Category Archives: Breakfast/Appetizer

Vegan Black-Eyed Pea Burger

Ah So Yummy (10)

Vegan Black-Eyed Pea Burger

Everyone makes BBQ hot dogs and hamburgers on 4th of July and here I made this vegan black-eyed pea burger! I could have bought vegan hot dogs or hamburgers with gluten-free buns, but decided against it. Even though my vegan black-eyed pea burger may not have been a traditional 4th of July meal, I sure enjoyed eating it, yum!

Having posted very few recipes, it wasn’t hard to find the Mediterranean black-eyed pea salad recipe I created last year. Wow! Where did the time go.  Looking over the recipe, I remembered  how good the combination of dill, black-eyed peas and rice tasted in that salad, so I added the same ingredients to my sister’s basic recipe for burgers which consisted of brown rice, oatmeal and beans to create this vegan black-eyed bean burger.

Since I started Ah So Yummy blog, besides it being a fun hubby, I can refer to my old recipe creations to remember what I used in them. I’ve created so many recipes in the past without having the faintest idea of how to recreate them again. Take the one above for instance. I have these photos because I texted them to my sister. We always text each other photos of the food we create. Back to the photos, I can see the ingredients I added to the patties, but I have no clue what seasonings I used. It looks like I cooked the eggplants with fried onions and spices and then added them to quinoa, green peas, lentils and fresh herbs.

I remember the patties in the photos above turned our real yummy, but for the life of me I can’t remember what I did. This was back when I was vegetarian and used eggs.

I always create my recipes based on what I have on hand. In this case, I had a bag of frozen black-eyed peas, hence vegan black-eyed pea burgers were born. Using my sister’s base recipe, I added cooked black-eyed peas and spices to cooked oatmeal and brown rice. Additionally, I added fresh broccoli and dill to make the burgers real moist.

Because of the fresh broccoli and herbs, these burgers turned out real soft and it wasn’t as easy to turn them over without breaking them. However, I carefully and gently managed to flip them over after 20 minutes. Flipping isn’t necessary and you can let them cool completely to set before moving them so they keep their shape. But, if you are in a hurry to eat them and can’t wait for them to cool, just add a little rice flour or ground flax seed to the mixture. I was real happy with how my vegan black-eyed pea burger turned out and wouldn’t change a thing next time around.

Next I made a creamy and tangy sauce to go with the burgers. I added a little water to vegan mayo to thin it a little. Then I squeezed some lime juice over it and added chopped dill, minced garlic and salt. The sauce turned out so delicious!

Ah So Yummy (8)

My vegan black-eyed pea burger turned out so tender and moist just like the texture of a good meatloaf. The flavor combination of the ingredients I used in these burgers was just magnificent!

Ah So Yummy (9)

The creamy herby garlicky citrusy sauce was the perfect choice for these burgers.The vegan black-eyed pea burger with a Mediterranean flair was so delicious that I devoured two as soon as they came out of the oven. This is definitely a keeper recipe :).

Vegan Black-Eyed Pea Burger

Prep time: 10 min
Cook time: 50 min
Ready in: 1 hour
Yields: 12 burgers


1 package  20 oz. frozen black-eyed peas 2 cups black beans
1½ cups cooked brown rice
½ cup old fashioned oatmeal
2 cups fresh broccoli florets
1 teaspoon salt
3 tablespoons chopped dry onion
2 teaspoons garlic powder
½ teaspoon ground black pepper
1 teaspoon ground turmeric
1 bunch fresh dill, about 2 loosely packed cups


  1. Cover beans with few inches of water and pressure cook until tender. Mash half of the beans.
  2. Mircowave oatmeal with 1 cup water for 2 minutes.
  3. Finely chop broccoli or use a food processor.
  4. Coarsely chop dill or process in a food processor.
  5. Mix all the ingredients together.
  6. Coat a non-stick oven pan with extra virgin olive oil. Form the mixture into patties and place them on the pan.
  7.  Bake in a preheated 350 degrees oven for 40 minutes. Do not flip over. Let stand in room temperature to firm up before moving them.
  8. Serve with dill and lemon sauce or a side of salad.

Chickpea Shawarma

Ah So Yummy (10)

Chickpea shawarma is basically chickpeas roasted in Middle Eastern spices.  Shawarma seasoning consists of ground cumin, coriander, garlic, cinnamon, turmeric, salt, black pepper, and cayenne. This Middle Eastern seasoning blend can be used on chicken, beef and lamb before grilling or roasting. It can also be used on any vegetable of your choice.

My sister emailed me this shawarma recipe weeks ago. She is always the one trying the new recipes first and sharing them with me. She bragged about it so much that I decided to make it myself. Chickpeas are one of my favorite legumes and I love them in anything from soups to salads. Chickpeas are also called garbanzo beans and have been around for over 7,500 years! They are one of the most popular crops across nearly every continent and are packed with protein, fiber and vitamins. I use chickpea powder in my veggie patties a lot as a binding agent.

