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| From An Opera Singer in the Kitchen |
Today was such a rewarding day. After a long week of hurrying around I was able to finally getting my hair cut and colored. It was way long over due. I also made a trip to 2 gyms to inquire on prices for membership. Boy! Gym memberships are more expensive here than in Texas, even for a student. Yikes, I mean how are student s supposed to to pay $400 in advance for 7 months of membership? Well, I took advantage of having a FREE pass and worked out for 45 minutes. Looks like I will be sticking to my library workout DVDs, trampoline, and had weights. It is all good. I think it is a test of endurance. I seriously hear a voice saying, “You have discipline. You CAN work out at home.” I agreed with the voice. Thanks God. Ryan and I agreed that we could just invest on a elliptical machine since that happens to be both our favorite workout machine. We will see.
The weather was simply gorgeous today so I made sure to catch some Vitamin D rays while working on errands. I came home to have another 30 minutes worth of a dance workout and proceeded to clean house. Do you catch a pattern here? I was moving around and exercising without really planning on it. It felt great! SO what does one have after having such a great day? A healthy veggie sandwich of course. I had been seeing different recipes for veggie burgers and decided that I needed to try it.
A while back I tried a recipe that required the patties to be fried. I did not care for them or the oil it absorbed! The following recipe is so quick and easy to prepare and even bake. You have your lunch within 30 minutes! How about that? I liked this recipe because I knew what ingredients it had. The problem with frozen veggie patties is that they have tons of ingredients and some not appropriate for a vegan. I now have a recipe I can use all the time.
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| From An Opera Singer in the Kitchen |
Bean and Veggie Burgersadapted from Oh She Glows
makes 8 patties
1 cup cooked chick peas (or beans of your choice)
1 small carrot, peeled and chopped into large pieces
1 small sweet onion, peeled and chopped up into large pieces
1/2 red pepper, chopped into large pieces
1/4 cup spinach, washed
1/2 t dill
1/2 t dried basil
1/2 t fine grain sea salt
1 clove minced garlic
1/4 cup raw sunflower seeds
1 T raw pumpkin seeds
1 T flax meal
3/4 cup whole wheat flour (or flour of your choice)
Preheat oven to 375F and line a baking sheet with parchment paper. Brush the patties with olive oil.
Place all ingredients except the seeds and flour into a food processor. Process until mixture is blended well, stopping to scrape sides if necessary.
Remove mixture and place into a large bowl. Add the flax meal and stir well.
Now add the whole wheat flour in 1/4 cup increments, stirring well until blended.
Shape patties and bake for 15 mins at 375F.
Flip and brush the other side with olive oil and bake for another 10 minutes.
