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Monday, August 22, 2016

Grilled Corn & Veggie Burger Burrito


Last Wednesday, I fired up the grill and cooked my wife and I both homemade veggie burgers and grilled corn. It was the first time we grilled in our new house. It took a lot of time and effort but I enjoyed every minute of it!

Chris left on Friday morning to be with family. She is still there as I write this. I don't feel like it is my place to talk about what she's going through in a blog post, but needless to say times are tough for her at the moment. 

The two of us do practically everything together. For her to be away for such a long time is rare. It has happened but not for years. It is disorienting for me! I wish I could be there to help her cope with what is happening...

Needless to say, her departure was unexpected. And it left me with a leftovers from our grilling experience. Instead of having the last veggie patty in the same fashion as the two other times before, I decided to dress it up a bit.

Recycling leftovers is one of my favorite things to do! I abhor throwing out food that went bad just because I didn't heat it back up. So, I took what I had and I made something new with it. And it was SO GOOD. The fresh corn still popped with juiciness and a crunch, the sauteed onion and jalapeno gave it added flavors, and the avocado... MMM!

So, let's check out the recipe.




GRILLED CORN & VEGGIE BURGER BURRITO


Ingredients
1 ear of grilled corn (for instructions, see above link)
1/2 a small yellow onion, diced
1/2 a small jalapeno pepper, seeded and minced
Olive oil
Salt
Paprika
1 large tortilla or wrap
Lettuce
1/4 of an avocado, chopped into small pieces

Directions
To begin, warm the oil over medium-high heat in a pan. Add the chopped onion and jalapeno. Sprinkle with a little bit of salt. Cook until the onion begins to show some char. Cut the corn from the cob as this is taking place. Add the corn to the onion jalapeno mixture. Sprinkle with paprika thoroughly. Mix well and cook until nice and hot.

Meanwhile, set the lettuce up inside of the tortilla. When finished, pour the corn mixture on top. Add the diced avocado.

Warm the veggie burger patty in the same pan, if desired, or microwave it until heated through. Slice into a few pieces, or crumble it throughout the center of the wrap.

Fold the bottom of the wrap up, then roll it closed. Viola! Absolute bliss.

Makes 1 burrito.

Recycling leftovers is a great money and food saving technique. Try this recipe with other veggie burgers or meat alternatives, too!

Thursday, August 18, 2016

Restaurant Style (Homemade) Veggie Burgers



While the two of us were living in Austin, we spent our springs and late summers attempting to grill. By this I mean we set up an electric grill on our patio and used it to lightly grill buger patties and artichokes. To be sure, grilling occurred, but the flavor just wasn't the same as food coming off an actual grill with flames. 

As mentioned in previous posts, one of the many reasons Chris and I relocted to New Hampshire was to purchase a more affordable house. We started casually looking in May and really dove into it during June. By June 24 we had found our home and we began moving in at the end of July. There are still boxes everywhere but we are adjusting nicely.

But, you know what having a home means, don't you? Actual grilling!!

We've been shopping around for a standing gas grill and unfortunately haven't found one we really want yet. Luckily for us, my dad has a tabletop one we can borrow! So, last night, we fired that puppy up. I used the No Meat Athlete Easy Veggie Burger Formula to create these guys right here. Basically, this awesome guy created this awesome formula and it works awesomely pretty much all of the time. We have made several other types of burgers using the formula. For this batch, I used what I had on hand. I had an extra half a sweet potato (I honestly can't remember where the other half went) and a zucchini I picked up from the farmstand I go to. Add some seasonings and spices and BAM! It's burger time.

One issue I regularly have with veggie burgers is that they fall apart while on the grill. One trick I learned to keep this from happening is to freeze them prior to grilling. I prepared the patties the night before and set them in the freezer on a parchment lined cookie sheet. They went directly from the freezer onto the warmed grill and cooked over medium high heat.

The spices I chose are some of my favorite. Though smoked paprika tends to be on the super spicy side, it ended up being incredibly smooth within the patties. Overall, these burgers were flavorful but not overwhelming, making them resemble (at least to me) the kind you would get at a restaurant that makes their own veggie burger patties in house. Yummy!

Of course, we also grilled corn! Have you done this before? It is really easy and requires little to no preparation beforehand. There are two ways I have grilled corn in the past. The first is the easiest; remove some of the outer husks but leave a generous amount. Trim the whispy ends away and pull out some of the silk from the top. Wash, soak for about 10 minutes, and then grill. Brush them with some oil while they're on the grill. Up to 10 minutes on each side. You want them to get fairly burnt on the outside!


