Instagram & Falafel Veggie Burgers

First of all, before I forget, we are now on Instagram! I have wanted to do that for a very long time and today I did it! We are @ cookswithevie.

I have so many posts to finish! I hope I can get time to post them soon. 

We made these “burgers”, next time I want to try these on pita with tahini and hummus. I wasn’t prepared this time and just used the buns we had. 

This recipe is so easy. 

1/3 cup large flake oats

1cup chickpeas (I used canned, drained)

1cup lentils (I used canned, drained)

3 garlic cloves, minced 

2 green onions, chopped

1 egg

2tsp chili powder 

1tsp oregano

 1/4tsp salt

1/2 English cucumber, finely diced

1/2 cup chopped fresh parsley 

Whirl oats in food processor until ground. Add in chickpeas, garlic, onion, egg, chili powder, oregano and salt. 

Process scraping down sides as needed until smooth. 

Place this mixture in a bowl and stir in lentils, cucumber and parsley. 

Shape into 4 patties.  

Cook patties in a lightly greased pan until golden on each side. 



We served on buns drizzled with tahini. And added whatever each person felt like adding. 

We also served with these baked sweet potato fries with curry lime dip.

 That super simple recipe will follow tomorrow.

Stewed Chickpeas with Tomatoes and Feta

I received a blog post in my inbox from Alexandra for this chickpea stewy dish and decided to try it because 1) Evie loves chickpeas 2) had a bowl full of cherry tomatoes from our garden and 3) needed a vegetarian meal. Perfect right? 

Before I forget here is the link to the recipe on Alexandra’s website,  https://www.alexandracooks.com/2016/08/30/stewy-chickpeas-tomatoes-feta/

First of all you need to sweat some garlic in olive oil, you do this slowly on low heat, I probably used 4-5 cloves sliced and roughly chopped. Just let the garlic cook down until soft. Then I stirred in 2 cans of chickpeas, probably about 4 cups.

Then I roughly chopped 3 regular medium sized tomatoes and about 2-3 cups halved cherry/grape tomatoes. 

Throw all of the tomatoes into the chickpeas. Stir. Then I added about 1/2-3/4 of a bottle of capers. And a large splash of balsamic vinegar. Turn up the heat to medium to get simmering and the tomatoes will start to release their juices. I sprinkled with little salt and black pepper. Once it is simmering and nice and stewy throw in a large handful or two of chopped fresh basil. 



When Evie walked into the kitchen she promptly stated that isn’t stew there is no broth, that is not enough broth. Right away she decided it was not going to be good. Until she tried then she gave me that look that says oh, actually I do like it.

Toast some crusty bread or baguette in a hot pan with olive oil to serve with the chickpeas.



Top chickpeas with crumbled feta and serve with toasted bread. It was delicious!

Roasted Garlic Hummus

IMG_3142

I haven’t made hummus in a long time.  It is so easy just to pick up a container at the grocery store.  The last few times I made hummus we didn’t eat much of it and it ended up in the bin, the garlic was too strong.  This time I decided to roast the garlic first to make it sweet and mellow.  It worked wonderfully, it was really good, from now on I will roast the garlic before adding it to hummus.

This really is quite simple to make so if you like hummus and have never made it you should.

To roast the garlic:

Take a whole garlic bulb and cut the top off.  Place the bulb in a piece of foil drizzle it in a good glug of olive oil, wrap and bake in a 350F oven for about 20 minutes.  It should look golden and sticky when done.

Sometimes I roast a few bulbs at time and once cooled place them in a jar covered in olive oil for use in recipes.  They keep for weeks like that as long as they are completely covered in oil.

IMG_3109

For the hummus:

Place a (540ml) can of chick peas,(rinsed and drained) into a food processor.

Add the full bulb of garlic (squeeze the cloves out of the bulb, discard the peel)

Add about 3 Tbsp tahini (sesame paste)

IMG_3112

freshly squeezed lemon juice lemon juice, to taste.  At least a 3 tbsp.

IMG_3107

and a generous pinch of salt and 1/4 tsp ground cumin and 3 tbsp water

IMG_3114

Blitz it, drizzling in a few tbsp olive oil until it is nice and smooth.  I usually stop a few times to scrape down the sides and continue blitzing.  Taste and see if you need more lemon or salt.  Add what you want to get the flavour and continue processing until it is as smooth as you want.

IMG_3116

Serve drizzled in more olive oil.  I sprinkled with some sumac.

IMG_3142

We served it for dinner with a salad that Evie made (all by herself), homemade pita breads and beef kabobs.

IMG_3145The recipes for the pita and kabobs will follow soon!

Tomato Chickpea Spinach Simmer

It has been a long time since I have posted anything new.  I have tried a few times but have had computer problems and no time.

Fall is slipping away at warp speed.  Normally once September starts I am nesting for winter.  The preserving books and recipes come out and I am hitting the farmers markets and grocery stores stocking up on the harvest and canning.  This year I have done nothing, it seems so busy that I just can’t get the time or energy to do it.  I do have 8lbs of apples sitting in the kitchen that has to be made into applesauce this weekend.  I still have to get beets, yum-yum pickles (Evie’s favorite), mustard pickles canned ( I hope).  And each year I try to try something new.  Last year it was plum sauce, it was good and we used some of it, but not enough to make it again this year.  I am thinking a wine jelly of some sort to use at Christmas time.

There are pumpkins everywhere now and I LOVE pumpkins.  I need to make something pumpkin this weekend and I have a list that I want to make.

This was our vegetarian (actually, I think it is vegan) meal a couple of weeks ago, I hope I can finally post it.  This recipe it pretty easy and cheap to make.  Like most of our vegetarian recipes it includes chickpeas, Evie’s favourite, she has even eating them right out of the can for breakfast!

2Tbsp olive oil

3 cloves garlic, minced

1 onion, chopped fine

1tsp dried oregano

1/4 tsp each hot pepper flakes & salt

2tsp tomato paste

1 (28oz) can diced tomatoes

1 can (19oz) chickpeas, rinsed and drained

1tsp paprika

1 bag (about 6 cups) spinach trimmed ( I left this out this time, Evie didn’t want it, and we did have any)

In a large saucepan heat oil and saute onion and garlic, oregano, pepper flakes and salt until onion is soft.

Image

Add tomato paste and fry for 1 minute.

Image

The paste here looks a little funny because it is frozen.  When I open a can of paste I freeze the remainder in 1Tbsp portions so it doesn’t go to waste. Add tomatoes, chickpeas and paprika.

Image

Bring to a boil and reduce heat to simmer until thickened, thick enough so that a spoon dragged through leaves a space, about 25 minutes.

ImageMeanwhile, if you are using spinach, saute spinach until wilted, about 3 minutes, then stir into chickpeas.  Sometimes if I don’t want to get another pan dirty I just put the spinach right on top of the chickpeas and cover to let it wilt right in the pot.

Serve over basmati rice with naan on the side.

Image