Veggie Patties So Easy It Was Like I Was Cheating

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So I have to share yet another insanely easy recipe with you. This one also works for vegans.

Take about a cup and half of stew-style frozen veggies. The stew-style has carrots, onions, celery and potatoes—usually heavy on the onions and carrots, but that works for us here. Microwave them with enough water to steam them (a tablespoon or so if you’re into measuring). It took about four minutes in my microwave, but yours could be more enthusiastic.

Then you need about ¾ of a cup of grain. I had leftover brown rice, so that’s what I used. You could also use quinoa, or anything else you have. My rice was hard, so I reheated it with some water. I’m not sure if you’re supposed to do that. I think you can get a deadly disease, but so far, so good.

After the vegetables are soft, mush them. I used my Magic Bullet (I love you, Magic Bullet) with the flat blade and tried to leave some chunk here and there as opposed to a paste. Salt and pepper, and then I mashed it all together.

I made patties, sprayed a baking sheet, sprayed the patties, and into the oven they went, at about 350 degrees. I say “about” because my oven is older than I am, so the number on the dial is an estimation.

After about ten minutes, when I could smell them, I resprayed them and set them to broil to do the tops.

It’s almost as though they made themselves.

In Honor of the Humble Frozen Vegetable

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You walk past them in the freezer case of the grocery store, bag after bag lumpily stacked. They sit there, quietly, waiting for someone, anyone, to notice them. They don’t even know that they are superstars.

I am, of course, talking about frozen veggies.

They are, frankly, brilliant. With one little bag, you can get a single vegetable, or a range of three, five, even more. They are washed. They are cut. And they’re ready for business.

You can use them in literally anything, and you don’t even have to make an effort to prep them. You just dump them into whatever you’re making, and most of the time, you can do that even when they’re frozen.

You may be familiar with my love of frozen veggies from my earlier post, Easiest Sauce Ever. But the love doesn’t stop there. With a quick pour and a touch of a microwave, you have steamed veggies of any denomination. Throw them on baking sheet with salt, pepper and some oil or cooking spray, still frozen, put them in a hot oven, and you have roasted vegetables. Thunk them into a pan and saute them.

They’re not fussy. They’re only there to help.