If you’ve been experiencing communication problems, issues with technology, or perhaps just feeling a little overwhelmed and flustered – don’t fret too much, it’s just Mercury Retrograde! This event happens about three to four times a year and lasts a few weeks each visit. During retrograde periods, things have a way of seeming to not work out. There are plenty of computer glitches, travel delays, and miscommunications. However, it’s a wonderful time to reexamine the important things in your life in order to become a stronger, more spiritual you. Check out gala darling and future so bright to learn more about Mercury in retrograde.
Now to more important matters. Food. What do you get when you combine chickpeas and quinoa? A deliciously sloppy bean-wah burger, of course! A few months ago, I made black bean burgers for Justin and his parents when they were in town. I had followed another blogger’s recipe and made a few alterations. They tasted really good, but they didn’t stay together in the pan very well. It was more like a sloppy joe vegan burger. So this time, I followed my usual mantra of “Less is more,” and made a kick ass burger that will be making many appearances during this summer’s bar-b-que season. These burgers in no way at all taste like “conventional” beef burgers – they’re not supposed to. They have the consistency similar to a crab patty, and they’re versatile and fun because you can add whichever spices you like, top it with anything you fancy, and, well, anything messy that requires hands is my idea of a good time.
Quinoa, contrary to what some say, is a seed and wonderful for vegans since it contains all nine essential amino acids. This complete protein has calcium, fat, iron, phosphorous and a high amount of vitamin B2. Because quinoa is a slow releasing carbohydrate, it’s beneficial for those who are diabetic since it helps maintain the correct blood sugar levels for longer periods of time.
- 1 c. packed, cooked quinoa *
- 1 can beans, rinsed (An assortment of beans works well, too.)
- 1 chia egg ** (optional – I’ve made this recipe without it and it stayed together nicely.)
- 1/4 tsp salt
- 1/4 tsp curry
- 1/4 tsp garlic powder
- 1/4 tsp turmeric
- 1/4 tsp oregano
- 2 Tbsp olive oil + 1 tsp olive oil
- 3/4 c. chopped yellow onion (about 1/2 small onion)
- flour for dusting (I use brown rice flour or whole wheat flour)
- 4 buns + toppings of your choice (I used mustard, tomato, avocado, and kale)
- optional: garlic aioli sauce (I’m not saying this because it’s my recipe, but it’s seriously magic sauce and will make anything taste amazingly)
*Use two cups of water for every 1 cup of dried quinoa.
** How to make a chia egg: Mix one tablespoon of chia seeds with 1/4 cup of water. Set aside for 15 minutes, long enough for the seeds to expand and form a gel.
- Prepare the chia egg and set aside to form a gel.
- Combine all of the ingredients, except the oil and onion, and blend. I used a hand-held mixer
- Place 1 tsp olive oil on medium heat. After two minutes, add the chopped onion and saute for about 3 minutes.
- Combine the sauteed onions to the burger mixture.
- Divide the mixture into 4 patties and dust both sides of each patty.
- Place the rest of the olive oil (2 Tbsp) in a pan on medium/high heat. Once hot, about 2-3 minutes, place each patty on the pan and cook for about 5 minutes on each side.
- Stack your burger high and EAT!
Props to my sous chef, Justin, for creating the delicious side salad of kale, red/yellow/orange peppers, red onion, cucumbers, tomatoes, and avocado which I was able to use in my photographs…and then eat 🙂