
We planted this purple plum tree last year.
Jeff is out tonight and I had planned to be super-productive, but my pine pollen allergies are getting in the way. I did, however, manage to make the veggie burgers I've been dreaming about. We made a decision to take another step away from eating animal products. Our diet is mostly egg- and dairy-free because of 'A's allergies. We eat a fair amount of poultry for dinner and we're starting to switch to more of a legume-based diet. It's just better for everyone that way. Better for our health, better for the animals, better for the environment.
My veggie burger recipes come from a heavenly cookbook:
Vegetarian Burgers by Bharti Kirchner. The burgers are hearty, fresh and tasty. Not to mention oh-so healthy. I'm going to post our favorite recipe from the book with the hope that you will make it, love it, and
buy the book so you can make many more. Actually, this recipe is all over the internet, so I'm copying and pasting to save myself some time :)
Pecan Mushroom Burgers 1 Tablespoon olive oil
3-5 garlic cloves, minced
1 cup coarsley chopped green onions/scallions
1/2 lb fresh mushrooms, sliced
1/4 lb swiss chard leaves, stems removed, coarsley chopped (about 2 packed cups)
2 teaspoons tamari/soy sauce
1 teaspoon rice vinegar
1 cup prepared Bulgur (soak 1/2 cup bulgur in 1 cup water for 30-40 minutes or until soft.
1/4 cup pecans, toasted and ground in a spice/coffee grinder
1 3/4 cups bread crumbs
salt and pepper
Heat oil in skillet; cook garlic until golden.
Add onions, mushrooms, chard, tamari and rice vinegar. Cook, covered, until vegetables are softened.
Place vegetable mixture and the bulgur in food processor or blender; pulse several times until well blended.
Scrape into large bowl and add ground pecans and bread crumbs. Mix with spoon or hands until all ingredients are thoroughly combined.
Form into patties 1/2 inch thick and 3 inches in diameter. Preheat broiler. Place patties on cookie sheet and broil 3-5 inches from heat, 7 to 9 minutes per side or until lightly browned. When one side is done, turn patties carefully with spatula. Serving suggestions: on whole wheat bun, or focaccia bread, with shredded lettuce or cabbage, sweet onion rings, or a gravy.