quick, yummy, healthy, fast… skillet meal idea #2
warm your skillet on the stove with a tblsp of olive oil. add 1 chopped portobello mushroom, 2 cups cooked chickpeas, 1/2 cup chopped walnuts, 2 tsp salt, 2 tsp garlic powder, 2 tsp dried oregano leaves. Once your mushroom is nearly cooked…
add 2 cups fresh spinach and stir until spinach begins to wilt…
serve hot. enjoy!
the walnuts give it such a nice texture and a great toasty taste. this was an impromptu weekend lunch and was sooo ridiculously good! i love whatever was in the fridge surprises :)
prep time: 2 minutes. cook time: 5 minutes.
only one pot to clean. win!
-cristi
… HOMEMADE VEGGIE BURGER RECIPE :)
So this isn’t my blackbean burger recipe (b/c that one is secret)… but I make all sorts of veggie burgers on a whim when I have interesting ingredients to work with. I made a similar patty a while back… This is my next idea… Let me know how it works out for you!
PECAN LENTIL PORTOBELLA BURGER
(makes about 30 burger, you can freeze them and they will keep for 30-40 days, chilled will keep for weeks)
5 cups green lentils
5 cups chopped pecans
2 stalks leeks
4 carrots
4 portabella mushrooms
3 tablespoons minced garlic
3 tablespoons paprika
2 tablespoons cumin
3 tablespoons black pepper and salt
1 lemon squeezed
1/2 cup rice vinegar
1/2 cup soy sauce
2 cups whole wheat flour
1 cup corn starch mixed with 1/2 cup water
In a food processor mix in pecans, carrots and leeks. Throw in a large bowl. Then mix lentils, mushrooms, rice vinegar and soy sauce. Once mostly mushed throw in the big bowl too. Add spices, flour, corn starch and water, lemon juice and garlic. Mix super duper well with clean hands (I like to use rubber gloves). Mix should be mailable and slightly soft but not watery or liquid in any way. If it is, add more pecans and a bit more flour. That should soak up the extra moisture.
With a large ice cream scooper. Scoop mix onto a lightly greased baking sheet (you will need more than one). Flatten with a spatula into a perfect patty shape.
Bake at 400F for 10 minutes. Let cool. I usually keep 1/2 in the fridge and 1/2 in the freezer.
Serve over greens… on a multi-grain bun… with fresh avocado and tomato… miso dressing… coconut sauce…. over rice… with grilled pineapple…over sauteed zucchini strings… the possibilities are endless….
happy cooking- cristi
