http://www.thekitchn.com/recipe-best-ever-veggie-burger-96967
Related: Veggie burgers • S.PrincipalesGrilled Beet Burgers A while back someone asked me if I missed eating meat. All fellow vegetarians probably recognize this question. It seems to be one of those inevitable questions that you get every now and then. Since I haven’t tried it for the past 17 years, my answer is always the same: “I actually don’t even remember how it tastes. So no, I don’t miss meat. Not the least, actually”.
Mississippi Delta Hot Tamales There really is nothing quite like a multi-day cooking project to ease winter's biting chill, and with the current temperatures in the single digits I'm sure we could all use an activity to bide our time indoors. These Southern-style tamales are the perfect way to get your friends and family off the couch and into the kitchen, and a batch is guaranteed to keep your minds occupied and bellies warm! My love for tamales began in Los Angeles a few years ago when I worked with an incredible Salvadoran woman named Hilda, whose love of food was second only to her love of family. After a tragic earthquake hit El Salvador, she started selling her tamales in an effort to raise money to send back home to her siblings.
Eatsy: Irresistible Veggie Burgers When I go to burger joints, I hardly ever order the veggie burger; they’re usually processed to the max, loaded with way too much rice and corn, and taste like cardboard — hello, vegetarians love spices, too! I knew veggie burgers could be done better, so I decided to do my own (delicious) take on the genre. I wanted something that was healthy and really, really flavorful. This veggie burger has roughly chopped beets, a mix of garbanzo and black beans, red onion for a nice bite, heirloom brown rice, as well as some of my favorite spices like sumac, thyme, cumin and coriander. My favorite aspect of this burger is the option to make it vegan, as there is no egg that holds this together!
Simple Salmon Teriyaki When I moved to Japan in 2005, I was surprised to discover how utterly simple the food was. The sticky, salty sauces and over-the-top sushi rolls I knew from Japanese restaurants back home were as American as hamburgers and French fries, I realized. Japanese food, and especially Japanese home cooking, was actually subtle, nuanced and basically simple, creating a myriad of dishes with a handful of basic pantry staples and the freshest, tastiest produce and proteins available. This salmon teriyaki is a perfect example — lightly glazed and deeply flavorful, it's made with just four ingredients. Our Perfect Veggie Burger For the past several months, I’ve been on a quest to make a veggie burger that had everything on our wish list. I’ve probably made over 100 veggie burgers and they all came up short, either by just a tiny bit or by a landslide. I’m always asked what I do with failed recipes and my answer is usually the same- I eat them!
Baked Panko Rockfish with Gingery Cabbage One night last December, tucked into a caramel-colored wood booth with a view of the wood-burning oven, I ate my first meal at Chez Panisse. Not only was it memorable for being my first taste of the farm-to-table restaurant that has influenced much of what I cook, it was also my first time eating with a very special group of people: six of my fellow writers for The Kitchn, most of whom I had never met in person before. The meal had many highlights, not all of them easy to reproduce. How do you write a recipe for a perfect Fuyu persimmon served whole with a knife in a small footed copper bowl? But one stand-out dish — an unassuming plate of battered and fried rockfish with a side of gingery cabbage — I knew I could try at home. For my first attempt at this dish, I was able to find fillets of Pacific rockfish, a lean, mild fish that is juicy and flavorful after baking.
Baked Quinoa Patties Recipe On the subject of packing food for airplane flights, it appears that a number of you were curious about how I go about it. The specifics. So I thought I'd share a few more photos, and include a more detailed explanation. My lunch-on-the-go is an ever-evolving system which (currently) involves a collapsible container, two thick rubber bands, and a plastic fork/spoon thing. All food goes in one container, and I avoid anything liquid to get through security.
Baked Halibut with Chimichurri Though you might normally associate chimichurri with grilled steaks, lamb chops and other robust cuts of meat, this garlicky South American herb sauce pairs wonderfully with mild halibut and other lean white fish. Rubbed over the fillets before baking, the flavor of the chimichurri stays fresh and bright, infusing the delicate fish with a pop of green color and taste that says SPRING! It's another simple yet impressive fish recipe to add to your repertoire. This recipe was born out of boredom. Last spring I was cooking for clients who requested fish several times a week and, after pondering what seemed like the millionth piece of seared halibut in some kind of sauce, I decided to rub the fish in the beautiful chimichurri sauce my co-worker had just mixed up and bake it instead.
Meatless Mondays: Beet, Carrot and Sorghum Burgers I love these burgers and I make them every summer during beet season. I had exactly enough beets and carrots from my modest garden this year to make a batch of these burgers. They went fast. Quick Salmon & Couscous with Cilantro Vinaigrette Six Ingredients (and Salt) This dish will officially cure you of boring weeknight chicken blues. Not only does the recipe come together incredibly quickly (like, 15 minutes!), but it's something I'd order in a restaurant, and at a fraction of the price. The vinaigrette adds a fresh, bright flavor to otherwise bland couscous and scallions provide a satisfying green crunch to buttery smooth salmon. This recipe is the result of a mostly lazy attempt on my part to incorporate more fish into my diet.
Crispy Quinoa Cakes (Vegan, Gluten-Free, Nut-Free) August 13, 2014Angela (Oh She Glows) All I can say is thank goodness I banked a few recipe posts earlier this summer because my inspiration has been pretty dismal during this kitchen reno. Combine that with the dreaded 3rd tri “preggo brain”, and my recipe mojo just isn’t flowing like it normally does. Then there was that disaster of a crock pot recipe I made on the weekend for Eric’s birthday. The pot is still soaking in the laundry tub because when you mess up a slow cooker recipe, you pay the price. I might have to chisel it out.
Warm French Lentil Salad When I first visited Sam’s bungalow while dating long-distance, he had glass jars perched on the kitchen shelves to house his beans and grains, all beautifully labeled and lettered. I knew I’d stumbled into something good. On my second visit to Seattle, he broke out the jar of lentils and set out to make me his “famous lentils.” I was a bit skeptical as to how famous they could really be — I’d always known them to be the reliable base for an easy vegetarian soup or the stuff of hippy deli salads. But that afternoon we made hot tea and ate the lentils standing up over the stove, straight from the pot. With the first bite I told Sam — only half kidding — never to make the famous lentils for another woman.
Moroccan Yam Veggie Burgers with Cilantro Lime Tahini Sauce May 16, 2014Angela (Oh She Glows) The original plan for today’s post was to share this triple layer carrot cake. I was hoping for a birthday miracle – maybe just this once it would work on the first try? Yea right. Three trials later, I don’t want anything to do with cake. (Let’s be real, that probably won’t last more than a day.)