Ginger Curry

I have to give a shout out to my beautiful daughter, Hannah.  This recipe is entirely her creation, and while it doesn't use up a ton of our recent vegetables, I just love it because it is really easy and delicious.  Since she is a college student, this recipe only serves 1-2, but you can up the quantities of everything to serve more people.  Instead of the carrots, you could use sweet potatoes or any of the squashes we have received recently, but they have to be cooked first.  You can also substitute raisins for the dried currants. 

Ginger Curry

1 Tbs olive oil

1 tsp chopped ginger

1/2 cup onion, roughly chopped

1/2 tsp turmeric  

dash of cinnamon

2 medium carrots, sliced

1/2 cup coconut milk (do not use light, it's just not the same)

1/2 cup canned chick peas, drained and rinsed

1/4 cup dried currants

pepper to taste

cilantro leaves for garnish, optional

cooked rice, noodles, quonia or grain of choice

Heat oil over medium heat in a frying pan.  Saute ginger and onion in oil for 30 seconds to one minute.  Add turmeric, cinnamon and carrots.  Saute an additional 30 seconds.  Add coconut milk, chick peas, currants, and pepper.  Cook 5-6 minutes and serve over grain of choice.  Garnish with cilantro leaves if desired.  Serves 1-2.  

Red Quinoa Zucchini Burgers

Vegetarian Times Red Quinoa Zucchini Burgers

The great thing about veggie burgers is that there are so many varieties.  No two are alike.  I have made many and I have my favorites, but am always looking for something new and different.  Vegetarian Times magazine had an article on the ultimate veggie burgers in their most recent issue (July/August 2014).  I took note of this particular veggie burger when I saw that it had zucchini in it.  Perfect timing for this week's box!  If you still have your zucchini use it here.  You only need about half of the zucchini to make 1 cup grated.  If not, you can substitute the yellow squash if you still have that.  I still had both so I used the zucchini and then roasted the yellow squash (with olive oil, salt, and pepper at 425 degrees for 15-20 minutes).  I rounded out the meal with some CRO potatoes, cut up, tossed with olive oil, salt, and pepper, roasted at 425 for 25 minutes and then, when cool, I mixed them with a couple of tablespoons each of chopped dill, yellow onion, celery and vegan mayonnaise.    Here is a link to the recipe Vegetarian Times Red Quinoa Zucchini Burgers. 

Notes on making these burgers:
-prep all of your other ingredients while the quinoa and potatoes are cooking.
-use a standing mixer if you have it to mash the chick peas first (at very low speed  - this may take several minutes).  Then add all the other burger ingredients. 
-the burgers will hold together more easily if you chill the mixture for at least an hour first.