Quinoa Pesto and Asparagus Salad

I adapted this recipe from one posted on Closet Cooking, an amazing food blog which I stalk regularly.  This guy seems to whip up more food posts than there are meals in a day, everything always looks delicious and he often features veggie friendly recipes.  Score!

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 bunch of asparagus
• 1 can of artichoke hearts
• 1/2 cup of pesto, I used store bought 
• a little olive oil

Cook quinoa according to instructions.  We used one cup uncooked quinoa, and simmered it in about 2 cups of water for 15-20 minutes until it was fully cooked.  Meanwhile, in a grill pan, heat a tablespoon or two of olive oil over medium high heat and place artichoke hearts in the pan, so they get nice grill marks on both sides.  Blanche your asparagus until tender.  When quinoa is finished, mix in half a cup of pesto and your asparagus and artichoke hearts.  Serve with a little fresh lemon juice on the side.

I wish the photo of this did it a little justice because this dish was seriously delicious!  Unfortunately we were hungry so I didn't bother fiddling around with it and making it tastespotting/foodgawker worthy.  But even Nick was loving it (which is a HUGE accomplishment when the dish doesn't have copious amounts of dairy).  You should have seen his face when I told him it was actually VEGAN!!  OH the HORROR!  But after he got over the shock he managed to scarf the whole thing down.  Perfect week night meal.  This one is a keeper!

Artichoke Burger Withdrawals

I find one of the most difficult things about living in a foreign country is adjusting to the new foods.  (maybe thats because I'm just naturally a fatass?)  Not that English food is particularly crazy, but I'm not familiar with their brand names.  I've been on a hunt for a good replacement for my favorite veggie burger, Five Star Foodies' Artichoke Burger, but alas, nothing even comes close.  If you don't know this brand, check it out!  Their stuff is seriously the best!  We even served their artichoke burgers at our wedding - they really are that good.

Well I had a massive hankering for one of these delightful little patties the other day.  So I had to attempt to make one myself.  I did an OK job, but if you can get your grubby hands on their version you should just do that.  If not, well here goes nothing...

Ingredients

• 1 can black beans
• 2 cans artichokes
• 1 cup unsalted cashews
• 1/2 tbs dried rosemary
• 3/4 cup flour
• breadcrumbs (from about 2 slices)

Preheat the oven to 180 C.  In a food processor, add black beans, artichokes, and cashews.  Blend it until it all comes together, but a little chunkiness is OK.  Mix in flour and rosemary.  Season with salt and pepper.  

Place breadcrumbs on a plate and scoop heaping spoonfuls of the mixture on the breadcrumbs, covering the top and forming a burger shape.  This should make about 8 burgers.

Place burgers on a pan and put in the over for 20 minutes or so, turning halfway.  

Pretty easy, huh?  I spiced ours up for dinner with some olive and sundried tomato tapenade we had in the fridge, and fresh mozzerella.  

Then I put the whole thing onto a panini press, because I'm pretty sure panini presses make any sandwich taste about 1,000 times better.

I know this isn't that attractive looking, but I'm not taking these pictures for Bon Appetit!  Jeez gimme a break you food judgers.

Oh, do I sound a little hyper sensitive about my pictures?  That is because I can't stop getting rejected by tastespotting and foodgawker!  Look them up if you haven't heard of them.  They hate my pictures.  All of them.  I'm not even going to submit this one.  I'm just going to hang my head in failure and eat my mediocre looking artichoke burgers and maybe a pint of Ben and Jerry's.  Leave me alone.