Edamame Veggie Burgers

On Chinese New Year, I went all out, so we didn't have to go out!
From the left, first I prepared a thai-ish cucumber salad. Just thinly sliced cucumber, red bell pepper, red onion, peanuts, cilantro, rice wine vinegar and a bit of sesame oil.
At the top, that is Trader Joe's Beijing Style frozen veggies. I think it is a hoisin-based sauce and I love it. On the right is a disappointing veggie fried rice. I didn't over season it for the baby, but then I didn't really season it enough at all. Sigh. The bottom dish is my all-time favorite, salt and pepper tofu. The recipe can be found here. Deep fried tofu. Can't beat it.

I rarely even check the food network website for meal ideas, not too many vegetarian options. But I stumbled upon the Edamame Veggie Burger recipe. These were definitely not "easy" as advertised, but they were really tasty and different.

The biggest replacements I made: using quinoa instead of millet (tried the millet, it didn't work per their instructions), and stirring in the cooked quinoa into the other blended ingredients. I didn't want the quinoa to turn to a mush pile. I also reduced the amount of fresh ginger, in case the little bean wanted to try some. Which she didn't. She ate a cup of plain edamame instead. G and I enjoyed these patties with a healthy dose of Sri Ra Cha, and a bit of yogurt sauce (plain yogurt, chopped cilantro and mint and a dash of salt and pepper).

I also have been having a huge sweet tooth, and with my gestational diabetes, that ain't easy to quench. So I stirred up the peanut butter cookies from a recent edition Betty Crocker cookbook. They turned out just great, and didn't seem to throw my blood sugar into a tizzy. The little bean was disappointed at first since they didn't have sprinkles (Xmas cookies still alive in her brain), but she ate 2 for snack. Mmmmm, organic salmonella-free homemade peanut butter cookies. I can't believe I didn't take a picture of those beauties.