I love a good veggie burger, not those store bought hockey pucks, but one that is bursting with flavor, has a number of textures and is colorful to boot. I think a lot of times that people have the misconception that veggie burgers are difficult to make but in reality all you are doing is mixing a few things together and binding it up before cooking them. As far as simplicity goes, if you make a big batch and freeze them then you will always have a quick dinner on hand.

I have a favorite veggie burger, one that is my old standby. It has beans and habanero peppers so its got a kick that sets your mouth on fire, but in a good way. I also love my beet burgers because beets are amazing and I wish I could eat them everyday and sweet potato burgers are delicious as well. i think there is just something about a patty of wholesome goodness that speaks to our need for versatility and eating using our hands.

Even though I have so many veggie burgers that I just love, I felt the need to experiment with something knew. Experimentation is the zest of life, and in actuality this experiment had more to do with using flax as a binder as opposed to an egg. Eggs are amazing binders, they keep everything together and do not change the flavor or consistency of your creation, however, I am always looking for a vegan alternative and flax eggs have recently been all the rage.

Flax, when combined with water creates a gel that binds quite nicely my only issue is that sometimes the texture is off, its almost as if it doesn't cook all of the way and can be slightly slimy. In order to combat that texture issue, I added slightly under cooked quinoa for crunch and placed the pan in the oven after pan searing.

I hope that you enjoy these great burgers and continue to experiment on your own as well!

Vegan Chipotle Red Quinoa and Zucchini Burgers with Broiled Pineapple

Makes 4 Burgers

1 Small Onion

3 Cloves Garlic

1 can Chickpeas

1 cup Cooked Quinoa

2 small Zucchini, Shredded and drained

1 Chipotle Chili in Adobe

1 tbs Chili Powder

Handful of Fresh Parsley

Pink Himalayan Sea Salt to taste

1 tbs Ground Flax

2 tbs Water

4 tbs Olive Oil

4 Pineapple Slices

Optional: Hamburger Buns, Goat Cheese, Avocado, Tomato, Spinach

Shred the zucchini and place into a colander with a sprinkle of salt in order to get eliminate some of the moisture. In a small bowl combine the flax and water until a gel forms

In your food processor add the onion, garlic, chickpeas, quinoa, flax egg, chipotle pepper, parsley, and chili powder. Pulse until combined and then place in a mixing bowl.

Squeeze the water out of the zucchini and then add to the bowl, combining all of the ingredients and adding salt to taste. Form into 4 patties.

Preheat the oven to broil while heating the oil in a frying pan. Broil the pineapple slices until browned and sweetened. Change the oven to 350 degrees.

Once the oil is hot, add the patties and cook until browned on each side, about 5 minutes each. .Place the frying pan into the oven and bake for another 15 minutes or until the patties seem solid.

Top with pineapple, avocado and goat cheese if desired. These are great because you can eat them on a bun, in a pita, in a wrap, or topping a salad. Enjoy and healthy eating!

It has been awhile since my last post, these last few weeks have been very busy with lots of traveling, good food, and great company. I have been meaning to start work on my adventure section on the blog in which I record delicious alkaline food eating on the road but I often forget to record those moments in an attempt at being present when with others and because of the sheer distraction of yummy dishes that need to be eaten sitting in front of me!

Another reason for my lack of posting is this crazy northeastern weather. I try to eat seasonally as I love the freshest vegetables and fruits yet I can't quite figure out which season we are in; is it spring? It was 55 degrees yesterday or is it winter since it snowed and is 30 right now?

So in a blend of those seasons I have prepared a warm salad with the richness of roasted butternut squash, maple syrup, and charred tomatoes and the spring time peppery punch of arugula combined with the tang of brussels sprouts and lemon.

This is a great warming dish that still feels light and fresh. I personally like the mix of astringent and bright flavors with that touch of sweetness from the maple syrup. This dish also has a great variety of textures and I hope that you enjoy it!

Shaved Brussels Spout and Roasted Butternut Squash Salad with Maple Vinaigrette

1 Cup Arugula

! Cup Shaved Brussels Sprouts

1 Butternut Squash, cubed and Roasted

1 cup Grape Tomatoes, Roasted

2 tbs Olive Oil

1 tsp Pink Himalayan Sea Salt

1/2 Pear, chopped

1/4 cup Roasted and Salted Sunflower Seeds

Maple Vinaigrette:

2 Tbs Maple Syrup

2 Tbs Olive Oil

1/2 Lemon, juiced

Pink Himalayan Sea Salt

Grated Parmigiano and Pear Slices for Garnish

Preheat the oven to 400 degrees. Peel and cube the butternut squash, place it in a bowl with the tomatoes and toss with olive oil and salt. Spread onto a baking sheet and roast for 30-40 minutes until browned, you may have to remove the tomatoes sooner than the squash so I always keep them separate on the pan.

Meanwhile, slice the brussels sprouts and prepare the maple vinaigrette by combining the lemon juice, olive oil, maple syrup and salt in a small bowl.

Once the squash and tomatoes are roasted combine with the arugula, brussels sprouts, sunflower seeds, pear and toss with the dressing. Top with parmigiano if desired. Enjoy and healthy eating!