Well hey there!
It’s been a while, pardon my absence — it’s been a whirlwind traveling to Costa Rica (shares to come later) and around the east coast for work.
While there is a lot to post for recipes and some cool destination information for eating abroad, I figured I’d start by sharing something, which turned out to be lunch for today: a Thai veggie burger on rye bread that I found at a steal of a price!
I stopped by Aldi a few nights ago, forgetting that it existed not too far from home between other activity destinations.
Among other exciting areas like their produce which was amply stocked and fairly priced, I found not only a new vegan mozzarella cheese shred to use (I’ll include the name whenever I include it on my next recipe) but a few varieties of veggie burger that were as competitively priced as other brands I saw, but perhaps even cheaper (you’d have to compare price per ounce to be sure).
Unfortunately, I did not see until I got home that while these were vegan, they were NOT gluten-free; I’m allergic to wheat but not celiac sensitive, so I decided to put up with the stomach-ache and dive in anyway.
** For the record, I do NOT recommend eating anything you are allergic to. This was my personal call as an adult who understands how severe the allergy is and what the consequences are.
I decided on rye toast (also purchased at Aldi) with organic spring mix, roma tomato, avocado, spicy mustard and plain hummus.
It was SO. GOOD.
Even with the minor stomach pangs, no regrets here. 14 grams of protein alone within the veggie burger patties. Great vitamin C and superfood fat.
Simple enough to whip together in under 10 minutes. Not a single animal needed to be harmed or killed for this healthy, delicious meal.
I will say that these can be a bit soppy with the texture (many vegetables have water content) so cooking in the toaster oven for a few minutes is probably your best bet for maintaining burger patty shape and crunch integrity.
Happy Lunching!
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