Spring has sprung, and that means in just a few short months, summer will be upon us! For many, the summer means vacation, beaching, and of course, barbecuing.
The New York Times recently put out a great online article about how far veggies burgers have come in the past few years–from bland, rubbery patties you had to gag down at functions and events in which they were the only meat-free menu options; to savory creations made from veggies and grains and available in a myriad of flavors.
My personal favorite? A home-made lentil burger slathered in guacamole, adorned with garden tomatoes and accompanied by an ear of corn. Or a chipotle-garbanzo burger topped with baba ganoush, drizzled with tahini and stuffed into a pita with as many sprouts as possible. Ohh man, is it July yet?!