Sprout & Pea

After a long relax­ing week­end (spe­cial related shout out below), I wanted to start my Mon­day off right, so I chal­lenged myself to make a dish that I had once failed at prepar­ing prop­erly: white bean burg­ers. The first time around, I was con­vinced that I could make these with­out any kind of starchy bind­ing, and that an egg would be enough to hold the ingre­di­ents together– but alas, as the nicely formed pat­ties broke apart in my pan, I knew I had to give this another go. Enter one of my favorite ingre­di­ents for cookie mak­ing, quinoa flakes.
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What bet­ter way to use your din­ner left­overs, than for break­fast the next morn­ing.  After a suc­cess­ful veg­gie dog feast last night, I decided to take the left­over home­made rel­ish and put it on top of an Ezekiel eng­lish muf­fin with home­made hum­mus and a lit­tle red wine vine­gar.
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