A Modern Way To Eat Cookbook Review + The Very Hungry Burger Recipe

A Modern Way To Eat by Anna Jones is my kind of cookbook. Filled with recipes featuring fresh, whole-food ingredients to make no-nonsense, nutritious food that is approachable. It's a refreshing respite from the baked tater-tot casserole type dishes that occupy a sly nook of seemingly every cookbook ever printed. You won't find super complicated nor mundane, everyday dishes in this cookbook. There's a casualness to this book that's freeing and I am grateful that Anna's recipes are light and healthy. 

Produce On Parade – A Modern Way To Eat Cookbook Review + The Very Hungry Burger Recipe -This is a quick burger recipe that comes together in a snap! It’s heavy on umami thanks to baby portobello mushrooms, soy sauce, and tahini. Chickpeas, quinoa, oats, and brown rice lend a substantial amount of protein, while fresh herbs and lemon zest cut through for a bright profile. It’s a well-rounded, completely terrific everyday burger.
We demand so much of our food nowadays that the idea of meat and two vegetables every night for dinner seems prehistoric.
— Anna Jones

The table of contents for A Modern Way To Eat is a good indicator of the playful and carefree nature of this book. Practical and easygoing. 

Produce On Parade – A Modern Way To Eat Cookbook Review + The Very Hungry Burger Recipe -This is a quick burger recipe that comes together in a snap! It’s heavy on umami thanks to baby portobello mushrooms, soy sauce, and tahini. Chickpeas, quinoa, oats, and brown rice lend a substantial amount of protein, while fresh herbs and lemon zest cut through for a bright profile. It’s a well-rounded, completely terrific everyday burger.

This book is bound with thick, matte paper and gorgeous, moody photography (though not a photo for every recipe..sad face). It's a thick book that looks almost like a large hardback novel with it's black binding and commanding presence. It doesn't feature a totally lay-flat binding (like my cookbook will!) so that is kind of a bummer as it occasionally flips on you but it's a lot better than most cookbooks. Pet peeves. Those bindings should be law. 

All of the recipes are vegetarian and some are even vegan. However, in no way is this a vegan cookbook. Anna does have a vegan brother and sister that she states she often cooks for and perhaps that was her inspiration in putting in so many vegan recipes. She even has a vegan index! Yet, dairy and eggs litter the pages with abandon but most of the time they can be replaced by tofu or vegan cheeses.  I wouldn't let the fact that there's copious amounts of dairy and eggs in this book stall you from purchasing it. Sometimes Anna even lists alternatives, if possible, but I know you're such a savvy vegan you won't have any troubles. The same goes with gluten-free recipes; she does include some and alternatives are listed when available. 

Produce On Parade – A Modern Way To Eat Cookbook Review + The Very Hungry Burger Recipe -This is a quick burger recipe that comes together in a snap! It’s heavy on umami thanks to baby portobello mushrooms, soy sauce, and tahini. Chickpeas, quinoa, oats, and brown rice lend a substantial amount of protein, while fresh herbs and lemon zest cut through for a bright profile. It’s a well-rounded, completely terrific everyday burger.

I found her inclusion of the occasional super-odd ingredient like purple sprouting broccoli a bit presumptuous in some instances but it kind of tickled me that someone would include such a thing in a cookbook with no alternatives. I didn't even know purple sprouting broccoli was a thing! However, I am sure that regular broccoli works perfectly as a substitute, though this is not mentioned anywhere. The really perplexing items were few and far between, mind you (where does one purchase chestnut flour anyway??). 

Produce On Parade – A Modern Way To Eat Cookbook Review + The Very Hungry Burger Recipe -This is a quick burger recipe that comes together in a snap! It’s heavy on umami thanks to baby portobello mushrooms, soy sauce, and tahini. Chickpeas, quinoa, oats, and brown rice lend a substantial amount of protein, while fresh herbs and lemon zest cut through for a bright profile. It’s a well-rounded, completely terrific everyday burger.

