Nutella one day, quinoa the next. This is what I call balance. Tasty balance.
Last week, I had this huge head of red lettuce. After a few days of salads, I worked my way down to the small rounded leaves in the center. I thought they were just too cute to tear apart into another salad, so I thought… lettuce wraps.
This could be a lovely spring appetizer, or a light meal for two. Especially if you’ve been over-indulging lately like we have been.
I’m so excited to be guest posting this recipe on A Cup of Jo’s “best you’ll ever have” series. Although, I have to say, it was a little bit daunting to come up with something that was going to be called “the best.”
Of course we think this veggie burger is the best we’ve ever had… but since tastes are subjective, I’m hoping you at least find this to be “a pretty darn good one.”
While I love both chickpea and black bean patties, I didn’t go that route because I don’t love them between bread… they can get a little dense and starchy for my taste.
However, this walnut-mushroom patty – perfect between bread. Chopped up mushrooms create a sort of meaty quality without becoming dry. The walnut-miso paste creates a really rich flavor, and also helps bind the burger together.
Since this is an asian take on a veggie burger, I stirred some sriracha into my ketchup… and not pictured (but delicious with these) are some sliced avocados and a little bit of Japanese Kewpie mayo.
I first made this cold soba a few weeks ago with this meal, and I’ve made it again and again over the last few weeks, for easy dinners and on-hand lunches.
The flavors here are pretty simple. Toasted sesame oil and soy sauce lightly coat the noodles without covering up the nutty flavor of the soba itself. And a few good splashes of rice vinegar really brighten it up.
I quickly cooked some shiitakes & cabbage, but you could just as easily use whatever seasonal vegetables you have on hand. (I think cucumbers would be great here in the summertime).
Make it a larger meal by tossing some seared tuna (or tofu) on top… or make it a lighter lunch by mixing in a handful of salad greens.
There aren’t enough mushrooms on this blog. I’m not sure how they became so under-represented here because we eat them like crazy. But I suppose I don’t make so many “recipes” with mushrooms, I just make them.
So this one is kind of a non-recipe… something we eat pretty often, changing up the vinegars & herbs to create different variations. I’ve done my best below to estimate cups and tablespoons, but I really cooked in increments of “splashes” and “handfuls.”
Ok, I quite commonly cook in splashes and handfuls. It drives my proofreader (my mom) crazy. Does it drive you crazy? Are you a measurer or do you prefer to cook by feel?