I was really looking forward to grilling some veggie burgers and fresh zucchini tonight, but it didn’t work out as I had planned. I ended up baking everything, but it still turned out delicious. So much so that I have to share the recipes with you.
1 can chickpeas
1/2 cup dry brown rice
3-4 Tbsp sunflower seeds
2 garlic cloves, minced
1/2 cup red bell pepper, diced
1 jalapeno, seeded and diced
1/4 cup onion, diced
1 small carrot, grated
1/4 cup fresh parsley, minced (or 4 tsp dried)
3 Tbsp BBQ sauce
1/4 cup breadcrumbs
2 Tbsp ground flax
1/4 tsp red pepper flakes
1 tsp fine grain sea salt
Add 1/2 cup rice to 1 cup water in a saucepan and bring to a boil. Reduce heat to low, and allow to simmer with the lid on until fully cooked (around 20 minutes).
(Optional: Toast sunflower seeds in the oven at 300 degrees for 12 minutes.)
Prep all the vegetables: garlic, peppers, onion, carrot, and parsley. Add to a bowl and stir in 1/2 tsp salt.
When the rice is finished cooking, add it to a medium bowl along with the chickpeas and mash them together. You must do this while the rice is hot so it binds together. The chickpeas take a while to mash, so you may wish to use a food processor (I have not tried this). You want the rice/chickpea mixture to be mashed well but with some chunks left for texture.
Heat a large skillet over medium high heat. Add the rice/chickpea mixture and stir in the vegetables using a wooden spoon. Stir in the BBQ sauce, breadcrumbs, flax, sunflower seeds, red pepper, and 1/2 tsp salt.
Form 6-7 patties. You have 3 cooking options. You could bake these on a greased sheet for 30 minutes at 350 degrees (flip them over after 15 minutes). You could also cook them in a skillet for 4-5 minutes on each side. Or you could grill them. If you grill them, you’ll need to pre-bake them for 15 minutes at 350.
2 large sweet potatoes
drizzle of extra virgin olive oil (about 3 Tbsp)
1.5 Tbsp Turbinado sugar
3/4 Tbsp kosher salt
1.5 Tbsp of your favorite seasoning mix (I like either cajun or Mediterranean mixes)
Preheat oven to 450 and grease a large cookie sheet.
Wash the sweet potatoes and cut off the ends (you may wish to peel them as well, but I like the skins on). Cut the potatoes in half lengthwise (if they are really long, then cut them in half crosswise also). Slice each piece into wedges. Some of mine were wide, so I cut them in half lengthwise again so that all the fries were about equal size.
Put the sweet potatoes in a large bowl, drizzle them with olive oil, and add in all the seasonings. Mix well so all the fries are covered with the same amount of seasoning.
Spread the sweet potatoes out in a single layer on the cookie sheet. Bake for 15 minutes, and then flip the potatoes over and bake for another 10-15 minutes (until browned).