Wednesday, November 16, 2011

Wheatless and Meatless but Not Beetless Wednesdays (Part 3)

Three weeks down and we are still going strong! Dan thinks he isn't enjoying the benefits of wheatlessness as much as he should be because he's had a cold most of the time and a mild case of poison ivy (from pulling it out of Henry's mouth - remember my post about that dog eating EVERYTHING?). Conclusion: wheat has nothing to do with poison ivy immunity. I, on the other hand, think that my digestion has improved, I have an easier time waking up in the morning, and I am sure that I feel better after eating my new breakfast of old-fashioned oatmeal.

Lessons Learned
Just one lesson for the past week. I typically try to cook a bunch of food at some point over the weekend so that we have lots of leftovers. Planning ahead is good, but not the moral I was getting at. In the span of about three hours on Sunday, I attempted to squeeze in: kale chips, vegetable broth, cranberry-apple crumble, celery root and cashew cream soup, and sweet potato latkes. Everything turned out a little weird (although the vegetable broth is still unknown), which leads us to the lesson - Don't Rush!

Wheatless Recipe
We really enjoy homemade veggie burgers. Many recipes use flour to bind the vegetables together and if you go with a store bought variety, you can be assured some wheat and soy will be in there, too. The wheatless beet and oat burgers we made this week are a wonderful edition to an Autumn menu - beets are in season so now is the time to use them!

Beet, Oat, and Chickpea Burgers
1 beet, grated
1 can chickpeas, rinsed
1 potato, boiled (throw it in some boiling water for about 15 minutes or until you can put a fork through it easily)
some oats (3/4 cup?)
1 T tomato paste
4 cloves garlic
1 t cumin
pinch of sea salt, or to taste
1/4 t chili powder
1 t garam masala
1 T olive oil

Beet hands!

Preheat your oven to 350F.

Put the grated beet, chickpeas, and potato into a bowl. Mix and mash them all together.

Add the salt, garlic, olive oil, tomato paste, and all spices. Mix it up again and let it sit for a couple of minutes.

Add ground oats 1/4 cup at a time until the mixture is a consistency that you could form into patties. We only added 1/4 cup total.  Spread more oats out on a burger-sized plate. Form beet patties one at a time and press both sides of each onto the plate so the burgers are coated with the oats.

Place the patties on a baking sheet; line it with parchment paper if you wish for easier clean up. Bake them for about 20 minutes, or until they start to look crisp on the outside.



We enjoyed our burgers bun-less and they were delicious! The garlic and spice flavors really stood out. Another win for beets!.

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