As much as I love my go-to veggie burger recipe, I’ve been craving a few more veggies in my burger itself, instead of just added on top.
While we were in Charlottesville a few weeks ago, I had the best local veggie burger made with lentils and carrots that I just knew I had to recreate.
I did end up using two eggs as a binder since the added veggies made it a little harder than usual to hold the ingredients together into patty form, but if you want to make them vegan, just substitute a flax egg (flax + water that sits till it gels) instead.
Lentil Veggie Burgers
Makes about 9 patties
1 cup lentils, cooked according to package directions
1 cup cooked quinoa
1 cup kale, chopped
1/4 cup carrots, grated
2 cloves garlic, minced
1 tablespoon ground flaxseed
Pre-heat oven to 400 degrees.
Combine all ingredients in a large bowl, mixing until the mixture will stick together when pressed. Season with salt and pepper.
Form into individual patties and place on a silpat or parchment lined baking sheet.
Bake for 20 minutes then remove and let cool. If serving immediately, fry in a little olive oil to crisp up and reheat. Or freeze on baking sheet for at least one hour and then transfer to a freezer baggie to store in the freezer for later use.
Time: 30 minutes
Dressing for this hot weather is definitely a challenge, especially since I just want to wear running shorts and tank tops all day every day!
I’ve linked up a few other options below as well. What’s your go-to summer outfit for keeping cool?
Lace Top: Collective Concepts via Stitch Fix
Lace Bralette: Free People
Printed Shorts: J.Crew Factory (similar)
Purse: Rebecca Minkoff
Sunglasses: Ray Ban
More Bralette Options:
Happy Monday, friends!
How was your weekend? It has been ridiculously hot here lately, to the point that even going outside is painful–I want my outdoor summer back!
So before rehearsal Saturday morning, I whipped together these coconut cream coffee popsicles to have as a treat when I got done and to use to cool off on these hot days. We’ve been making a lot of iced coffee at home recently anyway, so this was the perfect use of the leftovers.
Hope you enjoy!
(PS – this marble tray is from Target and so gorgeous IRL!)
Coconut Cream Coffee Popsicles
Makes about 6 popsicles
1 cup full-fat coconut milk
1 cup cold brewed coffee
1/4 teaspoon vanilla extract
1/2 teaspoon cinnamon
3 tablespoons maple syrup
2 tablespoons cacao nibs
2 tablespoons shredded unsweetened coconut
Combine coconut milk, coffee, vanilla, cinnamon, maple syrup, and cacao nibs in a large bowl and whisk to combine.
Sprinkle shredded coconut into the bottom of each popsicle mold.
Using a small ladle or measuring cup, pour an even amount of coconut milk + coffee mixture into each popsicle mold, leaving about 1/4 inch room at the top of each. Place tops onto mold.
Freeze the popsicles at least 4 hours, or according to popsicle mold directions.
Time: 5 minutes hands-on, 4+ hours to chill