Most of the past month has been just drizzly and dreary but now it's started to really rain in earnest. I pulled out the wheel again and spun up a second bobbin of the corriedale wool. I really like to do 3-ply yarn but I'm planning to do 2-ply with this to make things a little easier on my back, shoulder and hands this summer. It's also good to mix things up now and then so that I don't get stuck in a rut.
After reading Lolly's post about veggie burgers and slaw I decided to try again to find a veggie burger recipe I like. I followed her slaw recipe fairly closely except that I used a red bell pepper and added a carrot. I had tahini leftover from earlier in the week so that was a shoe in. I changed the burger recipe pretty substantially because I knew I wanted to base mine on brown rice and I had some beans with zucchini and onion leftover from quesadillas Monday night. I also wanted enough burgers to put several away in the freezer for another day.
Julie's Veggie Burgers
3 cups cooked brown rice
1 cup chopped pecans
2 cups cooked beans, zucchini and onion, mashed
1 cup shredded carrots
1 1/2 cups shredded cabbage
2 large green onions, chopped
salt, black pepper and cayenne pepper to taste
1 tablespoon half-sharp paprika
1 tablespoon cumin
1 tablespoon curry powder
2 large eggs
3 cups fresh bread crumbs (or as much as is needed to make the mixture hold it's shape)
Preheat the oven to 400 F. Combine all the ingredients in a large bowl and mix gently until well combined. Shape into a dozen patties and place on a baking sheet coated with cooking spray. Bake 30 minutes or until firm to the touch.