What I Ate Wednesday #143

Welcome to another edition of What I Ate Wednesday!

I have more random vegan eats, as per usual. You can check out everyone else’s What I Ate Wednesday posts here. Enjoy!

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Salad: Baby spinach, quinoa, a Baked Falafel Burger, orange pepper, broccoli sprouts, Sriracha, and thinned lemon dill hummus.

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A Chickpea Flour Omelette with orange pepper, spinach, black olives, mushrooms, and Daiys wedge cheddar.

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So Delicious Vanilla Coconut Yogurt with frozen blueberries (thawed by the time I ate this), chia seeds, cinnamon, and raw cacao nibs.

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Salad: Baby spinach, orange pepper, cucumber, a Perfect Veggie Burger, lemon dill hummus, and Sriracha.

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Ryvita with tahini and fig jam.

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A Field Roast Frankfurter, cucumbers, orange pepper, and lemon tahini dip (just tahini, lemon juice, water).

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Mocha Vega Smoothie – frozen blueberries, 3 greens cubes, 1 scoop Chocolate Vega One, 1/2 tbsp cocoa powder, almond milk, cold coffee.

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Oatmeal with chia seeds, cinnamon, ginger, chopped dates, and peanut butter.

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Warm taco-spiced lentils and quinoa with artichoke hearts, raw cucumbers and red pepper.

You May Also Enjoy:
What I Ate Wednesday #138
What I Ate Wednesday #137
What I Ate Wednesday #136: Vegan In Victoria

Veggie Burgers Every Which Way: Baked Falafel Burgers

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Vegan MoFo 2013 – Post #9

In my quest to stop buying processed veggie burgers (and other faux meats), I’ve been trying a lot of different veggie burger recipes from the web and different cookbooks. I love having a batch, or two, of veggie burgers in the freezer for those times when I am in need of a quick meal. Put them in a bun or wrap along with some fresh vegetables, or crumble on a salad and you’ve got a near-instant meal! If you follow my What I Ate Wednesday posts you’ve probably seen a lot of different veggie burgers popping up in these ways, including these Baked Falafel Burgers from Lukas Volger’s Veggie Burgers Every Which Way.

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I’ve always loved falafel, but this was actually the first time I’ve made them from scratch. And they were really easy! This is probably the simplest veggie burger recipe I’ve tried so far (everything goes right into the food processor) and one of the best. The hardest part of the recipe is remembering to get the chickpeas soaking the night or morning before.

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I did make a few minor changes to the recipe, just based on what I had on hand. Even with these changes, the recipe still worked perfectly.
– I doubled the recipe, but didn’t double the amount of onion or lemon zest.
– I neglected to measure the chickpeas before I set them soaking, so I just used about 2 cups of soaked chickpeas.
– I forgot to add parsley to my grocery list, so I added spinach for some green. Parsley is a pretty essential ingredient in most falafel and I would definitely add it next time, but the burgers still tasted great without it.
– I didn’t need to add the optional water or chickpea flour.

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I noticed in this recipe that the yield says 4 patties, but in the recipe it says to shape it into 6 patties. I doubled the recipe and ended up with 9 patties.

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Fresh from the oven, with some roasted red pepper hummus and cucumber.

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You May Also Enjoy:
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Collage, BB Burritos 1Butternut Squash Black Bean Burritos

What I Ate Wednesday #137

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Vegan MoFo 2013 – Post #2

It’s time for What I Ate Wednesday #137! Enjoy!

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Quinoa, zucchini, avocado, and Cajun seasoning.

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Quinoa, green lentils, carrots, zucchini, and taco seasoning.

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A Spicy Vegan Chili Burger on a whole wheat bun with Daiya Jack Wedge, hummus, Sriracha, and green leaf lettuce. With my Basic No-Mayo Coleslaw.

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Green leaf lettuce, cucumber, red pepper, fresh ground pepper, balsamic vinaigrette, and a crumbled veggie burger.

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Toasted Silver Hills Squirelly Bread with avocado tossed in lemon juice, hummus, Sriracha, green leaf lettuce, and a crumbled mini Spicy Vegan Chili Burger. With a side of cucumber with fresh ground black pepper.

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Cooked short grain brown rice, defrosted frozen blueberries, coconut sugar, cinnamon, unsweetened almond milk. Warmed up.

You May Also Enjoy:
What I Ate Wednesday #136 – Vegan In Victoria
What I Ate Wednesday #130
What I Ate Wednesday #121

What I Ate Wednesday #134

You know the drill by now. What I Ate Wednesday #134. Random vegan meals. Enjoy!

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Hummus & Veg Sandwich – Toasted Silver Hills bread with roasted red pepper hummus, cucumber, spinach, and lots of black pepper.
Coleslaw (cabbage, Vega Antioxidant Oil, red wine vinegar, black pepper, Dijon mustard) with a falafel burger, red pepper hummus, and cucumber.

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Yogurt Bowl – So Delicious Vanilla Coconut Yogurt with blueberries, hemp hearts, chia seeds, and raw cacao nibs.
Spinach Burger (from Veggie Burgers Every Which Way) on toasted Silver Hills bread with roasted red pepper hummus, Sriracha, and coleslaw (same as above).

