After many weeks of dust and debris, our new kitchen is finally finished – new post on this epic transformation to come! In the meantime, I have been absolutely over the moon while getting to work in the brand new space.
Aside from obsessively running my hands over the new countertops, and caressing the beast of a stove I’ve coveted for so long, my creativity is so much more accessible when there is order, space, and a pleasant aesthetic. I find it really hard to write, for example, on a cluttered desk. But clear everything away and throw on a candle and a pretty crystal, and suddenly my mind is refreshed and readied. On this note, one of the most incredible changes I’ve noticed outside of the visual kitchen remodel, is that the feeling of play has been reinstated back into my time spent wrapped in an apron. I think that just like anyone who is consumed with their profession for many years, taking things very seriously can become a default for me while making food. So, I’ve really enjoyed the feeling of mental lightness that’s come out of left field in the past couple weeks. The “ah, whatever, let’s just see?” attitude. Maybe it’s because I’m just grateful to be chopping vegetables again and not grouting tile?
At any rate, here’s one of the things I’ve been playing around with, inspired by a neighbor who gave me an artichoke from her yard — the first of the season for me — and my looking for more excuses to use artichokes in everything.
Try this protein-rich vegetable patty either tucked inside of a wrap or served as a burger. I like to serve it with vegan aoili, plentiful fresh arugula, extra shallots, and a toasted bun.
1 tablespoons olive oil, plus extra for cooking
½ cup minced shallots
4 cloves garlic, minced
3 tablespoons yellow miso
1 cup raw cashews
2 tablespoons ground chia powder
¼ cup rolled oats
1 15-ounce can great northern beans, drained
5 jarred artichoke hearts, squeezed to remove excess moisture and chopped
Warm the oil in a small saute pan over medium heat. Add the shallots and cook for 2-3 minutes, to soften. Add the garlic and cook for 30 seconds longer. Remove from heat and transfer the pan contents to a food processor. Add the miso, cashews, chia powder, and oats, and process until the cashews are broken down into small bits. Add the beans and artichoke hearts, and process again until the mixture starts to stick together, while leaving plenty of texture. Refrigerate for 30 minutes.
Form the mixture into 6 compact patties. Warm a little oil in a saute pan over medium-low heat, and saute for a few minutes on each side until browned. Serve warm.