The Month of Veganism Begins!

April has finally arrived and I couldn't be more excited! I have been anxiously anticipating it's arrival since I decided to go vegan for the month back in early March!

You might be wondering why I want to do this? It's really out of curiosity and experimentation. I want to know how how my body feels without animal products, how difficult it is when you're out for dinner, and have fun experimenting with different recipes. We'll just have to wait and see if I fall in love with it by the end of April. I have already started experimenting with recipes, so you may be bombarded this month with vegan friendly eats. I hope you're excited too.

Today's recipe is from Chloe's Kitchen by Chloe Coscarelli.

Thai Chickpea Burgers

Ingredients:

1 15oz. can chickpeas, rinsed and drained {If you aren't up to cooking your own chickpeas, the best canned brand to use is Eden organics - but try to cook your own when possible!}

1 small onion, chopped

2 cloves garlic

1 teaspoon grated fresh ginger

1/2 small jalapeño or green chill, seeded and finely chopped

1/4 cup packed fresh cilantro

1/2 cup bread crumbs

1 Tbsp. lime juice

1 tsp. sea salt

2 Tbsp. coconut oil, melted

Directions:

Place chickpeas, onions, garlic, ginger, jalapeño, cilantro, bread crumbs, lime juice, and salt in a food processor and pulse until just combined, stopping frequently to scrape down sides. Using the palms of your hands, form mixture into six burger patties.

In a large non-stick skillet, heat oil over medium-high heat and pan-fry patties, letting them cook about 3 to 5 minutes on each side. Once patties are nicely browned, remove from heat and drain on paper towels.

These patties were good, but they were very crumbly. I didn't end up putting them onto buns and instead mixed them with a sautéed red onion, a few celery stalks, and a yellow pepper as well as a cup of quinoa and an amalgamation of different spices. It turned out great! These patties definitely didn't lack flavour in the least!