Walnut Carrot Burgers

I am happy to report that I have another super simple, delicious veggie burger recipe to share with you all!

You just throw all the ingredients into a food processor, shape into patties, and cook in a pan for less than 10 minutes. I’m not sure a recipe could be much easier than that.

These Walnut Carrot Burgers from Connoisseurus Veg held together very well and had great flavoring, mainly from the cumin and garlic. My fridge wasn’t very well stocked but I would suggest serving them with some guacamole. But maybe that’s just because I’m obsessed with guacamole.

First, chop up 2 carrots and 1/2 an onion into chunks. Throw into a food processor with a few cloves of garlic.


Process until finely chopped. (Start on low so the carrots can get chopped up a bit first before you turn up the speed.)


Add the rest of the ingredients: panko bread crumbs, walnuts, cilantro, cornstarch, an egg (or flax seed, if you want these to be vegan), lime juice, cumin, and salt.


Process on high until well combined.


Shape mixture into 3-4 patties and heat a pan over medium heat with some olive oil.


Cover pan and cook for 4 minutes, then flip and cook for another 4 on the other side.


Serve on whole wheat buns and top with whatever you desire: lettuce, tomatoes, onions, salsa, guacamole, hot sauce, or cheese!

*Note: With the original recipe, there is a recipe for spicy maple ketchup to top these burgers. I opted out of this because I don’t really like ketchup on burgers, but feel free to try it out!

Here’s the recipe slightly modified from Connoisseurus Veg:


  • 2 large carrots, cut into 2 inch pieces
  • ½ medium onion
  • 2 garlic cloves
  • ½ cup panko bread crumbs
  • ¼ cup walnuts
  • 2-4 tbsp. fresh cilantro
  • 2 tbsp. cornstarch
  • 1 egg or 1 tbsp. ground flax seeds (for the vegans!)
  • 1 tbsp. lime juice
  • 1 tsp. ground cumin
  • ¼ tsp. salt
  • olive oil for pan


  1. Place carrots, onion and garlic into food processor bowl. Pulse until finely chopped, stopping to scrape down sides of bowl as needed.
  2. Add panko, walnuts, cilantro, cornstarch, egg (or flax), lime juice, cumin and salt. Blend until completely mixed, stopping to scrape down sides of bowl as needed. If using flax seeds, add a splash of water if the mixture seems dry.
  3. Shape mixture into 3-4 patties.
  4. Coat a large skillet with olive oil and place over medium heat.
  5. Working in batches if necessary, place burgers in skillet and cover. Cook about 4 minutes, until lightly browned on bottoms. Gently flip, recover, and cook another 4 minutes on opposite side.
  6. Serve on whole wheat buns and add your desired toppings. I suggest guacamole!
Happy 1 week until Christmas!

Red Curry Noodle Soup

Last night I made another curry dish (SURPRISE!!!). I thought this Red Curry Noodle Soup was going to turn out awesome, but I was actually a little disappointed. I think my 2 major mistakes were:

1) Not using enough curry paste: The amount in the recipe was based on a homemade curry paste which was likely more potent.

2) Using canned baby corn instead of fresh: The canned corn was less than 1/2 the price but it definitely would have been worth it to get fresh.

I also think that the tofu would have been better cooked lightly rather than added raw.I also used leftover whole wheat linguine instead of rice vermicelli noodles. (I wanted to finish off that box of pasta before opening a new one). So overall lots of things to experiment with if remaking this dish.

Below I’ll recap how to make the recipe better than I did!

Start by pressing a block of tofu for half an hour. Then set a pot of water to boil over high heat. Once the tofu is done pressing, chop it into cubes and chop up the fresh baby corn into pieces.


If you want to lightly cook the tofu pieces, heat some oil in a pan over medium heat and cook for 5-7 minutes, flipping to ensure even browning, as below. Place on a paper-towel lined plate to absorb excess oil.


Once the water is boiling, throw the pasta or vermicelli in and cook for 7 minutes. Once it is done, drain the pasta and place the pot back on the stove.


