It’s getting on that time of year where I cook less… don’t get me wrong, I still cook, but as we turn the corner on spring and fresh cut asparagus is just moments away, I stick to more basics. Stuffing random veggies into a pita, into a kaiser or on top a grain.
Of course, one of the mainstays that I discovered necessary last summer are burgers. I survived much of last summer on the Vegan Boca Burgers–and they are good. But making my own allows me to limit the amount of other “stuff” that goes into my burgers, they can taste better, and are less costly. I spent much of the later part of the winter enjoying my black bean burgers… but I wanted something with a little more tooth.
Last weekend I tried a combination of navy beans and adzuki beans. Good, but ended up too dry. This week, I gave in and made a recipe I’ve been eying in The Everyday Happy Herbivore for kidney bean quinoa burgers. I didn’t want to go there–I don’t like kidney beans; their texture just isn’t for me. And then I thought, maybe the texture is what I need for a successful burger. As it turns out, these will be the go to burgers for the coming months. Who knew? I may add a little liquid smoke to give them a little hickory flavor, but otherwise, they are fabulous. I enjoyed mine today with a little tahini drizzled over top.
Also this weekend, I made colcannon puffs. These turned out good, but it isn’t something I will make a lot. If I am going to the bother of potatoes, I like them with a cheesy sauce and some more spice.
In the same vein of trying something new, I bought and made turnips. I’m not sure I like them. I ate a few pieces earlier today… I will try again this week. I want to like them, I like lots of other root vegetables, but it has take some time (beets, for example, took me years). We’ll see. It could be I just wanted cookies and not turnips, generally.