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Chickpea Wrap – Chickpeas mashed with balsamic vinegar, italian seasoning, and black pepper, with Daiya Jack Wedge, and cucumbers.
Brown Rice Fruit Salad – Cooked brown basmati rice, sucanat, vanilla extract, cinnamon, blueberries, peach, and hemp hearts.

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Potatoes & Salad – Roasted yellow flesh potatoes (olive oil, Greek seasoning, and paprika). Salad is romaine lettuce, cucumber, orange pepper, pickled jalapeños, red grapes, and balsamic dressing.
Brown Rice Fruit Salad 2 – Cooked brown basmati rice, cinnamon, sucanat, pineapple, blueberries, and hemp hearts.

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Chick’n Strips & Salad – Gardein Chipotle Lime Crispy Fingers, my Easy Hot & Sour Refrigerator Pickles, and salad (romaine, red pepper, avocado, lime juice, Vega Antioxidant Oil).
Red grapes, blueberries, hemp hearts. Half of a Raspberry Lime Mini-loaf (based on this recipe).

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Chickpea Flour Omelette – with yellow pepper, green pepper, spinach, pickled jalapeños, and Daiya Cheddar Wedge.

Like what you see? You may also enjoy What I Ate Wednesday #128, #129, or #130.

My Birthday Part 1: Veg Fest Vancouver

My birthday was last weekend and it was a lovely day full of friends, family, and a tonne of awesome vegan food! The 3rd annual Veg Fest Vancouver just happened to fall on my birthday this year, so of course Jem and I had to check it out! I took the opportunity to try a bunch of food from companies and places I’ve never tried before. Needless to say, I’ve got a lot to share with you!

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First up, we shared a plate of vegetable pakoras from the food truck Varinicey Pakoras (pronounced ‘very nice ee’). We got the Original which included carrots, yams, kale, and swiss chard. These were delicious, and the sweet mango chutney and spicy pickles were really nice additions. They also serve a few different varieties of pakoras, a mango coconut smoothie, and fresh chai tea with almond milk. Except for the yogurt-based raita, everything is vegan and gluten-free.

Next, we couldn’t resist buying a couple caramels from In The Oven. We choose the coconut and the dark chocolate coffee flavours. We shared the coconut one right away and I had the dark chocolate coffee one for dessert that night. They were both pretty amazing! Very sweet, so not something I would eat often, but a really nice treat.

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After meeting up with some friends, we headed to the Loving Hut Express food truck for lunch. I was looking forward to trying the Crispy Chick’n Burger I’ve heard raves about, but it was all sold out by the time our turn came. Instead, Jem and I both got the Bacon Cheese Burger (all vegan, like everything on the truck), piled high with crispy bacon, cheese sauce, mayo, tomato, red onion, and lettuce. We waited about 30 minutes for our burgers and it was well worth it! The burgers were so big we could barely finish them, but I can honestly say it was one of the best (and messiest) veggie burgers I’ve ever had! And I’m pretty sure everyone in our group, even the non-vegans, enjoyed theirs just as much.

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Later on, after some more exploring of Veg Fest, Jem bought me a birthday cupcake from Fairy Cakes, since I wouldn’t be having a birthday cake later on. I choose the chocolate lime cupcake. Jem had a chocolate raspberry one, and our friend David also had the lime one. I’m not usually big on bought cake or cupcakes, because normally find them too sweet for my tastes, but these weren’t overly sweet. The lime flavour wasn’t really prominent but the cupcake was very moist and delicious!

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All in all I thoroughly enjoyed my day at Veg Fest Vancouver! It is a free outdoor festival, which took over three blocks of Vancouver’s Granville Street on July 27th. In addition to vegan food vendors, there were also tables for many animal protection organizations and other vegan-friendly local businesses, many with free samples and items for sale. This was my first time at the festival and I would definitely go again. It was really nice to see so many great vegan and local vendors in the same place, giving us a chance to easily try a variety of things from many different places. I also really liked that the set-up of the festival along Granville street, and the fact that it was free, left us free to wander in and out of the festival area throughout the day.

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Check out My Birthday Part 2: Wild Rice.
After our day at Veg Fest and exploring downtown Vancouver a bit, we headed to the New Westminster Quay for a family dinner at the amazing and vegan-friendly Wild Rice. It’s a good thing we were walking around the whole day, otherwise I don’t think we would’ve had any room to enjoy dinner!

Baked Mediterranean Chickpea Burgers

Let me just start off by saying that these Baked Mediterranean Chickpea Burgers are my new favourite veggie burgers! I’ve been trying a lot of different recipes lately for vegan burgers, as I really like having some in the freezer for quick meals, and I’m trying not to buy any processed ones full of junk (even though they taste really good). These are absolutely the best ones so far. My sister Jem and her fiancé (both omnivores) have also just finished a batch! We all love that these burgers aren’t trying to taste like meat, they just have a really awesome flavour of their own.