However, most ingredients were commonplace and easy to come by. There were so many dishes I couldn't wait to make! Obviously her sweets were on my list: Cardamom and Carrot Cakes with Maple Icing and Coconut Oatmeal Cookies! Strangely, this book's breakfast chapter was filled with meals I would definitely get up early for: Banana, Blueberry, and Pecan Pancakes and Overnight Peach Oats. I'm not a morning person, something Anna also confesses to so perhaps that is why we see eye to eye on breakfast. I have a sneaking suspicion breakfast isn't her jam either, "...breakfast wasn't part of my routine..." I can relate.

One of my favorite things about Anna's book are her green-paged information charts. She has one on how to make a soup with lists of various options for herbs, main body, and back-up flavors. It's kind of like a choose your own adventure and would be especially helpful if you're new to cooking sans recipe. 

She also has ones for what fruits, vegetables, and herbs are in season. There's a chart on how to make a great salad (similar to the style of the soup map) as well as an outline on her process on recipe creating. I really enjoyed her informational pages on grains, quick sandwich ideas, her go-to pasta recipes, and morning smoothies, as well as many others. It was neat that they were dispersed throughout the book as opposed to collected together in one chapter. The index is categorized by food items, which is always appreciated. 

Produce On Parade – A Modern Way To Eat Cookbook Review + The Very Hungry Burger Recipe -This is a quick burger recipe that comes together in a snap! It’s heavy on umami thanks to baby portobello mushrooms, soy sauce, and tahini. Chickpeas, quinoa, oats, and brown rice lend a substantial amount of protein, while fresh herbs and lemon zest cut through for a bright profile. It’s a well-rounded, completely terrific everyday burger.

I highly recommend this cookbook for any vegan, vegetarian, or anyone working towards becoming more plant-based with regards to their diet. This book will help you get in touch to cooking naturally, with whole foods and perhaps without a strict recipe. What's not to like? It's filled with recipes that are better for your body and the planet; not to mention they are crazy delicious. This is how cooking should be. Find this cookbook for purchase at Amazon.comBarnes and Nobles, and wherever books are sold. Learn more about Anna on her blog

Produce On Parade – A Modern Way To Eat Cookbook Review + The Very Hungry Burger Recipe -This is a quick burger recipe that comes together in a snap! It’s heavy on umami thanks to baby portobello mushrooms, soy sauce, and tahini. Chickpeas, quinoa, oats, and brown rice lend a substantial amount of protein, while fresh herbs and lemon zest cut through for a bright profile. It’s a well-rounded, completely terrific everyday burger.

Enough chitchat...I'm hungry. 

Produce On Parade – A Modern Way To Eat Cookbook Review + The Very Hungry Burger Recipe -This is a quick burger recipe that comes together in a snap! It’s heavy on umami thanks to baby portobello mushrooms, soy sauce, and tahini. Chickpeas, quinoa, oats, and brown rice lend a substantial amount of protein, while fresh herbs and lemon zest cut through for a bright profile. It’s a well-rounded, completely terrific everyday burger.

I decided to make the vegan burger from A Modern Way To Eat. It was an obvious choice figuring my love for all things veggie-burger. 

Notes on the adaptation of Anna's burger: 

  • I probably used less mushrooms than she did. I had super large cremini  mushrooms on hand as opposed to full-blown portobellos and I used five instead of six. I wish she had listed the weight, as I always find that super helpful (the irony that I didn't do this for my recipe is not lost on me...I'm sorry).
  • I used chickpeas as opposed to white beans because it's what I had.
  • I already had a brown rice, rice red, and quinoa mixture cooked up in the fridge, so I used that and it was perfect!
  • I used quick cooking oats instead of breadcrumbs. She lists them as an alternative but didn't specify whether to use old fashioned or quick cooking oats.
  • The biggest change was that the color of my burger was nowhere near as dark as hers was in the photo and I had to pretty much double the cooking time.
  • She never stated to flip the burgers, but I wish I had as one side had developed a lovely dark brown crust while the other side, of course, had not. 
Produce On Parade – A Modern Way To Eat Cookbook Review + The Very Hungry Burger Recipe -This is a quick burger recipe that comes together in a snap! It’s heavy on umami thanks to baby portobello mushrooms, soy sauce, and tahini. Chickpeas, quinoa, oats, and brown rice lend a substantial amount of protein, while fresh herbs and lemon zest cut through for a bright profile. It’s a well-rounded, completely terrific everyday burger.

