Tag Archives: Vegan

Veggie burgers for a fuss-free, meat-free dinner.

2015-05-26 19.59.01-1What a blustery, rainy day in London! I feel like staying in the house all day drinking tea and reading. On days like this I wish I had a library with a fireplace, or at least a library…or just a fireplace…(sigh).

Anyway, this post is not about the day, or my need for a library or a fireplace, but rather about this recipe for vegetable burgers which are surprisingly tasty, not to mention incredibly easy to make.

If you have a food processor, you can skip some of the chopping and mashing. Just pop everything in.

Ingredients:

1 small tin of red kidney beans (I used Tesco’s 210g tin).

1 small tin of cannelini beans (I used Tesco’s 210g tin).

Alternatively, you could just use 1 big tin (approx. 400g) of either of those.

1 small onion (150g approx.), peeled and finely chopped.

1 small beetroot (150g approx), grated or chopped as finely as you can.

2 cloves of garlic, chopped.

1 1/2  teaspoon of ground cumin.

1 bunch of fresh parsley, chopped.

1 heaped teaspoon of flour, plus some more to shape the burgers.

Sunflower oil to cook the burgers in.

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How to:

1.- Drain the kidney beans and rinse in cold water. Put into a saucepan and cover with cold water. Bring to the boil and simmer for 10 minutes to soften.

2.- Add one tablespoon of oil to a frying pan and place over a medium heat.  Add the cumin first, and give it one minute to release its aroma. Then add the garlic, onion, beetroot, and parsley. Cook for a few minutes.

3.- When the kidney beans have softened, drain well and add to the frying pan. Remove from the heat and mash together until you have a smooth(ish) puree, a bit like mashed potatoes with bits. Season with salt and pepper.

Stir in the flour to stiffen. Let the mixture cool, the colder it is, the easier it will be to handle. If you can make it in advance and leave on the fridge for an hour, that will make your life super easy.

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4.- Take a quarter of the burger mixture and roll it into a ball, then flatten and shape like a burger. Place aside. Make more burgers with the remaining mixture.

5.- Now, place a frying pan over a medium heat and add some oil (1 or 2 tablespoons, depending on the size of your frying pan, it has to be nicely coated so that the burgers can get crispy).

6.- Now, add some flour into a dish or bowl and place each burger in turn on the flour on both sides before putting them on the frying pan.

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7.- Cook for a few minutes on one side, before turning.

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The burgers need to be handled with care as they can be quite fragile. When cooked and slightly crisp on both sides, remove from the pan and serve.

You can make some roasted potatoes which go really nice with these burger. Enjoy!

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Hooray for Pineapple Iced Matcha!!

DSC06255My matcha bag is still quite full, so I decided to start experimenting a bit. I was treating the tea as if it were gold, and that’s silly.

Mornings are sometimes hard, so I’m always trying to come up with nice food to start the day with. In this case, I wanted something tasty, healthy and with a hint of holidays, so that it would also have a positive psychological effect on those “cranky” mornings.

And so I went out yesterday and bought a pineapple, because what says “Holidays!” more than a pineapple? No…not mango. Mango has become too mainstream 😉 Pineapple it is.

So, this morning I made an Iced Matcha with Pineapple & Lime juice and it was simply delicious! Great for the summer, soooo refreshing and icy! Great way to start the day:

Pineapple has calcium, magnesium, potassium and vitamin C. It contains bromelain (which aids digestion) and clears bacteria and parasites.

Lime is highly alkaline, is rich in potassium and vitamin C. It’s a natural antibiotic and a potent antiseptic.

You can read all about the benefits of Matcha on this recipe for Matcha Latte.

DSC06237I found that this drink left me full of energy, but also feeling quite full. I would normally have had toast by now (2 hours after having the drink), but I’m not in the least hungry. Whether this has something to do with the weight-loss properties of matcha or not, I haven’t got a clue.

In any case, it was lovely! Summery from the pineapple, sharp from the lime and refreshing from the matcha. This drink wasn’t sweet at all, despite the pineapple, so if you like things on the sweet side, you may want to add a teaspoon of sugar or some stevia, otherwise you’ll find it too sharp.

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Ingredients (for 1 Iced Matcha):

1/4 teaspoon Matcha green tea.

1 slice of fresh pineapple (about 2cm thick)

Half a lime.

2 tablespoons water

Ice cubes.

How to:

1.- Place your matcha on a cocktail shaker, add the 2 tablespoons of water and mix until the powder is completely dissolved.

DSC062462.- Place the lime and pineapple in a juicer. You should obtain about 200ml of juice. If you don’t, add some more pineapple.

3.- Put some ice cubes on the cocktail shaker and add the juice.

DSC062494.- Shake vigorously until you see that there is condensation on your shaker:

DSC062535.- Pour into a glass with some ice cubes and enjoy!!

DSC06254If you don’t have a cocktail shaker or don’t feel like using one first thing in the morning, dissolve the matcha in a glass, add the juice and whisk everything together before adding ice. Or you could also place everything in a blender and see what happens 🙂

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Have a great day!

Namaste,

Paula