Creating and making different dishes stimulates the creative part of me and keeps me interested in working in the kitchen. We all must eat to survive, and that being so, it is beneficial to focus, keeping a positive and open mind when planning and implementing meals for the week. Why shouldn't we be mindful of the fuel that nourishes our body?
My husband happily lets me run with the menu and that suits me fine because I can serve up whatever I so happen to desire. Having control over the quality of the ingredients used, with an eye to variety and substance, a curious cook has the power to create dishes that are superior to those found outside of ones own kitchen.
In the mood for a wrap or substantial sandwich, I came up with yet another recipe for grain and legume burgers that were not only delicious but essentially formed a complete and balanced meal by themselves. Cooked quinoa, red beans and pumpkin purée flavored with sun-dried tomatoes and coconut and seasoned with spices, all rolled up together and baked into wholesome and nourishing patties that I served with tomato and avocado slices on English muffins with a side of creamy coleslaw — these burgers were a hit and left my diners completely satisfied.
These burgers are versatile enough to serve over any bun or bread of your choice — or, if you're in the mood for even healthier dining, over a bed of lightly dressed greens — and with any condiment or salsa that you like.