Black Sesame and Quinoa Veggie Burgers

Did I mention that I love veggie burgers?  Well I do.  I have been in a creativity slump when it comes to cooking for the past few days.  Its probably because we are moving in JUST 2 WEEKS and so I feel unsettled.  Which is weird.  But something about uprooting your family, your kitchen, your stuff, your home... its enough to throw me off my routine. 

I did, however, have enough creative juices to come up with this bad boy - black sesame and ginger veggie burgers.  They are Asian-inspired and packed with flavour.  Hopefully this kick-starts my creativity or it's toast with hummus for the next two weeks!

Black Sesame and Ginger Veggie Burgers
Makes 4

1/2 c red quinoa, uncooked, rinsed and drained
1/2 block of extra firm tofu
1 flax egg (1 tbsp ground flax + 3 tbsp warm water, let stand 5 min)
1/2 yellow onion, rough chopped
2 cloves garlic
1 tsp rough chopped fresh ginger
1 tsp miso paste
1 tsp sracha
1 tsp dijon mustard
2 tbsp nama shoyu (soy sauce)
2 tbsp vegetarian hoisin sauce
1/4 c black sesame seeds
1/2 - 3/4 c panko bread crumbs

4 burger buns
condiments for burgers


Cook quinoa in small saucepan with 1c water.  Bring to a boil uncovered, then reduce to a simmer and cover for 10 min.

Meanwhile, rinse and pat dry tofu, and crumble into the bowl of your food processor.  Add flax egg, onion, garlic, ginger, miso paste, sracha, dijon, soy sauce and hoisin sauce.  Puree until smooth.

Transfer tofu mixture into a medium mixing bowl and stir in sesame seeds and cooked quinoa.  Add bread crumbs slowly, stirring, until mixture holds together but isn't too mushy.  You should be able to roll it into a ball and it still holds its shape.

Roll into 4 equal balls and flatten into patties.  Refrigerate for 2-3 hours before grilling.

Grill on an indoor electric grill that has been sprayed with non-stick spray for 10 minutes.  Transfer to burger buns and top with fixings of your choice. Pin It Now!

Recipe: Miso-Ginger Tofu Salad Rolls

Here is a colourful summer dish that's light and fresh.  The great thing about salad rolls is that they are a nice change from simple salad, and are so versatile: you can add whatever veggies you like.  And here, rather than using a dipping sauce, I add flavour with marinated tofu that packs some punch.  I also generally omit rice noodles from my salad rolls, as the raw, colourful veggies are much healthier and give a nice crunch.

Miso-Ginger Tofu Salad Rolls
Makes 8

For the tofu
2 tbsp soy sauce 
2 tbsp olive oil 
1/8 tsp sesame oil
3 small garlic cloves
2 tsp miso paste
1 tsp minced fresh ginger
1/2 tsp agave syrup 
2 tbsp water1 tbsp rice vinegar
1/2 block extra-firm tofu, sliced into 1/8 inch thick matchsticks

In a food processor, combine all ingredients except tofu.  Process until smooth.  Place tofu in a shallow dish or bowl and pour sauce on top.  Toss to coat.

For the salad rolls
1 recipe Miso Ginger Tofu
1 medium zucchini, spiralized or julienne (or sliced into long strips)
1 small beet, julienne (long strips)
1 c shredded red cabbage
1 c grated carrots
3 green onions, white and light green part, minced
8 rice paper wraps
a large bowl of hot tap water

Place all prepped salad roll ingredients close together.  Working quickly, immerse one rice paper wrap in bowl of hot water.  Hold under water, and when it becomes just soft enough to bend but still feels stiff to the touch remove from water and lay flat on dry cutting board or counter.  Ensure surface you are using is dry.  If your wrap becomes too soft it won't be workable, and this means you have left it in the water too long or your assembling surface is not dry.

Spread small handful of zucchini lengthwise along centre of wrap.  Lay 4-5 slices of tofu on top.  Top with green onion, carrot and beet.  Add shredded cabbage.  Roll as follows: tuck in sides of wrap over fillings.  Fold in half and roll, burrito-style.  Place on large dish.  Repeat with remaining ingredients.  Transfer to fridge until ready to serve. Pin It Now!

Recipe: Grilled Hummus and Marinated Vegetable Wrap

For this healthy meal, you'll have to marinate the thinly-sliced veggies for an hour or two before assembling and grilling.  To slice my veggies ultra thin, I used a mandoline.  Enjoy!


