Wednesday, March 15, 2006
Here's a little cookbook that I love but don't hear mentioned very often: Vegetarian Burgers by Bharti Kirchner. She uses an amazing array unexpected ingredients to create her veggie burgers, almost all of which are vegan or can be easily veganized. For example, this burger patty is made from carrots, red lentils, millet, and sesame seeds. Three of our other favorites are made with quinoa and black beans, kasha and lima beans, and beets and mushrooms.
While I was making larger patties for last night's dinner I formed a few into mini-patties and set them aside in the fridge to broil in the morning. I also baked some whole wheat buns -- big buns for dinner and mini-buns for the mini-burgers. This morning I spread them with a touch of Vegenaise and packed them alongside pear slices and a Thinkorganic! Cashew Pecan Bar.
Verdict: I was worried that this wasn't going to be enough, but he couldn't quite finish the second burger so it was just about right. It's hard sometimes to know how much is enough, how much is too much. I think it changes, too, depending on the day and mood of the child. Oh, and can you tell St. Patrick's Day is coming up? 4 stars.