Sweet & Savory Veg Burgers

Recipe by me! I literally just threw a bunch of random things from my kitchen into a bowl and onto the grill. The result was fairly successful I think. I was inspired to mix soy sauce with maple syrup from the hot meal at the co-op a few weeks ago. They served breakfast for lunch--pancakes with syrup and tofu scramble. The syrup was sweat and savory. I wish I knew the recipe. I know there was definitely soy sauce in it. These burgers turned out pretty decent. They were just a little too wet. Didn't stick together on the grill. If I hadn't used aluminum foil they would have completely fallen through the grill. Come to think of it, I have never made a vegetarian burger that had the perfect consistency you get from using ground meat. If anyone knows the secret, tell me!

1/2 cup cooked brown rice
1/4 bread crumbs
1/2 zucchini, graded
1 carrot, graded
5 baby tomatoes, cut into quarters
2 TBS red re-fried beans
1 egg
1 TBS soy sauce
1 TBS maple syrup
1 TBS fresh dill, chopped
1 TBS sunflower seeds
2 cloves garlic, chopped
pepper

The Rise of Company Gardens

"It turns out that building tomato trellises together can help erase office hierarchies."

Great article from the New York Times: The Rise of Company Gardens.

I love this idea. I would be 100 times more motivated to go to work if I got to garden during my lunch break, plus bring home fresh veggies for dinner. The sense of community a garden would bring to an office is so worth the minimal costs it would take to maintain. I wish there was an episode of the office about this....

Summer Grilling

Carrot Soup

Recipe adapted from The Taste Space. I didn't have everything it called for so I just worked with what was in my kitchen. The lemon makes its nice and tangy. A good summer soup, not too heavy, very simple.

5 carrots, roughly sliced
hand full of cherry tomatoes
half an onion, chopped
1 TBS butter
1 1/2 c mushroom broth
1 tsp cumin seed
1 TBS lemon juice
1 tsp honey
1/2 soy milk

Saute onions in butter, add carrots, tomatoes, broth. Bring to boil then simmer for 30 minutes. Blend in blender or food processor. Return to pot, add cumin, lemon juice, honey, soy milk.