I love a friday night were we stay in and have nothing to do the whole weekend. These are very few and far between unfortunately. But this month we were fortunate to have a few of those and I’m definitely taking advantage of them. This particular friday night, Dj wasn’t feeling very well, so he did’t really have any opinion about what was happening for dinner. I love a good veggie burger, and don’t really love any that you can buy frozen or in stores, so I went to Julie Hasson’s Vegan Diner book and gave the quinoa burgers a shot since I had all the ingredients on hand. These were so so good. I had my friend Peggy come over and eat one, and Dj even ate two!
I topped my burger with avocado and Julie’s recipe for vegan ranch dressing. Oh, and whats a veggie burger without fries? I found a recipe on pinterest for making some crispy oven fries, and those turned out great too!
1/2 cup diced yellow onion
3 cloves garlic
12 oz. chickpeas
1 1/2 cups cooked quinoa
1/2 cup quick oats (not instant)
1/4 cup minced fresh parsley
1 tspn poultry seasoning or your favorite spice blend ( i used a southwest chipotle blend in mine)
1 tspn smoked paprika
2T soy sauce
2T chickpea flour
1/2 tspn salt
In a bowl of a food processor, add the onion and the garlic and pulse until finely chopped. Add chickpeas and oats and pulse until well mixed. Don’t puree. Place in large mixing bowl and stir in quiona, parsley, seasonings, soy sauce and chickpea flour. Stir in 1 to 2 T of water if needed to help the burger mixture stick together, although you don’t want to make the mixture too moist. Add salt and pepper to tasted. Thoroughly mix the ingredients well, cover the bowl and refrigerate for 15 minutes. Form into 6 balls and pres into 3 1/2-4 inch patties.
Heat a large cast-iron skillet over medium heat and lightly coat or spray with olive oil. Dust the burgers with some flour and add to hot skillet to cook for about 5 minutes on each side, or until they are nicely browned and crispy.
Vegan Ranch Dressing (from Vegan Diner)
1/2 cup non dairy sour cream
3 T unsweetened non dairy milk
1 tspn dried parsley
1/2 tspn garlic powder
1/2 tspn onion powder
1/2 tspn sea salt to taste
1/4 tspn black pepper
mix items together and blend until smooth and creamy.
Crispy oven fries (found here)
- 2 pounds of russet potatoes (about 5 potatoes); can be peeled or unpeeled the decision is yours; sliced into 1/2 inch strips
- 4 cups of water for boiling
- 1 teaspoon salt
- 2 tablespoons of olive oil
- 1 tablespoon of seasoning salt
- Nonstick cooking spray
- Preheat oven to 400 degrees Fahrenheit.
- In a pot big enough to hold the water and the sliced potatoes, add water and potatoes; bring the potatoes to a boil; once the water starts boiling add the salt; cook until the potatoes are 3/4 of the way done, about 4 minutes. You should be able to insert the tips of a fork, but it should be a little tough to remove it. (Note: If you are unsure, it is better to under cook the fries at this point, otherwise they may get too soft)
- Remove from heat and strain, place under running cold water for a few seconds to stop the cooking process. Strain. Place on a paper towel and pat dry.
- In a bowl big enough to fit the fries, add the fries, olive oil and seasoning salt. Gently stir to combine.
- Spray a cookie sheet with nonstick spray and lay the fries out in a single layer. Place in the oven; cook for 15 minutes.
- After 15 minutes, remove from the oven and turn the fries. Return to oven for 10 more minutes.
- After 10 minutes broil for 5 minutes. You can broil for longer depending on how crispy you like your fries.