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.

Lemon Ricotta Pancakes with Blueberry Maple Sauce

These are lemony, light and airy pancakes. The egg whites give a slightly soufflé like texture and the ricotta gives extra protein. The sauce is quick to make while the pancakes are cooking, just maple syrup, seedless raspberry jam and frozen blueberries simmered to make a sauce.


Start off by seating a lemon, you will need 1 heaping TBSP of the zest.

In a large bowl whisk two egg yolks (save the whites), 1cup ricotta, 3tbsp sugar, 1/2 cup all purpose flour and zest

In a separate bowl whisk the egg whites until glossy peaks form.

Gently fold the ricotta mixture, a bit at a time, into the egg whites. Then slowly mix in 2tbsp melted butter.

Cook in hot fry pan or griddle 

For the sauce I placed 1/4 cup seedless raspberry jam, 1/3 cup frozen wild blueberries and 1/3 cup maple syrup in a small saucepan and let simmer gently for a few minutes and then keep warm until ready to pour over pancakes.

Too with the blueberry maple sauce
Very light and fluffy and sooo good!

Mell’s Wheat Germ Muffins

I really like these muffins, but we haven’t had them in quite awhile.  The recipe is from my cousin, not sure of the original source, but we have had the recipe for many years.  I ate a lot  of these in the days after Evie was born, it was one of my sources of sustenance.  I kind of needed a break after that, but I thought of them the other day and voila.

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In a bowl mix together the following dry ingredients:

1 cup flour

1/2 cup wheat germ

1/8 tsp baking soda

3 tsp baking powder

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3/4 cup brown sugar

1/2 tsp salt

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In another bowl mix together the following wet ingredients:

1 egg

1/2 cup vegetable oil

3/4 cup milk

1 tsp vanilla

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Add wet ingredients to the dry ingredients and let sit for 1-2 minutes.

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This is what it looks like after sitting, sort of foamy

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Fill greased muffin tins, or use liners, 3/4 full.  Bake at 350F for 20-25 minutes until done.

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*Note: You can add in 1/2 cup of berries if you would like to make them into berry muffins.

I was given a large bag of frozen blueberries by my neighbour, who received a large amount from a friend who is a farmer and picked them fresh and then froze them.  I did a split batch here,  filled half the cups with non-berry batter and then added a couple of handfuls of berries to the rest of the batter and finished filling the cups.

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These didn’t last long!

Wild Blueberry Cake with Brown Sugar Sauce

We went to pick some blueberries, they just grow on a little hill right next to the house.  We probably picked about 4 cups, the blueberries here are wild and plentiful, extra sweet and tasty too.  We wanted to make something out of them, but not muffins.  We chose this recipe because I haven’t had it in a long time and Evie really likes it.  This is a traditional Newfoundland recipe.

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we used about 1 and 1/2cups blueberries

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mix together 1/4 cup butter and 1/2 cup sugar

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add 1 egg and mix then add about 1 to 1 and 1/2  cups of flour, 1 tsp baking powder and mix until combined

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add milk (about 1/2 cup to 3/4 cup) while mixing so it is thick and creamy like cake batter.

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then add the blueberries and  fold in

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then place in an 8 inch square baking pan and bake at 350F for 35 to 40 minutes until dark golden brown and a toothpick inserted in center comes out clean

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While the cake is baking you can make the brown sugar sauce.

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place 2 tbsp butter melted and 2 tbsp flour in a small pot and whisk while heating

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Whisk in 1 cup brown sugar (it will be dry and thick)

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then add 1 cup of boiling water and 1 tsp vanilla whisking and heating bring to boil and whisk until it thickens to a syrupy brown sauce

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Serve the warm sauce drizzled over a piece of the cake

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