DAY 2: Homestyle Veggie Burgers, Classic Potato Salad

Homestyle Veggie Burgers

  • 2 cups brown rice

  • 4¼ cups water

  • 2 tsp sea salt, divided

  • ½ cup oats

  • 6 mushrooms, diced

  • ½ onion, diced

  • 1 Tbsp butter

  • ½ tsp garlic granules

  • ½ cup grated mozzarella

  • 2 Tbsp grated cheddar

  • 1 Tbsp garbanzo bean flour

  • 1 Tbsp cornstarch

  • 1/8 tsp black pepper

  • Lettuce leaves

  • Mayonnaise

  • Mustard

  • Ketchup

  • Sliced pickles

  • Sliced tomato

Instructions

Combine rice, water and 1½ tsp salt in medium saucepan. Bring to boiling, cover, reduce heat and simmer 35-40 minutes or until rice is tender and water is absorbed. Set aside 2 cups for Chicken & Rice Dish.

Soak oats in warm water until soft. Sauté mushrooms and onion in butter until onion is translucent. Drain oats and combine all ingredients in a food processor. Pulse until mixed well but not puréed.

Shape the mixture into 6 patties. Cook in an oiled skillet until brown on each side and serve wrapped in lettuce leaves with your favorite condiments.

Classic Potato Salad

  • 6 medium potatoes

  • ½ cup mayonnaise

  • 2 tsp prepared mustard

  • 1 tsp vinegar

  • ½ tsp sea salt

  • 2 dill pickles, diced

  • ½ cup sliced black olives

  • 2 hardboiled eggs, diced

  • 1 stick celery, diced

Instructions

Boil potatoes until cooked through. Drain and cool. Set aside 2 potatoes for Basil Cheddar Frittata. Chop remaining potatoes into bite-sized pieces. Place in medium mixing bowl. Whisk together mayonnaise, mustard, vinegar, and salt. Pour over potatoes, stirring to coat. Add remaining ingredients and mix gently.

Save for later:  3 Homestyle Veggie Burgers, 2 cooked potatoes for Basil Cheddar Frittata