Recipe | Roasted Eggplant and Sweet Potato Quinoa Burger

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As promised, here's the recipe for the burgers I used for my burger-bar set up for me and Chris on Valentine's Day.

Yields 10-12 burgers, depending on how big you make them.

1 small eggplant, chopped
2 sweet potatoes, chopped
1 large white onion, roughly chopped,
1/2 cup quinoa cooked in 1 cup water
1/4 cup vegetable stock
1/2 cup old fashioned oats
1 tbsp paprika
2 tbsp chipotle hot sauce
1 tbsp spicy brown mustard
couple tbsp extra virgin olive oil
salt and pepper to taste

Preheat your oven to 350°F

Spread your chopped sweet potatoes on a lined or greased cookie sheet. Season with some olive oil, salt, pepper, and half of the paprika. Pop that in the oven for about 15-20 minutes. When the sweet potatoes start to soften up, remove them from the oven and add the chopped eggplant and onion to the mix. Season with some more olive oil, the remainder of paprika, salt, and pepper. Cook together for another 15-20 minutes.

While your veggies are cooking, prepare you quinoa - 1/2 cup dry quinoa to 1 cup of water (or vegetable stock). Bring to a boil, then simmer, covered, for 15 minutes.

When the sweet potato and eggplant mixture is cooked, remove from the oven and let cool for 5-10 minutes before adding to the food processor.

Once cooled, Add the veggie mixture to a food processor with the 1/4 cup vegetable stock. Pulse until the mixture is at your desired consistency. I liked mine to be slightly chunky, but this step is totall up to you.

Add the veggie mixture to a big mixing bowl. Throw in the oats, cooked quinoa, hot sauce, mustard, and some more salt and pepper. Mix together thoroughly and form into patties.

Now, you can either bake the burgers off in the oven, since it's already heated up. Or you can sear them up in a pan with some olive oil. If you choose the former option, they'll take about 10 minutes on each side in a 375° oven to get a nice golden brown color. On the stove, they'll take about 5 minutes on each side over medium heat with about a tbsp of olive oil.

Enjoy!

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Recipe | Spicy Roasted Eggplant and Chickpea Burgers

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1 small eggplant
1 15 oz. can of garbanzo beans, drained and rinsed
a couple tbsp extra virgin olive oil
2 scallions, roughly chopped
1/4 cup chili lime spiced cashews
1/2 cup quick-cooking or instant oats
2 tbsp chia seeds
1/4 cup vegetable stock
2 tbsp sriracha hot sauce (or your favorite hot sauce)
1 tsp ground cumin
1 tsp turmeric
1 tsp ground coriander
1 tbsp onion powder
salt and pepper to taste

To start off these burgers, you're gonna want to roast your eggplant. I used a small one, but whatever size looks good at the grocery store will work fine. A larger eggplant will yield you an extra burger or two and you might need to add a little more of the spices.

Anyway, preheat your oven to 450° Fahrenheit, line your baking sheet with aluminum foil, and spray with non-stick cooking spray. Slice your eggplant in about 1/2 inch slices and line them on the baking sheet. Drizzle the slices with olive oil and sprinkle some salt and pepper on them. Roast them for about 5-7 minutes on one side, flip them, and then roast the other side for about 3-5 minutes.

While your eggplant is roasting, you can start processing your other ingredients. I have a really small food processor, so I needed to process everything in steps - that's how I'll write out this recipe. If you have a large food processor, go ahead and just dump all the ingredients into it and pulse away.

Anyone with a small food processor, here's what you can do:

Start off with the cashews - you want to get them to a crumbly consistency, but not like bread crumbs. Pulse them for 10-15 seconds to achieve this texture and then add them to a big bowl.

Next, you might have to do your can of beans in two steps. Just pulse it until the beans are mashed up a little bit. I like a chunkier burger, so I didn't process my beans for a long time. It's up to your personal preference though. Add your mashed up chickpeas to the bowl with the ground up cashews.

Take your roughly chopped scallions, oats, chia seeds, cumin, coriander, turmeric, onion powder, salt, and pepper to the food processor and pulse for 10-15 seconds, or until everything looks evenly combined. Add this mixture to the bowl. 

You can add the sriracha, or whatever hot sauce you chose, 1 tbsp of olive oil, and vegetable stock right to the bowl and bypass the food processor. Stir up all the ingredients to combine and evenly distribute all the spices.

