over the past few months, i’ve been lucky enough to get some great recipe ideas from friends and family. case in point: a great friend of mine sent me a text telling me that i HAD to try this recipe because she absolutely loved it. and she was so right – these burgers are absolutely fabulous.
i love spaghetti. and i love making my own sauce. but mike and i do not agree on the type of sauce we favor. i like mine exactly like this recipe i posted a few years ago, with cubes of tofu and grated carrots and zucchini. while a little on the watery side, i love it because it melts right into the pasta. mike, on the other hand, always wants a more chunky spaghetti sauce that is thick enough to stay separate from the pasta and he prefers seitan to tofu. so, we’ve done some experimenting and finally came up with this recipe that we both love!
i don’t think mike and i have ever made burgers at home before. we’ve sampled many kinds of store–bought and restaurant–made vegetarian burgers, of course. and tried all kinds of fake hot dogs and sausages. our absolute favorite are field roast’s apple-sage sausages. they’re sooo good.
do you ever read something and think about it for years afterwards? almost four years ago, smitten kitchen wrote about her relationship with leafy greens. she talked about how she always thought she’d grow up to be the kind of person who loved them. but she isn’t. and that blog post stuck with me. because i’m a healthy cook and eater (despite my love for baked goods). and i always want to like leafy greens.
