Related Posts

• Quinoa & Cauliflower Patties

  

  Reusing the food from last night's dinner is a regular thing for me, but often I don’t feel like having exactly the same thing several days in a row. So sometimes I get a little creative and many of my recipes are developed this way. Today's featured leftover – quinoa. I used black quinoa, but whether you have a white, red, or mixed one – they all work well, and I am sure the recipe would also work with leftover barley, bulgur, or any other grains. I always use onion and celery in all sorts of patties, and these are not an exception. In case you don’t like them, just omit and feel free to add some garlic, for example. I am not a garlic lover and this is why it is almost never used in my recipes, but since we all cook for ourselves, it makes sense to trust our own tastebuds.

• Red Cabbage and Potato Veggie Burger Patties

  

  Vegetables are good for you. I am sure everybody knows this. But still, people usually don’t eat enough of those. I hope you are an exception and eat at least five handfuls of vegetables every day. But if you are struggling, here is a good recipe that counts towards the five servings a day. If you also add a salad to the side, it might very well be that you’ll cover all your official vegetable need for one day with only one meal. Of course, I am not stopping there – I like to keep all my meals bright, light, and naturally colorful – some purple cabbage here, a few orange carrots there, a red apple as a snack, and many greens throughout the day. I like to think that the more colors we eat, the more necessary nutrients we get from food. Healthy or not, these cabbage patties are just plain delicious. I usually eat them straight from the pan, but they are even more filling next to a green salad or a rice bowl.

• Middle Eastern Chickpea Burgers

  

  These chickpea burgers are similar to a Middle Eastern falafel. This isn’t like the Americanized version of falafel that resembles carnival food deep-fried in some unhealthy oil. That’s a culinary crime, because falafel done right is so delicious and nutritious. It’s all in the blend. Here the secret ingredient is basmati rice, which holds the chickpea mixture together and creates a complete protein. I love the mini-burger concept; the whole wheat bun is like putting falafel in a top hat and tails, perfect for folks who like the taste of beans when they’re broken down and combined with heady herbs and spices. Gently pan-seared or baked, these burgers are bountiful bites of health.

• Quinoa Beet Arugula Salad

  

  “Shockingly delicious” is the phrase my “non-health-food-fanatic-husband” uses to describe quinoa.

• Healthy Avocado & Halloumi Burgers

  

  All fast food does not need to be unhealthy, and this recipe here is a perfect example of a quick, delicious recipe that satisfies our junk-cravings (I still have them sometimes) without being loaded with unhealthy crap. I do love vegetable burgers, and I often use them in my burgers, but today I opted for halloumi cheese instead, because it is so incredibly salty and chewy that I just love it. Especially with avocado! If you are fully plant-based, I would recommend substituting it with tempeh. For the buns, I always choose dark whole wheat buns. I am sure you find something nice from your local stores. For my own burgers, I toast the buns, so they are a little crispy. My boyfriend does not like crispy and crunchy food (weird, if you ask me, but oh well), so I usually just add his buns to the pan on top of the halloumi slices for the last few minutes, so they warm through.

• Lentil & Jackfruit Enchiladas

  

  My recipes are usually very straightforward and quick, only containing a few ingredients and not many steps. For me, the current recipe categorizes under simple recipes too, but it does require quite many steps, especially if you also decide to prepare your own sauce and haven’t precooked the lentils in advance. I usually cook a large batch of lentils, chickpeas or beans over the weekend and then use them during the week in different recipes – it is an excellent way to save time during the busy working week and always prefer cooking my own legumes over the canned versions. Talking about the canned versions, this recipe uses quite an unusual ingredient that is canned because it is difficult if not even impossible to get fresh one outside of Asia. I am talking about the king of fruits – jackfruit! Jackfruit is a huge fruit mostly grown in South-East Asia, and I fell in love with it in Asia.