As usual, I needed to use my eggplant, which was going bad too soon. I also had a taste for a lettuce-wrapped burger, so my search for dinner recipes began. I found this video. The woman in the video is quite annoying, but the burgers she made looked really good. I didn’t have all of the ingredients that she used, and I am not eating soy or sugar or dairy, so some things that she used I left out. Now that I think about it, my recipe was nothing like hers. I just used it as inspiration. 🙂 I hope the pictures explain what I did well enough.
1.00 cup, raw
The “kind of” in the tile means that the burgers didn’t come out as firm as an actual burger (meat, veggie or bean). They were soft, and a little crumbly. it may be a good idea to add something like oatmeal to absorb the liquid and hold the burger together. I added some brown rice flour (as you’ll see in the picture) to make the burgers a little dryer. They were still really good on the lettuce!
I had about 8 ripe avocados, and needed to eat them right away. I usually just have one here or there with lunch or dinner, but after purchasing 8 at a time from the local supermarket (since they are on sale for 4 for $1!), ALL of them were ready to devour at once….
Mango Tango Tomato Salsa6 medium ripe tomatoes1 onion, chopped fine1 large mango, halved, seeded, peels, diced (kind of hard to do with all that juice, smack lips…)2tbs fresh cilantro, choppedsalt peppertortilla chips
In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the eggs, milk and oil; mix well. Stir into dry ingredients just until combined. Fold in apricots and orange peel. Fill paper-lined muffin cups two-thirds full.
Bake at 400 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.