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To start off, I'd like to say I'm a generally kind person... Although if I've waited a few hours too long to eat, my mom likes to say I get "hangry" --a term that means half hungry and half angry-- which no one wants to be around me until I've eaten something.
When Emoni in With the Fire on High by Elizabeth Acevedo is dealing with tough feelings, she turns to cooking because it "helps [her] let go of the mixed up feelings inside" (Acevedo 31). Typically, this contains of an stovetop cooked meal, like classic Sofrito or chicken "smothered in onions" that's "made for comfort" (Acevedo 92).
Like Emoni, I need a quick and yummy fix to nourish my mind and stomach. While Emoni's natural cooking skills lead her to cook something complicated in the kitchen, I like to keep things simple and focus my meals mostly on assembly and using what's already in the fridge. Listed below are some of my favorites:
4. Classic Quesadilla
When I'm in a pinch, throwing a quesadilla together cures all of my problems. My go-to is a fresh tortilla, cheese, peppers, grilled chicken, avocado, and hemp seeds, but this Southwestern quesadilla recipe from Gimme Delicious looks just as good!
Recipe here
3. Loaded Salad
While it takes a bit of time, this is a great make-ahead salad when you know you have a busy week ahead of you and need a filling fix. The kale, farro, and vegan caesar dressing are such a good combo, I forget I'm even eating a salad!
Recipe here
2. Rice Bowl
Rice bowls are perfect because you just throw a bunch of ingredients in a bowl and can mix and match virtually any flavors you'd like. This bowl here features a salmon terryoke theme. In my rice bowls I typically include just whatever leftover or neglected veggies we have in the fridge, chicken or fish, and topped off with a good pesto.
Recipe here
1. Veggie Burger
They're so simple -- yet so filling and nourishing -- veggie burgers are sure to rid you of hanger the instant you take the first bite. And the best part is that there's so much variation with veggie burgers, you can add anything from beans to quinoa to peas and they will taste good no matter what.
These here are turmeric veggie burgers with a bright pink beet sauce. They're made with chickpeas, veggies, and oat flour, so they'll sure fill you up when you need it most.
Recipe is posted down below, or linked here!
Turmeric Veggie Burgers with Beet Sauce and Simple Slaw
Recipe Links: Burger/Beet Sauce and Slaw
(Makes about 6-7 burgers)
Ingredients:
4-6 hamburger buns (multigrain or seeded ideally)
Trader Joe’s bag of broccoli slaw
Veggie Burgers:
1/3 yellow onion, finely chopped
1 bell pepper, finely chopped, any color
4 medium-sized carrots, finely shredded in food processor
1/4 teaspoon minced garlic (or more, to taste)
pinch of sea salt and pepper
3/4 cup oat flour (or chickpea flour)
2 tablespoons ground flaxseed
1/2 cup nutritional yeast
2 1/2 teaspoons turmeric
3/4 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
2 15-ounce cans chickpeas, drained and rinsed
Beet Sauce:
1/4 cup + 2 tablespoons water
1/3 cup tahini
1/2 small beet, peeled
1/2 lemon, juiced
pinch of sea salt
1 teaspoon maple syrup
Slaw Sauce:
2 tbsp olive oil
1 tablespoons lemon juice, to taste
½ clove garlic, pressed or minced
¼ teaspoon ground cumin
¼ teaspoon salt
Instructions:
On the stovetop, add the oil to a pan and heat over medium-high heat. Once hot, sauté the onion until soft and translucent, about 3-4 minutes. Add the chopped bell pepper, shredded carrots, minced garlic and pinch of salt and pepper to the pan. Sauté for 5-7 minutes, until soft. Turn off heat and set aside.
Add the oat flour, ground flax, nutritional yeast, turmeric, sea salt, black pepper and paprika. Blend until well combined and transfer this dry mixture to a large bowl.
Into the food processor add the chickpeas and blend until mashed. You may have to scrape the sides down in between blending. Transfer to the large bowl. Then add in the sautéed onion and veggie mixture.
Mix together until well combined with your hands. It is the best way! It also helps a lot if your hands are wet to prevent sticking. Then form into 6-7 patties. Lay them flat on a plate and cover with plastic wrap.
Refrigerate for 20 minutes to set.
Make the beet sauce: add all ingredients to a blender and blend!
Make the slaw: Mix all ingredients for slaw dressing. Grab slaw mix and coat with dressing.
Remove veggie patties from refrigerator and heat up the same pan on medium heat. Spray with nonstick spray and cook each patty until golden/browned, about 4 minutes on each side. You can also grill them.
Serve on a bun with slaw, beet sauce, and any other desired fixings.
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