I was very excited about trying this recipe. What better snack than spiced chickpeas, yum! As always, I got all my ingredients on the counter and measured the spices and added them to a bowl. I always place the ingredients to my left after using them, so I don’t lose track of which one I had already added. It’s better to be safe than adding an ingredient twice and ruining your recipe.

After preheating my oven to 400 degrees, I added the chickpeas to a large bowl and tossed them with extra virgin olive oil to coat them. I sprinkled the spice mix over the chickpeas and tossed them again to distribute the spice mix evenly.

The spiced chickpeas were then spread over a baking sheet lined with foil to reduce cleanup and baked in the oven for 30 minutes.

These chickpeas could be served on a bed of greens or stuffed in a pita bread with veggies and tahini dressing. I looked online for the best tahini dressing and came across this recipe that sounded great. I had all the ingredients so I started making the dressing.

Although I love tahini dressing and have tried a few recipes in the past, this dressing was too watery and not as tasty. I thought maybe I didn’t measure the ingredients correctly, but after checking the recipe I realized I had followed it to the T.

Regardless, I added some greens to a plate, topped with chickpea shawarmas, and drizzled with the tahini dressing. It looked very pretty and appetizing, but honestly I did not care for either recipe. The chickpeas had a tough-to-chew exteriors and the tahini dressing was sort of bland. After spending over an hour in the kitchen and dirtying tons of dishes, I was very disappointed at the end results. As much as I love my chickpeas, I would not be making this recipe again and I am sure there are far better tahini dressing recipes than the one I tried. Oh well, not all recipes are worth saving!

If you have a tahini dressing recipe worth keeping, please share it with me :).

Chickpea Shawarma

Prep time: 10 min
Cook time: 30 min
Ready in: 40 mins
Yields: 4 servings


1 can (15 oz.) chickpeas, rinsed and drained
2 tablespoons olive oil
1 tablespoon shawarma spice mix (recipe follows)

Shawarma Spice Mix:
1/2 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon garlic powder
1/4 teaspoon cinnamon
1/4 teaspoon turmeric
1/8 teaspoon salt
1/4 teaspoon black pepper
Pinch of cayenne pepper to taste


  1. Pre-heat the oven to 400 degrees.
  2. To make the spice mix, combine all the spices in a small bowl.
  3. Add the chickpeas to a large bowl, toss with the olive oil and spice mix.
  4. Spread out the spiced chickpeas on a nonstick baking sheet and roast for 30 minutes. 

The Liebster Award


Last week I was nominated for the Liebster Award by Coco Bean Biscuit which I appreciate very much by the way. I have been enjoying her wonderful blogs about lifestyle, fashion, food and design for some time now. She named her site after her gorgeous Persian tabby cat “Coco Bean Biscuit”, so cute! You have to check her site for yourself. You will love it, trust me.

I have to say though, it took some time to respond to this award and put together the blogs that I like, not to mention coming up with 10 questions to ask the nominees. In the process, I stumbled across some blogs that I may never have discovered had it not been for receiving this award, so thank you Coco Bean Biscuit.

Here are the roles one has to follow once nominated for this award: 

  1. Make a post thanking and linking the lovely person who nominated you.
  2. Include the Liebster Awards sticker (I copied mine from Coco Bean Biscuit) in your post.
  3. Nominate 10 other new bloggers with less than two-hundred followers who you think are worthy of this award. Let them know they have been nominated by commenting on one of their posts. You can nominate the person who nominated you.
  4. Answer the ten questions asked by the person who nominated you and then make ten questions of your own for your nominees.
  5. Lastly, copy these rules into your post.

Here are my responses to the questions asked by Coco Bean Biscuit :

  1. What is your favorite food? Chipotle vegetarian salad bowl with avocado, oh yum my mouth is watering just thinking about it!
  2. What made you start blogging? Initially, it was a way of saving my new recipe creations and sharing them with my sister. Then, it became more like a challenge to learn what I could about social media and blogging, oh yeah. And eventually, it became a hobby reading awesome blogs written by others and learning something new almost every day.
  3. Favorite place you’ve visited? I was in awe of Niagara Falls, so amazing and serene.
  4. What’s your favorite cocktail/mocktail? I don’t drink so I have to say cherry juice.
  5. If you were stuck in a lift/elevator, which celebrity would you have with you? Gary Zukav
  6. Any hidden talents? Hmm, I have to think about this one!
  7. Who is your biggest inspiration? My beautiful daughter
  8. If you could live anywhere in the world, where would it be? It would be anywhere my daughter and grandson live.
  9. What is your idea of a Dreamy Weekend? Staying in a cabin somewhere deep in the woods, watching the morning fog and feeling the cool mist on my face like I did when I was in my late teens.
  10. Favorite flavor of ice cream? Chocolate, so yummy!

