As I’ve mentioned in previous posts, I’m living a pretty spartan existence this month (er, this year…) but that doesn’t mean that I have to live on prepackaged food, and neither do you. Having zero counters, one plate and one bowl to mix things in just takes it down to the elemental. Come on, you probably have a real table, or at least a counter that’s not just your stove with a cutting board over it. So what’s your excuse not to cook?
You can make the tortilla dough ahead of time and roll them out one at a time, or you can make them individually, which is what I usually do because it really does only take 5 minutes (if that). I don’t use oil in the dough- I just find that it’s not necessary.
Yeah, I know. This does not look or sound good (a green burger?) but I swear, it was delicious!
This is a simple recipe for a veggie burger that uses chick peas, eggs, and bread crumbs as a base. I adapted the recipe quite a bit, substituting kale for sprouts (only because I didn’t have any sprouts) and adding extra bread crumbs because the burger “batter” was pretty liquidy. I also added lemon juice because I thought they were a bit bland. The kale worked really well and the extra lemon juice really helped bring out the flavor.
I’m not exactly sure how this is different from falafel, but it doesn’t really matter, does it? It was delicious, especially when both are fresh and still warm from the pan.
Maybe you’re on a bit of a budget, you’ve got a bunch of kids that you want to secretly feed kale to, or are just trying to save up for a really expensive pair of shoes or an awesome trip somewhere (can I come?)
In any case, both of these recipes should delight your thrifty heart.