Black-Eyed Peas and Yam Veggie Burger

As a longtime vegetarian (going on 22 years!), I've had my fair share of veggie burgers. For the longest time growing up, I came to associate veggie burgers with those cardboard-like discs you buy in the frozen section. At barbeques, I'd usually declined the veggie burger in favor of pasta salad or other veggie side dishes. Those dense little pucks really gave vegetarians a bad rap. Since moving to the Bay Area, I've discovered the art of the veggie burger—crispy on the outside, tender on the inside and filled with plenty of protein. What I realized is that people make the mistake of trying to make veggie burgers taste like beef or other meat products. Veggie burgers should be made with fresh vegetables, legumes and spices, not soy protein and preservatives. You can be so creative with veggie burgers and they're truly satisfying and hearty—I've even seen my carnivorous friends favor them over traditional meat burgers (for reals). I adapted this recipe recently and it turned out great. Instead of a sesame bun, I used a gluten-free Bavarian Bread and turned it into an open faced sandwich. Also, I cooked my own black eyes peas instead of using frozen peas and topped it off with arugula pesto, wild greens and halved grape tomatoes. Delish!

(Note: Instead of frying the patties, I baked them in the oven for 15 minutes on each side to get them golden and crispy on the outside without using oil).

Pumpkin Spice Cake with Coconut-Cacao Frosting

I hate seeing good produce go to waste. So when a coworker with a surplus of home-grown pumpkins needed help unloading her family's Halloween rejects, I readily jumped at the opportunity. The great thing about pumpkins (and most other squash varieties) is that they last a long time and make festive house decorations while you're deciding what to cook. With my father's 63rd birthday coming up, I wanted to make a seasonal cake that was decadent yet healthy (yes, you can have both!). I found the prefect recipe on My New Roots and added my own twist by adding unsweetened cocoa powder to the frosting (I probably added 3/4 cup, but you can start with 1/4 cup and adjust depending on how chocolatey you want your cake). I finished it off with roasted hazelnuts and chopped dark chocolate. The cake turned out subtly sweet yet spicy and the coconut-cacao frosting was light and velvety.

Mornin' Groats

As a vegetarian, who doesn't eat eggs, I'm often limited to a fruit cup and side of hash browns when I go out for brunch. Of course, there's the occasional granola bowl (like my favorite at La Boulange in San Francisco). At home, I like to get creative with my breakfast options and I'm constantly looking for new inspiration. This weekend, my father introduced me to whole oat groats, which are basically minimally processed oats (the oat kernel with the hull removed). Groats not only have a high nutritional value, they also have a wonderful nutty flavor and creamy texture. They're also a labor of love (if you want super creamy groats, you'll need to cook them for at least an hour and a half) but are well worth the wait. They taste great with a little chopped banana, blueberries, pepita seeds and walnut pieces.

Whole Oat Groats
Serves 4

Ingredients:
1 cup whole oat groats
8 cups water
drizzle of honey or maple syrup (optional)
chopped fruit, handful of chopped nuts and seeds (optional)
splash of nut milk (optional)

Directions:
1. Combine groats with water in a saucepan and bring to a boil. Reduce heat and simmer uncovered for required time, stirring often until desired consistency is reached.
2. Top with a splash of hemp milk, chopped fruit, nuts, seeds and a drizzle of honey.