Random Veggie Burger

The picture doesn't do the burger justice - it was out of batteries, and I got in just one shot before the camera cakked out on me. So I have a picture of a tomato with a blurry burger in the foreground.

So it's time to go grocery shopping, very badly, the fridge is almost empty, but surely there's lots to eat in the house! So I took the following ingredients (without measuring! I'm very sorry! I just put things together and see what happens.. but food's food, so you really can't go wrong eating something that doesn't "work out"!)

First I ground up into a coarse flour:

-buckwheat groats (I'd say 1/2 cup?)
-lentils - about 1/4 cup

.. and added some salt, spelt flour (1/4 cup), thyme, black pepper

Then I diced up and then pureed in my grinder:

-remains of an eggplant

-zucchini

-carrot

-onion

Add the two together, wet your hands, and plop balls of this batter onto a buttery cookie sheet. I baked them at 350F for about 35 minutes, and they turned out delish!

We ate them with an Ezekiel brand hamburger bun, slice of tomato, slices of naturally fermented picks, and Grandma's homemade mustard!.. and Anna got to take some with her to lunch the next day! I bet these burgers cost a whopping $.50 cents to make, which is astonishing considering you pay almost $7 for good real-food (and whole food!) veg burgers in the health food store. I smell as business plan... and another batch of veg. burgers in my oven.

Indian Lentil Curry

Goodness me, I've really got to start writing down recipes for my entries! The reason is because, well, recipes ruin my appetite. I'd rather smell and taste my food to gauge what needs to go into the pot, rather than consulting a check list of ingredients! This way, you can just make stuff from what you've got, and not have to go into town to buy a list of ingredients to make an exquisite meal.

So here is what got put into this curry:

• oil
• cumin, coriander, mustard seeds
• cardamom pods, garam masala, ground cumin
• onions, garlic and ginger
• veggies (leftover chunks of veggies got put in, like eggplant, zucchini, etc)
• cooked lentils, and some left over tofu
• diced tomatoes and a splash of yogurt or something creamy (but sour is best)

When making curry - always carefully bring the oil in your pan to heat (not too hot, please don't let your oil smoke!) and then briefly sautee your seeds and spices (not herbs) for just a moment. Put in your chopped or pureed garlic, onion and ginger (to taste) and cook until aromatic, brown, or how you like it. Next, cook your veg until soft, add meat or beans, and cook in. Then this Korma-ish dish had diced tomatoes (or tomato paste) and a bit of yogurt put into it. The longer you let is simmer, the more delicious it becomes! Serve with rice (we made Indian rice to go with it, using turmeric and some other fun things, but won't blog about that right now).