Halloumi Veggie Burgers + A Giveaway for Green Kitchen Travels

This has been quite the year for cookbooks. The list of gems keeps getting longer and longer. I've had the pleasure of receiving advanced copies of a few of them and am constantly impressed with the writing, photography and, most importantly, the recipes. And it brings me so much joy to see that so many of them are created by fellow bloggers. Earlier in the summer, I wrote about Kimberley's Vibrant Food, which is one of the few cookbooks I have on the shelf in our kitchen. Most recently, I got to check out Jessica's Seriously Delish, which I constantly go back to for inspiration when I want to get a little playful with my meals.

An e-mail came my way a few months ago from David of Green Kitchen Stories asking if I'd like to check out their latest book, Green Kitchen Travels. No hesitation. Yes. Definitely. I couldn't wait! I've written about my love of their blog and their first cookbook, Vegetarian Everyday. When it arrived, I immediately tore open the packaging, sat down on the floor, and began leafing through the pages. There wasn't a picture, a recipe, a story that I didn't fall in love with.  Let's just say that I have a huge crush on this book.

One of the reasons I connected so strongly to their book has to do with the way David and Louise eat. Like the title of their site suggests, each creation isn't just flavorful, but, overall, pretty healthy as well. If a recipe isn't vegetarian or vegan, it's gluten-free. Sometimes both. Now, I don't keep a vegan diet, nor am I gluten-free. In fact, I love bread and I adore all dairy products. But when I can find a recipe that omits one of those ingredients and it's still satisfying, well, I think that's the sign of a pretty talented cook.

Of the recipes that I bookmarked, the one I knew I wanted to share here was for their halloumi veggie burgers. I was first introduced to this wonderful, salty cheese last year and enjoyed how it held up when cooked over high heat. It's great in grilled cheese or just fried in a pan and placed on top of a salad. I knew from the start that this recipe would be a success. To give it a slight fall feel and to add a little sweetness to the burger, I grated half an apple into the mixture.

I was so excited not just to have the opportunity to cook from their book, but to spread the love here on the blog. And, I'm thrilled to announce that I'm giving away TWO COPIES of Green Kitchen Travels.

Before getting to the giveaway, I should mention that you can purchase copies of the book... so, even if you don't win, be sure to pick one up.

To Enter: Leave a comment on this post. It can be anything, but I'd love to hear what the most creative vegetarian dish you've made or tasted.

Rules: This giveaway will end on Friday, October 24, 2013 at 12:00 PM EST.  I’ll pick 2 winners via random.org and that person will be contacted via e-mail.  One entry per person and entrants must have a US mailing address (sorry international friends) and provide a valid email address. Best of luck!

Halloumi Veggie Burgers

Source Barely adapted from Green Kitchen Travels

Yield Serves 2-3


1 small zucchini 1 medium carrot 7 oz halloumi cheese 1 apple, unpeeled 5 mint sprigs, chopped

.5 cups sour cream 2 tbsptahini 2 tbsp lime juice 1 tsp maple syrup sea salt

Avocado Lettuce Sauerkraut Sesame seeds

1 head white cabbage, for serving


1. In a bowl, grate the zucchini, carrot, halloumi and 1/2 of the apple into a large mixing bowl. Add the mint and mix to combine. Form the mixture into six patties. Set a non-stick pan over medium-high heat. Cook the patties until they are golden-brown on each side. (Note: I wasn't paying attention and got mine a little crispier than necessary. But they were still tasty!)

2. In a bowl, whisk together the sour cream, tahini, lime juice, and maple syrup. Season with sea salt.

3. To assemble, place two patties in the base of a white cabbage leaf. Top with the ingredients of your choosing: diced apple, avocado slices, sauerkraut, chopped lettuce, sesame seeds. Spoon tahini sauce on top before serving.