VEGAN COOKING CLASS: CHICKPEA BURGERS WITH SPINACH MISO DRESSING

As a Valentine's day gift, my husband surprised me by giving me a vegan cooking class with the super talented Pamela Wasabi (http://pamelawasabi.com), a blogger who has a wonderful talent for healthy cooking. I loved the experience as it was a Sunday at her lovely home, super personal and special, as it felt like we were old friends cooking and chatting. We talked about our evolution into healthy eating, and how this lifestyle transformed us and make us feel, we cooked and tested, and then we sat down to eat our delicious dishes. That day we made a yummy green smoothie, these burgers (you can do with your favorite grain) and black beans brownies for desert that tasted like heaven ( recipe on a future post). That day, when I got to my house I prepared them for Savy with white and black beans (about 12) and froze them for the whole week, he loved them. It's an excellent and easy to prepare option for your family and yourself. I hope you enjoy!

Garbanzo Burger

Servings 4-6

Ingredients


- A generous wedge of a red onion thinly sliced


- 3 Chopped Garlic Cloves


- 5-6 Stalks of Parsley. Chopped

- A wedge of yellow pepper (or red/ green)


- 1 Cup of cooked quinoa, brown rice or any other grain


- 1/2 Cup of oat flour


- 1 Can of chickpeas (or black, canelini beans)


- 1 Tbsp of organic ketchup and mustard


- Spices: sea salt, pepper, curry, cayenne and paprika


- 1 Tbsp of coconut oil

Directions


1.  Rinse and drain the beans, throw them in bowl and mash them with a fork. You want texture.


2. On a pan, pour coconut oil and turn the stove to medium heat. Throw in the garlic. Let it sizzle for a little bit. When the color starts to change translucent throw chopped onions, then follow with parsley. 

3. When onions are translucent throw in other veggies. Add spices. Cook for 5 more minutes.


4. Take your veggies and thrown them in bowl with beans. Throw in also cooked grain, ketchup and mustard. Mix with a wooden spoon. By now, it will all be very sticky.


5. Add flour, mix well one more time. (Have extra flour handy, I pour an additional 1/4 C and leave it on the side). Use it to dry your hands and to pad on patties on each side.

6
. Using 1/3 Measuring Cup scoop out the bean mix. Make a ball with your hands, then flatten it out. Repeat with all the batch.


7. When ready, you can either cook the burgers in the oven or back on the pan.


8. In the oven, at 375′ for 7-8 minutes each side. On the pan, and with a drizzle of coconut oil, 3-4 minutes each side.

9. You can freeze the burgers before cooking them and heat them up for a quick and nutritious meal.

We served it with a raw tomato wedge on the bottom, a hamburger, a layer of sauerkraut, another hamburger, a second tomato wedge, the dressing and sliced avocado for a full meal.

Spinach Miso Dressing

Serving size 4-6

Ingredients


- 1 Tbsp of miso (Organic)


- 1/2 Cup of overnight soaked cashews


- 1/2 Cup of coconut water


- 1/2 Tsp of coconut sugar or agave


- 1/2 Tsp of garlic powder


- Sea salt & pepper


- 2 Handfuls of steamed spinach

Directions


1. Steam spinach.

2. When done, throw all ingredients in a food processors. Mix till smooth.


3. Serve, and keep rest in an airtight container in your fridge.

With Love,
Romina