Veggie Punk Kitchen

Vegetarian cooking to a punk soundtrack.

Chickpea Veggie Burgers

by

Chickpea Veggie Burgers with quinoa are a great, fresh alternative to a store-bought frozen pattie.

Chickpea Veggie Burgers with quinoa are a great, fresh alternative to a store-bought frozen pattie.Chickpea Veggie Burgers are great for summertime barbeques or poolside eats. Pile some sweet potato fries, salad, or fresh fruit next to this delicious burger and enjoy the perfect weather with family and friends. They are just as filling as any hamburger. Healthier for you too.

Chickpea Veggie Burgers are my go to burger lately. Crunchy-on-the-outside patties, spicy and soft on the inside. I always have to make extra as these disappear quickly. I have been trying different veggie burger recipes and I have had some pretty spectacular fails. Some of them crumbled if I  even looked at them sideways. A few came out firmer but too bland for my taste. Trying to find that perfect combo of texture and flavor is tricksy.

Some of the ways you can get the patties to bind together better:

  • You can make a “flax egg” by combining 1 Tbs. ground flax seed and 3 Tbs. warm water and letting it sit until it gels.  Add this to the mix last and it does a good job of decreasing the mush factor
  • Arrowroot powder is a starch used as a thickener, much like cornstarch. Add to the veggie burger mix to thicken and bind. Arrowroot is my new fave thing, I use it in place of cornstarch in pretty much all recipes.
  • Add rolled oats if the mixture is too wet, or if it sticks to your hands excessively. It is hella hard to shape patties when it’s stuck to your hands. Ideally. rolling the mixture into a ball, then flattening it into rounds should be fairly easy.
  • Mash two-thirds of the beans, only lightly mash the rest. This may help the pattie hold its shape.

I got a brand new rice cooker that actually has a setting for quinoa. If you don’t have a rice cooker you can go the stove top route.

Quinoa: This is how I usually cook quinoa: Bring a pot of water to a boil. Once the water comes to a boil, add the quinoa and cook for 10 minutes. Drain. For these burgers, I have been cooking a cup at a time, which produces over 2 cups of cooked quinoa, and I use 1 cup here and save the rest.  If you want to be exacting, use about 1/3 cup dry quinoa to get 1 cup cooked.

Suggestions for toppings on the Chickpea Veggie Burgers:

  • Grilled vegetables like red bell pepper, green chilies, onions, or mushrooms
  • Coleslaw with shallots, fennel, cider vinegar, and red pepper flakes
  • Tempeh bacon & fresh spinach
  • Avocado & sprouts or microgreens with chipotle mayo
  • Tzatziki, hummus, sweet/hot mustard or sriracha aioli
  • Pickled red onions & Sweet Baby Ray’s bbq sauce
  • Chao cheese & sun-dried tomatoes

This list is endless, whatever food you like can be piled on. French fries? sure, why not? Fried green tomatoes? Go for it!

Chickpea Veggie Burgers with quinoa are a great, fresh alternative to a store-bought frozen pattie.

Save Print
Chickpea Veggie Burgers
Author: 
Recipe type: Dinner
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 cup chickpeas rinsed & drained
  • 1 cup cooked quinoa (I used tri-color)
  • ½ cup red onion roughly chopped
  • ⅓ cup carrot chopped small
  • 3 scallions, ends trimmed and roughly chopped
  • 1 small zucchini, grated
  • ⅓ cup flour
  • 1 egg replacer
  • 2 Tsp.basil
  • 2 Tsp. cilantro
  • 2 Tsp. kosher salt
  • 1 Tsp cracked black pepper
  • 1½ Tsp. smoked paprika
  • crushed red pepper flakes to taste
  • 2 to 4 Tbsp. oil. One for each set of two patties to fry in
Instructions
  1. Place the drained chickpeas (on a paper towel to dry them as best you can} ,
  2. Add chickpeas, quinoa, onion, scallions, spices & herbs in a food processor & blend 10 seconds
  3. Add egg replacer and flour, blend a few more seconds.
  4. (or use a masher until blended).
  5. Transfer to a large mixing bowl.
  6. Blend in the grated zucchini
  7. Use a ½-cup measuring cup to portion the mixture into 6 patties.
  8. The patties can be wrapped and stored in the fridge for a half hour or so, to set
  9. Or they can be saved in the refrigerator 3 to 4 days until ready cook
  10. Heat a pan over medium high heat.
  11. For two patties, add 1 tablespoon oil.
  12. Cook for 4 minutes adjusting the heat as necessary. Flip & cook for 4 minutes more
  13. Or bake them at 375 on a parchment paper lined cookie sheet for 30 mins. flip after 15

