Chickpea Burgers

1 15-ounce can chickpeas, drained and rinsed
1 yellow onion, finely chopped
3 cloves garlic, minced
1/4 cup chopped fresh parsley
2 TBSP tahini
1 1/2 - 2 tsp cumin
1 tsp ground coriander (OR 2 TBSP chopped fresh cilantro)
1/2 tsp sea salt

1/8 tsp freshly ground pepper

1/4 tsp cayenne pepper

1 tsp lemon juice
1 tsp baking powder
1 cup plain bread crumbs

1. Pulse the chickpeas in a food processor until thick and pasty (you can mash by hand, but more labor-intensive!).  Transfer to medium sized bowl.

2. Add all ingredients except bread crumbs and mix gently.  Slowly add the bread crumbs until the mixture holds together.  Add more bread crumbs, as needed.  Shape into patties.  I use an ice cream scoop and then flatten to about 1/2" thick.  This works well for burgers on buns.  They could be shaped thinner for pita pockets.

3. The patties will  hold up better for cooking if chilled first.  I put hem between pieces of wax paper.

4.  For cooking: these burgers can be grilled, but use a sprayed rack-they can fall apart if you're not careful.  They can be sauteed in a skillet or on a griddle with a little olive oil...this will give them a nicely browned and slightly crunchy outside.

5. Serve hot with your favorite toppings.  If served in pita, consider cucumber-yogurt-dill sauce.

Resurrecting My Blog

So...not sure why I stopped blogging...I still believe in the kitchen as the center of my home, and I love sharing food ideas and recipes.  So I'm recommitting some time to this endeavor.  Lately, I've been experimenting with veggie burgers, cold grain salads (like wheatberry and mango with lemon), and vegan sauces.  Being vegan is a challenge when you enjoy cheese, but there are so many creative and healthy alternatives. 

German Apple Cake

It's March 27 and it is sleeting in Virginia Beach! I have lentil soup in the crock pot and have just grated four cups of apples (I cleaned the fridge!) for a moist, dense cake that is perfect with a cup of hot tea or coffee. Be sure to sift the dry ingredients together.

Ingredients

• 2 eggs
• 1 cup vegetable oil
• 2 cups white sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 4 cups apples - peeled, cored and diced

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch cake pan.
2. In a mixing bowl; beat oil and eggs with an electric mixer until creamy. Add the sugar and vanilla and beat well.
3. Combine the flour salt, baking soda, and ground cinnamon together in a bowl. Slowly add this mixture to the egg mixture and mix until combined. The batter will be very thick. Fold in the apples by hand using a wooden spoon. Spread batter into the prepared pan.
4. Bake at 350 degrees F (175 degrees C) for 45 minutes or until cake tests done

Roasted Brussel Sprouts

It's crazy, but I have been obsessed with brussel sprouts lately!  Put some olive oil in a glass dish, slice them in half lengthwise, place flat side down inthe dish, and sprinkle with sea salt and pepper.  Voila!  The roasting method brings out the complexity of sweet, nutty, and earthy flavors.  They will have a golden brown crust, and the outer leaves will be slightly crunchy.  I researched a bit and discovered that brussel sprouts are high in protein (for veggies!), Vitamin C, and fiber. 

Perfect Pumpkin Bread

Kirsten was home for some rest and eating, and pumpkin bread was her only request!  This recipe has been passed down for years.  It is very moist.  If desired, you can add raisins, chopped nuts, and/or chopped cranberries.
2 slightly beaten eggs                         
2 cups of sugar
1/2 C canola oil
1 C canned pumpkin
2 1/2 C flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
1/4 tsp allspice

Spray baking pan with non-stick spray and flour lightly.  Bake at 350 for about an hour.  Be careful that the bread doesn't burn!  Flouring the sides of the pan will help.

Cooking and Cleaning

Cleaning the house is so much more enjoyable if enticing aromas are filling the rooms. Today's menu is rosemary foccacia and potato-kale soup. I'm inspired by my rosemary bush and its ability to endure the cold winter. I have mini vases filled with this potent herb throughout the house. I'm also planning to experiment with making kale chips (Brooke does not seem enthusiastic). Here is foccacia recipe:

Makes: 15 squares
All you need:
3 cups bread flour
1-1/2 teaspoons sea salt, divided
1 cup soy milk, heated to 115 degrees F.
1 package active dry yeast
1 tablespoon sugar
1 teaspoon dried rosemary (or use 1 Tbsp. fresh rosemary)
¼ cup extra virgin olive oil, divided
All you do:
Generously spray a baking sheet with nonstick cooking spray; set aside.
In a food processor fitted with a metal blade, combine 3 cups flour and 1 teaspoon of the salt. Process until combined, about 5 seconds.
In a 2-cup measure, stir together milk, yeast, sugar and dried rosemary. Whisk in 3 tablespoons olive oil. With food processor running, slowly pour milk mixture in a stream through feed tube.
On a lightly floured surface, knead dough by hand until smooth and elastic. Spray a large bowl with nonstick cooking spray; place dough in bowl and turn to coat. Cover with a damp cloth and let rise in a warm place for 20 minutes.
Heat oven to 400 degrees F. Punch down dough and stretch into a ¼-inch thick rectangle. Place on prepared baking sheet. Evenly prick surface with a fork and make small indentations with your fingers. Brush on remaining 1 tablespoon olive oil. Sprinkle the remaining ½ teaspoon kosher salt.
Bake for 20 minutes or until light golden brown. Cool briefly on a wire rack. Serve warm.

Inspirational Story/Blog

I was looking for recipes with kale today and came across an inspirational story. Diana Dyer is a mom, gardener, organic farmer, and cancer survivor. She currently has a blog that I highly recommend. The recipes, her musings, and photos are a must see. I plan to follow Diana's blog all year as I get back to organic, vegan cooking! I posted the link to her active blog. Here are two others: http://www.365daysofkale.com and http://www.cancervictorygardens.com