Brown Rice Burgers
Sweet Potato Fries
Liz tweaked this veggie burger recipe from Food & Wine -- subbing Daiya Pepperjack and pressure cooking the brown rice (22 minutes, @7.5 psi / first ring) which sped up the process considerably. The pumpkin seeds are a nice addition, and the burgers held together very well from the starch in the brown rice.
The sweet potato fries were tossed with olive oil, salt & pepper and roasted on a sheet pan in a single layer in a 425F oven for 20 minutes, then flipped and roasted for another 10 minutes or so. Sweet Potatoes can be tricky -- they can go from barely caramelized to black in 3 minutes, so keep an eye on them once you flip them.