Chickpea Veggie Burgers with quinoa are a great, fresh alternative to a store-bought frozen pattie.

Spicy Vegetarian Empanadas

by

Spicy Vegetarian Empanadas are by far the best portable snack food in creation (in my not so humble opinion). Warm, golden crust enveloping a succulent blend of veggies and herbs.

Spicy Vegetarian Empanadas are by far the best portable snack food in creation (in my not so humble opinion). Warm, golden crust enveloping a succulent blend of veggies and herbs.Spicy Vegetarian Empanadas are little pockets of awesome, hands down. When you get the dough to the optimal shade of golden brown & the vegetables tucked inside are cooked to perfection? Someone should give you some kind of award.

As you will learn if you follow this page, I like heat. But not ghost pepper hot though. I like a slow, steady build.  A pinch of ancho chile, red pepper flakes, or anaheim peppers are a few of my favorite staples. What are your favorite ways to kick things up a notch?

You can fill Spicy Vegetarian Empanadas with just about anything. Make them as mild or as hot as you like. Bell peppers, hot peppers, carrots, spinach or broccoli would all work well for savory. Whatever your favorite foods are can probably be incorporated into these winning, hand-carry parcels of deliciousness.

So many empanada fillings, so little time. I just went out and got a small deep fryer. You bet I’ll be making tons more of these perfect pillows of perfection. If someone installed an industrial sized mixer in my kitchen along with a few more ovens, I would make dozens upon dozens of every kind you could imagine.

I want to make ALL the dessert empanadas! Fig, caramel, and cheese. Strawberry, basil, and cream cheese. Chocolate with a little chile pepper mixed in. My mouth is watering just thinking about making these. Tiny pies you can eat in three bites. Portable pumpkin, apple, or cherry pies!

They all come out delicious! If you end up with leftover dough, you can make desert empanadas at the same time.  Yum times 2.

Here are some tips & tricks for the filling:

  • Make sure the filling you use is not too watery or it will make the dough soggy.
  • To reduce the moisture of your filling, place it in a strainer for at least an hour.
  • It is a good idea to let your filling cool or even refrigerate it before assembling.
  • Filling ingredients should be diced small for best results.

If you’re making your own dough for these, here are some lessons I’ve learned:

  • When using a recipe with baking powder, know that your empanada will grow, but will be very hollow inside. I prefer to have a pocket full of filling and not air.
  • Never use more than one stick of butter or 1/2 cup of shortening for every three cups of flour or you’ll end up with dense, crumbly dough.
  • If a recipe calls for yeast, the texture will be more like pita bread.
  • Add your favorite fresh, dried or powdered herbs and seasonings to the flour before mixing. My favorites include crushed red pepper flakes, ancho chile powder, fresh chopped basil & thyme.
  • For baked dough use very cold butter and for fried dough use solid shortening. Vegan shortening is available. I just found out that Earth Balance has one.
  • Always use ice water, never lukewarm or hot. I just put a cup in the freezer while I’m assembling ingredients.
  • Refrigerate the dough ball for at least 3 hours before assembling your empanadas.

Spicy Vegetarian Empanadas are by far the best portable snack food in creation (in my not so humble opinion). Warm, golden crust enveloping a succulent blend of veggies and herbs.