At this point, your eggplant should be finished roasting  Remove the eggplant from the oven and turn the temperature down to 400°.

Go ahead and roughly chop up the eggplant - CAREFULLY since you just took it out of the oven and it will be hot! (feel free to let it cool off for a little while) - and then add it to the food processor. Pulse for 15-20 seconds, or until it's at your desired consistency. Add the eggplant to the bowl with all the other ingredients and give it one last stir and a taste to check for seasoning.

Grab a handful of the mix and start forming your patties. I was able to get 7 burgers when I made this. I just put the patties on the same baking sheet and foil I used to roast my eggplant - I just added a little more non-stick spray. Line your patties up and bake them for 7 minutes one one side, flip them, and bake for another 5-7 minutes on the other side. 

While your patties are cooking, you can get your burger toppings ready. I just served mine on some toasted organic whole grain bread with mixed baby greens and tomato slices topped with honey mustard.

Enjoy!

- Sam :)

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Health Tip | Meat Substitutions

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It's so easy to be a vegetarian nowadays with the HEAPS of options you have to swap out the meat components with in your favorite dishes.

I consider myself blessed to have been raised by a mother who sleeps, breathes, and (literally) eats organically. She preaches the importance of non-GMO products. Preservatives, carageneen, and pesticide-covered produce immediately spoil when she's around. And don't get me started about her meat industry rants.

She practices what she preaches and these habits have rubbed off on me. I've been a vegetarian for almost two years now and health-wise it was the best decision I've ever made. I live on my own down at school so I try my hardest to live by what my mom taught me when I'm out buying my own groceries and I think I do a pretty good job.

Here's a list of meat substitutes that are either all organic or use non GMO soy. You can start incorporating these into your diets if you're trying to make the transformation to a completely vegetarian lifestyle. All the products listed I've tried and loved. I'm sure there's a bunch more out there which are perfectly delicious that I just haven't tried out yet. GO EXPLORING!

I'll also post the links to the companies' websites (wherever I can) so you can find out if their products are sold in your favorite supermarket.

Disclaimer: not all of these options are VEGAN friendly.

Gardein

Gardein is probably my favorite brand of meatless cuisine. They have SO MANY options to choose from. These are just photos of the ones I or my roommate currently have on hand. Here's a list of all of Gardein's products I've tried:

The Ultimate Beefless Burger
Crispy Chick'n Patty
Lightly Breaded Turk'y Cutlet
Zesty Marinara Crispy Chick'n Filets
Mandarin Orange Crispy Chick'n
Chipotle Lime Crispy Fingers
Seven Grain Crispy Tenders
BBQ Pulled Shreds

Some of these come with little sauce packets, but I usually just toss them and make my own creations (as you can tell with my recipes). The mandarin sauce is really good though if you want a quick meal and don't have the time to make your own elaborate asian-inspired sauce.

Seitan and Tempeh

I don't really have a specific brand that I like to buy when I'm buying seitan or tempeh. For tempeh, it's easy for me to find an organic option in Wegman's or ShopRite or Trader Joe's or wherever I'm buying my groceries. It's not that easy when it comes to seitan... It's a wheat protein and not a soy protein so I cheat a little bit and buy it anyway because Westsoy is the only brand I've seen... but if you can get your hands on an organic brand then absolutely opt for that one.

Lightlife

Lightlife products are relatively new to me, but so far I'm enjoying them quite a bit. They're made with non-GMO soy and they're quite delicious. I was REALLY surprised by their deli options. They're like cold-cuts but totally meat free and tasty. Their Smart Sausages are VERY similar to the Trader Joe's soy sausages that are near and dear to my heart. Definitely an A+ in my book!

