BBQ Chickpea Burgers

I always have trouble finding the perfect vegan (and gluten free) veggie burger recipe.  I know many of you out there have the same problem.

Vegan veggie burger recipes are notorious for making patties that don’t stick together well.  When I saw this recipe (@OhSheGlows) for burgers with a chickpea base I was curious as to how they would hold up.  For as many times as I’ve made falafel (and for the record, I LOVE to eat falafel), it has never occurred to me that making a veggie burger with a base of chickpeas (and rice) just might work.  The verdict: it does!

Because it has been so hot lately, I’m totally a fan of any recipe that allows me to make a big ol’ batch of somethin’ that can be stored in the fridge for a few days.  I tend to snack a lot throughout the day so it’s always nice to have something with a decent amount of protein and fiber to grab instead of tortilla chips or some other nutritionally flimsy snack. 

I only used half a jalapeno because I’m not too fond of spicy things, but did want a little bit of the flavor that jalapenos contribute.  I also substituted grated zucchini for the red bell pepper.  I like to eat these pretty simply; wrapping them up in a huge romaine lettuce leaf, perhaps with a small dab of BBQ sauce, hummus, or just as is. 

• 1 cup dry/uncooked chickpeas (or 2 & 1/4 cups cooked chickpeas)
• 1/2 cup dry brown rice (or 1 & 1/4 cup cooked rice)
• 3 tbsp sunflower seeds
• 2 large garlic cloves, minced
• 1/2 cup grated zucchini
• ½ - 1 jalapeno, seeded and diced
• 1/4 cup yellow onion, diced
• 1 small carrot, grated
• 1/4 cup minced fresh parsley
• 2 tbsp BBQ sauce
• 1/2 cup GF breadcrumbs
• 2 tbsp ground flax
• Fine grain sea salt, to taste (I used 1 tsp)

For dry chickpeas: Soak overnight (or at least 12 hours) in a large bowl filled with water. The next day, drain and rinse chickpeas well. Place chickpeas in medium-sized pot with plenty of water (I don't really measure). Bring water to a boil, lower heat, then cover and allow to simmer for about 1 hour. At this point, chickpeas should be tender and you can let some cool down and test them out. Drain and rinse. Allow to cool (at least 15 minutes) before using.

Cook that rice: Bring 1 cup of filtered water to a boil in medium saucepan. Add 1/2 cup dry brown rice. I also add about 1/4 of a veggie bouillon cube. Reduce heat to low. Cover. Simmer on low for about 30 minutes, or until most of the water is absorbed. Turn off heat and let sit (covered) for 10 minutes. 

1. Chop/grate vegetables. Place all veggies together in large bowl and add half the salt (or about 1/2 tsp.).
2. If using canned chickpeas, drain and rinse now.
3. Add parsley to food processor and chop until fine. Add chickpeas and cooked rice to food processor and pulse until coarsely ground (be careful not to process too much, it will be too mushy and leave you with sloppy patties)!
4. Add the parsley, chickpeas, and rice mixture to the bowl with veggies. Mix well. 
5. Now, stir in the sunflower seeds, BBQ sauce, breadcrumbs, and flax meal. Add the other 1/2 tsp. of salt, or to taste. 
6. Preheat non-stick skillet over med-high heat. 
7. Form patties and cook on skillet about 5 minutes for each side, or until browned. I forget exactly how many this recipe made, but it was at least 8. I like mine on the thinner side, however. 

African Sweet Potato Stew

This is one of my favorite stews to make! That's because it has my favorite ingredient in it --> peanut butter!!! I do love sweet potatoes quite a bit, to be fair. 
I first found this recipe in the Vegan Planet cookbook by Robin Robertson. I've just tweaked it a bit, adding more cinnamon and broth, specifically. I've seriously made this recipe soooo many times that the binding on my book is coming unglued... right at this recipe's page.
Serve this stew with some brown rice or quinoa for added fiber-y goodness. 

Ingredients

• 1 large yellow onion, chopped
• 2 large sweet potatoes, peeled and chopped into cubes
• 1 red bell pepper, chopped
• 2 Tbsp. olive oil or canola oil
• 1 garlic clove, minced (1 tsp.)
• 1 tsp. ginger (I use pureed from jar if I don't have fresh ginger root on hand)
• 1 can kidney beans, rinsed and drained
• 1 can chickpeas, rinse and drained
• 1 14-oz. can organic diced tomatoes, do NOT DRAIN
• 1 tsp. salt
• 2 Tbsp. brown sugar
• 2.5-3 cups vegetable broth or water
• 1/4 tsp. cayenne
• 1/4 tsp. black pepper 
• 3/4 tsp. cinnamon
• 1/2 tsp. ground cumin
• 1/2 cup chunky peanut butter
• crushed peanuts for garnish and lime wedge (optional)

Directions

1. Heat oil in large saucepan over medium heat. Add onion, cover, and cook until softened, ~5 minutes . 
2. Add bell pepper, cover, cook another 5 minutes.
3. Add the garlic, cook another few minutes. Add the spices, ginger, and brown sugar, stirring constantly until mixed.
4. Add sweet potatoes and stir.
5. Stir in canned tomatoes, veggie stock, and salt to taste. Bring to a boil. Reduce heat to low and simmer covered until vegetables are cooked, about 30 minutes. 
6. Add the beans and peanut butter, stir until PB is melted and mixed into stew.
7. Garnish with chopped peanuts and lime, optional. Serve!