Save Print
Spicy Vegetarian Empanadas
Author: 
Recipe type: Dinner
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 1 pkg. Goya brand discos - 10 rounds
  • 2 cups potatoes - peeled and cut into cubes
  • 1 pkg. Beyond Meat beef crumble
  • ½ onion, diced
  • 1 clove garlic - minced
  • 1 green onion - sliced
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp cumin
  • ½ tsp kosher salt
  • ½ tsp pepper
  • 1 tsp oregano
  • ½ tsp red pepper flakes
  • ½ tsp mace
  • 1 tbsp olive oil
Instructions
  1. Take out empanada wrappers and let reach room temp.
  2. Peel the potato and boil for 10 minutes in salted water, until soft
  3. Remove the potato, and finely dice when it is cool enough to handle.
  4. Preheat oven to 400.
  5. Heat olive oil in a skillet over medium-low heat.
  6. Saute the onion and garlic until translucent.
  7. Increase heat to medium high and add Beyond Meat beef.
  8. Cook for about 3 mins. or just slightly browned.
  9. Add spices except green onions, and parsley, stir
  10. Remove from heat and add potatoes, green onions, and parsley.
  11. Place a tablespoon of filling in the center of each wrapper.
  12. Dab water on finger, run along outside edge of dough
  13. Fold in half, roll or pleat the edge, and press with a fork.
  14. Place on a cookie sheet and bake for 25 minutes, until golden brown

Spicy Vegetarian Empanadas are by far the best portable snack food in creation (in my not so humble opinion). Warm, golden crust enveloping a succulent blend of veggies and herbs.

cropped-VeggiePunkKitchen-2-1.jpg

Mini Veggie Pot Pies

by

Mini Veggie Pot Pies are a delicious addition to any weekday dinner. They would also be a filling lunch all on their own.

Mini Veggie Pot Pies are a delicious addition to any weekday dinner. They would also be a filling lunch all on their own.Mini Veggie Pot Pies are one of the most delicious compact meals I’ve ever made. A golden, flaky crust cradling veggies that are bursting with flavor. I remember eating the store-bought version for dinners with my dad when I was a kid. This is a fresh & savory update. It spends about the same amount of time in the oven.

Mini Veggies Pot Pies can easily be customized to feature the best vegetables from any season of the year, including white asparagus, carrots, green beans, and peas in the spring or okra, zucchini, and tomatoes in the summer.

If you want a meat-like texture & taste you can add some mushrooms. Beyond Meat Beef Free Feisty Crumbles. Dice some Gardein Chick’n Scallopini after cooking to package directions and viola! Chicken pot pie.

The light, buttery, flaky crust on the Mini Veggie Pot Pies is almost my favorite part of the pie experience. I did cheat a little with the Pepperidge Farm puff pastry sheets though. Dough is not that hard to make. I’ll include a quick guide to whipping up a batch that you can use instead of a commercial brand.

Dough for crust:

1 cup + 2 tablespoons all-purpose flour
1 stick or 1/2 cup frozen Earth Balance Vegan Buttery Sticks
Ice water

Instructions:

Cut the butter into small cubes and add to flour.

Using a fork, cut the mixture until it resembles coarse meal. Then, using your hands, quickly rub the mixture together so that the butter is incorporated

Gradually drizzle ice water into the bowl, mixing with the fork until the dough holds together.

Quickly shape the dough into a ball and flatten into a disk. Place on a floured surface a roll out to 1/8 inch thick.

Place the ramekins upside-down over the dough and use a paring knife to cut out circles about 1/2 inch larger on all sides.

Or 2 circles, one circle about 2 1/2 inches wider to form the bottom and sides, smaller one on top, pinch edges of each together once you have added the veggies.

The best part of having extra dough left over? Rolling it up into 6 inch long strips and imprinting it with a fork like I’m edging a crust.  Because I am! Extra pieces to add to the baking sheet when the pies are still in the oven.

