Recently, I decided for a few health reasons to start eating as whole and raw as possible. I'm not going to lie - it's not easy. It's a lot of work, a lot of preparation and can be expensive if you're not careful. After having a minor (major) breakdown about it to my mom and boyfriend (they're the best), I decided I had no choice but to just accept it and be excited about it! I love yummy food, and I felt like this new lifestyle would be really limiting and restricting. I wouldn't ever get to eat anything I wanted or anything that actually tasted good.
A few months ago my grandma sent me this great book called the Undiet by Meghan Telpner. She also had to make a choice to live this type of lifestyle when she was young and made it really fun. There is no reason it cannot be enjoyable! I am so thankful to her and this book for the great recipes and tips. Every week I'm going to start posting some of my favorite delicious treats from her site!
First up are these delicious quinoa chickpea burgers. I am in LOVE and think you will be too! Let me know what you think!
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Ingredients (Makes 12 small or 6 regular patties)
1/2 cup quinoa
1 cup water
1 15 oz can organic chickpeas
2 tbsp lemon juice
1/4 cup olive oil
3/4 cup grated sweet potato
1/4 cup wild leek bulbs, finely chopped (or red onion)
1 clove garlic, minced
1 tbsp dried parsley
2 tbsp tamari
1 egg or 1 serving chia paste
1/2 cup gluten free oat flour
1 tsp baking powder
Pinch of sea salt
• Preheat oven to 350
• In a medium sauce pan, add quinoa and water. Bring to a boil covered, reduce to a simmer and cook for 15 minutes until water is absorbed. Set aside.
• In a food processor, mix together chickpeas, lemon juice and olive oil until consistency is an even paste. Transfer to a large mixing bowl.
• Add grated sweet potato, leeks, garlic, parsley, tamari and quinoa and mix well.
• Mix in egg/ chia paste, oat flour, baking powder and sea salt.
• On a parchment lined baking sheet, form patties using about 1/3 of the mixture.
• Bake for 15 minutes, then remove from over, flip over and bake for another ten until lightly browned, and slightly firm to the touch.
1/2 cup cashews
1 1/2 cups water
1/3 cup nutritional yeast
1 1/2 Tbs Arrowroot starch (just for thickening)
1/2 lemon, juiced
pinch of dry mustard
pinch of turmeric
1/4 tsp paprika
1 Tbs sesame seeds or tahini
1-2 Tbs miso paste
1 large or 2-3 small cloves of garlic
sea salt to taste
• Make your cashew milk by blending the water and cashews together well.
• Put nut milk and remaining ingredients into the blender and blend on high until well blended (again- if you have a weaker blender, or are using a food processor, you may want to mince your garlic first)
• Heat on low heat just until sauce is warm.
Top your burgers with sauce, spinach, sprouts, tomatoes, avocados - anything your heart desires and ENJOY!