Sunday, April 17, 2016

Buffalo Chickpea Burgers with Onion Rings; Purple Cabbage Slaw

One weekend, my amazing partner offered to cook dinner: these buffalo chickpea burgers with cornmeal-pepita onion rings were delicious. We didn't have almond meal for the onion rings, but I had some leftover breading from a chicken nugget recipe, which only made it more flavorful when substituted.

This was great with some leftover Caribbean pickle (really more of a relish) from the Caribbean Vegan cookbook.

I made a purple cabbage-tahini slaw-salad that was surprisingly awesome. Inspired, I suppose, by this long-ago pressed purple cabbage salad.

1/2 purple cabbage, slivered
1 large carrot, grated
5 scallions, chopped
2 TB dill
1/4 c (?) seasoned rice vin (to taste)
pinch sugar
pinch salt
1-2 TB dijon mustard
1 TB tahini

massage the cabbage with salt until it's a bit softer (but still crunchy).
add the carrots and scallions.
mix together everything else and then add that as well. ideally, allow to sit in the fridge for a few hours before eating.

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