Beet burgers?! Two or three years ago, I don’t think I would’ve gone near something called a beet burger, but oh, how I’m glad that’s changed because the Sprouted Kitchen’s Smoky Beet Burgers* are so, so good. And topped with a feta spread?! I just found myself my newest favorite veggie burger. (There are only so many black bean/quinoa burger patties I can try).
I think this recipe is best tackled as a team to cut down on the time, but the burger is well worth the time spent making the lentils, brown rice, and pulsing the ingredients in a food processer. I also may or may not have gotten a little bright pink beet juice on my kitchen rug, but I was a little more careful handling the recipe the second time round.
For leftovers at work the next day, I stick a whole wheat bun and the patty in the toaster oven, and it’s an easy lunch packed with plant goodness.
Prepping the brown rice + lentilsWho knew the combination of golden raisins + walnuts + onions could smell amazing?!Pink food is actually delicious.
*The cover photo is from a Sprouted Kitchen! Oooh I wish I could take photos like that!
Would you make these beet burgers? Anyone else tired of traditional black bean veggie burgers?
I’m linking up with Running with Spoons again for Thinking Out Loud. Thanks for hosting, Amanda!
I came across a post in my Bloglovin’ feed a week or two ago on kitchen staples, and for the life of me, I can’t remember who shared it. Any clue?! It inspired me to share my own.
I’ve divided my kitchen staples into things I almost always have on hand in my pantry, fridge and freezer and the produce items first to make it on my grocery list each week.
It took a while to build this pantry, and I’ve learned over time what I need/like to have on hand through trial and error. This also by no means serves as an exhaustive list. Plus, some not-so-good for you stuff gets crammed in with the more nutritious items. Looking at you, pumpkin cheesecake in my freezer (and emergency boxed mac ‘n’ cheese).
Let’s start with the pantry. Since moving in with Alex in August, I’ve deeply satisfied my type-A tendencies with a lot of glass jars that store our most used dry goods. I bought them for cheap at IKEA. Perfect for topping oatmeal quickly with seeds + nuts or cooking rice/pasta. Here’s what I like to have on hand:
Grains and Legumes Brown rice Brown pasta* Quinoa Lentils Ezekiel bread** Canned beans***
*I like spaghetti and fusili **Always keep a back-up in the freezer! ***One day I’ll make a large batch from dry beans, but until then…cans are easier. I like buying them at Trader Joe’s because I can spend less time reading can ingredients and weeding out the ones with gross additives.
Seeds and Nuts Chia seeds and flax seeds Dried fruit: cranberries, golden raisins, raisins Flax seed meal Unsweetened coconut flakes Nuts: chopped pecans, whole and sliced almonds, walnuts, cashews Peanut and almond butter
One day I’ll progress from mini post-it notes to sticker labels…
Freezer Goods Bananas* Corn Green beans Peas Broccoli Spinach Fruit (berries, mango)
*When I remember to put some in before I eat them all
These next items are almost always on my grocery list, and more get added as I know what I’m cooking that coming week (mushrooms, peppers are the top contenders).
Fresh Produce Fruit: bananas, apples, berries, and usually one more (grapes/pears/etc.)* Cucumbers Baby carrots Avocados Sugar snap peas Bagged spinach** Fruit (berries, mango)
*I eat an absurd amount of fruit and always have. My mother called/calls her children a bunch of fruit flies. **Sadly though, this is usually the first to go unused if I don’t plan properly
