Vegetarian

Freekeh Salad With Peanut Ginger Dressing

Never heard of freekeh? You’re not alone. I only recently discovered this super grain, and I’m a fan. Basically, it’s wheat that’s harvested young, and it’s low in fat and high in protein and fiber. It can be used in recipes that call for quinoa, bulgar, brown rice, etcetera. It’s delicious in this salad, which I like to make at the beginning of the week because it holds up well in the refrigerator for easy lunches all week long. Not only is it loaded with healthy vegetables, but it’s super colorful, which always makes me feel good to eat. 

Freekeh Salad With Peanut Ginger Dressing
Serves 6
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Prep Time
20 min
Prep Time
20 min
For the Salad
  1. 1 cup dry freekeh (or quinoa), cooked according to package directions and cooled
  2. 2 cups shredded or thinly sliced red cabbage
  3. 1 red bell pepper, thinly sliced
  4. 1 cup frozen shelled edamame, defrosted
  5. 1 cup shredded carrot (about 2 carrots)
  6. 4 green onions, thinly sliced
For the Dressing
  1. 1/4 cup smooth natural peanut butter
  2. 1 tablespoon honey
  3. 1 teaspoon freshly grated ginger
  4. 2 tablespoons low-sodium soy sauce
  5. 1 tablespoon rice wine vinegar
  6. 1 teaspoon lime juice
  7. 2 teaspoons sriracha
  8. Pinch of salt and pepper
Instructions
  1. In a medium bowl, whisk together the dressing ingredients until smooth.
  2. Combine vegetables and cooled freekeh in a large bowl.
  3. Pour dressing over top, and stir gently until evenly coated.
  4. Store in refrigerator.
  5. Serve cold or at room temperature.
Adapted from Rachel Cooks
Adapted from Rachel Cooks
Seasoned to Impress https://seasonedtoimpress.com/

Chick Pea Sweet Potato Burgers

I’m always looking for more vegetarian options to incorporate into our meal rotation, and homemade veggie burgers are an easy option. I love that I can make a bunch in advance and freeze them for an easy weeknight meal. Plus, these are inexpensive to make and I typically have all the ingredients on-hand. 

Looking for other veggie burger recipes? Try my black bean burgers.

Chick Pea Sweet Potato Burgers
Serves 6
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
For the Burgers
  1. 1 15 oz. can chick peas (garbanzo beans), rinsed and drained
  2. 1 large sweet potato
  3. 2 tablespoons finely chopped onion
  4. 2 cloves garlic, minced
  5. 1/4 cup chopped fresh spinach
  6. 2 teaspoons chili powder
  7. 2 teaspoons dried parsley
  8. 1 large egg, beaten
  9. 1/2 cup bread crumbs
  10. 2 tablespoons wheat (or all-purpose) flour
For the Honey Mustard Sauce
  1. 1/4 cup mayo
  2. 1/4 cup Dijon mustard
  3. 2 tablespoons honey
Instructions
  1. Combine the honey mustard sauce ingredients in a bowl and refrigerate until ready to serve.
  2. Poke several holes in the sweet potato with a fork and then microwave until tender. Let cool.
  3. Cut the sweet potato in half, and scoop out flesh into a large bowl. Add the chick peas and mash together.
  4. Add to the mix the onion, garlic, spinach, chili powder, parsley, egg, bread crumbs, and flour, and stir to combine.
  5. Form into 6 patties.
  6. Place on a greased baking sheet, and bake at 375 for 20 minutes, flipping halfway through.
  7. Serve on wheat rolls with honey mustard sauce.
Notes
  1. *To freeze: After forming the mixture into patties, wrap them in wax paper, put them in a resealable bag, and pop them in the freezer. Defrost on the counter for a few hours and then bake according the recipe directions.
Adapted from Trisha Yearwood
Adapted from Trisha Yearwood
Seasoned to Impress https://seasonedtoimpress.com/

Warm Farro and Wheatberry Salad

I’ve never made farro or wheatberries before, but after watching Ina Garten make a salad with them, I decided to give them a try. (You’ll most likely find both farro and wheatberries in the healthy foods or organic aisle of the grocery store. The brands I bought were in bags.) Though I served this salad warm, it also tasted great right out of the refrigerator the next day. You also can change up the veggies and use what you have on hand or what’s in season.

Warm Farro and Wheatberry Salad
Serves 4
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Prep Time
10 min
Cook Time
45 min
Prep Time
10 min
Cook Time
45 min
Ingredients
  1. 1 cup of wheatberries
  2. 1 cup of farro
  3. 1 small eggplant, diced
  4. 1 medium onion, diced
  5. 3 cloves garlic, minced
  6. 1 yellow or red bell pepper, diced
  7. 8 oz. sliced white mushrooms
  8. 3 cups fresh kale or spinach
  9. 1/4 cup extra virgin olive oil, divided
  10. 1/4 cup balsamic vinegar
  11. 1/2 cup grated parmesan cheese
  12. 2 tablespoons fresh parsley, chopped
  13. Salt and pepper, to taste
Instructions
  1. In separate pots, cook the farro and wheatberries according to package directions.
  2. In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the eggplant, onion, garlic, pepper, and mushrooms and cook until tender, about 5 minutes.
  3. Add the cooked farro and wheatberries and the kale.
  4. Stir in the remaining olive oil and the balsamic vinegar, and cook until kale is wilted.
  5. Remove from heat, and stir in the cheese and parsley.
  6. Season with salt and pepper.
Notes
  1. I served this as a main dish, but it also would work great as a side dish.
Adapted from Ina Garten
Adapted from Ina Garten
Seasoned to Impress https://seasonedtoimpress.com/