Tag Archives: Vegetarian

Eggplant Burgers

14 Sep

One of the many good things that has come from getting a CSA this summer is how much more vegetables that we consume than we used to. It’s very rare that I actually go to Whole Foods and buy any meat anymore, because of the abundance of veggies that we get each week. We usually supplement our veggie meals with some sandwiches, and when we go out to eat we usually have meat, but we’ve unknowingly become almost vegetarian!

I explained this phenomenon to my husband, and he wasn’t quite sure how he felt about it.

But when you are eating deliciousness such as Eggplant Burgers, who needs meat anymore?

When I spotted these on Lizzy’s blog, I knew what I needed to do with the excess of eggplant we had been receiving of late. I clicked over to the inspiration behind Lizzy’s post  to see what kind of ingredients I needed.

I noticed that there actually wasn’t as much eggplant as I was hoping there was, so I adapted it and got rid of the extra beans, and subbed much more eggplant and hoped for the best.

And the verdict?

They were delicious! They definitely had the extra oomf of eggplant that I was craving, and because they are baked, they are super healthy to boot! I served them with a simple tahini sauce and pickles on a seeded bun, and BAM, dinner, is served.

Eggplant Burgers

Adapted from The Tolerant Vegan


  • 1 large shallot, minced
  • 2 medium sized eggplants, sliced (about 2 cups)
  • 2 tbsp dried parsley
  • 2 tbsp pine nuts
  • 1 tsp cumin
  • 1 tsp red pepper flakes
  • 1/2 cup hummus
  • 1 cup panko breadcrumbs
  • 1 glove garlic, minced
Preheat oven to 450 degrees. Spray a baking pan with cooking spray and line the eggplant slices on the pan (you may need to use 2). Brush on olive oil and sprinkle salt and pepper onto both sides of the eggplant.
– Bake for 10 minutes on one side, flip over, and cook for an additional 5 minutes. Take the eggplant out of the oven and reduce the oven to 400 degrees.
– In a medium skillet, add 2 tsp of olive oil to the pan and cook the shallots and garlic until the shallot softens, about 10-15 minutes.
 – In the bowl of your food processor, combine the shallot mixture, parsley, pine nuts, cumin, red pepper flakes, hummus and eggplant and pulse until the mixture is mostly smooth, about 15-20 pulses.
 – Scoop the mixture into a bowl and with a spatula mix in the panko breadcrumbs. If the mixture appears too loose, add a few more tablespoons of breadcrumbs.
 – Make four large patties and place them on an aluminum or parchment paper lined baking pan. Bake the patties for 45 minutes, turning them over halfway through, until browned.
– Serve on a bun with tahini sauce (recipe below) and your favorite condiments.
Tahini Sauce
  • 3/4 cup Greek yogurt
  • 2-3 tbsp tahini (based on your preference)
  • Juice from 1 lemon
  • 2 tsp garlic powder
  • salt and pepper to taste
Combine all ingredients in a small bowl and mix until combined. Add additional lemon or tahini to suit your tastes.

Corn & Quinoa Burgers

9 Sep

Scary things are happening this week.

Something that hasn’t happened in over 2 years.

Yep, I’m going back to school.

I promise that I won’t be one of those annoying undergrads.

I’ll just be one of those poor graduate students that look down on undergrads with disdain.

With school coming up that means it’s almost the end of corn season. Delicious, sweet, yellow corn on the cob. This makes me sad. Even though with the end of corn season comes apple season, I will still miss all the corn we have been receiving in our CSA. I don’t think I’ve ever actually ate so much corn in one season. It’s boring to just eat it off the cob, even though it is delicious, so I’ve got to be more creative when it comes to using my ears of corn.

Obviously the next logical step is to turn them into burgers. Delicious burgers. With creamy homemade onion dip to go on top. If you decide to shallow pan fry these babies, uh, just be careful that your corn doesn’t become pop corn.

Just sayin’

I’m going to go back to the library now, where I will be living for the next two years. And glaring angrily at the undergrads. Ah, school days.

