I have no idea how I’m making it happen, but somehow, I’m actually still participating in VeganMoFo.
This has been an overwhelmingly busy week full of high emotions (the good and the bad kind — but mostly the good kind), epiphanies, and one near death experience. The fact that I’m awake right now writing this, let alone cooking and not just eating prepackaged junk is, literally, a miracle. I should be dead. Or asleep. Or just dead asleep. I feel like I’ve been participating in a version of Iron Chef where the challenge is to create something meaningful of high stressful situations and the secret ingredient/challenge is to do it all without sleeping and without falling apart and still staying positive.
And so, of course, when I saw the first VeganMoFo Iron Chef Challenge, I had to take it! There are no rewards in this challenge except the reward of having created something new and delicious and then sharing it with the rest of the world. That’s plenty rewarding if you ask me. Unfortunately for my theme this month, there are no “Autumn” flavors in this recipe, but the other half of my theme — the “New England” part — is fully satisfied. In classic New England fashion, in the midst of a cold season, we had a warm, summer day. And that to me, means burgers and beer for dinner.
The challenge was to create something using chickpeas. I’ve been wanting to make something light and flavorful and reminiscent of a chicken patty, but without the not-so-good breaded/fried/animal element typical of chicken patties. So basically, something not at all like a chicken patty. I mostly just wanted to use the flavors typically used in dishes with poultry. So, I reworked an older recipe for black bean burgers into one that fits the bill a little more, for people who like lighter flavors. New ingredients, new seasonings, and this time, you don’t need a food processor. These are so easy to make, especially after a long day or week, and they are so tasty you’ll have no excuse not to try them sometime!