Baked spiralized zucchini and stir fry? So crispy and delightful! I didn’t add any oil or spices to these, because the rest of the burger stuff had enough sauciness and flavour from the tofu spread, obligatory tomato sauce, and apricot jam.Tofu…tofu. After waiting for months for it to come back onto the shelves it seems my favourite brand has been cancelled and a new one has arrived at the local supermarket, except it is twice the price! 😡 What used to be an easy source of happy protein is now going to be a ridiculous luxury, to the point where I’m too terrified to use the tofu in any way that is not magical and breathtaking…except what on earth is that?? Well, this tofu spread is tasty, so there’s that, and I’m not at all in a state of regret, but if anyone has ideas for super awesome tofu recipes that will make it worthwhile then please link my way!
Burger ingredients (makes 11 patties):
- 2 cups pumpkin steamed cubes
- 1 cup packed grated carrots
- 1/3 cup pitted black olives
- 2 TBSP nutritional yeast
- 3 TBSP dry parsley
- 1 cup chickpea flour
- 2 TBSP ground flaxseeds
- 1 TBSP apricot jam or chutney
- 1/4 cup packed sauerkraut
- 3 tsp black pepper
- 3 tsp smoked paprika
- 2 TSBP hemp seeds
- Blend all ingredients except flour and hemp seeds until smooth.
- Add to bowl with flour and seeds and mix til well combined.
- Chill 1 hour, then preheat oven to 180C and line a baking tray.
- Bake 30 – 35 minutes, turning halfway (alongside add-ons on same tray (see below)).
- baked spiralized zucchini
- lightly steamed then baked stir fry
- Tomato sauce to serve
- Sun-dried tomatoes
- Apricot jam to spread on bread
- Toasted bread or buns
- Optional: pesto
Tofu spread (serves 2 – 4 as a condiment):
- 80g tofu
- 1 TBSP mustard powder
- 1 TBSP garlic flakes
- pinch salt
- 2 tsp onion powder
- 2 tsp black pepper
- 2 tsp chili flakes
- 1 dropper NuNaturalsNuStevia Liquid Orange (or orange juice to taste)
- 1 TBSP lemon juice
- 1 TBSP apple cider vinegar
- 1 tsp tahini
- few splashes tabasco
- Blend until smooth, then store in fridge.
Nom nom nom! I made this monster for Man-thing’s dinner last night, except I did take a big bite or two out of it for science. I’ve got the patties in my lunchbox today and am very tempted to crank up the oven again tonight for make more baked zucchini and stir fry, because baking veggies just adds a wonderful quality to them. I also toasted the bread because with the jam it adds a bit of crunch and then a slick bit of sweetness to compliment the slightly salty olive-tinged burger.
These burger patties are awesome! The hemp seed adds crunch, the chickpea flour brings the protein, and the pumpkin adds a lovely silky quality. I don’t usually play around too much with olives but I’ve been hankering after saltiness for the last while and since artichokes are helluva expensive this was the next best thing. One can of course add absolutely anything to this and make it work: bbq sauce, pickled onions, figs, pesto…anything! The whole recipe was in fact an excuse to use leftovers and odds-n-ends, so there aren’t any excuses when it comes to making a delicious, hearty meal.I used the tofu spread with some noodles and lentils last night for a quick pasta and it was just super tasty, so that’s on tonight’s menu for me with cubed burger patties and more stir fry. I absolutely love our grocer on the way to the cat shelter because they always have a wonderful array of fresh fruits and veggies and are super cheap in comparison to the supermarkets, so I love supporting them (since they support my food habits!).
Man-thing is a bit of a tomato sauce monster, which is why it’s everywhere on this sandwich, but I would suggest this sun-dried tomato sauce or tahini-tomato sauce as an alternative if you’re feeling jazzy.And so, voila and all that! I’m off to the vet once again after work to get help cleaning out infected eyes, since for little squirts they can kick and squeal blue murder, despite a good scruffing. Little buggers keep us busy but they are still bladdy adorable, so no hard feelings, except for the idiots who didn’t sterilize mom cat. Anyway, I’m going to handle my rage with burgers and chocolate, but I can’t promise regular postings until the worst of this snuffles is over and done with, since I have to physically pry open their eyes every few hours to stop them from sealing shut permanently. Not exactly stuff of inspiration for cookery or baking!
Conclusion: sterilize! Adopt/don’t shop!
Have a wonderful Monday ❤