Emilie's Lunch
Veggie Burgers:
- 1/2 cup onion, diced…
- 1 large garlic clove, minced
- Flax eggs: 2.5 tbsp ground flax 1/2 cup warm water, mixed in bowl
- 1 cup oats, processed into flour* (other flours might work)
- 1 cup grated carrots
- 1 cup cooked black beans, rinsed and roughly pureed or mashed
- Heaping 1/4 cup finely chopped parsley (or fresh herb of choice)
- 1/3 cup almonds, chopped (toasted if preferred)
- 1/2 cup sunflower seeds, (toasted if preferred)
- 1 tbsp. Extra Virgin Olive Oil
- 1 tbsp Tamari (soy sauce)
- 1.5 tsp chili powder
- 1 tsp. cumin
- 1 tsp. oregano
- Fine grain sea salt and black pepper, to taste
Directions:
- Preheat oven to 350F (if baking). In a large skillet, sauté onions and garlic in 1/2 tbsp oil. Mix your flax egg together in a small bowl and set aside for at least 10 mins while you prepare the rest of the ingredients.
- Place all ingredients (except spices and salt) into a large mixing bowl and stir very well. Now, add seasonings and salt to taste.
- With slightly wet hands, shape dough into patties. Pack dough tightly as this will help it stick together. I made 8 medium patties.
- Cooking methods: You can fry the burgers in a bit of oil on a skillet over medium heat for about 5 minutes on each side. If baking in the oven, bake for 25-30 mins (15-17 minutes on each side) at 350F, until golden and crisp.
With a side of potato salad (asparagus with potatoes and a creamy avocado sauce!)
Read more: http://ohsheglows.com/2011/07/13/our-perfect-veggie-burger/#ixzz38DZ5ErxC
Melanie's Lunch
Chickpea salad sandwich in an organic whole wheat pita
- 1 (15-oz) can chickpeas (or 1.5 cups cooked chickpeas)…
- 1/2 cup chopped celery
- 2 tbsp chopped red onion
- 3 tbsp chopped dill pickle (~1 pickle)
- 1 tbsp minced fresh dill
- 1 garlic clove, minced
- 1/2 tsp regular mustard
- 2 tbsp fresh lemon juice
- 1/4 cup toasted sunflower seeds (or pecans/walnuts)
- Salt/herbamare and pepper, to taste
Directions:
- Preheat oven to 325F and toast the sunflower seeds for about 11 minutes.
- Mix everything into a bowl, mashing up the chickpeas slightly with a fork, and season with salt (I used Herbamare) and pepper, to taste. Stuff into a wrap or pita, or enjoy with crackers or rice cakes
