Dinner is often the time where we tend to get stuck regarding to preparing meals for the whole family, especially when not everybody eats the same way. That is also the case in our house. And when you prepare the food for the family like me, the first thing to go is often something off my plate. There is nothing wrong with a huge salad, some nuts and seeds on top or quinoa added! But I am going to search for dishes that we all can enjoy, made with the minimal effort and with maximum nutrients and taste.
I am searching for dishes to fill the void between the two worlds of eating, raw and not raw. To make the gap smaller by adding more similarities to our plates. Creating even more pure food for the whole family moved to the top of the list. Dishes that can be eaten raw, high raw or ( slow ) cooked and are made with the same basic ingredients. This saves time and effort and creates more balance.
I always choose a big salad as a base, this time also a cauliflower rice. The boys get some sweet potato fries, millet or a glutenfree pasta and some steamed cauliflower. A big portion of raw veggies usualy go down before dinner and during lunch. I discovered that 30 minutes before dinner they are very open to anything edible so why not crunchy veggies!? A big bowl of greens, carrots, celery, salad leaves disappears without any effort.
Planning plays of course also a big part in making a mixed foods kitchen work and run smoothly. Plans without planning just is not enough. So, extra burgers for another meal, for lunch or to freeze is a necessity. More about planning next time!
These burgers are easy and quick to prepare in advance, something I do on a day off or weekends to make life a little more fluid during weekdays.
Chickpea Burgers, about 8 portions
- 1 cup cooked or sprouted chickpeas
- 1 cup zucchini, peeled and cubed
- 1/4 cup chopped flat leave parsley
- 1 and 1/2 cup cooked or sprouted quinoa, I used a black, red and white mix which explaines the dark dots you see in the burgers
- 1 Tbsp. chia seeds
- 2 Tbsp. nutritional yeast
- 1/8 to 1/4 tsp. pink salt
- 2 tsp. apple cider vinegar
- 1 clove garlic
- 1/4 cup oatmeal, glutenfree
Add the ingredients to a foodprocessor fitted with the S blade and make make a dough which is fine enough to stick together. Is it too runny, you can add a tbsp. extra oatmeal. . Place in the fridge to firm up for about 30 minutes or even overnight. Form the burgers or balls. These can be eaten raw, warm and a little crunchier out of the dehydrator or baked in some coconut oil. You can also freeze a few extra for another meal.
Cauliflower Rice is so easy and quick to prepare! All you need is a foodprocessor with the S-blade. 2 to 3 cups of cauliflower florets, 1 nori sheat torn in pieces, optional but it does give a wonderful taste and great nutrients! Nori can be replaced by fresh herbs like cilantro or basil. Some pink salt and black pepper to taste, 1 Tbsp. lemon juice and run the machine until it gets a rice like consitency. Not too long, so it wont get soggy. The rice can be used in raw sushi. The cauliflower can also be replaced by parsnip or kohlrabi.
Or steamed cauliflower, salad, burger and avocado.
Leftovers make a salad for lunch complete, made of fresh veggies, celery, baked pumpkin, fresh herbs and chickpea falafel balls.