Lately it seems like I’m hungry ALL the time. I feel like a big bear bulking up for hibernation! I usually have a supply of Qrunch Burgers in the freezer and try to find different ways to use them, other than just sticking them in a bun. They’re good “filler” because of the quinoa, and because of the great variety of flavors they come in.
The Qrunch Plate
As many of you know, I’m not a huge fan of using recipes, but lately I’ve posted quite a few that have actual measurements. Well, not today. The Big Qrunch Plate is something you can throw together with what you have on hand – assuming you at least have the Qrunch Burgers 🙂 But here’s a guide you might use:
Big Qrunch Plate
2 Qrunch Burgers
sauteed and/or fresh veggies
dollop of vegan sour cream
seasonings to taste
For mine, I sauteed onions, garlic, bell pepper, and tomatoes, then added fresh avocado. I bought some less-than-stellar vegan sour cream from Trader Joe’s and seasoned it with salt, pepper, garlic powder, onion powder, nutritional yeast, and dill, and it tastes much better. It went great with the veggies and Spicy Buffalo Qrunch Burgers, and was just the right touch for the Chef Ernesto breaded green beans I got from Dollar Tree – that’s what you see bordering the veggies & burger. The meal is gluten free if you leave out the breaded stuff (or make your own with gf breadcrumbs).
I finally felt full after this meal! What’s your favorite thing to eat during the winter months?
Okay, I guess I should get to what I made for Pascha. For some reason this year I felt like I didn’t have time to do anything. Part of the reason could be because I decided at the last minute to get my hair done in a beehive and, including driving time, it took up a precious two hours of my Holy Saturday afternoon when I’m usually doing most of my cooking and baking. And I still hadn’t done my shopping! So Sunday morning before Agape Vespers I found myself just grabbing things to throw together. One of my ingredients: Italian Qrunch Burgers. I love Qrunch burgers, and I had not had one all during Lent. And the Italian ones kind of taste like spicy Italian sausage (not the same texture at all, but just the flavor). So. Preheat the oven to 425.
I cut four slices of sourdough bread into cubes. I didn’t let it get stale or anything, I didn’t have time for all that. Plus I like my stuffing (or dressing, if you prefer) to be nice and soft.
Next I added finely chopped onion – you can pretty much do as much as you want. I did about 1/4 C. Drizzle with olive oil, about 1 to 2 Tbsp. Stir to coat.
Add 1/2 C vegetable broth. Season with salt, pepper, garlic, and savory to taste. Stir it up again,
then add two cooked Italian Qrunch burgers, chopped (I used the toaster method to cook mine).
Put the stuffing in a baking dish and bake at 425 for 20 to 30 minutes,
or until the stuffing firms up and begins to brown.
More Pascha recipes coming soon!