dinner with Megan

Megan made me an *amazing* dinner last night!  It was a blustery, sleety night, but her house is cozy and the food was kickin'

Kia the beauty

If Boris stares at food long enough, it may astral-project into his mouth

Megan's sweet potato-quinoa burgers were inspired by a cafe in Grand Rapids called Marie Catrib's

Cook Ahead of time:

2 cups cooked lentils (about 1c. uncooked)
2 cups cooked quinoa (about 1 c. uncooked)
1 ½ cups cooked, mashed sweet potato

Sauté with a little olive oil and salt: 

2 cups finely chopped sweet onion + 2 cloves garlic

Add:

1 cup carrot, finely grated
1 cup kale, finely grated
(I put both through the food processor)
1 ½ cups oats
½ teaspoon ground cumin
½ teaspoon ground coriander
1 tablespoon curry powder
1 tablespoon ketchup
salt and pepper

This will make a nice, thick “dough” to work with. Form 14-15 patties. Cook them in a fry-pan with a little bit of  extra virgin olive oil.

I served mine with a curry mayonnaise.

Curry Mayonnaise

Whisk together:

1 large Egg Yolk
1 teaspoon Rice Vinegar
1 1/2 teaspoons Lemon Juice
1 teaspoon Salt

Sllllooowly beat in 3/4 c. oil (1/4 c. Canola, 1/2c. EVOO) in a blender or with a hand mixer. Whatever you do, do it slowlllllly. That’s the key to making a good, creamy mayonnaise. Add ground curry and a little paprika to taste. I used about 1 1/2 teaspoons curry and 1/4 teaspoon paprika.