Happy Monday, friends!
How was your weekend? I spent the last few days enjoying the end of my Spring Break and planning for our next adventure (did you see the big news?).
If you didn’t see it, Jeff and I are moving to…. England this summer! We knew we were heading somewhere since we both finish up our programs , my master’s and his Ph.D., in May and he needed to do a post-doc somewhere. He ended up with two offers, one in Minneapolis and one in Coventry, England and after a lot of thought and debate, we decided to pack everything up and head to England!
We fell in love with the London area when we lived in South Kensington while we studied abroad almost 8 years ago, so we’re thrilled at the idea of getting to spend 2-3 years living there and traveling and exploring. We have a lot to figure out in the next few months, like what to bring, what to store, how to find a job, flat searching, moving two cats…. It’s going to be quite a journey and I know I will be more than a little stressed out in the months to come but it really is just a once in a lifetime opportunity that we couldn’t pass up.
I also spent the weekend prepping for the work week and made a batch of these sprouted rice veggie burgers to freeze. The sprouted rice is a new Trader Joe’s find and I’m in love with it–saying goodbye to Trader Joe’s is definitely going to be a challenge!
Sprouted Rice Veggie Burgers
Makes 5 small patties
2 cups cooked sprouted rice
2 cloves garlic
2 small carrots
1 leaf kale, destemmed
1 15 ounce can tri bean blend
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
salt, to taste
pepper, to taste
Pre-heat oven to 350 degrees.
Place rice, garlic, carrots, and kale in a food processor and pulse until combined.
Add beans, smoked paprika, garlic powder, salt, and pepper. Pulse until just combined, leaving some chunks of beans.
Use your hands to form patties and place on baking sheet. Continue until all of the mixture is gone and then place in oven.
Bake for 20-25 minutes, or until cooked all the way through. If eating right away, heat in olive oil in frying pan to crisp up or once cooled, place in freezer.
Time: 30 minutes