You know what I love about short weeks? Pretty much everything, but beside that – I have more time to play in the kitchen
On Monday, the entire meal was dishes from the Vegan Richa’s great new book Vegan Richa’s Indian Kitchen. Everything was so simple to make, and the family enjoyed everything. I made the Cumin-Scented Rice with Peas and Onions in the rice cooker, and the Split Pea Soup with Potatoes in the pressure cooker. It was made with chana dal, and came out more the consistency of dahl than soup, but was still amazing. Served with spicy baked cauliflower, biscuits (I was too lazy to make naan), and some greens, it was awesome. Also was my lunch the next day!
For our 4th of July meal (grilled goodness, of course), I finally tried my first homemade veggie burger! It’s hard to believe I’ve never made them before, but there ya go. I was quite happy with how they came out, and will make them again, I’m sure.
Crissie’s Spicy Veggie Burger
- 1 can chickpeas, drained and rinsed (I imagine any bean will work)
- 1 tsp salt
- 1 cup cooked brown rice (I had some leftover in the fridge from an earlier meal – great way to use up leftover grains)
- 1/4 sweet potato, shredded
- 1 diced jalapeno
- 1/2 bunch cilantro (fresh coriander, for my overseas friends), chopped fine
- 1/4 cup barbecue sauce
- 1/4 cup yellow mustard
- 1 cup breadcrumbs
- Preheat over to 350
- Prepare a cookie sheet. I used parchment paper and a light spray of cooking oil.
- Run the chickpeas and rice through a food processor until well mashed. Put into a large mixing bowl.
- Add the remaining ingredients and mix well with your hands. If it’s too sticky, add more breadcrumbs. If it’s too try, add a little more BBQ or mustard
- Prepare into 6 patties
- bake for 15 minutes, flip, and bake an additional 15 minutes.
- YOU CAN STOP HERE….OR GRILL THEM
- I pre-baked them so they wouldn’t fall apart on the grill. D grilled them up, and they were awesome.
Dinner also consisted of grilled broccoli and zucchini, corn on the cob, two different pasta salads, cole slaw, and brownies.
There were also several BAS’s, smoothies, rice and beans, and even some homemade sweet pickles from my very fruitful cucumber plant!
Most workouts have been runs, but there has been a trip to hot yoga in there this past week too. I’m still loving my new running shoes, so that’s always exciting!
D has been on nights most of this week, so it’s been us juggling keeping everything rolling as smoothly as possible. At least it’s summer break for the kids, so it’s much easier than it may have been if it weren’t!
R is getting ready to head to camp next weekend for a full two weeks! She’s excited. I’m nervous. Typical mom stuff 🙂 The camp is nut free, and she went last year, so I know she’ll be safe, but still….always nervous when your baby takes off!
On Thursday afternoon, I met up with NS for some happy hour, snacks, and girl fun. It was a nice break. I got home before D had to leave for work.
On Thursday, I also received very exciting news! Most of you who know me, know that I have a passion for health and healthcare, and my long term goals are to get involved on the policy side to help generate programs and public policies to provide equity in health care and healthcare access. Well, on Thursday I was awarded a political appointment in my local government to advice the city council on health and well being! I’ll likely be sworn in in September, but I’m looking forward to getting involved and making a difference in my community.
Other than that, our week has been pretty chill. I leave you with random pics, and of course the morning java shots!
Hope the remainder of your weekend is peaceful!