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.

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Lemony Chicken Skewers

Food Revolution Day is May 15, 2015, it was started by Jamie Oliver a few years ago, following in the spirit of his Food Revolution cookbook, which I have and use often.  I highly recommend it as it is a great book.   It is all about making your own, good, healthy real food.  Making your own food doesn’t have to be complicated, some of the best meals are very simple.  This recipe is one of those.  I found the original recipe in a magazine and have tweaked it to be quicker and easier, but it is healthy and full of flavour.

This is a great summer recipe, very tasty and perfect on the grill, but good in the oven too.  Especially nice because you can throw everything in a zip top back to marinade all day and then grill in the evening.

I will spare you the photos of cutting up raw chicken. The chicken should be cut in chunks big enough to be threaded onto a bamboo skewer, maybe an inch or two.

Place chicken in a zip top bag along with 1/4 cup lemon juice, 2tbsp olive oil, 2 tsp minced garlic, 1&1/2 tsp dried oregano, and 1/2 tsp salt.  Shake around to coat chicken and place in refrigerator all day (or at least a an hour).

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Thread onto bamboo skewers that have been pre-soaked in water for a couple of hours (so they don’t catch fire), or you can use metal skewers if you have them.  Grill until cooked through.

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These skewers are good served with greek pita that has been warmed on the grill , tzatziki (i know that is spelled wrong) and a nice salad.  We made Jamie Oliver’s chopped salad from his Food Revolution book, it is really good.

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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.

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Add tomato paste and fry for 1 minute.

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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.

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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.

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