Authors: the G- spot revolution
So, in case you were wondering, vacation was a total blast and, of course, it involved tons of yummy food. Like these guys ↑. I wanted to post about them while I was on vacation, but the Internet is not exactly the best where we stay and, after several failed attempts to upload pictures, I began to feel like the vacation gods were asking me to unplug for a bit. So, I did! And while I had a few near-nervous-breakdown moments, I learned that life –– and the Internet world –– will in fact go on without me.
Anyway, I ramble.
The burgers, the burgers –– I know. So, here they are. Eat your gluten-free, vegan hearts out, cupcakes …
Keywords: entree sandwich veggie burger gluten-free vegan vegetarian curry
- 1 Tablespoon olive oil (for cooking)
- 2 15-ounce cans chickpeas, drained and rinsed
- 1/2 cup red bell pepper, diced
- 1/4 cup raw almonds, sliced
- 1 teaspoon curry powder
- 1/2 teaspoon sea salt
Add chickpeas to a medium bowl. Using a large spoon, press the chickpeas against the sides of the bowl until they are completely mashed. (A food processor may also be used for this step.)
Stir in red pepper, almonds, curry and sea salt; mix until all ingredients are thoroughly combined. Shape the mixture into four to five patties, using hands.
Place olive oil in a medium pan and warm over medium heat. Add the patties and cook each side 5 to 6 minutes, or until golden brown.
Serve on a gluten-free bun or wrapped in lettuce. Enjoy!
Slap ‘em on a gluten-free bun or wrap these babies up in lettuce like I did. OMGtheyaresogood.
And while we are still on the topic of vacation, I thought I’d share a few of my favorite photos with you. The sights, the people and, of course, the scenery:
Boat rides …
… moonlight …
… paddleboarding …
… dinner dates …
… stunning sunsets (the colors were out-of-this-world) …
… and breathtaking sunrises …
… and, of course, silly kittens.