Browsing Tag

Rice

Arroz con Pollo

Dinner

Arroz con Pollo is a comforting, one-pot meal from Latin America. This version comes straight from my Abuelito’s repertoire. Chicken is seared and then cooked with rice, spices, chicken broth, olives, until it’s fragrant and delicious. This arroz con pollo recipe is perfect for leftovers!

Arroz con Pollo

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The Best Veggie Burger Recipe

Dinner

Veggie Burger: Loaded with Garbanzo Beans, Heirloom Rice, Black Beans and Spices.

Ugh. What a cocky recipe title. But I’m serious. This trust is the best veggie burger recipe! I have sort of an attitude about veggie burgers because most restaurants don’t treat veggie burgers with the proper respect they deserve. They’re generally just some sad afterthought, a requirement for burger establishments so vegetarians don’t starve to death while at their restaurant. Can you tell I’m passionate about the subject?

As a meat-eater, I eat veggie burgers all the time because I love them. I would never say that a veggie burger is necessarily better than a meaty, bacon-loaded burger with melty cheese on top, but I would say they’re just different – you can’t really compare the two. I don’t always want that kind of burger; sometimes I want to go lighter, fresher but still want to feel full.

Veggie Burger: Loaded with Garbanzo Beans, Heirloom Rice, Black Beans and Spices.

The Mix Is Important!

These veggie burgers are a mix of garbanzo beans, black beans, beets (!!), heirloom pink rice (can we talk about my love affair with fancy rice?), a bunch of spices and some red onion. They’re vegan, too! No egg to hold them together – the coldness from the fridge helps bind them. It’s vegan science. You can actually keep the mixture in the fridge for up to three days. You’re welcome to make it ahead and then assemble them when you want to cook them up!

Since I’m not a vegan, I love adding cheese to every burger ever, meat or no meat. Obviously this 100% optional AND there are a lot of really good vegan cheeses out there now that have zero palm oil and actually melt. They’re magical! I would head to your local health food store and seek out one that’s perfect for this veggie burger.

I love these things so much. I hope you get a chance to make: The Best Veggie Burger Recipe . Get at it!

Veggie Burger: Loaded with Garbanzo Beans, Heirloom Rice, Black Beans and Spices.

The Best Veggie Burger

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Serving Size: 4
Calories: 276kcal
This is the Best Veggie Burger recipe EVER! It's made with beets, beans and flavorful spices.

Ingredients

Patties:

  • 8 ounces beets, steamed or roasted and peeled*
  • 1 15-ounce can garbanzo beans, washed and drained
  • 1 15-ounce can black beans, washed and drained
  • 1/2 cup cooked brown rice
  • 1/4 cup rolled oat flour**
  • 1/2 red onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon sumac
  • 1 teaspoon dried thyme leaves
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • Kosher salt
  • Freshly black pepper

For the burgers:

  • 6 hamburger buns
  • 6 thin slices of Morbier cheese, or other strong cow’s milk cheese of choice
  • Dijon mustard, optional
  • Mayonnaise, optional
  • Butter lettuce
  • 1 tomato, sliced

Directions

To make the patties:

  • Pulse beets in a food processor until roughly chopped. Add beets to a large bowl, along with the garbanzo beans, black beans, brown rice, oat flour, red onion, garlic, sumac, thyme leaves, ground cumin and ground coriander. Mash with two forks until all the beans are incorporated. Salt and pepper to taste. (I added about one teaspoon of kosher salt and half of a teaspoon of pepper.)
  • Using a half cup measure, form six patties. Cover them with plastic wrap and transfer to the refrigerator to chill for 30 minutes. (Since we aren’t using egg to bind the mix, this step helps the patties hold together.)
  • Melt butter or olive oil in a non-stick skillet. Toast the hamburger buns for 1-2 minutes. Remove and set aside. Add more butter or olive oil if needed. Add the patties and cook on both sides for 3-4 minutes and until the tops are lightly golden brown. Place the slices of cheese on top of each burger and cook for 1 minute longer, until cheese is melty.

For the burgers:

  • To assemble burgers, add a smear or two of Dijon mustard and mayonnaise, a sheet of butter lettuce and a slice of tomato to one half of the bun. Top with the veggie burger pattie and the other half of the bun. Repeat until all six burgers are assembled.

Notes

*Many grocery stores sell roasted beets. If you’d like to roast them yourself, here’s how: Preheat the oven to 400? Fahrenheit. Trim the beets. Place them in a casserole dish, add a splash of water, cover with foil and roast for 30-45 minutes, until beets are tender when scored with a fork. Allow to cool to room temperature, then peel.
**You can buy oat flour, or you can make it at home. To make oat flour, add 1/4 cup of rolled oats to the jar of a food processor. Pulse until the mixture is very fine. Measure out 1/4 cup (you may end up with a few tablespoons more) and proceed with the recipe.
CourseDinner
CuisineAmerican, Vegan, Vegetarian
Keywordbest veggie burger, plant based burger, vegan burger, vegan veggie burger, vegetarian burger, veggie burger
Nutrition Facts
The Best Veggie Burger
Amount Per Serving (4 g)
Calories 276
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen

Mushroom Tacos w/Roasted Tomatillo Salsa (and other stuff)

Dinner

Welcome to my experiment!! Wait, don’t leave; it’s not a food experiment, like, on you or anything. I wouldn’t do that. Let me explain…

I have food allergies. You’re allergic to a food thing or two, right? Please say I’m not the only one who feels like Macaulay Culkin in My Girl.

My current allergy list kinda sucks–sure it could be worse, but there’s a few bummers. My body turns on me when I eat things like truffles (sad!), all bleu vein cheeses like, gorgonzola, roquefort, stilton, etc. AND…sometimes mushrooms.

My body sometimes hates mushrooms…and sometimes it’s cool with them.

Usually I don’t take chances because I don’t really feel like dealing with some embarrassing twenty-minute sneezing situation. But yesterday…I was feeling brave.

And guess what?! My body totally loved these tacos. Which means your non-allergenic, normal body will too!

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Butternut Squash Kale Salad with Brown Butter Dressing

Dinner, Salads

It’s Wednesday. I’m all sorts of sleepy. I have a huge to-do list. Yet my brain keeps replaying how Teresa (from RH of New Jersey) pronounces “cumin” and says “ingredient-enses.” Wish I could get that out of my head. For real.

I’m also looking at my google reader and obsessing over my new blog addition. No. No. It’s not a new fashion or food blog or lifestyle blog. I want to share it. It’s major. Just kiss your whole morning productivity away because you’re in for it.

Wait. Hold on. I have to say something before I share my new obsession. The disclaimer is this: Of course I would never hurt an animal, and yes, I’ve had a hurt animal before and my heart cried. Literally. But holy geez…is this cute.

It’s a tumblr called…wait for it…wait for it…Animals with Casts. OMG! OMG! OMG!

I imagine you right now clicking over and saying outloud, “OMG! Look at that dude. He’s hurt…he’s gotta cast…it’s pink(?)…someone signed it(?)…and it’s all so…so…CUUUUTE!”

It’s just a gigantic damaged animal cute-fest. It’s crazy. All I want to do is reach through the screen, smother them, console them and make them homemade dog and cat treats. UGH!

And dog soup. I’ve been thinking how I can make dog soup a thing for weeks. What do we think? Beef broth, butternut squash puree, pieces of beef jerky, more veggies. I swear I’m making this happen.

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