Spinach Chickpea Burgers
adapted from Veggie Burgers Every Which Way
makes 5-6 burgers
1 tsp Cumin Seeds
1 Tbsp Olive Oil
6 oz Spinach (the recipe actually called for 5 but I had a 6 oz bag so...)
1 large can (29 oz) of Chickpeas
Juice from 1/2 Lemon
1/3 cup chickpea flour (or more)
Heat a large saute pan over med-high heat. Add the cumin seeds to the dry pan and toast lightly until the seeds begin to brown. Lower the heat and add the olive oil and then spinach leaves. Saute the leaves until they wilt. Turn the heat off and set aside to cool.
While the spinach is cooling, put 1 1/2 cups of the chickpeas, the eggs, and the lemon juice in a food processor and process until almost smooth like hummus. Scoop out into a mixing bowl, add the remaining chickpeas and lightly mash keeping the chickpeas somewhat chunky. Lightly chop the cooled spinach, add to the bowl along with the chickpea flour and mix well. Add more chickpea flour, one tablespoon at a time, until the batter is thick enough to handle. It will not be dry. Season with salt & pepper as per your taste.
Preheat oven to 350 F.
Heat the same pan over med-high heat and spray with a bit of olive oil. Form the burger patties (I used a 1/3 cup measure scoop which formed the perfect size burger) and place in the pan and cook about 5 minutes or until slightly browned. Turn over and cook another 4-5 minutes. Remove from the pan, place on a baking sheet and bake in your preheated oven for another 10-15 minutes.
Roasted Curried Cauliflower
1 large head of Cauliflower
Smoked Paprika (optional)
Preheat oven to 450 degrees.
Clean the cauliflower and break it evenly into medium sized florets. Place the florets on a baking pan (I line mine with aluminum foil for easy cleanup) and toss with olive oil, curry powder, smoked paprika and salt. How much you use of each ingredient really depends on your preferences. I used about 1 tablespoon of oil, 1 tsp of curry powder (I like a lot of curry), 1/4 tsp of paprika and 1/2 tsp salt.
Cover the baking sheet with aluminum foil and place in the oven for 10-15 minutes, steaming the cauliflower. Once the florets are slightly soft and translucent, uncover the sheet and roast for 30-35 minutes, stirring every ten minutes or so, until the tips are brown & crisp.