Quinoa burger at Dempsey’s Burger Pub – Wichita. We weren’t too fond of it. The texture was too mushy. We later found out the quinoa is mixed with potato to make the patty. They also offer a portobello burger. Not sure if we’ll return to try it or not.
Veggie burrito at Best Burrito in Harrisonville, Missouri. We both thought it was really good.
Excellent Veggie hummus wrap from Morub Seasoning at the Pedaler’s Jamboree Iowa.
Avocado sandwich and pasta salad at Merle’s Place in Wichita. A favorite of ours.
Notes: This made enough beans for 2 bean and rice burritos.
1 can pinto beans
1/2 yellow onion finely diced
2 cloves minced garlic
1/2 tsp chili powder
1/2 tsp cumin
Dash of salt
1 cup veggie broth
Saute the onion over medium heat until softened.
Add the spices and garlic and stir in.
Add half the beans and broth and mash until smooth.
Add other half of beans and broth and mash again.
Simmer on low until desired consistency is reached.
Chickpea salad sandwich with romaine on home-made bread.
For the chickpea salad I cooked the chickpeas in a pan along with some liquid smoke, coffee, black pepper and garlic powder. I smashed them a bit while cooking and once all liquid was absorbed/dissolved I mixed with Veganaise, dill relish and minced onion.
Note: I also make this without cooking the chickpeas.
I chop/break apart the cauliflower into pretty small pieces then toss them in a mix of a Mexican hot sauce (like Valentina) and little oil till the small florets are coated. Roast them in 400 oven till well done (nearly burnt) 30+ minutes.
Top the tacos with a slaw made of red cabbage, mayo (I use Veganaise) and whatever spices. I included cumin, onion powder and chile powder). I also added chopped green onion.