Combine the vegetable broth, coconut milk, and curry paste in the pot over medium heat and stir thoroughly. Bring to a simmer.


Add the baby corn and simmer for 10 minutes.


Meanwhile, chop up the snow peas, scallions, and cilantro.


Add the snow peas and cook for 3 more minutes.


Finally, add in the noodles and tofu and stir to coat.


Top with scallions and cilantro.


Here’s the recipe slightly modified from Connoisseurus Veg:


  • 3 oz. rice noodle vermicelli or pasta
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 2-3 tbsp. red curry paste depending on desired heat/flavor
  • 1¼ cups fresh baby corn, cut into 2 inch pieces (Yes, get fresh!)
  • 1¼ cups snow peas, chopped into halves
  • 1 block of extra firm tofu, cut into ½ inch cubes
  • Olive oil, for cooking tofu
  • 2 scallions, chopped
  • ¼ cup chopped fresh cilantro


  1. Press the tofu for about 30 minutes.
  2. Fill a large pot with water and place over high heat. Bring to a boil and remove from heat. Place noodles into water and cook according to packaged directions.
  3. While the pasta is cooking, chop up the tofu and baby corn. Remove pasta from heat and drain. Rinse with cold water.
  4. Place the pot back on the stove and combine broth, coconut milk and curry paste inside. Place over medium heat and bring to a simmer, stirring occasionally. Make sure to stir enough to blend curry paste into broth completely.
  5. Add baby corn and allow to simmer about 10 minutes, until baby corn is tender. Meanwhile, chop up snow peas, scallions, and cilantro.
  6. Add snow peas and simmer just until bright green and tender-crisp, 2-3 minutes more.
  7. Stir in noodles and tofu. Ladle into bowls and top with scallions and cilantro.

I think this curry has the potential to be really good. I’ll definitely have to try it again!

Smoky Red and Black Chili

Last night, I tried a new chili recipe and I LOVED it. It makes me so happy to find a recipe that I love this much just by clipping random recipes that I see online. Even better, this recipe is simple and super healthy. I can’t wait to make this again: Smoky Red and Black Chili, a recipe that I found on My Darling Vegan. Do yourself a favor and try it out.

Start by chopping up an onion and a red bell pepper.


Heat some oil in a large pot over medium heat. Add onions and cook for about 5 minutes, until translucent.


Meanwhile, drain and rinse the black beans and kidney beans.


Add the red pepper to the pot and continue to cook for 5 more minutes.


Add chili powder, cumin, cayenne pepper, and liquid smoke.


Stir to coat veggies.


Add beans, 2 cans of diced tomatoes, and 2 cups of water.


Bring to a boil, then reduce heat and simmer for 20 minutes.

While the chili is cooking, chop up about 4 cups of kale (5-6 leaves).


Add the kale and stir. Cook for an additional 10 minutes.


Let cool for a few minutes and serve.


Here’s the recipe from My Darling Vegan, slightly modified:


  • 1 tbsp oil
  • 1 large red onion, chopped
  • 1 red bell pepper, chopped
  • 1 can of black beans
  • 1 can of kidney beans
  • 2 (14.5) ounce cans diced tomatoes
  • 2 cups water
  • 1-2 tbsp chili powder
  • 2 tsp cumin
  • pinch of cayenne pepper
  • 3 tbsp liquid smoke
  • 4 cups of kale, chopped


1. Chop up the onions and tomatoes. Drain and rinse black beans and kidney beans.

2. In a large pot heat oil over medium heat. Add onions and saute for about 5 minutes, stirring occasionally, until translucent. 3. Add bell pepper and saute for another 5 minutes.

3. Add chili powder, cumin, cayenne pepper and liquid smoke to the pot and stir to coat.

4. Once vegetables are coated, stir in beans, tomatoes and water. Bring chili to boil, and then reduce heat to simmer for 20 minutes.

5. Chop up kale. Add kale and continue to cook for another 10 minutes.

6. Let cool for a few minutes and serve.

Do you have a favorite vegetarian chili?