Chickpea Pumpkin Seed Burgers from Let Them Eat Vegan!

I’ve tried a couple burger/patty recipes using cooked chickpeas as a base and both Arthur and DeeW have managed to eat them without complaining.  Arthur has rated them around 60% which is fine by me– as long as he eats something full of goodness I’ll take that 60%.  My aim here is to find a healthy recipe both kids will eat.  Even if I have to do the “you can have dessert after you’ve eaten all your vegies” bribe now and then.  You know, the kinds of food bribes all the child psychologist parenting expert people say you should avoid.  And before your kids were on solids you swore you would never ever subject your child to the dessert bribery.  Or childrens TV.  Or Barbie.  And then you find yourself watching ‘Arthur’ with the kids before going off to look for vintage Barbie clothing on eBay.

Today I decided to try the Chickpea Pumpkin Seed Burgers from Dreena Burton’s “Let Them Eat Vegan!”, one of my favourite cookbooks.  These burgers are made up of canned chickpeas, nutritional yeast (yay!), basil (I used the dried option), onion, cooked brown rice, oats, apple cider vinegar, Dijon mustard, ground flax, garlic, pumpkin seeds and of course S&P.  The recipe also calls for Annie’s Goddess Dressing which I don’t have (I don’t even know if it’s available in Australia) so I just did without.  Also, the recipe allows either ground flax or ground white chia seeds.  And red wine vinegar or apple cider vinegar.  I also used half the amount of dried basil suggested as I find dried basil very strong.

chickpeapumpkinseedburgers

Oh… I just realised the recipe gives you an alternative if you don’t have the Goddess Dressing.  I didn’t see it.  Whoops… well, the burgers turned out great anyway!  Arthur and DeeW gobbled theirs up and didn’t complain.  I think this is because apple pie was in the oven.

This is such a great recipe and one I will have as a regular go to.  Everything is mixed in a food processor so if you’re lazy pressed for time like me, this will appeal.  Look at those ingredients!

Thank you Dreena for yet again making my life easier!

Chickpea Sensation Patties from ‘Eat, Drink, & Be Vegan’

As part of my push to get back in to meal planning, I went through a small pile of cookbooks to try out new recipes.  The kitchen table was cleared for me to work and I got Arthur to sit down and do some of his English grammar work.  He complains and moans about it being the most boring thing on earth.  That is why I know he is up to no good when he is intently scribbling in his workbook:

workbook

That’s my boy.  Did any of you pick up on the hip hop dude’s hand in the conductor’s bum?  (the “AHHHHH” is supposed to be a scream of surprise…)

Today’s recipe choice was the Chickpea Sensation Patties from Dreena Burton’s “Eat, Drink & Be Vegan”.  I am yet to go wrong with a Dreena recipe.  I love her books and read through them often.  Dreena recently wrote a blog post on finding a balance between motherhood and working.  It’s a good read and I found myself nodding along here and there.

Back to the patties.  They involve a food processor which always get a thumbs up from me!  The most time consuming part was chopping the onions and celery then frying them up a little.  In other words, not much work at all.  You just moosh everything up in the food processor then fry the patties.

The patties reminded me of the stuffing you’d make for a Christmas dish (without the rosemary).  The kitchen was full of warming smells.  I really liked them but the kids didn’t, as I expected.  Tthat’s okay, they much prefer bland foods and I was an adult before I could handle thyme and rosemary.

I steamed some cubed potatoes then fried them up with a tiny bit of oil and a generous pinch of good Spanish paprika.  For Husband, I put some raw carrot, snowpeas and green beans on his plate because that’s the way he eats them.  Being a believer in the benefits of raw food, I’m not complaining!

chickpeasensationpatties1

Tempeh Brown Rice pattie burger thingoes

Yesterday I had a packet of tempeh I wanted to use.  I also need to finish off the leftover brown rice I’d cooked.  Put those two together and you get the incredibly creative tempeh brown rice burger!

I finely diced (after steaming) my block of tempeh.  When I say finely I mean microscopic finely because I still can’t eat a chunk of tempeh without wincing.  In teeny tiny pieces mixed with other mooshy stuff, it’s okay.  So, to my 250g block of teeny tiny diced tempeh, I added roughly two cups of cooked brown rice, half a large finely diced red capsicum (bell pepper), one small onion finely diced, a finely diced ripe tomato, a good shake of cumin, two minced garlic cloves, salt and pepper.  I chilled the mixture and was happy to see they kept their shape in the pan, where I fried them in a bit of oil for the brown crispyness.

I served mine with a lemon myrtle sauce I bought ages ago (because it was 50% off):

tempehriceburgers

Next time I’ll add some chopped fresh dill or fresh coriander to the mix.  I didn’t this time as Husband finds those flavours a bit too strong in burger patties, so I sprinkled some dill on top of mine.  I won’t bother saying I ARTFULLY sprinkled dill on top in an ARTISTIC manner, ‘cos my photos suck too much for that.

Iron Chef Review time:

Me: yeah,they’re okay. Something I’d make for the protein portion of my meal although I don’t fancy the pan fry in oil bit.  These would be best served on a bed of salad greens, with some roast sweet potato on the side.

Husband: “they’re okay, but you have them”.

Arthur: “Ewwww no thanks”.

DeeW: “Definitely no thanks”.

I’d make these again if I had brown rice and tempeh to use up, but more as a sort of “I can’t be bothered making anything fancier so easy peasy patties it is”.  They could be made wonderful with different flavours though  🙂  I guess they could also be made smaller and served up as party food.

Okay, I’m off to go make a lentil stew from my latest cookbook arrival, wheee!