The most time-consuming vegetarian burgers you’ll ever make

Temperature: 17°C (on Tues)

Distance run/type:

  • (Sun Sep 12) 24k (LSD)
  • (Tues Sep 14) 6k tempo

Clothes: Various pairs of Adidas shorts & pants, various Adidas shirts & Lululemon tops, Asics Nimbus.

Feeling: Still soaking up the cool weather and having great runs as a result.


While everyone who hasn’t been running outside all summer has been moaning about the how cold it is outside and saying prayers that the warm weather will last forever, I have silently (or not so silently) been basking in the much needed change in weather. Then again, I’ve never been a big fan of really hot weather anyway. So maybe it’s just me – or is it? I can tell that most of the people I run with are enjoying the weather – at least I think they are. Here’s hoping this weather is here to say – and hey, if i wants to continue throughout the winter months then I’m okay with that too. Is the “cold” weather making you miserable? Lace up some running shoes and go for a run! I guarantee you’ll be peeling back the layers if you weren’t smart enough to wear shorts and a light t-shirt/tank top within 15 minutes.

I also went to my first challenging yoga class on Monday. There is a $30 for 30-days unlimited promotion at 889 Yonge and I have been trying my best to maximize this amazing deal. The studio itself is gorgeous – and after two classes (the first one was restorative yoga which was great but not really my cup of tea), I’ve already been trying to re-calculate my finances to see if I can afford to add some yoga into my life. We’ll see how long this lasts – money doesn’t grow on trees after all.


A couple of weekends ago, when I was trying to come up with food that would be ready to go within minutes, I decided to give this recipe a try as I’d had it bookmarked for a while and my obsession with “cheesy” hummus was still in full swing. Okay, so I didn’t follow her recipe exactly (for one, I missed an integral part by blending everything together at once and possibly breaking my Magic Bullet in the process), but at the end of the day, I had to admit that these were pretty damn tasty.

Ladies and gents, I present to you: The most time-consuming vegetarian burgers you’ll ever make.

Admit it, you enjoy my dramatics.

It starts off by cooking pasta (I used brown rice) as well as quinoa with some broth. I didn’t have any vegetable broth so I just used water and Kelp.

I could have eaten the quinoa straight like this. Given the time it took to make the burgers themselves, I could have eaten the entire contents of this pot and then made another batch. I’m just saying. 😉

Make a poor judgment call by throwing everything (black beans, green onions, garlic, soy sauce, worcestershire sauce and brown rice pasta) into your Magic Bullet, hoping and praying that it will blend well.

When scary smoke starts to emit from the blender, realize that hoping the Magic Bullet will do the trick is a lost cause. Count your losses, resign yourself to process small batches of the mixture in your (mini) food processor and vow never to make these burgers again.

Double-check the instructions, realize that the quinoa should have been added in after blending everything else together, sigh, throw the mix into the fridge and continue going.

Mix some (homemade with lemon zest!!!) hummus, nutritional yeast, and lemon juice together.

Form the patties.

Lose your patience and experiment by making slider-size patties.

Admire your handiwork and say a little prayer that they turn out.

Fry with coconut oil for an extra layer of taste.


And again.

Just a note of caution: it could get messy so a fork and knife may be necessary.

On another note?

Scottish oats really are magical. As much as I love overnight oats for its convenience, spending the extra time cooking a bowl of these oats in the morning is something I can definitely see myself doing in the upcoming months.


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