Corn & Quinoa Burgers
Adapted from An Edible Mosaic


  • 1/4 cup uncooked quinoa
  • 1/2 cup warm water
  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 2 cloves garlic, minced
  • 2 cups corn (about 2 ears)
  • 2 large eggs, beaten
  • 2 tbsp dried parsley
  • 4-6 tbsp panko breadcrumbs
  • 1 tsp red pepper flakes
  • salt and pepper to taste
  • canola oil, for frying
 – Soak the quinoa in cold water for 15 minutes. Strain through a fine mesh sieve then rinse under cold water. Add the quinoa, warm water, salt and pepper to a small sauce pan and bring to a boil. Once it is boiling cover the saucepan and reduce the heat to a simmer for about 14 minutes. Remove from the heat and let sit 5 more minutes before fluffing with a fork. Set aside
– In a medium saute pan, add the olive oil, garlic and onion to the pan. Stir until the onions are opaque, about 5-7 minutes. Scoop out about half of the onion mixture and set aside. Add the corn and stir until the corn is starting to turn brown, about 5 minutes.
 – In a large bowl mix the quinoa, corn mixture, eggs, parsley, and red pepper flakes together. Add 4 tbsp of the breadcrumbs and add the extra 2 tbsp if the mixture is still too wet.
 – Form into patties (I used my biscuit cutter). Heat canola oil in saute pan and cook the patties until they are nicely browned on both sides, about 2-3 minutes per side. Serve with Creamy Onion Dip (recipe below)
Creamy Onion Dip


  • Remaining onion mixture
  • 1/4 cup greek yogurt
  • 1/4 cup sour cream
  • 1/4 tsp paprika
  • salt and pepper to taste
Mix all ingredients together and serve with the burgers.




Corn Pesto Pasta

29 Aug

So as I write this we are currently in the midst of the beginnings of Hurricane Irene. Hopefully by the time this post goes live, everything will be back to normal with not too much damage. One can hope at least!

But let’s not talk about such things as measly hurricane’s (you here my Irene?!? I AIN’T SCARED OF YOU) and let’s instead talk about this amazing corn pesto. Oh, you’ve never HEARD of corn pesto? Yeah, I didn’t either, until I saw Joanne post about it. We have been consistently getting beautiful and delicious and sweet corn from our CSA for the past couple of weeks and when I saw her post, I immediately knew what I was making for dinner.

As the pest whirred away in my food processor, I snuck a taste just before adding the beautiful concoction to my pasta. I’m pretty sure it took all my being to not consume the entire bowl. It was creamy, it was sweet, it was cheesy, it was AMAZING.

You pretty much need to go to your nearest farmer’s market, buy some fresh corn, and immediately make this dish. You will not be sorry. I promise. Scout’s honor (not that I’ve even been a scout, but you get the idea)

Corn Pesto Pasta
Adapted from Eats Well with Others, originally from Bon Appetit


  • 4 cups fresh corn kernels (from about 6 ears of corn)
  • 1 garlic clove, minced
  • 1 medium sized onion, sliced thinly
  • 1/2 cup grated Parmesan (I used a 3 cheese blend of Parmesan, Asiago & Romano cheese)
  • 1/3 cup toasted pine nuts
  • 1/3 cup extra virgin olive oil plus 4 tbsp
  • 1 package of your favorite pasta, cooked according to directions (I used brown rice shells)
  • 1 bunch arugula
  • 2 ripe tomatoes, chopped
  • Salt & Pepper
 – In a medium saute pan on medium high heat, add 2 tbsp olive oil to pan. Add the garlic and cook, stirring occasionally for about 2 minutes, until the garlic starts to brown. Add corn, salt, and pepper (to suit your tastes) and stir until the corn is tender, about 4 minutes. Remove from pan and put all but half a cup of the corn mixture into your food processor.

 – Add the cheese and pine nuts to the processor and turn on. While the food processor is going, slowly add in the olive oil until the pesto is smooth. Turn off the food processor and add in the remaining kernels. Using a spatula, mix everything together and set aside.

 – In the same saute pan add 2 tbsp olive oil to pan and then add the onions and cook until translucent, about 5-8 minutes. Add the arugula and stir to combine. Cook until arugula is slightly wilted, about 2 minutes more.

 – Once your pasta is cooked, drain pasta, reserving about 1 cup of pasta water. Return pasta to pot and add the corn pesto, arugula & onion mixture, and chopped tomatoes and stir to combine. Thin the pasta to your liking with the reserved pasta water. Sprinkle more cheese on top if you like your plate extra cheesy.