Another option is to gently peel back the husks (don't remove them!) and then remove the silk. Generously brush or coat the corn with oil. Add fresh herbs, salt, and pepper, and then pull the husks back up over the corn. Grill the same way.

Remove the husks and silk, pop on your corn holders, and EAT!

RESTAURANT STYLE (HOMEMADE) VEGGIE BURGERS


Ingredients
1 cup finely chopped sweet potato, peeled
1 cup finely chopped zucchini
1/2 cup diced yellow onion
2 cloves garlic, minced
2 tablespoons olive oil
1 1/2 cups cooked chickpeas (one can, drained and rinsed)
2 tablespoons tahini
1 tablespoon tamari soy sauce
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon yellow curry powder
1 teaspoon dried cilantro
1/2 teaspoon salt
1 cup old-fashioned oats (not cooked)
1/2 cup cooked white rice
Burger buns
Sliced tomato
Lettuce
Other fixin's

Directions
Again, this recipe was developed using Matt Frazier's Easy Veggie Burger Formula. Therefore, the instructions are very similar!

Warm the oil over medium heat in a large frying pan. Add the chopped veggies, onion, and garlic. Cook until softened, 5-10 minutes.

Transfer the veggies to a food processor. Add the chickpeas, spices, and salt. Pulse until combined but not entirely pureed. Scrape down the sides of the food processor to ensure that everything is mixed well.

Add the oats and rice. Pulse to combine. 

Scoop out 1/2 cup of batter and form into a patty. Place on a parchment lined cookie sheet. Do this 5 more times. You will have 5 patties altogether. If you have extra batter afterward, incorporate the extra into the already formed patties.

Place the tray in the freezer overnight or for a few hours at least.

Grill over medium-high heat for 6-10 minutes on each side. When flipping, be gentle! It actually helps to use two spatulas. Oiling the grill is also recommended.

When cooking is complete, top with your favorite fixin's and enjoy!

Makes 5 patties.

Hate eating the same dish twice? Recycle your leftover veggie burger patties into Grilled Corn & Veggie Burger Burritos! Click here to go to the recipe!

Friday, August 12, 2016

Tasty Vegan Things To Try #1

I aspire to regularly share with you my experiences with new or new to me vegan foods that I think you should try. This is the first edition of this series. Be sure to come back for more in the future. Oh, and leave your own recommendations in the comments. I am always looking for new and delicious things to eat!


Clif bars are what my wife and I reach for while on the trail. To be fair, though, they aren't the most satisfying sometimes. This new variety, though, wow! They are similar in texture and flavor to the original Clif bars on the outside but are filled with rich, delicious nut butter on the inside. They're decadent but are actually pretty low in sugar. Totally yummy!


Late July makes a lot of vegan-friendly chips. I purchased these flavors after receiving a recommendation. Don't let the names deceive you, though; the "Bacon Habanero" ones are actually LESS SPICY than the "Jalapeno Lime" ones. I liked them both a lot, though I wouldn't say that either variety actually tasted like the thing they were supposed to. But they were really, really tasty. I like to think of them as vegan Doritos.



Bite Me Kupcakez vegan cupcakes. Locally made in a residential kitchen in New Hampshire, you cannot find these gluten-free and vegan baked goods everywhere. Also, please note that while all of their products are gluten-free not all of them are vegan. The label was a tad confusing- I thought I bought a multi-pack but they all tasted like chocolate cake with strawberry frosting to me. Awesome cupcakes, for sure. The frosting was especially wonderful.


If you're into health food, you have probably heard about all of the benefits of turmeric. I take a lot of supplements as it is so I wasn't keen on taking this inflammation blasting root as a pill. Enter Gaia's brand of powdered mixes. They resemble chai tea in flavor but contain the wonder herb turmeric, too. Although you can easily add it to water and drink as is, I prefer warming a cup of vanilla almond milk and stirring in the recommended amount along with 2 teaspoons of pure maple syrup. It is truly delicious!

That's all for now. Stay tuned for the next edition of Tasty Vegan Things to Try. Also, leave your suggestions for things for me to try and I may feature them in an upcoming post. Leave a comment or email me at lizzie clements at icloud dot com!