Vegan Chia Burgers

Summer is drenching Vermont in rain to the point of flooding. Farmers are doing everything possible to secure crops and we are watching puddles turn into pools in our garden. We hope that this damp weather will pass so that plants may flourish once again.

Meanwhile, we are trying to dry the dampness with warming, nourishing foods that still feature summer ingredients.

These chia burgers fit the bill.

Chia, a member of the sage family, has delicious, peppery, edible seeds that are high in protein and fiber.They are a great replacement for eggs and taste delicious in sweet and savory dishes alike.

Corn is a wonderful food for summer. From digestive support to blood sugar balance, it is a healing food as long as it’s not genetically modified. Ask your farmer where they get their seeds and check for the non-GMO label on corn products in the store. Corn fiber supports the growth of friendly bacteria in our large intestine. It is rich in B-complex vitamins and has about 5 grams of protein per cup. Fiber and protein make corn a great food blood sugar control.

Vegan Chia Burgers

You will need:

  • 1/2 cup cornmeal (non GMO)

  • 1/4 cup chia seeds

  • 1/2 teaspoon salt

  • 1 medium zucchini, grated

  • 1 medium carrot, grated

  • 1/3 cup olive oil

Preheat oven to 375 degrees.

Mix all ingredients together.

Oil a cookie sheet with olive or sunflower oil.

Shape dough into patties and flatten each one onto the cookie sheet.

Bake for 15 minutes, cool and enjoy.

They pair well with pesto and grilled chicken or cod.

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Zucchini!

By popular demand, here is a compendium of zucchini recipes to fulfill the summer abundance of this

amazing food.

When I have too much zucchini, I shred it, put it in freezer bags, and freeze it for winter soups and breads.

Zucchini is a member of the cucurbitaceae family (along with pumpkins, melons, and summer squash). It provides a very good amount of dietary fiber (2.5 grams per cup); rich in pectin fibers to help regulate blood sugar; reduces inflammation in the cardio-vascular system and gastro-intestinal tract; rich in B vitamins.

Savory Zucchini Cakes

You will need:

  • 1 teaspoon each: turmeric, coriander, salt

  • 2 cups zucchini, shredded

  • 3 Tablespoons olive or sunflower oil

  • 2 eggs

  • 1 minced garlic clove

  • ½ cup cornmeal

Preheat the oven to 375 degrees.

Grease a cookie sheet with olive or sunflower oil.

Combine all ingredients in a mixing bowl and whisk well.

With a soup spoon, scoop out cakes and place them cookie sheet.

Bake for 15 minutes, flip with spatula, bake for 15 more minutes, and savor the results. Try these with quinoa pilaf

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Grain-Free Zucchini Blueberry Bread

You will need:

  • 1 cup shredded zucchini

  • 1/2 cup blueberries

  • 1 teaspoon vanilla extract

  • 4 tablespoons coconut oil, melted

  • 1/4 cup maple syrup

  • 2 tablespoons flaxseed meal

  • 4 tablespoons coconut flour

  • 1/2 cup almond flour

  • 1 teaspoon cinnamon

  • 1/2 teaspoon nutmeg

  • a pinch of sea salt

Preheat oven to 350 degrees.

Oil a loaf pan with sunflower oil.

Blend all ingredients in the order listed.

Bake at 350 degrees for 45 minutes.

This is great for breakfast topped with poached eggs or almond butter.

Classic Zucchini Walnut Bread

You will need:

  • 1 1/2 cups shredded zucchini

  • 1 teaspoon vanilla extract

  • 4 tablespoons sunflower oil

  • 2 eggs, beaten

  • 1/3 cup maple syrup

  • 1/4 cup walnuts, chopped

  • 1 1/2 cups whole wheat or spelt flour

  • 1 teaspoon cinnamon

  • 1/2 teaspoon nutmeg

  • a pinch of sea salt

Preheat oven to 375 degrees.

Oil a loaf pan with sunflower oil.

Blend all ingredients in the order listed.

Bake at 375 degrees for 40 minutes.

Delicious. Freezes well.

Chocolate Zucchini Cake

You will need:

  • 1 1/2 cups shredded zucchini

  • 1 teaspoon vanilla extract

  • 4 tablespoons sunflower oil

  • 2 eggs, beaten

  • 1/2 cup maple syrup

  • 1 1/4 cups whole wheat, spelt, or brown rice flour

  • 1/2 cup cocoa powder

  • 1/4 cup chocolate chips

  • 1 teaspoon cinnamon

  • a pinch of sea salt

Preheat oven to 350 degrees.

Oil a cake pan with sunflower oil.

Blend all ingredients in the order listed.

Bake at 350 degrees for 30 minutes.

These make great cupcakes, too! Just place the batter in muffin tins instead of a cake pan. Bake cupcakes for 20 minutes instead.

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