There is something about pregnancy and being a new mama that makes you want to kick your lifestyle up a notch. When I could finally stomach something other than this easy lasagna, I was excited to incorporate more vegetables, more protein and more nutritious foods into my diet. This is why I was so happy it timed perfectly with the release of Jess Nadel’s second cookbook, Superfoods 24/7.
You might already be familiar with Jess from her blog Cupcakes and Kale or her first cookbook Greens 24/7 (you can see my review of that cookbook here). This cookbook is focused on incorporating “superfoods” into your diet. The great thing about vegan ingredients, is that many are naturally superfoods and you are likely already familiar with them. The cookbook is not filled with wacky ingredients, instead it focuses on recipes with ingredients like almonds, ginger, flax seeds, sweet potato, turmeric, kale and lentils. These are definitely foods I can get behind.
Rob and I have been eating a lot of burgers these days, mostly due to convenience and mostly not homemade. These, my mom put together during the wee weeks after P’s birth, and they were a welcome change from our current stew-infused menu. They were a bit soft, and certainly not fit for the barbecue, but the flavours were spot on and excellent for a change of pace. Topped with spinach, pickle, tomato and mustard, they made for a great meal.
Another recipe we enjoyed was the Hemp Crusted Tofu with Garlic Collards (pictured here with creamy cheezy polenta) and I must confess to being drawn to her desserts such as Almond tahini truffles, Adzuki bean brownie bites and Minty matcha Nanaimo bars. I guess snacks are always on my mind as I breastfeed.
As you can see below, I love it when cookbooks include gorgeous photography and Jackie Sobon from Vegan Yack Attack did a fantastic job.
Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in the United States or Canada. To be entered in the random draw for the book, please leave a comment below telling me about your favourite veggie burger. Please link to the recipe (or describe it), tell me your favourite from the store, or if you are still searching for your favourite. The winner will be selected at random on August 15, 2016. Good luck!
Recipes from Superfoods 24/7 spotted elsewhere:
PS. I am sharing this with Meatless Mondays.
Sundried Tomato and Coconut Quinoa Burgers
Recipe shared from Superfoods 24/7, reproduced with permission
Coconut and sundried tomatoes are amazing together, and combined with super-seed quinoa, these burgers are top-notch. For a gluten-free option, use gluten-free buns.
Serves 4, gluten-free
Prep: 25 mins | Cook: 30 mins
- 1/2 cup (85 g) quinoa (or 1 cup/185 g leftover cooked quinoa)
- 1 1/2 cups (375 ml) water
- 8-10 sundried tomatoes (dry-packed, not in oil)
- 1/4 cup (20 g) unsweetened shredded coconut
- 1 clove garlic, minced
- 2 tablespoons pumpkin puree
- 1 tablespoon melted coconut oil, plus extra for cooking
- 2 teaspoons fennel seeds
- 4 burger buns
- sea salt and freshly ground black pepper, to taste
- salad greens, sprouts, avocado, to serve
- Rinse the quinoa in a fine mesh sieve. In a small pan, bring the quinoa and water to a boil over medium heat. Reduce the heat to low, cover, and simmer for 15 minutes, or until all the liquid has been absorbed. Remove from the heat and let sit, covered, for an additional 5 minutes. Fluff with a fork and set aside.
- Rehydrate the tomatoes in a bowl of hot water for 10 minutes. Drain, reserving the soaking liquid.
- Combine the quinoa, tomatoes, coconut, garlic, pumpkin, 1 tablespoon coconut oil, and fennel seeds in a food processor and pulse until the mixture comes together enough to be able to form patties and have them hold together. Add a splash or two of the tomato soaking water if necessary to help bind the ingredients. Season to taste.
- Form the mixture into four patties. Heat a little coconut oil in a cast-iron pan or skillet over medium-high heat and cook each patty for 5 minutes per side, until crispy on the outside and warmed through. They are a little on the delicate side, so take care when flipping them that they don’t break apart. Serve on burger buns with tender salad greens or sprouts and a wedge of avocado.
Variation: For an oil-free option, the burgers can be baked in the oven at 350°F (180°C) for 20 minutes.
Calories (per serving): 293
Protein: 8.6 g
Total fat: 10.0 g
Saturated fat: 6.0 g
Carbohydrates: 44.7 g
Dietary fiber: 4.6 g
Sugars: 8.7 g
Recipe from Superfoods 24/7: More than 100 Easy and Inspired Recipes to Enjoy the World’s Most Nutritious Foods at Every Meal, Every Day © Quantum Publishing, 2015. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com
Photo: Jackie Sobon (Vegan Yack Attack)
Note: I was given a copy of the cookbook from the publisher. I was under no obligation to share a review. The opinions expressed are entirely my own.
Contest Rules: No purchase necessary. Contest period begins Saturday, August 6 2016 and ends Monday, August 15, 2016. For American and Canadian residents only. Approximate retail value US$19.95. Enter by writing a comment answering the prompt for a chance to win. Entrants must supply a valid email address. Winners will be notified by email and must respond within 48 hours.