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quinoa + white bean burgers with a ramp + chili pesto

I cannot believe that this is the first ramp recipe I am posting this season, since ramps have been on my plate at almost every single meal I've had at home over the past few weeks. Breakfast: side of crispy ramps, lunch: raw ramps in my salad, dinner: ramps any way I can think of.

Ramps, all day every day.

I'm hoping you have not been overwhelmed by onslaught of ramp recipes this year .... if you're anything like me, you'll never be sick of ramps.

But this recipe is not just about the ramps. They're sharing the spotlight with this quinoa burger. If you've been following along here for a while, you know that I have done a few variations of a quinoa burger, shifting ingredients and preparations around each time. This might be my favorite one to date.

The very first recipe I posted for a quinoa burger went internet famous on me. And by internet famous, I mean it has made it's way around Tumblr (not as exciting as being YouTube internet famous). To be honest, I don't even think it was the burger that was getting all of the love, I think it was the avocado spread.

Because let's face it, when it comes to a veggie-type burger, it is just as much about the sauce as it is the patty.

And with that, the conversation gets turned back to ramps.

I've tried some pretty interesting and awesome ramp preparations this year. There is so much you can do with them. They're great raw, sauteed, pickled, or incorporated into a sauce, like this recipe here.

Last night I watched my father-in-law chop a few up and mix them into some homemade guacamole (I'm pretty sure he thought it was green onion). It was so good.

Ramps are a little more pungent and exciting than green onion, but the two can be interchanged in almost any recipe. So if you cannot find ramps where you are, or when their short season is over, then go ahead and sub green onion.

Okay, back to the burgers. These burgers are super versatile. You can switch up, increase, or leave out pretty much any ingredient listed, including the egg, since I know some of you would prefer a vegan version. In the past, my quinoa burgers were made without egg, however the egg really helps to bind. If you prefer not to use the egg, by all means leave it out. Just be aware that they will be a little more delicate (they fall apart easier).

You can go crazy with the toppings. For mine, I just added some arugula and some thinly sliced red onion but you can also add avocado, and any other veggie you can think of. If you want a gluten or bread-free option you can leave out the bun and serve it over a salad or in a lettuce wrap.

The only non-negotiable part is the ramp pesto. You cannot leave out the ramp pesto, it really is the best part.

entree, sauce, vegetarianJodi MorenoMay 13, 2013arugula, jalapeño, quinoa, ramps, serrano chilies, wwhite bean Comments

the best olive oil cake you'll ever have

dessert, vegetarianJodi MorenoMay 2, 2013meyers lemon, olive oil Comments

wild blueberry + pomegranate oatmeal breakfast bars

I realize that I've been lacking in the breakfast department recently, and I promise I'll make up for it. You see, my lack of breakfast recipes recently is probably a reflection of my breakfast routine which, albeit (mostly) healthy, can get a little mundane.

You know that during the week, I don't get too creative with breakfast for myself. I usually just make a green smoothie and call it a morning.

There are some days that the smoothie holds me over until lunch, and there are some days I need a little something in-between. Those days, my stomach starts to growl at 10:45am on the dot. It usually happens when I am running around doing a million things, so I succumb to buying some sort of sugary pastry because it is the easiest and most accessible thing.

Don't get me wrong, I love a good pastry once in a while, but if I am going to indulge I want to be leisurely hanging out with the New York Times in one hand and a perfectly made latte in the other. Not rushing around with the pastry shoved in my purse sneaking bites every once in a while just to hold me over until lunch.

I really needed to chill out on the mid-morning purse pastry eating habit of mine so I decided to come up with something - on the healthier side - that I can make and keep around for a mid-morning snack. But not just something healthy, I wanted something I would really enjoy eating.

Granola was out. I am not a huge granola fan, I mean, I will eat it if it is the only thing around but I don't really enjoy it. I do love oatmeal, nuts, and berries, but if I needed something to grab on the go, the oatmeal would have to be baked in the oven instead of on the stove.

Baked oatmeal bars were the winner. An on the go type breakfast food, or a mid-morning snack. Heck, you can even eat these for dessert with some ice cream if you like.

I know that my busy, on the go friends appreciate breakfast recipes like this.

These bars are loaded with healthy goodies. They are gluten-free (as long as you use gluten-free oats) and they can be made vegan omitting the egg. Chia seeds, cinnamon, oats, blueberries and pomegranates are all super ingredients loaded with vitamins and antioxidants. A little bonus added into the morning routine.

quinoa pancakes with caramelized apples + hazelnuts // gluten-free

For my first recipe of 2013, I hope you weren't expecting a salad or a smoothie.

Now is probably a good time to tell you that I don't really do resolutions. Not to discourage the cleansers and the dieters - I'm proud of you, yay! - but I do believe that we should be making good decisions to eat healthier all year round, not just in January.

I do feel it is important to take the time to reflect on the past year and think about what was good and what was maybe not so good and make slight life adjustments accordingly.

If I ate too many pieces of pie last year, maybe I try to not eat so much pie this year.

If I didn't eat enough kale last year (not really possible), maybe I try to eat more kale this year.

If I drank one too many glasses of champagne at a christmas party (that may have happened), maybe I try to drink one less next time.

Cutting things out of your life that you enjoy are only going to make you want them twice as much, at least that is what happens to me. So, I prefer to make little changes in order to create more balance.

Balance.

That's what it is all about, isn't it?

