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Veggie Power: Meatless Monday Recipe

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It’s easy to be veggie-inspired this time of year, isn’t it? Veggie power and meatless meals reign in late summer!

When the farmers markets and grocery stores are overflowing with gorgeous produce, meatless meals are the perfect way to put it all to delicious use! No doubt, we knew this was a great time to feature some meat-free recipes featuring products from Pereg Natural Foods and The Cheese Guy.

It was a match made in vegetarian heaven. Pereg proudly bears all natural and non-dairy, lactose-free certification on its entire collection of exotic spices from around the world, as well as their gluten-free pastas, gluten-free cereals and gluten-free flours and their extensive line of all-natural products made from ancient grains. Many Pereg products are also non-GMO and Whole Grain certified. Brent Delman, a.k.a. “The Cheese Guy,” partners with small dairy farms to produce more than 35 varieties of hand-crafted, all-natural and kosher certified artisanal cheese.

This vegartarian Burger is perfect for Meatless Mondays … or any day of the week, especially in summertime! Try these recipes for meat-free comfort foods that’ll even keep meat-lovers happy – perfect for the whole family.

Kañiwa Cheese Burger

Kañiwa, a cousin of quinoa, is a tiny nutrient-rich grain that cooks up to a crunchy texture.

 

2 cups water

½ cup raw Pereg Natural Foods Kañiwa

1 cup water

1 cup cooked chickpeas, smashed, with the skins removed

½ cup Pereg Natural Foods Fine Panko

1 large egg whisked

1 garlic clove minced

¼ cup white onion, minced

¼ tsp. smoked paprika

½ tsp. kosher salt

¼ tsp. cracked black pepper

2 Tbsp. coconut oil

Cheese to taste (The Cheese Guy recommends a creamy, easy-melting Gouda or Havarti)

Combine kañiwa and water in a medium saucepan and bring water to a boil. Lower to a simmer, cover, and simmer for 15-20 minutes or until tender and the water is absorbed. Remove from heat and let cool. You should have 1 cup cooked.

Combine kañiwa with smashed chickpeas, panko, garlic, onion and spices. Form into two big patties or four smaller patties.  Fry 4-5 minutes per side in coconut oil over medium heat until outside is brown and inside is heated through. Melt cheese over top and serve.