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Recipe: Curry Spiced Chickpea Burgers

OT493683LI am often looking for a quick and easy lunch without needing to go to the store.  Since I usually have some type of canned beans on the shelf, I decided to come up with a curry spiced chickpea burger.  I have since made them with different variations, noted below.  These are delicious and a great change  up from the typical black bean burger.

Curry Spiced Chickpea Burgers
1 can chickpeas, drained and mashed
1 onion, grated
1 summer squash*, grated
2 cloves of garlic, grated
1/2 cup gluten free oatmeal
1 egg**
1-2 tsp curry powder
1 tsp garam masala
salt and pepper
olive oil
butter

Sauté the onion, squash, and garlic in a combination of butter and olive oil.
Season with salt and pepper.
Mix into mashed chickpeas and add curry powder and garam masala. Taste for seasoning. Add more curry or garam masala if necessary.
Once seasoning is right, mix in egg and oatmeal.
Form 4 patties and cook on medium heat in butter or olive oil until solid and browned.  Time will vary based on thickness.  Can also be baked in the oven if preferred.

Serve with your favorite burger toppings although chutney is an excellent topping.

* Can use zucchini, potato, or carrot, all grated instead of summer squash.
** Can use a vegan egg (water and ground flax or water and ground chia) to make the recipe vegan.

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Recipe: Coconut Lime Cauli-rice

dinnerfreeThis recipe came as courtesy of Meatified.com. I like cauliflower rice, however I really get bored of it quickly. So finding new flavor combos is essential. I did some roasted garlic cauliflower mash that was outstanding – but that’s a story for another day. I was making an asian inspired fish and it was just begging for a rice side, so this one came out of hiding. I do omit the cilantro as neither Paul nor I like it. I sub in green onion, but feel free to play around with this to complement whatever you are making. This recipe is Whole30 and AIP compliant.

Coconut Lime Cauli-Rice

Ingredients
• 1 tbl coconut oil
• 1 1/4 lb cauliflower florets (4 packed cups once “riced”)
• 1 can full fat coconut milk
• 1 cup shredded coconut
• 1/4 cup lime juice (about 2 limes)
• 4 tsp lime zest (about 2 limes)
• 1/2 cup fresh cilantro, minced

Instructions
1. PREP: Add the coconut oil to a large pan over low-medium heat. While it is warming up, use the S blade of your food processor to “rice” the cauliflower by pulsing the florets into rice-sized pieces. You will need to do this in at least 2 batches so that you don’t get mush at the bottom of your bowl.
2. FRY: Add the riced cauliflower to the pan and stir through to coat with the coconut oil. Cook for about 5 minutes to get rid of some the of the excess moisture in the cauliflower.
3. SIMMER: Stir in both the coconut milk and shredded coconut. Add about three quarters of the lime juice. Bring to a simmer and turn the heat down slightly so that the pan doesn’t come to a boil. Simmer until tender and the liquid has been absorbed, about 10 minutes.
4. SEASON: Pour in the last of the lime juice, along with the lime zest and fresh cilantro. Season to taste with salt. Stir through and cook until the lime juice has been absorbed.