Thai Veggie Burger

Adapted from: Produce on Parade

Makes 6 patties

Flax egg:
1 Tbsp. ground flax seed
2 Tbsp. water
1 cup prepared quinoa

1 cup old-fashioned oats, dry (gluten free)
1.5 cups of chickpeas prepared
1/2 medium yellow onion, diced
1/2 cup fancy snow peas, chopped
1/2 cup fresh cilantro, chopped
6 garlic cloves, chopped
1 Tbsp. green curry paste ( I used my leftover green curry from our Thailand cook book)
1 Tbsp. tamari sauce
1 Tbsp. honey
1 Tbsp. ginger
1 tsp. ground cumin
1/2 tsp. himalayan salt
1/4 tsp. ground black pepper
1/4 tsp. red pepper flakes

In a small bowl, whisk together the ground flax and water. Set aside to rest for at least 10 minutes.

In a food processor, pulse the oats until they are coarsely ground. Add the remaining patty ingredients, including the flax egg. Process well, until smooth and thick. Add Quinoa.
Preheat oven to 350 F and coat a baking sheet with a non-stick cooking spray.

Heat a large frying pan over medium heat with a splash of olive oil. Using a 1/3 measuring cup, form the burger mixture into patties and fry for 1-2 minutes on each side, until browned. Repeat until all the mixture is gone. This should make about six patties.

Once they are browned on both sides, place in oven and bake at 350 F for about 10 minutes, until golden and crispy.

Red lentil coconut soup

Red lentil coconut soup

adapted from scaling back


  • 2 cups red split lentils
  • 1 onion, finely chopped
  • 1 red bell pepper cut into 1/2 inch dice
  • 1 fresh jalapeno or serrano chili, finely chopped, including seeds
  • 1 tablespoon fresh peeled and minced ginger
  • 2 garlic cloves, finely chopped
  •  1 tablespoon thai curry paste
  • 1/2 teaspoon cinnamon
  • 1/3 cup tomato paste (I used a homemade paste- it was not what I was looking for so I will keep trying new recipes)
  • 7 cups water
  • 1 can unsweetened light coconut milk
  • 1 15-ounce can of chickpeas
  • 1 tablespoon freshly squeezed lime juice
  • fresh cilantro and lime wedges for serving


Saute the onions, bell pepper and jalapeno and cook for 5-7 minutes until the vegetables have softened and start to take on some color.  Add the garlic, ginger, spices and tomato paste and continue to cook for 2-3 more minutes until the mixture is toasty and fragrant.  Add the water, coconut milk, lentils and chickpeas and cook uncovered for 20 to 25 minutes adding the lime juice at the end of cooking.  Taste and adjust with more salt or more lime juice if desired.  Serve the soup topped with a sprinkling of fresh cilantro and some extra limes on the side.

Chickpea, Rice Vegetable Burger


  • 1 cup dry/uncooked chickpeas (or 2 & 1/4 cups cooked chickpeas)
  • 1/2 cup dry brown rice (or 1 & 1/4 cup cooked rice)
  • 3 tbsp pumpkin seeds + 1 tbsp pepita seeds, toasted
  • 2 large garlic cloves, minced
  • 1/2 cup diced red pepper
  • 1 jalapeno, seeded and diced
  • 1/4 cup diced red onion
  • 1 small carrot, grated
  • 1/4 cup minced fresh parsley
  • 3 tbsp BBQ sauce
  • 1/4 cup gluten free breadcrumbs
  • 2-3 tbsp ground flax
  • 1/4 tsp red pepper flakes

1. Methods to prepare chickpeas: 1) Soak dry chickpeas overnight, or for at least 8 hours, in a large bowl filled with water. When ready, drain and rinse the chickpeas. I steamed my chickpeas.  2) Alternatively, you can use canned chickpeas or

2. Cook rice: I also steamed my rice.

3. Toast seeds: Preheat oven to 300F. Toast pumpkin and pepita seeds for about 12 minutes, or until lightly golden. Set aside.

4. Chop vegetables. Finely chop the garlic, peppers, onion, and parsley. Grate carrot. Stir in half the salt. Set aside.

5. Mash chickpeas and rice: When chickpeas are ready, drain and rinse. Add the cooked chickpeas and rice into a large bowl. Make sure your rice is HOT as it helps it stick together and bind. Do not use cold rice. With a potato masher or mixer, mash very well, leaving some chunks for texture. You can also pulse in a food processor.