But back to the Mini Veggie Pot Pies! If they don’t get snapped up and eaten, you can freeze them and enjoy them later. Hide the ramekins behind the unidentifiable lump wrapped in plastic that no one will touch.

Mini Veggie Pot Pies are a delicious addition to any weekday dinner. They would also be a filling lunch all on their own.

Save Print
Veggie Pot Pie
Author: 
Recipe type: Vegetarian
Cuisine: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 17.3 oz pkg Pepperidge Farms puff pastry sheets
  • 1½ cups leek - chopped (white and green portions)
  • 1½ cups celery - chopped
  • 1½ cups carrots - diced
  • ½ cup peas - fresh or frozen
  • ½ cup corn - fresh or frozen
  • 1½ cups red skinned potatoes - cubed small
  • 2 Tbsp flour or arrowroot powder
  • 2¼ cup vegetable broth - store bought or your own, if you have some handy
  • 2 Tbsp olive oil
  • 2 Tbsp garlic - minced
  • 1 Tsp poultry seasoning blend
  • 1 Tsp mace
  • 1 Tsp onion powder
  • 1 Tsp white pepper
  • Salt to taste - 1 or 2 Tsp
Instructions
  1. Heat oil in a large pot over medium heat
  2. Add leek ,carrots, and celery
  3. Saute for 8 minutes (until tender)
  4. Stir in garlic
  5. Stir in flour - cook 1 minute
  6. Add potatoes and broth and the rest of the dry spices
  7. Cover and bring to a boil, keep an eye out so you can reduce heat to low
  8. Simmer uncovered 10 mins.
  9. Take out dough and let sit out according to pkg. directions
  10. Preheat oven to 400
  11. Remove pot from heat and add peas & corn, stir
  12. Place dough strips crossing each other on the bottom of each cup size ramekin
  13. Spoon ¼ cup of veggie mixture into center - more if using larger bowl
  14. Fold dough over top and seal edges
  15. Or roll out the dough and cut circles that fit over just the top of your oven safe bowl
  16. Press dough down against top of ramekin, crimp with fork around rim to seal
  17. Use fork to poke holes through the top
  18. Place pot pies on baking sheet and cook 35 minutes or until golden brown

Mini Veggie Pot Pies are a delicious addition to any weekday dinner. They would also be a filling lunch all on their own.

cropped-VeggiePunkKitchen-2-1.jpg

Quinoa Spinach Bites

by

Quinoa spinach bites with cheese, garlic, and scallions are a perfect portable snack on the go. Kick your craving for fast food to the curb!

Quinoa spinach bites with cheese, garlic, and scallions are a perfect portable snack on the go. Kick your craving for fast food to the curb!Quinoa Spinach Bites are my favorite movie-watching munchie. I prefer these to the movie theater popcorn with the questionable butter. I grab a bag of these and go. As a matter of fact, I might just make up another batch tonight and watch Boondock Saints for St. Patrick’s day festivities that will continue through this weekend. Give me a Guinness to go with these crunchy snacks.

This are an amazingly versatile recipe to work with, as well as quick. Double up the batch & freeze some for later. Re-heating them is as simple as zapping them in the microwave for forty or fifty seconds.  I used a Lodge cast iron pan to give the Quinoa Spinach Bites a more even browning. Also,  adding more oil to the pan will make them crispier on the outside and soft within.

Parents can sneak fiber and protein into this perfect hand held food for the kids. Hide some broccoli or kale in them instead of spinach. They’re also a healthy substitute from the usual fatty, calorie laden football game watching fare.

Here are some toppings and dips:

  • Avocados
  • Cilantro
  • Salsa verde
  • Sriracha
  • Lemon juice
  • Ranch dressing

Use the mixture in other ways:

  • Up the ante and make a larger patty for an excellent sandwich filler. Pile on the lettuce, tomatoes, and avocado!
  • Roll them up into smaller balls for a great appetizer. Dip them in a creamy dressing like Ranch or cilantro lime.
  • Crumble up the cooked patties and toss them in a salad.

