Do you ever cook something and think you are being totally inventive? Throwing things together and hoping they will work, and when they do, you pat yourself on the back for putting something so great together, and on the first try no less! Anyway, that’s what I thought happened with this veggie burger. I ran out of these a while ago and decided that I wanted a good burger for dinner, but instead of a bean base, I went with lentils and rice and added some asian flavours. As I was shaping the patties, it occurred to me that I clearly subconsciously took a lot of inspiration from Sprouted Kitchen’s Asian nuggets, which were absolutely delicious. It’s amazing how much you absorb, reading blog after blog- I never would have thought of making a lentil/rice based veggie burger on my own (even though it totally felt like I did).
Ok, I’ll admit, the Kohlrabi doesn’t play a more or less important role in this slaw than the other vegetables. So, why does it get a starring role in the title of the recipe you ask? Well, because I was so excited to be using it! I received my CSA box and in it was a little kohlrabi, that I had no idea what to do with (and that beautiful purple spring onion! Can’t get enough. Is it normal to get this excited over produce?). I tasted a little piece and it basically tasted like a hard, crunchy piece of cabbage. It definitely isn’t as strange as it looks. I also read that you can use its leaves in the same way that you use kale or another winter green. So exciting!
One of the things we bought on our original outing to T and T supermarket was a one pound box of frozen shrimp. It’s been sitting in our freezer until the morning when I decided I should open it up and make some dinner. You couldn’t really tell what was in there, but what I got was a lot of beady eyes staring back at me.