Okay, onto pancakes.

I've been on a bit of a pancake kick lately. More than normal.

I guess I was feeling like I needed some more pancakes in my life ... you know, to balance things out.

I made these pancakes with a mixture of quinoa flour and white rice flour, which turned out to be a pretty nice gluten-free blend. The only thing I would mention is that they do have a strong quinoa flavor .... so if you you want more of a subtle quinoa taste, feel free to lessen the ratio of quinoa flour. Say more like 3/4 cups of white rice flour and 1/4 cup of quinoa flour.

If you did make resolutions, I hope that they are ones that you will benefit from all year and bring balance (and maybe some extra pancakes) to your life.

breakfast, gluten-free, vegetarianJodi MorenoJanuary 7, 2013apples, hazelnut, quinoa Comments

borscht (beet soup) with dill yogurt + pumpkin seeds

Currently, I am in the middle of preparing the biggest meal of the year, but while my stove is simmering and my oven is braising I thought I would share this recipe with you which has been my new favorite.

It also happens to have the colors of christmas, so I thought it was even more appropriate that I share this recipe today.

Borscht is a beet soup that originated in central and eastern europe. If you love beets, you will love borscht.

This version is a dressed up, spruced up version. Perfect to serve for a holiday meal, christmas (if you celebrate it) would be ideal. Of course, if you don't celebrate christmas or if you just want to make a big batch of it for yourself, that is ideal too.

Happy Holidays! XO

soup, vegetarianJodi MorenoDecember 19, 2012beets, dill, greek yogurt, pumpkin seeds Comments

mini quiches with jerusalem artichokes + chives

It's party time.

That time of year when you have two or three holiday parties to attend each Friday night up until New Year's.

I love a good party. I especially love a good holiday party. It seems like people are always in such a good mood during the holidays. Party mood, that is.

What make a party ... good? Good people, good food, good music, good alcohol, and all around good vibes. Throw in a christmas tree, some karaoke, and a guy dressed up like santa and, well, then you have a real shin-dig.

With all of the partying and entertaining that I have to do this month, I have been working on a few easy go-to recipes that I can bring or serve, whenever the occasion calls for it.

It's always good to have one or two party recipes up your sleeve. Ones that are easy to make, easy to eat, and can be made a little ahead of time.

Mini quiches are a great go-to party food. Not only are they easy to prepare, but you can also add or subtract ingredients based on what you have in your fridge or what is fresh. Only have potatoes and green onions - no problemo. Spinach and mushroom - that will do!

Bring these to a party and they will surly be a hit. Don't forget to bring a few extra santa hats for your host or hostess. Santa hats are always a hit too.

appetizer, gluten-free, party food, vegetarianJodi MorenoDecember 13, 2012chives, eggs, jerusalem artichokes Comments

the best ever cornbread with rosemary + serrano chilies // gluten-free

I cannot leave you with a recipe for chili, and not give you some cornbread to go with it.

A piece of crusty cornbread, a warm bowl of chili, a crisp kale salad, and a really good magazine .... the perfect way to spend a chilly saturday afternoon.

There is also no better way to feed a large group of hungry friends on football sunday. A quick batch of cornbread and big pot of chili, and you’re happily feasting.

There are a few things I look for in a cornbread to consider it really good:

1 – a crusty top layer
2 – a moist inner layer
3 – not so crumbly (you know, the kind that you can barley eat because it crumbles to bits)

bonus – super yummy things to flavor it like chilies and herbs.
double bonus – vegan or gluten-free (without knowing the difference).

So if I am going to post a recipe for cornbread, you know it has to pass this test. In case you’re wondering, this cornbread scored 120% (extra 10% for the chilies and rosemary + 10 more % for being gluten-free).

When I started working on this, the first and only blog I consulted was gluten-free girl. Shauna sure does know her stuff. Her recipe for gluten-free cornbread is flawless and absolutely delicious. I did make just a few tweaks. I know that not everyone is as ambitious as she is to make their own GF flour (ahem, me) but she does include an awesome video how to do it if you are interested. I also include a milk-free option because even though whole milk does do a wonderful job, it is not an ingredient I typically use. Lastly, I used maple syrup as a sweetener which is not only better for you than white sugar, it compliments this recipe so well. And of course I threw in some extra yummy things like rosemary and serrano chilies. Killer cornbread is born.

appetizer, gluten-free, party food, vegetarianJodi MorenoDecember 4, 2012corn, rosemary, serrano chilies Comments

white bean chili

I thought about starting this post with" I love chili" ... then I realized that I start almost every post with "I love .....".

I guess I just can't help myself, I love food.

Okay, but seriously, I do really love chili. Especially when it gets cold. First frost on the grass cold. First log on the fireplace cold. First time you whip out the puffy jacket to walk the dog cold.

There is something so warming and comforting about the beans and the spice. It makes you feel gooood. It's one of the most satisfying meals you can make in one pot (I'm pretty sure I say that a lot too).

I've been working on a few chili recipes recently, not just because I love chili, but because I am teaching a class on vegetarian chili next Monday at my new favorite place: Haven's Kitchen, in NYC.

It's the first class I am teaching there, so I want to be sure my recipes are super stellar. In addition to a more traditional chili, I also wanted to include a chili recipe that was a little less traditional. Something different. I am thinking this one might do.

If you live in NYC or will be in the area, check out my class and all of the other classes at Haven's Kitchen. I'd love to see you there!