Category Archives: Wraps & Sandwiches

Baked Chickpea Curry Burgers

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Burgers are the easiest thing to feed our 18 month old, Cash. He refuses to eat with a fork or spoon, just wants to hold it in his hand and use the opposite hand to shovel in food! 😉

Burgers are easy for me too since I don’t have a ton of time to prepare my meals during the day. I just throw one of these in my collard wraps with Sun-Dried Tomato Basil Cashew Cheese, leftover quinoa, shredded veggies, lentil sprouts and avocado. Sometimes I top it with Habanero Sauce or an oil-free dressing I have in the fridge. I have a ton of different burgers recipes but these are one of my favorites!!!

Chickpea Curry Burgers

Chickpea Curry Burgers in a wrap!

Original recipe from VegKitchen.com

INGREDIENTS

1 medium onion, chopped

2 garlic cloves, minced

1 medium carrot, thinly sliced

1 large celery stalk, chopped

1-150z can chickpeas, drained and rinsed OR 1 1/2 cups cooked chickpeas

1/4 cup quick oats

2 tablespoons ground flax seeds

2 teaspoons salt-free seasoning blend (such as Spike or Mrs. Dash – I use Trader Joe’s 21 Seasoning Salute)

1/2 teaspoon curry powder – I use Kashmiri Curry, my fav!!!

1/2 teaspoon ground cumin

1/4 cup hummus (any flavor will do – I use Our Favorite Hummus)

Juice of 1/2 lemon

Salt and freshly ground pepper to taste

INSTRUCTIONS

1. Preheat the oven to 350 degrees.

2. Sauté chopped onion over medium heat until translucent. Add the garlic, carrot and celery and sauté until all the vegetables are tender and golden.

3. Combine the vegetable mixture with the remaining ingredients in a food processor. Pulse on and off until the mixture is evenly and finely chopped, but don’t puree.

4. Drop by heaping 1/4 cup portions (I used my large ice cream scooper) onto a baking sheet lined with baking parchment paper and flatten/shape gently. Bake for 30 minutes, flip over and continue to bake for 10-15 minutes or until they’re done.

Saute onion, garlic, celery and carrot until soft and add them with all other ingredients to processor

Saute onion, garlic, celery and carrot until soft and add them with all other ingredients to processor

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Our Favorite Hummus & Sweet Potato Hummus (2)

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Here are two hummus recipes, the first one is our absolute favorite!

I make this first one at least once per week. I pack it in Ava’s lunch with snap peas or carrot sticks.  

Our Favorite Hummus!!

Our Favorite Hummus!!

Ingredients:

2 (15 ounce) cans chickpeas drained and rinsed – OR – 3 cups cooked chickpeas
1/2 cup tahini 
6 tablespoons fresh squeezed lemon juice
3-4 garlic cloves, pressed
1 heaping teaspoon ground cumin
Salt and pepper – I use a few shakes of Seasonello herbal salt and pepper

INSTRUCTIONS

1. Drain beans and reserve the liquid when you do so OR use cooked beans.

2. Combine beans, along with the other ingredients in your food processor. Use the bean liquid or water to thin it out to your desired consistency. I use about 1/4-1/3 cup water. Adjust seasonings to your liking and enjoy on everything!

Blend ingredients in food processor until it reaches your desired consistency - use bean liquid or water to thin it out.

Blend ingredients in food processor until it reaches your desired consistency – use bean liquid or water to thin it out.

Taste and season to your liking!

Taste and season to your liking!

Our Favorite Hummus!!

Our Favorite Hummus!!

Sweet Potato Hummus

You may have seen this one on my Facebook page. A few people asked for it so I figured I’d better post it before it gets lost!

Sweet Potato Hummus

Sweet Potato Hummus

1 large cooked sweet potato, cut into chunks
1 can or 1 1/2 cups chickpeas (drained and rinsed)
3-4 Tbsp tahini 
1 tsp curry powder
1/4 tsp salt, or to taste (I did a pinch)
Black pepper, to taste
Water or bean liquid 

Place ingredients in food processor, add water or bean liquid while its running until you get the consistency you like. Scrape sides, run again.

Easy Plant-Based Sushi

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This is one of our favorite dinners. The rolling takes a little practice but it’s worth it!

Easy Vegan Sushi

You’ll need:

* bamboo sushi rolling mat – Here’s 2 for $6.31 on Amazon

* cling wrap

* Nori seaweed sheets

* Organic Pea Shoots (Trader Joe’s)

* Organic Brown Rice – I use the frozen organic brown rice from Trader Joe’s, it’s quick! (NOTE: I also mix leftover cooked quinoa in with the brown rice – half and half)

* Seasoned Rice Vinegar

* Organic Baked Tofu – Trader Joe’s makes one or make your own

* Cooked yams

* Organic Persian Cucumbers  (Trader Joe’s), red or orange pepper, cilantro, spinach (Our favorite is rainbow chard), avocado, super thin lemon slices… jalapeno is good too.