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On a whole wheat bun with roasted garlic hummus, romaine lettuce, and Sriracha.

They are also very simple to make. You basically just mix everything in a bowl, make patties, and bake them. No pre-cooking of individual ingredients or food processor required.

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On a whole wheat wrap with melted Daiya Jalapeno Garlic Wedge, red pepper hummus, green leaf lettuce, and cucumber.

I should also mention that this recipe is based on The Post Punk Kitchen’s recipe for Double Batch Chickpea Cutlets, which are really great as is. A version of the Chickpea Cutlets also appears in Veganomicon.

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Cut up in a salad, with romaine lettuce, cucumber, red pepper, black pepper, and balsamic vinaigrette.

And now, if those photos made you hungry for some Baked Mediterranean Chickpea Burgers (they sure did for me), here’s the recipe. Go make some burgers!

Baked Mediterranean Chickpea Burgers (Yields 8 Large Patties)
¼ cup sun-dried tomatoes, roughly chopped
¼ cup hot water
1 16oz can chickpeas, drained and rinsed
¼ cup extra virgin olive oil
1 cup breadcrumbs
¼ cup ground flax seeds
4 cloves garlic, minced
2 tsp italian seasoning
1 tsp paprika
¼ cup black olives, roughly chopped
1 cup vital wheat gluten
1 cup water or vegetable broth
¼ cup soy sauce

Notes:
– I buy sun-dried tomatoes in a dry package. Obviously if you have oil-packed sun-dried tomatoes you won’t need to rehydrate them
– Instead of mashing the chickpeas and olive oil in a bowl, you can choose to pulse them in a food processor. I prefer not to dirty the food processor just for this. Just don’t process them for too long, otherwise you’ll end up with hummus.

– For some extra flavour, you can include the water you soaked the tomatoes in, in the 1 cup of water or vegetable broth.
– If you’re not sure what the ‘strings of gluten’ should look like, this photo should help. 

Place the chopped up sun-dried tomatoes in a small bowl with the hot water and set aside for at least 10 minutes before using them.
Place the chickpeas and olive oil in a large bowl and mash with a fork or masher just until there are no whole chickpeas left.
Add all of the other ingredients into the bowl with the mashed chickpeas, including the now rehydrated sun-dried tomatoes. Knead everything together for about 3 minutes, or until strings of gluten appear.
Separate the dough into 4 equal(ish) pieces, then divide each piece into 2. You should now have 8 pieces. Shape each piece into a patty. This can easily be done by rolling it into a ball, then flattening and shaping it into a disc between your hands. They should be roughly half an inch thick.
Place the patties on a lightly greased baking sheet and bake at 375°F for 20 minutes. Remove from oven, flip, and bake for another 8-10 minutes.
Enjoy!

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Enjoy these Mediterranean Chickpea Burgers right away, or let cool and freeze them for later. I usually make veggie burgers specifically for the freezer, because they are awesome for making quick filling meals. The patties can be reheated any way you choose: in a microwave, in a pan, or on the barbecue.

I’ve shared this post with Allergy-Free Wednesdays Week 67, Healthy Vegan Friday #43, and Wellness Weekends.

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Nacho Cheez White Bean Spread, Basic No-Mayo Coleslaw, Butternut Squash Black Bean Burritos

What I Ate Wednesday #121

Once again, its time for What I Ate Wednesday and I’ve got some more random meals for. Enjoy! I sure did!

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Two mushroom patties (based on these ones) over brown rice, with Sriracha and roasted garlic hummus.
Pizza – A whole wheat pita with roasted garlic hummus, mushrooms, red pepper, pickled jalapeño, black olives, sprouted red lentils, and Daiya Cheddar Wedge.

IMG_1184IMG_1226Soba Noodle Bowl – Soba noodles, garlic, red peppers, yellow peppers, carrots, baby bok choy, bean sprouts, red lentil sprouts, Bitchin’ Sauce, and Sriracha.
Wrap – A whole wheat wrap with mashed avocado, Gardein Chipotle Lime Crispy Tenders, cucumber, romaine lettuce, and lime juice.

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Salad – Romaine lettuce, red pepper, avocado, pineapple, a crumbled Curried Chickpea Quinoa Burger, lime juice, and Vega Antioxidant Oil.
Wrap – A Baked Mediterranean Chickpea Burger with melted Daiya Jalapeno Garlic Wedge on a whole wheat wrap with red pepper hummus, green leaf lettuce, and cucumber.

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First BBQ of 2013 – Grilled Portobello on a multigrain bun with Sriracha lime mashed avocado (exactly what it sounds like) & romaine. Oven wedge fries. My Basic No-mayo Coleslaw.
Taco Wrap – Lentil taco filling and my Basic No-Mayo Coleslaw on a whole wheat wrap.

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Green Tahini Rice Bowl – Brown rice, broccoli, asparagus, and Soyganic Smoked Tofu, smothered with tahini sauce (from the reFresh cookbook) and some sesame seeds for good measure.
Extending the last of my Basic No-Mayo Coleslaw with some cucumbers and hemp hearts.

Hope everyone