Options on veggies

  • Kale – Chop finely (leaving out the thick ribs), bring 2 cups of water to a boil, put kale in steamer basket, steam for  10 minutes.
  • Swiss chard  – Fold leaves lengthwise and cut out hard vein. Stack a couple trimmed leaves and roll them up tightly and cut across. Add to pan until slightly wilted 4 – 6 minutes.
  • Broccoli – Steam for 10 minutes or until tender.
  • Zucchini – Bring a large pot of water to a boil. Trim ends of zucchini. Place steamer basket in pot and steam for 10 to 15 minutes or until tender.

There are options for vegans:

Quinoa has been a staple in the diets of vegetarians and vegans for a long time now. With the trend for falling in love with tofu, kale, seitan, and other healthy diet choices, quinoa is having an upswing in popularity. People are becoming more health conscious and concerned about what they are putting into their bodies. We are looking for alternatives to the sugary, carb loaded foods that line grocery store shelves.

This is one grain that is loaded with vitamins, nutrients, and plenty of other healthy elements that make it an excellent choice for use in vegetarian recipes. It takes on the flavor of whatever your combining it with so it can easily be used in savory or sweet dishes.. Quinoa is a vegetarian super food with many benefits. I highly recommend adding it to your pantry. You’ll find yourself using it a lot.

I use it in many recipes:

  • Quinoa Tabbouleh – Easy to throw together dish! Some cucumber slices, tomatoes, red onions, olives plus herbs and spices make a colorful side dish.
  • Black Bean & Quinoa Soup – A warm dish for cold nights. Carrots, tomatoes, garlic, maybe even some potato thrown into a mix of spices and some veggie broth. So delicious!
  • Baked Tomatoes with Quinoa – This one I haven’t made yet, but I can’t wait to try it!
  • Banana Quinoa Pancakes – Adding quinoa to pancakes absolves me from the guilt of having just one more.
  • Quinoa Breakfast Bites – Use any fruits you want like apple or berries, add some maple syrup, nuts like walnuts or pecans, spices are a must! Nutmeg and cinnamon are great additions.

Quinoa spinach bites with cheese, garlic, and scallions are a perfect portable snack on the go. Kick your craving for fast food to the curb!

 

Save Print
Quinoa Spinach Bites
Author: 
Recipe type: Appetizer
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 12 patties
 
Ingredients
  • 1 cup quinoa
  • 2 cups water
  • 4 eggs - whisked
  • 1 cup spinach - steamed
  • 1 cup breadcrumbs
  • ⅓ cup Parmesan cheese
  • 3 scallions - thinly sliced
  • 3 cloves garlic - minced
  • 1 tbsp. olive oil
  • 2 tsp. grated ginger (optional)
  • ½ tsp. fine sea salt
  • ¼ tsp. turmeric (optional)
  • Pinch of red pepper
  • Toppings - avocado, cilantro, salsa verde, lemon juice
Instructions
  1. In medium pot bring quinoa and 2 cups of water to a boil.
  2. Reduce to low heat, cover & simmer for 15 minutes or until water is absorbed.
  3. Allow to cool to room temperature.
  4. Mix eggs, cheese, scallions, garlic, salt, steamed spinach & breadcrumbs.
  5. Allow to set for a few minutes.
  6. Heat oil in cast iron skillet.
  7. Form thin, palm sized patties with hands.
  8. Place in skillet, About 7-8 minutes on each side.
  9. Place on wire rack to cool.

 

Quinoa spinach bites with cheese, garlic, and scallions are a perfect portable snack on the go. Kick your craving for fast food to the curb!

Hello world I’m your wild girl!

by

  My next exciting project is plunging into the world of food blogging. First I’m prettying this place up, then it will be madwoman in  the kitchen mode, to bring you recipes for killer veggie noms.

Stay tuned!