The last thing I said to one of my employees today was “OK no worries, we’ll worry about it on Monday. Have a great weekend!” To which she replied “today’s Thursday, are you not working tomorrow?” To which I then replied “well thank you very much, you just ruined my night!” She then reminded me what a busy week it has been, and then “if you can”- you really should try to take the day off tomorrow.

So tonight, I’m pretending like it’s Friday night! My husband is out with a client so I’m cooking up a dish I’ve never done before!

I created this fancy little vegan vegetarian (there is a difference) burger. It’s easier just to give you the ingredients to talk you through it.

1/2 cup TVP (texturized vegetable protein)

1 1/4 cup warm vegetable broth

Let the TVP sit in the warm vegetable broth for about 10 or 15 minutes to re-hydrate. After that if there’s any liquid remaining just drain it off. 

Chopped peppers and onion – about 1 cup total

1/2 Tablespoon onion powder, garlic granules, cumin, and oregano.

1 tablespoon tomato sauce

One and a half teaspoon salt and pepper.

1/4 can chickpeas. (Get the good organic brand with no additives please. Or, better yet just get the hard chickpeas and cook them yourself! I just didn’t have time today!)

1/2 cup ground flax seed

1/2 cup psyllium husk fiber powder (I know this sounds crazy, but it’s very easy to get, Bobs Red Mill!)

1/3 cup of the juice from the can of chickpeas, OR a chia egg. Or if you aren’t vegetarian – an egg. 😷

OK so take all these ingredients and mix them up. You may have to adjust the flaxseed and psyllium husk to get to a good consistency where you can create a patty.

Now, you can just throw these into the air fryer for about 15 minutes on 325°. 

I decided to put mine on top of gluten-free Ryebread and I added avocado and horseradish along with tomatoes, spinach, cucumber, and sprouts. On the side, the most delicious “fries” I’ve ever had – air fried yuca in a truffle lemon vinaigrette dip. 😳 So good!

(By the way, I do NOT have a lot of free time on my hands, but when I do find time, I make good use of it!)



And here’s my tip of the day, set your yuca fries a small serving dish. This way you can only fit in a few and added bonus – you can put your dipping sauce in the bottom of the dish allowing the fries to soak up the sauce!!!