All posts tagged: Valentine’s Day

Love Burgers, or My Favorite Veggie Burger

These burgers, folks. These burgers. I’ve had a lot of veggie burgers in my day. Those weird, flubby Boca ones, some delicious, but a-bit-soggy Dr. Praeger ones, some bland restaurant-made patties, the list goes on. Then I went to Smorgasbord in NYC last summer, and tasted my first beet burger. My veggie-burger life completely changed. Thank ¬†you, Chickpea and Olive, for introducing me to the wonder that is beet burgers (FYI, I had their Bacon Ranch Cheeseburger, which was topped with eggplant “bacon” and vegan ranch) Moist, savory, and earthy: I closed my eyes and sighed as I devoured each tender, beety morsel. Naturally, I had to make my own. I modified this recipe from The Kitchn, using some pink Sangre de Toro Rancho Gordo beans (because Rancho Gordo makes everything taste better) instead of black beans, adding some sage, using spelt flour instead of oats, and sneaking in a bit more garlic. They are everything I remembered from my first beet burger, and more (sorry, Chickpea and Olive). First of all, they are huge, …

Summer Lovin’ Rolls

I have something to admit. I am one of those terrible people who love Valentine’s Day. I am a total mushball, someone who squeals over all things pink and heart-shaped, someone who goes into CVS purposely to browse the copious amount of consumerist love goods. Those over-priced three course dinners for two? Roses? Teddy bears with “I love you” written on their little red shirts? I’m a total sucker. Don’t hate me. Yes, I know all the arguments about why Valentine’s Day is a ridiculous holiday and the person who you’re with should show their love for you all the time, blah blah blah, and if you’re single, how Valentine’s Day is isolating and a stab to the gut, blah blah blah. I know all this. But I still am entranced by our yearly celebration of all things romantic. So, in honor of this gracious holiday, I have cooked up a series of V-Day themed recipes. Brace yourselves: there will lots of fuschia and chocolate. That’s all I’m saying. For my first recipe, I thought …