I love dill pickles. Right now we have three jars of dills in the fridge, all open, and one jar of cornichon. I love those too. 😀
I came up with a crazy idea the other day while blog chatting with Sarena (The Non Dairy Queen). She loves pickles as much as I do.
Pickle burgers. Pickles in burgers!
Then I made spinach socca crepes to wrap the burgers in.
I spread garlic + chive hummus on the crepe, added more spinach and a pickle burger split in half. Served it with salad greens and bell pepper, with hot sauce as dressing.
3 medium dill pickles, diced
1 carrot, grated or juice pulp
1 onion, diced
1 sweet red pepper, diced
1 clove garlic, diced
1/2 cup edamame
1/2 cup broccoli trees, diced or juice pulp
1/3 cup pinto beans, pureed
1/4 cup spelt flour
1 tablespoon corn starch
1 tablespoon nutritional yeast
Puree pinto beans in food processor and dice vegetables. Mix flour, corn starch and nutritional yeast, combine with bean puree. Fold in vegetables until fully mixed, cool in refrigerator 30-60 minutes. Form into patties, using extra spelt flour to form as needed.
Bake at 425 for 15 minutes each side – 30 – 35 minutes total or until crispy outside.
spinach socca crepes
1 1/2 cups fresh spinach
1 cup garbanzo bean flour
1 cup water
1 tablespoon olive oil
Blend all ingredients in food processor or blender, cook in a skillet at medium high, flip once.
These wraps (folds?) are a tasty addition to the green foods for St Patty’s Day!
Do you celebrate St Patty’s Day in any way?