A Fun Meal

Today I had fun in the kitchen. For some reason I was in the mood for Planet burgers and some sort of salad.
My husband loves potatoes and we both seem to use up potassium quickly so we eat potassium rich foods pretty much daily. I fried up some purple potatoes for us too.
Ravi Shankar was the music of choice for my time in the kitchen. Windows open wide, doors too. Humidity hung in the air like a damp dish towel draped over this part of the earth. I wanted to have supper waiting when Emery came in the door so we could head off to the store to buy shoes. That story next !
The meal was yummy. I did a few things different, like adding turmeric to the rice while it was cooking. Turmeric is so good for you. We try to incorporate it in as many meals as possible. The potatoes were yummy, fried in a tiny bit of olive oil with some red onion. The Planet burgers, as always delicious. I did substitute pumpkin seeds for the sunflower seeds, simply because I was out of the sunflower seeds. We topped them with onions and fresh lettuce from the garden, along with mayo (not the real stuff) and ketchup
Here are the recipes I used tonight. Oh forgot to take a picture of the salad, and there wasn't much left after the meal ! We topped the meal off with a tiny serving of soy ice cream, mint chocolate chip.

PLANET BURGER

1/2 c Sunflower kernels

16 oz Garbanzo beans (canned) -- drained and mashed

3 c Cooked brown rice

1 md Onion -- chopped

1 md Carrots -- shredded

1/2 c Italian-style breadcrumbs
1/3 c Chopped fresh parsley

2 Eggs -- lightly beaten
1/4 c Soy sauce ( we use Braggs)

1 t Dried thyme

Vegetable oil -- for frying

8 sl French bread

Toast sunflower kernels on baking sheet at 350 degrees F. for 5 to 7 minutes until golden. Combine sunflower kernels, beans, rice, onion, carrot, breadcrumbs, parsley, eggs, soy sauce and thyme. Form into 8 rectangular patties. Pan-fry burgers in oil in large skillet over medium-high heat until thoroughly heated, about 4 minutes per side.
Serve on French bread with condiments. Makes 8 Large Patties Source: "Veg-able Rice"

Moroccan Carrot, Orange & Radish Salad

Yield: 6 servings

1 lb Carrots, peeled & shredded
2 tb Lemon juice

1 lg Onion, cut into bite-sized -- chunks
2 tb Orange juice
1 ds Orange-blossom water

3/4 c Radishes, thinly sliced
1 ds Cinnamon, Salt & pepper

1/2 c Cilantro, chopped

3 tb Olive oil
Pita wedges

Combine carrots, oranges, radishes & cilantro in a salad bowl. Whisk together the olive oil, juices, water, cinnamon, salt & pepper & pour over the salad. Cover & chill. Serve garnished with pita wedges