6. Mix it all up: Preheat a large skillet over medium-high heat. Stir in the chopped vegetables into the mashed chickpea/rice mixture. Now stir in the seeds, BBQ sauce, breadcrumbs, and ground flax. Add the  red pepper flakes to taste.

7. Shape patties & cook: Form 6-8 patties and pack dough together tightly. Spray the preheated skillet with oil. Cook the patties for about 4-5 minutes per side over medium-high heat (time will vary based on your temp). Burgers should be browned and firm when ready. You can also try grilling the patties (try pre-baking patties for 15 mins in the oven at 350F before grilling).

Adapted from:
Read more:


adapted from Saveur Issue 156
  • 1 cup chickpea flour (also called Garbanzo bean flour)
  • 1/2 cup finely chopped cilantro (plus more for garnish)
  • 1/8 cup Tablespoon peanut oil
  • 1/8 cup of water
  • 1/3 cup coconut yogurt plain
  • 2 serrano chilis, minced (remove seeds if you do not want a little spice)
  • 1 onion, minced
  • 1 teaspoons coriander seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 1/2 tablespoons curry powder
  •  28 ounce whole tomatoes, crushed
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon ground ginger (or 1 inch piece of fresh ginger, peeled & grated)
  • Cooked quinoa

Heat 1/2 Tablespoon of oil in a large skillet or saucepan over medium. Add coriander, mustard, and cumin seeds; cook for about a minute or until they begin to pop. Add curry powder, one serrano pepper, and 1/2 the onion. Sauté for about 5 minutes or until softened. Add tomatoes (with juice ), turmeric, ginger, and a cup of water. Bring to a boil and then let simmer for ten minutes or until it has thickened up.

While simmering, combine the rest of the serranos, onions, chickpea flour, cilantro, oil, yogurt, in a bowl. Stir until a thick dough has formed.

Drop a heaping tablespoon of dough into the stew; repeat with the rest of the dough. Cover mixture and let steam / simmer for another 5-7 minutes. Remove from heat and serve over a little quinoa. Garnish with cilantro if desired.


Adapted from

Roasted Vegetable Tacos

  • Filling:
  • 3 small zucchini, diced
  • 3 small summer squash, diced
  • 1 medium red onion, diced
  • 3 ear sweet corn, removed from cob
  • 3 cup cherry tomatoes, sliced in half
  • 3 medium red pepper, diced
  • water
  • 6 cloves garlic, minced
  • 6 teaspoons cumin
  • Avocado Cream:
  • 1 ripe avocado
  • ⅓ cup coconut yogurt
  • ¼ cup cilantro
  • 1 tablespoons lime juice
  • Everything Else:
  • 4-6 corn tortillas
  • Extra cilantro


  1. Preheat oven to 400˚. Prepare all the veggies as described and toss with  minced garlic, and cumin. Roast until tender and lightly browning.
  2. While veggies are roasting, whip together avocado, yogurt, cilantro, and lime juice.
  3. To assemble tacos, warm up tortillas (in the microwave wrapped in a damp paper towel or a oven with a damp tea towel) and assemble with roasted veggies, and avocado cream


With out leftovers we left out the taco shell and added black beans or chickpeas.

Buffalo Chickpea Tacos

for the filling
chickpeas (15 oz.), steamed
1/4 cup sriracha
small onion, chopped
1 TB toasted sesame oil
1 TB minced garlic
1/2 cup vegetable broth

for the avocado sour cream
1 ripe avocado
1/4 cup coconut yogurt (plain)
1 TB rice vinegar
pepper to taste

optional: any other seasonings you choose

for serving
torillas (hard or soft shells)
cilanto, chopped
spring onions, chopped
thai chilis, chopped (optional)

Place all of the filling ingredients into a crockpot. Place on the low heat setting for about 3 hours, then increase the heat to high for one more hour.

(I was short on time so I steamed my chickpeas and then placed them into the crockpot with other ingredients and place it on high for about 1-2 hours stirring occasionally.)

To make the avocado sauce, mash the avocado until smooth, then stir in the yogurt, vinegar and pepper. Refrigerate until ready to use.

Warm Tortillas

Stir in the fresh cilantro, spring onions and thai chilis into the chickpea filling before adding them into the tortillas. Serve immediately with the chilled avocado sauce.