Not a crumb left!

Yesterday we made Vegan Patties at Proctor Terrace and each girl (this class is all girls-the very first time that has happened) added their own herbs/spices to their pattie. Some chose fennel and oregano, some curry and a dash of cayenne. Depending on the spices used, they sauted their pattie in either coconut oil or olive oil. Next they stuffed their whole-wheat pita half with sprouts/grated carrots/lettuce and their Vegan Pattie. Yum!

Here’s the recipe!

Vegan Patties

Help us think of a better name for these delicious burgers. Serve them with grated carrots, sprouts, lettuce and sliced tomatoes on a whole-grain bun.

Serves 6

1 14-oz can garbanzo beans, drained
1/2 cup quinoa, cooked
1 red onion, chopped
1/2 cup fresh parsley
2 tablespoons nutritional yeast
1 teaspoon cumin, toasted and ground
1 teaspoon coriander
1 teaspoon sea salt
Dash cayenne

Place garbanzo beans in the food processor and process until smooth. Place red onion in food processor and pulse until chopped fine. Add cooked quinoa and the rest of the ingredients. Mix well. Form into patties and sauté in 1-2 tablespoons olive oil for 3 minutes on each side or bake in a 375 degree oven for about 20 minutes.

Notes: Change the herbs if you like…use cilantro instead of the parsley and skip the coriander powder. We like to add 1 teaspoon of curry powder.

To cook quinoa:
Wash quinoa very well in a fine mesh strainer, at least twice, or it will be bitter.
Bring 1 cup water to boil in a 2 quart saucepan. Add 1/2 cups quinoa and 1/4 teaspoon sea salt, stir. Return to a boil and simmer, covered, for 15 minutes. Turn off heat and let stand, covered, for 5 minutes. Fluff with a fork.

Source: adapted from The Diet Cure by Julia Ross

Per Serving: 309 Calories; 5g Fat (14.2% calories from fat); 15g Protein; 53g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 336mg Sodium.

Irema, Mackenzie and Haley