22 November, 2019, 23:39

The Vegan Vixen: Harvest Veggie Burger & Curry Carrot Fries

With Spring Break right around the corner, this inaugural Vegan Vixen column has just the burger and fries combo to make you fire up that grill (or frying pan – no judging). While many people think veggie burgers all taste the same, the secret is sourcing locally grown, organic ingredients.

Tucson is surrounded by locally grown produce. And, it’s seasonal, organic, and affordable. Visit one of Tucson’s many farmers markets and it’s easy to see just how many pesticide-free farms and greenhouses we have nestled around our charming city.

Why local? For one, the flavor and nutrients are at their peak. Second, by supporting sustainable and organic agriculture, we’re significantly reducing our carbon footprint. Lastly, with every bite, you’re actually working to build your own local economy for the same price you’d pay at the supermarket and in most cases, even less. If making it to a farmers market doesn’t fit into your schedule, you might try signing up for a CSA (Community Supported Agriculture) share. Once you start eating local it’s hard to eat anything else.

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When cooking isn’t an option, my Vegan Vixen seal of approval goes to Veg in a Box food truck. They have committed to sourcing local ingredients that are always GMO-Free and organic. Grab one of their several tasty veggie burgers to-go and be sure to tell them I sent you! You can keep up with Veg in a Box on Facebook.

Harvest Veggie Burger Recipe

Harvest Veggie Burgers

Harvest Veggie Burgers

Ingredients: (Local ingredients provided by Rattlebox Farm, Old Pueblo Mushroom Growers, Breckenfeld Family Growers and Food Conspiracy Gardens)

  • 1 cup lentils
  • 1 cup wild rice
  • 1 1/2 cups uncooked oatmeal
  • 1 cup finely diced mushrooms
  • 1 cup finely diced turnips
  • 1/2 cup green onions
  • 3 cloves minced garlic
  • 1/2 cup water
  • 1 tbsp chia seeds
  • 1 tsp sea salt
  • 1/2 tsp turmeric
  • 1/2 tsp cumin

Instructions:

Rinse your lentils and wild rice well. Bring to a boil in 4 cups of lightly salted water. Lower temp and cover for 40 minutes. Let cool. Add chia seeds to 1/2 cup of water and allow to sit for 10 minutes until it’s a thick, gel-like consistency. Add all other ingredients and mix well. Form patties and place on lightly oiled pan to brown 5 minutes on each side.

Curry Carrot Fries Recipe

Curry Carrot Fries Ingredients

Curry Carrot Fries Ingredients

  • 6 carrots sliced longways
  • 1 tbsp olive oil
  • 1 tbsp curry powder
  • 1 tsp sea salt

Instructions:

Massage all ingredients together and bake at 400 for 25 minutes.

Hearts of Romaine Salad with Avocado-Dill Dressing Recipe

Heart of Romaine Salad with Avocado-Dill Dressing

Heart of Romaine Salad with Avocado-Dill Dressing

  • 1 avocado
  • 1 cucumber
  • 2 garlic cloves
  • 2 tbsp lemon juice
  • 2 tbsp dill
  • 1 tsp sea salt

Instructions:

Blend all ingredients until smooth and creamy. Toss with romaine.

Jaime Hall is a Tucson based vegan, GMO-Free speaker, and healthy lifestyle advocate. Keep up with her at gmo-freetucson.org.

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