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Get Natured

I know, I know a veggie burger recipe on a vegetarian blog...boring, right? No! I'll admit that I don't really care for most commercial veggie burgers. Many of them have a paragraph of ingredients and only a few brands actually taste decent to me. I definitely prefer a homemade burger, especially if it is made with nuts. (Incidentally, if you find yourself anywhere near Fair Oaks, Ca you must try the nut burger at the Sunflower Drive-In- it is legendary and fantastical!)

Awhile back I had a veggie burger at another local restaurant (The Counter) that was really unique and delicious. The patty itself was great but I also loved that they gave me the option to have it served over salad greens instead of a bun. I was on a mission to recreate this burger at home and I think I did pretty well! The dried cranberries make these seem extra perfect for fall. Yum.

Savory, Sweet, and Smoky Veggie Burgers ala "The Counter"
Makes about 6-8 patties

Olive oil
3/4 cup red onion, chopped
1/2 cup mushrooms, chopped
1/3 cup red bell pepper, chopped
2 cloves garlic
1/4 cup carrots, chopped
1 cup finely chopped spinach
1/3 cup corn
1/4 tsp chili powder (I like red New Mexico chili powder)
1/2 tsp onion powder
1 tsp smoked paprika
1/2 tsp pepper
1/4 tsp sea salt
2 cups cooked brown rice
1 cup black beans
1 cup bread crumbs
1/2 cup finely chopped walnuts
1/4 cup dried cranberries

  1. Preheat oven to 300ºF (149ºC). Heat about 1 tablespoon of olive oil in a skillet. Put the onions, mushrooms, bell peppers, garlic, and carrots in a food processor and pulse until finely chopped.
  2. Saute the veggie mixture for a few minutes (until beginning to soften). Add spinach, corn, chili powder, paprika, pepper, and salt and cook for a few more minutes. Remove from heat and set aside.
  3. Lightly toss the bread crumbs with a little olive oil. Spread the bread crumbs and walnuts on a baking sheet covered with parchment paper in a thin layer. Bake until they begin to brown (about 10 minutes).
  4. Put the brown rice in the food processor and process until it is beginning to clump together. Add the beans and process to chop them.
  5. In a large bowl, combine the veggies, rice and beans, bread crumbs and walnuts, and cranberries. Form into patties and fry in a lightly oiled skillet until browned on both sides (flip once). Serve in a whole grain bun with avocado or on top of salad greens with your favorite dressing.
My favorite restaurant veggie burgers in the Sacramento area:
  • Sunflower Drive-In "Nut Burger"
  • Tower Cafe "Earth Burger"
  • The Counter veggie burger
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I have really been on a bulgar wheat kick lately! I love the hearty texture and versatility of it. It can be savory or sweet, which makes it great for breakfast, lunch, or dinner.

This salad is one of my favorite combinations of flavors and it is a healthy source of protein, iron, and fiber.

Bulgar Taco Salad w/ Cilantro Lime Dressing

Salad:
1/2 cup dry bulgar wheat
1 15oz. can black or pinto beans, rinsed well
1/2 cup corn
2 green onions, chopped
1 med tomato, chopped
1 avocado. chopped
4 cups romaine lettuce, chopped

  1. Place 1 cup of water and the dried bulgar in saucepan, bring to a boil. Reduce heat, cover, and simmer until the water has been absorbed (about 12-15 minutes). Uncover and let cool.
  2. Combine bulgar, beans, corn, green onions, and tomato. Add dressing (recipe below) and toss well. Serve bulgar on a bed of romaine, topped with chopped avocado.
Dressing:
Juice of 1 lime
2 tbsp olive oil
1/4 cup cilantro, packed
1 tsp agave nectar or honey
1/4 tsp chipotle chili powder (adjust to desired level of spice)
1/4 tsp ground cumin
1/4 tsp coriander
1 clove of garlic
1/2 tsp onion powder
1/4 tsp sea salt
3 tbsp hemp seeds

  1. Combine all dressing ingredients in a blender and blend until smooth. Add a bit of water if dressing is too thick.
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I finally got a chance to try Baagan, a new vegan and mostly raw restaurant in Roseville, Ca. I am SO EXCITED to have a choice other than the meat-laden chain restaurants with ridiculously long waits for tables that are on every corner here. Don't get me wrong, we do have a nice selection of places and I can usually find one or two things on their menus to eat, so I do give them credit for that. But, I am a huge fan of "hole-in-the-wall" restaurants and it is so exciting to have so many healthy and yummy vegetarian choices all in one place!

From Baagan's website:

"Baagan (pronounced "BAW-gawn") is a variation of the Hindi word for Garden and represents being natural. It's from the word "Bagh" common to many languages meaning Garden or Orchard."


The place is small and cheerful inside. In addition to healthy food, they offer a selection of teas, tea accessories, spices, and a few yoga items as well.

I had planned on ordering only a smoothie but, when I walked through the door, I was greeted with the smell of something that I couldn't resist! It was the soup of the day (lentil, seasoned with Indian spices) and it was delicious! I also ordered the "peanut" butter cup smoothie made with almonds, cacao powder, agave nectar, pure maple syrup, and sea salt. Both items were vegan and delicious!

I can't wait to go back and try some more things from their menu- I'm thinking a kale salad might be next unless I'm swept away by the smell of something else in the kitchen!

Baagan
912 Pleasant Grove Blvd, Suite 160
Roseville, Ca

(Legal stuff: I did not receive monetary or other compensation for this review.)
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My name is Allison. I am a writer, boy mom, and a nature lover in Northern California. Read more here.

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