by Chloe’s Veggie Burger

February 29, 2016

Veggie Burger

With New York Fashion Week just having wrapped up, my Instagram feed has been inundated with images of gorgeous clothing and delicious meals.  One of the most popular spots to catch a meal between shows seemed to be by Chloe the plant based diner that puts a vegan spin on comfort food (ie. sweet potato mac and cheese with shitake bacon and kale artichoke dip)… so when Food and Wine did a write up on some of their most popular recipes, I jumped at the chance to whip some of them up.



I obviously had to start with the burger..and boy was it worth it.

by Chloe Veggie Burger
Print Recipe
by Chloe Veggie Burger
Print Recipe
  1. Make the sauce by combining tofu, ketchup, mustard, agave and garlic in a blender until smooth. Stir in pickle relish and dill. Season with salt and pepper and refrigerate.
  2. Make the burgers by sautéing onion in 2 tablespoons of oil for 6 minutes over moderate heat (until browned), then add garlic and sauté 2 more minutes (until softened).
  3. Scrape onion/garlic mixture into a food processor and add rice, lentils, walnuts, four and basil and pulse until combined (but grains are still visible).
  4. Using lightly oiled hands, make 1/2 inch thick patties with 1/3 cup of the mixture until mixture is gone (should make 8 patties).
  5. Wipe out skillet and heat 1 1/2 tablespoons of oil in it. Fry patties in batches over moderate heat until browned (5 minutes on each side)
  6. To assemble the burgers, spread sauce on the bottom of a toasted bun, top with a patty, veggies and burger bun (or add an extra patty for a double!).
Share this Recipe
Powered byWP Ultimate Recipe

IMG_5992 IMG_5997

Pair with sweet potato fries and a yummy Zinfandel for optimal happiness!



Sriracha Lime Veggie Bowl

June 17, 2015


As the temperature heats up I find myself wanting to be in the kitchen less and less.  Sadly this doesn’t correlate with my appetite, and I still have to feed myself throughout the day. Luckily I picked up a copy of The Sprouted Kitchen’s Bowl + Spoon and my outlook on whipping up a quick meal has totally changed.  I often associate quick  meals with unhealthy or unsatisfying options, but this whole “bowl” concept is THE BEST.  While Sprouted Kitchen has so many healthy recipes, I was inspired to create one of my own… I love it so much I’ve been eating it for lunch and dinner multiple times a week (for the last couple of months).  The fact I’m STILL not sick of it just confirms how tasty it is!


Sriracha Lime Veggie Bowl
Print Recipe
Sriracha Lime Veggie Bowl
Print Recipe
  1. Cook rice according to recipe and stir in 2 tablespoons of coconut milk at the end (keep it covered for an additional minute or so to allow the rice to soak in the coconut milk).
  2. While rice is cooking, dice veggies to desired size (I peel the carrots for long strands and shave the cabbage into thin strands - this could also be a fun dish to bust out the Spiralizer!)
  3. Sprinkle shredded coconut into rice/coconut milk mixture and stir. Top with juice of 1/2 a lime.
  4. Portion into a serving bowl and top with assorted veggies (use as much or as little as you like of everything).
  5. Drizzle juice of remaining half of lime and Sriracha, as well as sesame seeds.
  6. Garnish with cilantro (I love cilantro so I use a ton) and enjoy!
  7. Be sure to make a bowl for lunch using the leftovers!
Share this Recipe
Powered byWP Ultimate Recipe








Do you have any easy weekday meals you like to whip up?!