Dinner Bowl #58

 

Though I don't have to use my giant bag of poppy seeds up, necessarily, with any sort of urgency, I'm still looking for ways to use them during my pantry utilization quest. So here we have one of my favorite meals so far: Cavatappi pasta with homemade vegan cheese sauce (cashew-based, with sweet potato and seasonings), poppy seed encrusted green pea mini burgers (recipe from Just Bento), and steamed carrots.

I knew I would love the pasta, and I knew it would give me most of the protein I'd want because it was a protein-boosted variety, but I wanted a bit more. It was perfect to have with the green pea mini burgers, because peas contribute protein, as do the seeds. But the burgers were also absolutely delicious. It was a bit challenging to make them, because the pea mixture is pretty sticky and challenging to work with, but still I think I'd happily do it again. I used everything bagel seasoning and extra poppy seeds to coat the patties because I didn't have separate dried onion and garlic, and I'm using what I have at the moment, when it makes more sense to do that, and this was one of those times.

Carrots are, as I always say, always welcome.