Fly Away to San Francisco: Part 5

22 Mar

We’re going to skip ahead to our last full day in San Francisco. Why? I don’t need to tell you why, it’s my blog and I’ll do what I want!

…Just kidding.

Anyway, like I was saying, our last day in San Francisco was spent on the other side of the Bay in Berkeley. We took the BART from downtown and as soon as I came above ground I thought I was back on the East Coast. In fact, I swore I was in Cambridge, Central Square to be exact. And then Harvard. And maybe some Porter and definitely a splash of Davis thrown in for good measure.

It was kind of amazing and scary all at the same time.

The next time we come to the West Coast, I plan on spending a lot more time in Berkeley. So many amazing sounding restaurants stretched before us. Coffee shops galore. Crunchy granola. Lots of crunchy granola.

For lunch we decided to stop at Cheeseboard, which was highly recommended to us by two of our local friends.

Cheeseboard is a co-op and their menu is tiny. One pizza special. One dessert special. One salad special. $3 beers. That’s it. A whole pizza will set you back $20 and it feeds between 2-4 people. They list their pizza specials on their website so you know what they are going to have for the week.

The special for this particular day was red bell pepper, onions, mozzarella, feta, kalamata olive tapenade, garlic oil, and italian parsley. They only serve white pizza, so no sauce. But don’t worry, it doesn’t need it.

The pizza was pretty freaking amazing. I loved the saltiness of the olives with the stringiness of the cheese. The sauce was not missed at all. It was a huge burst of flavor in my mouth. There wasn’t much talking while we consumed our pizza.

But that’s ok! Because we got to listen to one of the live bands that plays there every day! It was a beautiful day outside, so the windows were open and there were tables outside.

Cheeseboard was definitely a great finish to our stay in San Francisco and makes me itching to come back to explore the awesomeness of Berkeley!

Cheeseboard Pizza on Urbanspoon

A Whole Lotta Falafel

18 Jun

I’m pretty sure falafel runs through my veins (I should probably get that checked). My Mom makes some awesome Lebanese food (And she’s not even Lebanese!) so I’m hoping to follow in her footsteps. I’ve been playing around with this falafel recipe for a long time now, and I think I’ve finally got it right this time. My husband told me it was the best falafel I’d made so far. Now THAT’S saying something. I think the reason why it came out so good this time around is thanks to both the flavors, but also the fact that I made them into tiny balls, rather than the patties I had made prior.

Mix up some Tahini sauce, cut up some cucumbers and tomatoes (I forgot the cucumbers this time around) and if you are feeling up to it, whip up some hummus, slap it all together in a pita and there you are!

Baked Falafel

Amount varied

  • 29oz chickpeas, drained (I used a large Goya can)
  • 1tbsp parsley, dried
  • 2tsp cumin
  • 1/4tsp red pepper
  • 1/4tsp coriander
  • 3 cloves of garlic
  • 1/2tsp onion powder
  • 1tsp baking powder
  • 1/4 cup of all purpose flour
  • squeeze of lemon

Preheat oven to 375. Combine all ingredients in food processor (if you like your falafel chunkier, use a potato masher).

Before Mashing:

After Mashing:

Using a 1.5″ scooper, roll falafel mixture into balls and place on a greased baking sheet. Bake for 20 minutes and let cool.

Next up, make the tahini sauce. What’s great about the tahini sauce is that you can tailor it to your liking by adding more garlic, lemon juice or tahini (I personally like more tahini). I used regular fat free yogurt for this recipe, but next time I’m going to try Greek Yogurt since it’s a lot thicker.

Tahini Sauce

  • 6oz plain fat free yogurt
  • 1 tbsp garlic powder
  • Juice of 1 lemon
  • 2tbsp tahini

Combine all ingredients and voila, amazing tahini sauce.

Next up assemble your sandwiches. Cut up a few tomatoes and cucumbers to add to your sandwich. I recommend using some thick pita bread, otherwise you risk your sandwich falling apart, like you can see in my finished product. I have a recipe for homemade pita bread that I’m dying to try so we shall see.

And there you have it! Delicious (and nutritious) falafel. Enjoy!

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