* Sriracha Sauce: I think it’s like 1/2 cup of Vegenaise to 1-2 Tbsp Sriacha

Directions:

* Stir a few teaspoons of rice vinegar into hot rice, stir and let cool to room temp

* Assemble your roll and enjoy! (See pics below)

My fillings

These are good!

Wrap your bamboo rolling mat in cling wrap

Ready to roll

Grab a piece of nori

I still don’t notice any difference if the shiny side is up or down

Add your rice

Pile up your toppings towards the front of your roll

I use the spinach leaves to hold all the goodies in while rolling. I also use rainbow chard or kale.

Start rolling the edge closest to you inward as tight as you can get it

Use a dab of water along the outside flap to close

water

Roll it closed and tight with mat

Get your knife wet and slice carefully but firmly

Ready

Serve with soy sauce and wasabi, top with black sesame seeds

My hubby likes his with the Sriracha sauce

Carrot Dogs

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“Carrot what?”

“Carrot dogs, you know… like hot dogs but carrots”

My husband was very confused with this one which says a lot because he’s so used to eating my random weird concoctions. He was confused for only a minute though because once he tried them he LOVED them! He said the guys at the station would love them and if you know firefighters, that says a lot.

We don’t usually eat a ton of bread but I really wanted to try these for camping so I bought some buns instead of wrapping them in collard wraps or something else creative. I had to give my hubby the full “hot dog” experience, right!?!

Carrot Dogs

Here goes the test bite…

Looks tasty!

He loved it!!!

Original recipe from Healthy Slow Cooking. I found this one on Pinterest!!

All Natural Carrot Dogs
soy-free gluten-free
serves 4 but can be easily doubled or even tripled (I doubled the recipe)

  • 4 carrots (cut into bun lengths)
  • 1/4 cup seasoned rice vinegar (or apple cider vinegar and a dash of salt)
  • 1/4 cup water
  • 1 tablespoon sesame oil (Optional – I used bean liquid)
  • 2 tablespoons coconut aminos (can sub soy sauce but use unseasoned vinegar)
  • 1/4 teaspoon garlic powder (or 1/2 clove garlic minced)
  • a dash or two liquid smoke
  • pepper to taste
  • Ezekiel sprouted hot dog buns

Fill a pot about half-way full of water, heat it on high until it boils. Turn down to medium heat and add the carrots. Cook until you can just pierce it through with a fork. You want it to still have a snap when you eat it. Run cold water over them to stop them from cooking more.

Combine the other ingredients to make the marinade. Use a container that has a tight lid so you can easily shake it without spraying it all over your kitchen. Marinate at least 3 to 4 hours, though they are fine for almost 2 days.

Put the carrots in the container and marinade for a few hours to up to a few days. If you marinate them longer they take on more of the vinegar flavor. If the carrots are very skinny I would not marinade them for more than 1 1/2 days so they don’t taste too sour.

To serve heat the carrots in a 350 degree oven or on in a grill pan on a hot grill until heated through. It should take about 10 to 15 minutes.

Serve in a toasted hot dog bun with your favorite toppings. They’re great the southern way  topped with chili and cole slaw! Prep these on a weekend and you’re ready for a quick weeknight treat.

You could also cook them in your slow cooker in the marinade. You will need to check on them so they do not get mushy, so it’s not an overnight or all day affair. If they get mushy when you re-heat them it will make a mess. Cook until a fork just goes through the carrot, but the carrot is still slightly firm.

Cut carrots into bun lengths – I cut the leftovers to add in too, testers!

Boil carrots until you can pierce with a fork but they’re still crisp – I think mine went about 4 minutes but they needed a bit longer. Remove from water and rinse with cold water to stop from cooking any more.

I left my carrots in the marinade for about 1 1/2 days.

Cook at 350 until heated through OR grill them. I used my toaster oven because my hubby was anxious to try them. Top with your favorite toppings!

It looks like a real hot dog….

Curried Quinoa and Adzuki Bean Burger Wraps

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You’re probably saying adzuki what? That’s what I said when I first heard about these little red beans. Burgers are a staple in our house lately (easy finger food for our 1-year old) and I’m always up for a new bean so I added some to my last Nuts.com order. To be honest, these burgers came out a little bland so I decided to spruce them up a bit with a few toppings and WALAH… YUMMY GOODNESS!!! Okay… enough with the caps lock, you get the picture 😉

Curried Quinoa & Adzuki Bean Burger Wraps

Both of our kids love these burgers smeared with a little hummus and topped with chopped avocado. I prefer the wrap thing myself. My best friend came over for dinner with her nephew a few nights ago when I served these burgers… he wasn’t a fan but our son was happy to eat his share!

First bite… not sure yet (Friend is NOT amused with these burgers!)

He likes them!! YES!!!! (Friend still not amused)

“Hey if you don’t want your burger, I’ll eat it…”

“No really… TAKE IT!”

