With all the traveling I’ve been doing lately, I keep missing farmers’ markets (and even grocery store trips), and I’ve found myself throwing together some interesting meals. Today I’m sharing with you my Greens-Beans-and-Millet “Burgers”, but keep your eyes open for my other interesting, healthy, and totally slapped-together concoctions, including Cherry-Vanilla Coconut “Ice Cream” (coming soon!).
I was driving home late last week, thinking about what I could possibly make for dinner without going shopping, and all I could picture in my fridge was a container of leftover sauteed veggies from the night before. A couple nights earlier I had hung out with my good friend Sadie who’s been on a homemade veggie burger kick of late. So then it hit me. I’d use my veggies to make some sort of burger. It turned out really well. I ate one that night and froze the rest, and it’s been really nice to have homemade veggie burgers these past few days.
(Gluten-Free) Greens-Beans-and-Millet “Burgers” (photos below)
Step 1: The Sauteed Veggies (my leftovers)…
I sauteed the following veggies in olive oil and some Braggs’ Liquid Aminos: 3 cloves chopped garlic, 9-10 sliced shitake mushrooms, 1 med. sliced summer squash, and a bunch of swiss chard leaves (and stems — I like to chop up the stems like celery).
Step 2: Making the Burgers…
So, the next time you find yourself saying, “There’s nothing in here that’s edible!”, take a second look.
Feel like sharing one of your successful (or not-so-successful) desperate dinner creations?
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Eat Well. Live Well. Be Well. Be Creative.
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