incrediburger with chipotle cream and shaved cucumber

I had these Incrediburgers in the freezer since July and needed something quick to make for lunch. These came out of the freezer, went into the toasted oven, got a little splash of olive oil and tasted fantastic.

This proves that Incrediburgers are great frozen - so go and make yourself a batch to have when you crave a burger.

In case you don't know, Incrediburgers are out of American Vegan Kitchen by Tamsin Noyes.

I made a Chipotle Cream sauce for my burgers using the peppers in adobo - again, I freeze what I don't use of the can to have when I want it - and Better Than Cream Cheese. I seasoned it, sprinkled some cilantro into it and slathered my Incrediburger with it. To keep the party cool, I added some seasoned shaved cucumbers.

They are in a pita because... you guessed it, I had some pita frozen.

You'd think I haven't been to the grocers yet this week!

Cost Breakdown
burgers: $3
cucumber: $1 (sale!)
chipotle: $.50
pita: $2
cilantro and cream cheese: $2
Total to make 5 burgers:
$8.50

peppers stuffed with herbed jasmine rice

Family Favorite

What a lovely meal!

As soon as I saw purple jasmine rice at Whole Foods, I knew it was time to make a stuffed pepper. I bought some gorgeous medium-sized red, orange and yellow peppers to stuff and my CSA  and herb garden provided the tarragon, parsley, basil and chives.

I cooked the rice with a little red lentils and before I stuffed them into the peppers I cooked them almost like a risotto - adding liquid in three stages until the rice was al dente. I then added 2 cups of fresh herbs.

After the peppers were stuffed, I added a 1/4 c of tomato sauce to each pepper and baked them for 1 hour.

Absolutely delicious.

Cost Breakdown:

peppers: $12.00

rice: $1.50

red lentils: $.50

herbs: $3

tomato sauce: $2

Total to make 8 peppers:

$19.00