These falafel-style quinoa veggie burgers are brought to you in partnership with my friends Little Northern Bakehouse. As always opinions are 100 percent my own. Thank you for supporting the brands that make this site and all my gluten-free vegan recipes possible!
I often get my inspiration from places rather than publications.
When I’m cooped up in my Brooklyn apartment for too many consecutive weeks I often find my cooking getting a little stale. You know, too many rotations of this or this.
But the second I step foot on Martha’s Vineyard, it’s like an invitation to experiment. What time I spend in the kitchen outside work can sometimes feel like an afterthought. But during the summertime on my favorite island, it’s the main event for my creativity.
Usually, I let what’s fresh at the seafood market be the cornerstone for the meal. But my dad has been making an effort to be even more plant-based than usual, so I took it upon myself this year to create a new quinoa veggie burger that is both low FODMAP (for me) and full of Middle Eastern flavors (for mom).
The result were these falafel-like quinoa burgers with creamy tzatziki sauce.
Though these veggie burgers are best crisped up in the oven to hone that falafel crunch, they are still perfect for summer entertaining. The batter makes 8 patties and since it’s completely plant-based, you can easily make the mixture a few days in advance of a party. They also freeze really well if you just want to have a homemade burger option on hand for when your vegan friends come to visit.
As for the low FODMAP factor, you might be surprised to see these veggie burgers have a whole can of chickpeas involved. 1/4 cup of canned chickpeas is …
Sometimes I put off watching great food TV because it feels like work.
Such was the case with Salt Fat Acid Heat. Believe it or not, I arrived only recently to that party, thanks to an afternoon appointment at Shape House, where you get to watch television while you bake in their sauna sleeping bags, and where I felt just a little too guilty mid-workday watching Younger reruns.
So instead, I opted for Samin and am so glad I did.
The show makes her book come alive in the most sensual way. I wanted to taste everything she tasted. And go everywhere she went. Instead, I tried to make everything she made, starting with this Chicken Escabèche recipe.
This Yucatan-style sweet and sour chicken is traditionally made with a specific type of tart oranges from the area. Naturally, it was something that Samin included in the Acid episode, which centered around Mexican cuisine from this region. It’s also the dish and episode that my close friends might have guessed that I liked the least, since I have a bit of an orange phobia.
But after watching, when left to my own devices, I had an idea to use either limes or Meyer lemons to create a similar acid base for my version of Chicken Escabèche. And since there were so few other ingredients besides hot peppers and onions, I decided to omit the latter and make the dish a low FODMAP taco filling.
In this version, the shredded chicken comes together quickly in the oven, where it braises with a mixture of carrots, jalapeno, lime and a little sugar for sweetness. A handful of fresh mint for garnish really compliments the spice. I also love topping the tacos with crunchy radishes and cabbage, but you can add avocados or …