The Very Hungry Burger

Recipe by Kathleen Henry @ Produce On Parade

This is a quick burger recipe that comes together in a snap! It’s heavy on umami thanks to baby portobello mushrooms, soy sauce, and tahini. Chickpeas, quinoa, oats, and brown rice lend a substantial amount of protein, while fresh herbs and lemon zest cut through for a bright profile. It’s a well-rounded, completely terrific everyday burger. Very slightly adapted from A Modern Way To Eat cookbook by Anna Jones.

Yield: 8 burgers

Ingredients

  • 1 tsp olive oil
  • 5 large baby portobello mushrooms, roughly diced small
  • 3 sprigs of thyme, leaves picked
  • dash of kosher salt
  • dash of fresh ground black pepper
  • 1 15 oz can of chickpeas, drained
  • 4 large medjool dates, pitted
  • 2 large garlic cloves, chopped
  • ½ cup fresh parsley, chopped
  • 2 tbsp tahini
  • 2 tbsp soy sauce
  • 1 1/3 cup cooked brown rice/quinoa mixture
  • 2/3 cup quick cooking oats, dry
  • zest of 1 lemon
  • 8 hamburger buns

Cooking Directions

  1. In a cast iron skillet or frying pan, heat the oil over medium. Add the mushrooms, thyme, salt, and pepper; sauté for about 5-8 minutes until slightly shrunken, dark brown, and fragrant. Transfer to a large bowl and set aside.
  2. While the mushrooms cook add the chickpeas, dates, garlic, parsley, tahini, and soy sauce to a food processer; process until almost smooth, stopping to scrape down the sides as necessary. Stir the mixture into the mushrooms along with the rice, oats, and lemon zest; mix very well to combine.
  3. Place the bowl in the fridge and preheat the oven to 450°F. Line a baking sheet with parchment paper or silpat and form the burger mixture into 8 patties. Bake for about 20-30 minutes, flipping the burgers halfway through.
  4. Serve warm on a toasty bun with whatever burger toppings you like! I used baby kale, avocado, sprouts, tomato, ketchup, and stone-ground mustard.
Produce On Parade – A Modern Way To Eat Cookbook Review + The Very Hungry Burger Recipe -This is a quick burger recipe that comes together in a snap! It’s heavy on umami thanks to baby portobello mushrooms, soy sauce, and tahini. Chickpeas, quinoa, oats, and brown rice lend a substantial amount of protein, while fresh herbs and lemon zest cut through for a bright profile. It’s a well-rounded, completely terrific everyday burger.
Produce On Parade – A Modern Way To Eat Cookbook Review + The Very Hungry Burger Recipe -This is a quick burger recipe that comes together in a snap! It’s heavy on umami thanks to baby portobello mushrooms, soy sauce, and tahini. Chickpeas, quinoa, oats, and brown rice lend a substantial amount of protein, while fresh herbs and lemon zest cut through for a bright profile. It’s a well-rounded, completely terrific everyday burger.

I received this book from Blogging for Books for this review.

*DISCLAIMER*  PRODUCE ON PARADE IS A PERSONAL BLOG WRITTEN AND EDITED BY MYSELF ONLY, UNLESS OTHERWISE NOTED. MY REVIEWS ARE COMPLETELY BASED ON MY OWN OPINION OF THE PRODUCT REVIEWED. THESE PRODUCTS WERE SUPPLIED TO ME AS GIFTS TO TEST AND REVIEW. OTHERWISE, IF I MENTION A COMPANY BY NAME AND THERE IS NO DISCLAIMER AT THE BOTTOM OF THE POST, I AM MERELY WRITING ABOUT SOMETHING I LIKE, PURCHASE AND/OR USE. THE FACT THAT I DO RECEIVE A PRODUCT AS A GIFT TO TEST AND REVIEW, WILL NEVER POSITIVELY INFLUENCE THE CONTENT MADE IN THIS POST.