Quorn

I'm not sure if it's true for ALL of Quorn's products, but I do know that on the back of the packaging of the ones I've bought in the past, it's stated that the company doesn't use any genetically modified ingredients. Now, the protein that this company used isn't soy or wheat or even vegetable protein. It's called a "mycoprotein" which is similar to that of a fungus, but doesn't taste weird or anything; I happen to really like their products. Here's a list of all the one's I've tried:

Chik'n Patties
Garlic and Herb Chik'n Cutlets
Gruyere Cheese Cutlet
Chik'n Tenders

Trader Joe's


Okay, Trader Joe's is by no means a completely vegetarian grocery store, but they DO have some great meat-free options. ALSO!!!! Their private label guarantees these awesome things:

√ NO artificial flavors or preservatives
√ NO synthetic colors
√ NO MSG
√ NO genetically modified ingredients
√ NO partially hydrogenated oils (artificial trans-fats)
√ NO "marketing" costs

They also offer a BUNCH of organic options. Here's a list of some of my favorite Trader Joe's vegetarian products:

Italian Sausage-less Sausages
Soy Chorizo
Vegetable Masala Burgers
Chicken-less Mandarin Orange Morsels
Organic 3-Grain Tempeh
Organic Vegetarian Baked Beans (I know this isn't really like a meat substitute but I LOVE THESE BEANS)

Veggie Patch

I've only tried their Falafel Chickpea Balls, but oh my GOD are they good. I'm definitely going to go out and try some of their other products. Although they're not organic, all of their products are completely GMO-free.

Dr. Praegers

I currently don't have any of these products on hand so I don't have any pictures, but my favorite product from this company is the Bombay Veggie Burger. They're GMO-free and just really delicious.

Boca

You need to be careful with this company, because some of their products contain GMO soy. However, they DO have some products which state that there are no genetically modified ingredients used, so just read the labels before you buy it.

Well that's all I can think of right now. There are obviously TONS of companies out there that make fantastic vegetarian meals and things of that sort, but this is just a list of specific MEAT substitutes that you can incorporate into your own meals. I hope this helps any budding vegetarians. Just be smart when you're shopping for groceries - do your research and read the labels. 

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Recipe | Mediterranean Chickpea Burgers with Stuffed, Oven-roasted Avocados

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FOR THE BURGERS:

1 15oz can chickpeas (garbanzo beans)
1 egg, beaten.
1 carrot, shredded
1 zuchinni, shredded
1/2 onion, chopped
2 gloves garlic, roughly chopped
1/4 cup sundried tomatoes
1 roasted red pepper
1/2 cup crumbled feta cheese - save 1/4 cup for after you combine it in the food processor
1/2 cup panko bread crumbs
1/4 cup chia seeds
1 cup flat leaf parsely, roughly chopped
the zest of one lemon
1 tbsp dried oregano
1 tsp fennel seed
1 tsp dried tarragon leaves
salt and pepper to taste
a couple tbsp extra virgin olive oil

(makes 8 burgers)

Add all of the ingredients into a food processor and pulse until everything is combined into a smooth-ish mixture. Transfer the mixture to a separate bowl and incorporate the reserved 1/4 cup feta cheese. Add more bread crumbs if the mixture feels too soggy. To make these vegan, just omit the cheese and use an egg substitute - like arrow root or a flax mixture (i don't know the exact measurements. just google it)

Set a large skillet or griddle to medium heat and spray with non-stick cooking spray or add a little bit of extra virgin olive oil. Form the mixture into patties. Sear on both sides for about 3-5 minutes each. The burgers WILL be squishy and a little messy, this is OKAY! They won't fall apart, but they will be mushy.

FOR THE AVOCADOS:

4 ripe avocados, halved and de-pitted

1 cup button mushrooms, sliced

1/2 onion, chopped

1 soy sausage, diced

1/2 tomato, diced

some fresh mozzarella, diced

a couple tbsp extra virgin olive oil

salt and pepper to taste

Preheat your oven to 450°F. 

Scoop out the majority of the avocado's flesh from each half, mash up with salt and pepper, and set aside in a bowl.

Set a large skillet to medium heat and add some oil. Brown up the soy sausage pieces - about 3-5 minutes on each side. Remove from the pan, chop up into tiny pieces, and set aside.

Saute the onions in the left over oil for 3-5 minutes. Add the mushrooms and some salt and pepper. Cook together for another 5-7 minutes, or until the onions get caramelized and the mushrooms soften up and brown a little bit. 

Combine the sausage pieces and the mushroom and onion mixture with the mashed avocado you set aside. 

Fill the avocado halves with the mixture... about 3 tbsp should fit into each. It really depends on the size of your avocados, though.

Stick in some pieces of the diced tomato and mozzarella in each avocado half. 

Bake at 450°F for 10-15 minutes, or until the cheese is melted. Enjoy!

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