Yummy! (Friend still not amused)

LOL!!! Had to share those pics, they’re too funny! Okay… onto the burger recipe.

NOTE: Once you make the burgers, here are the ingredients I used to make the wraps:

* Collard Greens – pick larger ones for wraps

* Mango Chutney (from Trader Joe’s)

* Plain Hummus (I make my oil-free hummus or use Trader Joe’s Mediterranean Hummus in a pinch)

* Lentil Sprouts (See my sprouting post)

* Avocado

Original burger recipe from Choosing Raw… great site!!!

Curried Quinoa and Adzuki Bean Patties (vegan, gluten free, soy free)

Makes 6-8 Burgers

1/2 cup quinoa, dry
1 3/4 cup cooked adzuki beans (I buy mine from Nuts.com – $3.99/lb for organic)
3/4 cup chopped onion
1/4-1/2 cup chickpea flour
2 tsp curry powder
1 tsp cumin
3/4 tsp sea salt (or to taste)
Black pepper to taste
Cooking spray (I use the spectrum brand) or a scant amount of coconut oil for sauteeing and grilling

1. Bring 1 cup water to boil and add the quinoa. Lower heat to a simmer, cover and cook for 15 minutes WITHOUT OPENING THE LID! Remove from heat and let sit, fluff with a fork.

2. Sautee the onion till golden and tender.

3. When quinoa is done, add quinoa, onion, chickpea flour, and adzuki beans to a food processor. Pulse quickly until the mixture is forming a dough that is uniform and sticks together, but still has some texture. Add spices and pulse a few more times to incorporate. If at any point you feel as though you’re overprocessing, you can transfer the bean and quinoa mixture to a bowl and mix with your hands!

4. Shape mixture into six patties and spray a skillet or pan with coconut oil. Cook for five minutes over medium heat, flip, and continue to cook for another five minutes or so.

Add cooked quinoa, onion, chickpea flour, and aduki beans to a food processor. Pulse quickly until the mixture is forming a dough that is uniform and sticks together, but still has some texture. Add spices and pulse a few more times to incorporate.

Spoon mixture into hot pan and smash a bit to resemble burgers

When burgers are done, let cool a bit then assemble your wrap. I did this order: collard green. hummus, burgers, mango chutney, avocado then lentil sprouts. Ready to wrap!

Pretty little wrap!

Time to eat!

Brown Rice & Lentil Burgers

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Hey there!

Sorry I’ve been absent lately, operation “Daily Toddler Energy Drain” is in full effect this summer which means I haven’t been spending a ton of time at home. We’ve also been camping quite a bit since we bought our RV. So much fun!

I haven’t done a ton of cooking lately but I decided to make these burgers tonight since I need a burger recipe for our upcoming camping trip. Our son is turning one soon and I also needed a new menu item for him to try. These burgers were a hit all around, our kids LOVED them! I ate mine in a lettuce wrap with horseradish mustard, Habanero Sauce, avocado, relish and heirloom tomato slices. YUMMO!!

Brown Rice & Lentil Burgers

Kid Tested AND Approved!!!

The original recipe is from the blog For The Love of Food. I altered it a bit and I may continue to do so the next time I make them. I want to play with the spices a bit, maybe make a spicy batch next time.

Brown Rice & Lentil Burgers

1/2 cup dried green or brown lentils, rinsed (I used brown)
1/2 cup brown rice
1 medium yellow onion, chopped
1 carrot, grated
4 garlic cloves, minced
3 teaspoons ground cumin
1 teaspoon ground sage
1/4 – 1/2 teaspoon sea salt
1 1/2 cups water
1 cup vegetable broth
1 cup quick oats
Combine the lentils, brown rice, onion, carrot, garlic, cumin, sage, and salt in a medium-size saucepan. Add the water and vegetable broth. Cover and bring to a boil then reduce the heat and boil gently until the rice and lentils are tender and all the liquid is absorbed, about 40 minutes.
Drain in a colander to remove any excess liquid. Add mixture to large mixing bowl and add the quick oats, stir until combined. Let cool until able to handle. Form into 8 large burger patties.
Preheat oven to 350F. Line baking sheet with parchment paper – you can spray the paper with a little cooking spray if you’re worried about them sticking (I did). Bake them for 15 minutes and flip. Bake an additional 15 minutes and remove from oven. Let cool slightly, they will harden a little and become easier to handle.

Add ingredients to medium-sized saucepan, cover and bring to a boil. Lower temp and continue to cook at a low boil for about 40 minutes.

Cook until lentils and rice are done and liquid is almost all absorbed.

Transfer to mixing bowl, add quick oats and combine. Let cool until able to handle.

Form patties and place on parchment paper (spray if you wish). Makes 8 large patties, I had to make them in two batches!

Almost done! Mini patty for our one-year old 🙂

Yummy!!!

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