Dark Chocolate Protein Fudge & The Fed Up Challenge

This delicious, rich fudge is full of protein thanks to a little help from good ol' black beans and peanut butter, and is sweetened with dates! No added sugar, maple syrup, or agave nectar here, folks. You won't believe how incredible this fudge is. It's a new staple snack/dessert in our home and the perfect thing to grab for a healthy breakfast on the go. Best yet, it's ready in 35 minutes. Slightly adapted from Peachy Plate.

Produce On Parade - Dark Chocolate Protein Fudge & The Fed Up Challenge - This delicious, rich fudge is full of protein thanks to a little help from good ol' black beans and peanut butter, and is sweetened with dates! No added sugar, maple syrup, or agave nectar here, folks. You won't believe how incredible this fudge is. It's a new staple snack/dessert in our home and the perfect thing to grab for a healthy breakfast on the go. Best yet, it's ready in 35 minutes. Adapted from Peachy Plate.

You know the things that inevitably change your life for the better? Like seriously for the better? They don't happen all that often, or as often as I'd like. Most recently though was creating a Pandora radio station based on Come And Get Your Love by Redbone (think Guardians of the Galaxy). Another was replacing paper towels and mopping pads with reuseable microfiber clothes. Goodbye paper towels. And now, it's this fudge. An odd assortment, I agree, but it is what it is.

Hold your head! You were not made for failure, you were made for victory. Go forward with joyful confidence.
— George Eliot

I have an insane sweet tooth. Sugar is my vice. Speaking of which, Todd and I watched the documentary Fed Up about a week ago. It basically explains how sugar is added to everything (bagels, ketchup, flour tortillas, salsa, etc.) and how cocaine addicted rats (what kind of monsters would do such a thing?), when provided with both cocaine water and sugar water...went for the sugar. Yikes! That shit's in errything, but it's not really shocking. People already know this, right? This should not be a surprise.

Anyways, at the end of the film Katie Couric convinces you to do their 10-Day Fed Up Challenge. No added sugars, no exceptions, no mercy! Not even artificial or zero-calorie sweeteners (goodbye for now, Zevia...though I might have used a few drops of liquid stevia in emergencies...namely coffee). Now, I know added sugar is everything but I don't really care. I need the stuff. Suffice to say I had a mild panic attack when Todd excitedly gasped, "We should do the challenge!" Excuse me, what? What is this world coming to when my junk-food loving husband is willing to give up sugar completely for 10 days. "Oh, yea...well...only if you really want to honey." I managed through clenched teeth and frightened eyes. Could I do this challenge? I guess I was about to find out. 

We only have a few days left. The gig is up on Monday and this girl needs her Silk coffee creamer. Soymilk and a few drops of stevia with maple extract can only be so acceptable*. However, I can't say I didn't come through without a few changed behaviors. I know I'll think twice about which salsa I pick up. Maybe I'll use less sugar in my homemade bread and replace granulated sugar with date sugar in my baked goods, etc. It wouldn't be true to tell you that the challenge really didn't affect me. Though I confess, I honestly thought it would change nothing*not at all acceptable

Produce On Parade - Dark Chocolate Protein Fudge & The Fed Up Challenge - This delicious, rich fudge is full of protein thanks to a little help from good ol' black beans and peanut butter, and is sweetened with dates! No added sugar, maple syrup, or agave nectar here, folks. You won't believe how incredible this fudge is. It's a new staple snack/dessert in our home and the perfect thing to grab for a healthy breakfast on the go. Best yet, it's ready in 35 minutes. Adapted from Peachy Plate.

However, after five days I desperately needed some sweets. Sweets withdrawal. Tea just wasn't cutting it. Feeling very burnt-out creatively (after finishing up the  manuscript for the cookbook) I decided not to experiment too much and peruse the internet for flour-free (did I mention you're not to have white flour either?), no sugar added (including natural sweeteners!) desserts. I finally landed on a fudge that I had actually already been wanting to make since I came across it several months ago on Peachy Plate

Let me first say that I'm almost always unimpressed by such "whole-food" desserts, as they usually end up absolutely dreadful. I've had my fair share of clean-eating dessert run-ins mind you. Every once and awhile I'll decide I absolutely eat entirely too much chocolate, desserts, you name it and force myself to go a on a dessert-clean-eating trip. It usually doesn't end well. Cardboard cookies, crumbly brownies, tasteless muffins, etc.