Hummus and Marinated Vegetable Grilled Wrap
Makes 4

1/4 red onion, sliced very thinly
1 carrot, sliced very thinly or grated
1/4 cucumber, sliced very thinly
1 small red pepper, sliced very thinly
1/4 c olive oil
1/8 c white wine vinegar
1 garlic clove, minced
1 tsp dijon mustard
pinch salt
fresh ground pepper to taste
4 whole grain tortillas
3/4 c hummus

Combine veggies in a medium sized bowl and mix evenly.  In a jar, mix oil, vinegar, garlic clove, dijon mustard, salt and pepper.  Shake vigorously.  Pour over veggies and toss to coat.  Cover and put in the fridge for 1-2 hours.

Spread 3 tbsp hummus over half of one tortilla.  Layer 1/4 of the veggie mixture along the centre.  Wrap burrito-style.  Grill on indoor grill (aka George Forman grill) for 5 minutes.  Repeat with 3 remaining wraps. Pin It Now!

Recipe: Smashed Chickpea and Avocado Salad Sandwiches

This is a light, healthy and delicious vegan alternative to the classic egg salad or tuna salad sandwich.  It is great in sandwiches, wraps, on a salad or even on its own, and it is simple to make with only a few ingredients.

Smashed Chickpea and Avocado Salad Sandwiches
Makes 4 Sandwiches

1 can chickpeas, drained and rinsed well
1 avocado, mashed with a fork
1 tbsp veganaise
juice from 1/2 of a lemon
pinch of salt
pepper to taste
8 slices of bread
dijon mustard
lettuce
tomato slices

Mix avocado, chickpeas, veganaise and lemon juice in a bowl.  Mash with a wooden spoon (I use the end of a meat tenderizer) until about 1/4 of the chickpeas are mushy and the rest are still intact.  Add salt and pepper to taste.

Assemble sandwiches by spreading mustard on one side of 4 slices of bread. Add tomato slices and lettuce leaves.   Top with chickpea and avocado mixture and other slice of bread. Pin It Now!

Recipe: Spicy Chick'n Banh Mi (Vietnamese Sandwich)

When hubs and I were childless and lived in a loft in Gastown, Vancouver, we frequented a hidden gem in our neighbourhood, Kim Saigon, to satisfy our recurrent banh mi cravings.  I do still crave the salty, spicy, tangy chicken sandwich, served on a crusty yet soft french baguette.

Enter vegan banh mi sandwich.  This sandwich blew my mind, and if you like spicy chicken banh mi sandwiches, I'm sure it will blow yours too.  If you eat chicken, you can use the real thing rather than Chik'n strips (which are a delicious meat-free alternative).  Also, the bread makes a huge difference.  I bought my demi-baguettes from La Baguette et L'Echalote in Granville Island.  

Spicy Chick'n Banh Mi
Makes 2

2 demi French baguettes (or 1 full)
Spicy Veganaise (below) 
Marinated Chick'n (below)
Pickled Carrot-Daikon-Jalepeno Slaw (below)
12 sprigs cilantro
1/8 c thin sliced red onion

Marinated Chick'n
1 package Chick'n strips
1/4 c soy sauce
1 large shallot, minced
3 cloves garlic, minced
1 tbsp vegetarian hoisin sauce
1 tsp sugar
1 tsp Chinese five spice

Shred Chick'n strips.  Combine all ingredients and mix well.  Marinate for 2-4 hours. 

Pickled Carrot-Daikon-Jalapeno Slaw
1c julienne carrots
1/2c julienne daikon
1 jalapeno, seeds removed and sliced very thin
3/4 c apple cider vinegar
1/4 c sugar
1/4 tsp salt

Combine all ingredients in bowl and mix well.  Let stand for 2-4 hours then drain and pat dry.

Spicy Veganaise
1/8 c veganaise
2 tsp sracha sauce
2 tbsp lime juice

Combine all ingredients and mix well.


To assemble sandwiches: 

Slice baguettes lengthwise in half being careful not to cut all the way through.  Spread both sides with spicy veganaise.  Divide marinated chick'n between baguettes.   Top with red onion and pickled carrot-daikon-jalapeno slaw.  Spread 6 cilantro sprigs on each baguette evenly.  Serve immediately.




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Recipe: Black Bean and Red Quinoa Veggie Sliders

I love red quinoa.  It has a bit more crunch than regular quinoa.  Red quinoa adds nice texture and colour to these sliders, and its super healthy too.  As for veggie burgers, I really can't stand it when they are crumbly.  These sliders are perfect - crispy on the outside, soft on the inside, and full of flavour.  They can be made into full size burgers also. I bake them before grilling so they are nice and crispy on the outside and maintain their form.

