I have to say my meal prep game has been strong and consistent for a few years now. I’ve mastered the act of big batch cooking and it typically sets me up for a successful week. However, while my prep work does allow me to throw together easy meals, I still do wish I was better at making recipes.
The problem with making recipes for me is that it changes my whole grocery shop and cooking routine. Right now I can mindlessly shop a grocery store getting exactly what I need for the week. But if I am shopping for a specific recipe, for some reason I will be in the grocery store for twice as long, looking for ingredients I don’t normally cook with.
Therefore, any type of home cooking for me always means the same thing: baked chicken, roasted veggies, cooked grains and hard boiled eggs. Throw them altogether in a bowl and that’s as close to a recipe as I’ll get.
Yet now that I work from home, I feel like my beautiful, dust-covered cookbooks are just staring at me, begging me to open them and try a recipe. So the other day I picked up the Oh She Glows cookbook by vegan master chef Angela Liddon and browsed the picture perfect pages for a recipe that didn’t require me buying a whole new pantry.
I decided to go for her veggie burgers and changed up the recipe to incorporate what I already had at home. This meant substituting breadcrumbs with my all time favourite snack, Mary’s Organic Crackers. A long with a few other tweaks, the recipe turned out delicious and at the end of the day, it wasn’t too much of a hassle to change up my grocery shopping routine.
- 3 tablespoons ground flaxseed
- 1 cup chickpeas
- 1 cup red kidney beans
- 1 cup grated carrots
- 1/3 cup finely chopped parsley
- 2 garlic cloves
- 1/2 cup sunflower seeds
- 3/4 cups gluten free rolled oats processed into flour
- 3/4 cups Mary's Organic Crackers (or other crackers of choice) processed into "bread crumbs"
- 2 tablespoons tamari
- 1 teaspoon chili powder
- 1 teaspoon Italian seasoning
- 1 teaspoon cumin
- Salt & pepper to taste
- Preheat oven to 350 degrees fahrenheit and line baking sheet with parchment paper.
- In a small bowl, combine flaxseed with 1/3 cup warm water and set aside until thickened.
- In large bowl combine all ingredients with flaxseed mixture and mix until well combined.
- Form 8 patties out of the mixture with wet hands to avoid stickiness.
- Bake for 15 minutes or until golden brown, flip and bake for another 15 to 20 minutes.