Produce On Parade - Dark Chocolate Protein Fudge & The Fed Up Challenge - This delicious, rich fudge is full of protein thanks to a little help from good ol' black beans and peanut butter, and is sweetened with dates! No added sugar, maple syrup, or agave nectar here, folks. You won't believe how incredible this fudge is. It's a new staple snack/dessert in our home and the perfect thing to grab for a healthy breakfast on the go. Best yet, it's ready in 35 minutes. Adapted from Peachy Plate.

But this  is different. I won't tell you it's super sweet and sugary and melt-in-your-mouth like regular fudge. It's not really fair to compare the two. But it does have a wonderfully smooth texture, it's rich, slightly sweet, and full of that craveable, deep chocolate flavor. My favorite thing is that it's healthy enough to eat on the regular (as a daily snack). So, I guess it doesn't solve my biggest food issue...eating dessert errryday. Oh well. I'm still tickled pink about this fudge. Just look at those stats! And no, I don't normally calculate the nutritional information for my meals but I couldn't resist finding out how much protein and fiber were in these bad boys. Eat up!

Produce On Parade - Dark Chocolate Protein Fudge & The Fed Up Challenge - This delicious, rich fudge is full of protein thanks to a little help from good ol' black beans and peanut butter, and is sweetened with dates! No added sugar, maple syrup, or agave nectar here, folks. You won't believe how incredible this fudge is. It's a new staple snack/dessert in our home and the perfect thing to grab for a healthy breakfast on the go. Best yet, it's ready in 35 minutes. Adapted from Peachy Plate.

Dark Chocolate Protein Fudge

Recipe by Katie @ Produce On Parade

This delicious, rich fudge is full of protein thanks to a little help from good ol' black beans and peanut butter, and is sweetened with dates! No added sugar, maple syrup, or agave nectar here, folks. You won't believe how incredible this fudge is. It's a new staple snack/dessert in our home and the perfect thing to grab for a healthy breakfast on the go. Best yet, it's ready in 35 minutes. Slightly adapted from Peachy Plate.

Total time: 35 minutes

Yield: 8 large squares

Calories per serving: 155

Ingredients

  • 1 15 oz can of black beans, rinsed and drained
  • 1/2 cup (60g) unsweetened cocoa powder
  • 1/4 cup (60g) creamy peanut butter
  • 2 tbsp melted coconut oil
  • 1/2 cup (90g) pitted Medjool dates
  • 2 tsp pure vanilla extract
  • two pinches of kosher sea salt
  • 1/2 tsp instant, freeze-dried coffee (optional)
  • 6 drops liquid stevia (optional)

Cooking Directions

  1. Add everything to a food processor and process until super smooth, scraping down the sides as necessary. If your dates are a bit old and not very soft anymore, soak them in enough boiling water to cover for about 10-20 minutes, then drain.
  2. Transfer the fudge to a loaf pan lined with parchment paper and smooth out the top with a spatula so it's even.
  3. Cover and refrigerate for at least 30 minutes before slicing into 8 squares. Serve chilled. Store in an airtight container the fridge. One large square has 155 calories, 7 g fat, 19 g carbs, 4.5 g fiber, 7 g natural sugar, 4 g protein.
Produce On Parade - Dark Chocolate Protein Fudge & The Fed Up Challenge - This delicious, rich fudge is full of protein thanks to a little help from good ol' black beans and peanut butter, and is sweetened with dates! No added sugar, maple syrup, or agave nectar here, folks. You won't believe how incredible this fudge is. It's a new staple snack/dessert in our home and the perfect thing to grab for a healthy breakfast on the go. Best yet, it's ready in 35 minutes. Adapted from Peachy Plate.

Information For The Day

Read all about how our modern lives are totally messing us up. For real though, you need to learn about gut microbiomes. Get the scoop, here, from NPR. "Looks like many of us don't have the right stomach for a paleo diet. Literally." Ditch the paleo already.