Spinach Mushroom Burger on Mixed Greens with Avocado, Sunflower, Pumpkin Seeds and Green Beans
At the Living Yoga Retreat last week, I had the wonderful experience of eating delicious and healthy meals prepared by Megan Curry. Megan is a vegan chef, who owns and operates Curry Girls Kitchen with her mother, Peggy, in Southern California. (Peggy is also quite famous for creating Growing Great, a nonprofit that brings gardens and nutritional education into elementary schools. My son’s school benefited and has amazing gardens! Growing Great is also promoted yearly by none other than Jack Johnson, one of my favs!)
With that said, I was very excited to learn that Megan would be cooking our every meal (and yummy snacks!) during our five day retreat. Megan turned her own health crisis around through an organic, vegan diet and she’s learned how to make her meals, not just healthy, but also incredible! I was a bit skeptical at first, but am now a believer. I encourage you—especially if you have allergies, migraines, immune disorders or stomach issues—to visit her site for menu plans and recipes. Once the kitchen is stocked, which does take a little bit of effort, each dish can be prepared fairly easily. While Megan cooked many yummy meals for us, I’ve chosen to share her spinach, mushroom burgers, as they are a great way to incorporate immune boosting mushrooms and scallions with iron-packed spinach and high fiber. Enjoy!
Spinach Mushroom Patties: serves 4 – 6
Ingredients:
1 bunch of spinach washed, chopped
1-2 garlic cloves minced
2 green onions finely chopped
1/2 C finely chopped shitake mushrooms
1 egg, lightly beaten
1/2 C leftover cooked brown, white basmati, wild rice, or quinoa
1/4 C sunflower & pumpkin seeds, toasted & ground
1/2 tsp. Italian seasoning
Salt and Pepper to taste
Coconut or Olive oil
Directions:
1. Saute mushrooms, minced garlic and scallions in 2 tsp. olive or coconut oil.
2. Add spinach and cover until wilted.
3. Drain and press off excess liquid. Set aside to cool.
4. In medium bowl, add the rest of the ingredients, and then add spinach mixture. Mix thoroughly.
wild rice and quinoa mix to add to spinach, mushroom, onions
5. In the same pan, heat 2 TBLS ghee until hot. Form spinach mixture into patties and saute until browned on both sides, approx. 5 minutes per side.
Once browned, they will appear like this:
Put on top of organic mixed greens with avocado, toasted pumpkin and sunflower seeds and fresh green beans and even your children will dig in! I like to drizzle with olive oil and lemon juice. YUM!!
For more incredible recipes and ideas, please visit Megan’s blog: http://currygirlskitchen-blog.tumblr.com/.
Related articles
- Butternut Squash, Portobello, and Spinach Casserole with Vegan Sausage (onegreenplanet.org)
- Vegan Challenge 2013 – Meal Ideas! (chisaiiraion.wordpress.com)
- A Vegan Thanksgiving Feast (wholefoodsmarket.com)