I’ve discovered a number of new blogs in the past week that I really enjoy reading. I wish I could nominate them all, but for now here are my nominations in no particular order:

  1. Strider’s Journal
  2. Karen’s Healthy Women Blog
  3. La Pura Vida
  4. Mexican Food Memories
  5. Organic Baby Foodie
  6. Chef Mary Berry
  7. Spirited Tulip
  8. Healthy in All Hues
  9. Lucy’s Vegan Recipes
  10. Sabiscuit’s Catalog

 And finally, here are my questions:

  1. If you could only wear one color for the rest of your life, which color would it be?
  2. If you could only eat one food for the rest of your life, what would it be?
  3. Are you a morning person or a night person?
  4. When you “ like” a post on a blog, do you really read the entire post?
  5. If you could travel anywhere in the world, where would it be?
  6. What book has influenced you most?
  7. If you could have dinner with any one person, living or dead, who would they be?
  8. What’s your favorite hobby?
  9. If you could wake up tomorrow having gained any one quality or ability, what would it be?
  10. Which is your favorite, sunrise or sunset?

Happy blogging and thank you Coco Bean Biscuit 🙂

Poached Eggs in Fresh Tomatoes

Poached Eggs in Fresh Tomatoes

Poached Eggs in Fresh Tomatoes

When I think about “breakfast for dinner” meal ideas, poached eggs in fresh tomatoes is the first dish that comes to my mind. I make this dish often because it’s very nutritious and so easy to make.  I love any dish that starts with sautéed onions and garlic because the leftovers always taste better the next day. Eggs are delicious regardless of how they are prepared, but poaching them in an aromatic bed of sautéed onions, garlic and fresh tomatoes makes them irresistibly yummy. Adding garbanzo beans ups its protein content making it a great vegetarian dish.

Poached Eggs in Tomatoes

Prep time: 5 min
Cook time: 20 min
Ready in: 25 mins
Yields: 4 servings


1½ tablespoons extra virgin olive oil
1 medium onion chopped
1 clove garlic minced
1 tablespoon fresh oregano leaves chopped
4 large tomatoes diced
1 cup cooked chickpeas
4 large organic cage-free eggs
¼ teaspoon salt
1/8 teaspoon black ground pepper


  1. Heat oil in a small skillet over medium-high heat. Add onions, cook for 3 to 4 minutes. Add garlic, cook for 2 more minutes or until fragrant. Stir in fresh oregano, tomatoes and seasoning. Cook, uncovered, for 5 to 7 minutes or until the sauce thickens.
  2. Reduce heat to low. Stir in chickpeas. Gently break the eggs over the mixture. Cover. Cook for about 8 minutes or until the egg whites are set but the yolk is soft.
  3. Garnish with oregano and serve with pita bread.

Veggie Summer Rolls

Summer rolls are like portable salads that are bundled up in thin and translucent sheets of rice paper. They are the easiest appetizer to make for your parties especially during summertime. And the best part is, you can prepare them a day in advance and fill them with vegetables of your choice. Just cover them with damp paper towel, wrap with  plastic wrap and refrigerate.

Veggie Summer Rolls

Prep time: 20 min
Cook time: 5 min
Ready in: 25 min
Yields: 6 Servings


12 rice papers
1 cup rice noodles
1 large carrot washed, peeled and cut into thin slivers
1 large cucumber washed, peeled and cut into thin slivers
1 cup soft lettuce
2 green onions, washed and sliced diagonally
1 cup cilantro, mint or basil


  1. Bring 5 cups of water to a boil in a medium pot over high heat. Cut rice noodles in half and add to the pot. Cook for about 3 to 4 minutes or until noodles are soft. Drain and set aside to cool. You can also soak them in hot water for 10 minutes.
  2. Fill a large shallow bowl with warm water. Place 1 rice paper in the water and soak until pliable, about 30 seconds (the rice paper should still be slightly firm. It will get softer as it absorbs the water). Remove from water and lay flat on a clean work surface (a plastic cutting board or a large ceramic plate).
  3. Lay few lettuce leaves flat on the rice paper, close to top one-third of the rice paper. Add rice noodles, few strips of carrots and cucumbers. Top with few herb leaves of your choice. Don’t overfill.
  4. Carefully fold the rice paper over the fillings. Tuck both ends in and roll tightly.
  5. Repeat with the remaining rice paper sheets. Transfer the rolls to a serving plate and cover with plastic wrap.

Serve with your choice of sauce (recipes follow).

Dipping Sauces (simply mix the ingredients in a bowl)

Peanut Sauce

2 Tablespoons rice vinegar
2 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons peanut butter
1 tablespoon hot water
1 teaspoon chili garlic paste
2 tablespoons chopped peanuts

Spicy Peanut Sauce

2 tablespoons finely chopped garlic
1/2 cup smooth peanut butter
1/2 cup soy sauce
1 teaspoon sugar
1 tablespoon rice vinegar
1 tablespoon hot chili oil
1/2 cup cilantro leaves, finely chopped

Lemon and Ginger Sauce

1/4 cup plus 2 tablespoons lime juice
2 tablespoons seasoned rice vinegar
1 tablespoon soy sauce
2 1/2 teaspoons sugar, or to taste
1 tablespoon water, or to taste
2 teaspoons grated peeled fresh gingerroot
2 tablespoons chopped fresh coriander

Garlic and Soy Sauce

1/2 cup soy sauce
1/4 cup rice vinegar
2 tablespoons peanut oil
1 teaspoon hot sesame oil
1 teaspoon minced garlic
Pinch of sugar