Combine all ingredients in the food processor and pulse until well mixed.

Form into palm-sized patties.  Bake for 10 minutes then cool on a cooling rack.  Once cooled, brush both sides with olive oil and grill on an indoor electric grill or a bbq (we used an inside grill press and grilled them for about 10 minutes total). 

Black Bean and Red Quinoa Sliders
Makes 8 sliders

1/2 cup uncooked red quinoa
1/2 cup vegetable stock
1/2 cup water
2 flax eggs (made by combining 2 tbsp flax powder with 6 tbsp warm water, let stand 5 min)
1 can black beans
2 cloves of garlic chopped
1/2 red onion, chopped
1/4 c salsa
1/3-1/2 c bread crumbs
1/2 tsp chilli powder
1/2 tsp salt
fresh ground pepper
olive oil for brushing
8 whole wheat dinner rolls, cut in half and warmed

Preheat oven to 350.  Line baking sheet with parchment paper.

Rinse quinoa and transfer to small lidded pot with vegetable stock and water.  Bring to a boil uncovered then cover and simmer for 12 minutes on medium low heat.  Meanwhile, prepare flax eggs. 

Once quinoa is done cooking, transfer to food processor.  Add beans, garlic, onion, salsa, chilli powder, flax eggs, salt and pepper.  Pulse until well combined and onion and garlic have been incorporated. 

Transfer to mixing bowl and add bread crumbs, mixing with your hands until desired consistency is reached.  You want the mixture to stick together when pressed but not too mushy.  For a firmer burger add 1/2 c bread crumbs.  For a softer burger add 1/3 c. 

Form mixture into 8 palm-sized patties. Place burgers on lined sheet and bake for 10 minutes.  Remove from oven and let cool completely (so that they do not break apart). 

Once cooled, brush with olive oil and grill on indoor grill for approximately 10 minutes or on barbeque.  Serve sandwiched in dinner rolls with condiments of choice.


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Open-faced Hummus, Avocado and Sprout Sandwich

This is a delicious, quick and healthy snack that I often whip up when I need something fast.


Open-Faced Hummus, Avocado and Sprout Sandwich
Serves 1

1 bagel, cut in half and toasted (or 2 slices of bread)
2 tablespoons hummus
1/2 avocado, sliced
pinch of salt
2 small handfuls of sprouts
1 tbsp flaxseed oil (or extra virgin olive oil)

Divide hummus between two halves of bagel, spreading evenly. Divide avocado slices between halves and press down, smooshing slightly, on hummus layer.  Sprinkle with pinch of salt.  Add 1 small handful of sprouts on each half.  Top with drizzle of flax oil and serve.

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Recipe: Ranch Chick'n Wraps

This recipe makes 5 wraps, so you can wrap them up and toss them in the fridge where they will last for a couple days, and voila, you have a quick healthy meal.

Silken tofu makes a luxurious base for this smooth and creamy ranch sauce.  It could be used as a dip too.  You just throw everything into your blender or food processor and puree.

Next chop your romaine lettuce and red onion and toss together in a bowl. 

You'll want to brown the chick'n.  I use Gardein Chick'n tenders.  They are amazingly like the real thing and are low in sodium too.  (Gardein brand products are really great - their meatless burger patties are our favorite store-bought veggie burger.  Even my carnivorous father-in-law enjoyed them and said he couldn't tell they weren't the real deal.)

Now its time to make your wraps.  Place a generous heaping down the middle of the tortilla.

Tuck in the sides, roll up and enjoy!

Ranch Chick'n Wraps
Makes 5 servings

1 package Gardein Chick'n Tenders
1/2 head romaine lettuce, chopped
1/4c red onion, sliced thin
1 recipe vegan Ranch sauce
5 whole grain tortillas

Fry chick'n tenders for 3 minutes, stirring often, over medium high heat until browned.  Remove from heat and toss with chopped romaine and sliced onion.  Add ranch sauce and toss to coat.  Divide between tortillas and roll into wraps.  

Vegan Ranch Sauce
1/2 package silken tofu (approx 7 oz)
3 tbsp apple cider vinegar
1 tbsp grapeseed oil
1 tsp celery salt
1 tsp ground coriander
1 tsp onion powder
1 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
pinch cayenne

Puree all ingredients in food processor until smooth.  Can be used as dip or dressing. Pin It Now!