Originally from Minimalist Baker, the blogger had five (count ’em!) previous attempts at veggie burgers. I’ve tried a few different recipes myself, and while they’re always tasty they inevitably fall victim to the curse of the veggie burger, in that they fall apart if you just look at them funny. But this burger recipe manages to hold its own (sorry, pun unintended) and yields a delicious veggie patty which can be grilled or barbecued. See the original blog for a photo tutorial.
Makes 5 large patties or 10 smaller ones.
• 1 cup (155g) cooked brown rice
• 1 cup (120g) raw walnuts (or substitute breadcrumbs)
• ½ tablespoon vegetable oil
• ½ white onion, finely diced
• 1 tablespoon each chili powder, cumin powder, and smoked paprika
• 1 tablespoon coconut sugar or brown sugar
• 1 ½ cups (227g) cooked black beans, well rinsed, drained and patted dry
• ⅓ cup (22g) panko bread crumbs (or GF breadcrumbs if required)
• 3-4 tablespoons BBQ sauce (make sure it’s ‘safe’ if cooking for a vegan)
• Salt and pepper
• Toast walnuts over a skillet at medium heat for 5-7 minutes, stirring frequently. Once fragrant and golden brown, set aside to let cool.
• Re-heat the skillet over medium heat. Add some vegetable oil and sauté onions for 3-4 minutes with salt and pepper. Remove from heat and set aside.
• Once walnuts are cooled, add to a blender or food processor with chili powder, cumin, paprika, salt, pepper and sugar, and blend to a fine meal.
• In a large mixing bowl, add the drained and dried black beans and mash well with a fork, leaving only a few whole beans.
• Add the cooked rice to the beans, along with the spice-walnut mixture, sautéed onion, bread crumbs, and BBQ sauce. Mix thoroughly with a wooden spoon until a moldable dough forms (if too dry, add a little BBQ sauce; if too wet, add more bread crumbs). Taste and adjust seasonings as needed.
• Divide into patties, and grill on high for 3-4 minutes on each side.
• Serve with your favourite burger ingredients.
From 500 Soups.
• Olive oil
• 1 onion, chopped
• 2 garlic cloves
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• Two 400g (14oz) cans chickpeas
• 450g (1 lb) ripe tomatoes, peeled and chopped (or canned if out of season)
• 1 litre (1 ¾ pts) chicken or vegetable stock
• 2 tablespons chopped fresh parsley
• Juice of about half a lemon,
• Salt and pepper.
• Heat the oil in a large saucepan. Add the onion and garlic, and cook gently for 4 minutes.
• Stir in the cumin, cinnamon and ginger, then add half the chickpeas, the tomatoes and most of the stock, reserving about 200ml (7 fl oz). Bring to the boil, reduce the heat and simmer for about 5 minutes.
• Meanwhile, process the remaining chickpeas and reserved stock to a smooth purée in a food processor or blender.
• Stir the purée into the soup. Stir in the parsley. Add salt and pepper, and lemon juice to taste, and serve.
From Community. I was missing some of the leafy herbs, and I cheated by using canned beetroot, but the great thing about salads is that you can usually get away with messing with the ingredients a bit. I have included the original recipe in full below, so you can see how it’s supposed to be done.
- 300g lentils
- 2-3 tablespoons extra virgin olive oil
- 4 eschalots, thinly sliced
- 1 garlic clove, finely chopped
- 1 teaspoon sugar
- 2 teaspoons cumin seeds
- Sea salt and black pepper
- ½ cup flat-leaf parsley leaves
- ½ cup dill fronds
- ½ cup coriander leaves
- 200g aged cheddar
- 1 cup baby spinach leaves
- 6 beetroots (750g)
- 2 cups white wine vinegar
- 4 cups water
- 1 cup caster sugar
- 1 cinnamon quill
- 1 star anise
- 1 fresh bay leaf
- 3 whole cloves
- To pickle the beetroots, scrub and clean the beetroots well. Combine all the ingredients in a large stockpot. Stir and bring to a gentle boil over medium heat. Reduce the heat and simmer for 1 – 1 ½ hours until the beetroots are tender. When cool, peel the beetroots and cut into 2cm cubes.
- Place the lentils in a saucepan and cover with plenty of cold water. Bring to the boil, turn down the heat and cook for 20-25 minutes or until just tender. Drain.
- Heat the oil in a pan and add the eschalots, garlic, sugar and cumin and sauté until tender and starting to brown. While the lentils are still warm, stir through the eschalot mixture, along with a pinch of salt and pepper to taste.
- Finely chop the parsley, dill and coriander. Break the cheddar into rough bite-sized chunks.
- Spoon the lentils onto a plate and top with the pickled beetroot. Scatter over the spinach leaves, herbs and cheddar. Finish with a drizzle of oil and season well with salt and pepper.
This recipe, and the accompanying dipping sauce, is from Fork and Beans, a gluten-free vegan baking site. There are many ways you could spin the coating for the zucchinis; I’ve listed a few substitute options. The dipping sauce is made from sunflower seeds instead of cashews, so nut allergies aren’t a problem – joy for all! (Note that the sunflower seeds need to be soaked overnight – take this into account when you’re planning to make this recipe).
Zucchini Chips – Ingredients:
• Three medium zucchinis, sliced lengthwise into chips • 2 tablespoons extra virgin olive oil • 1 panko crumbs, breadcrumbs, or ricecrumbs • ½ cup hemp seeds, flax seed or cornstarch • 2 tablespoons dry quinoa, cous cous, or small-grained rice
Zucchini Chips – Method:
• Preheat oven to 220°C/425°F. Line a baking sheet with parchment paper. • In a shallow dish, whisk together the last three ingredients and set aside. • Place the sliced zucchinis into a large bowl, drizzle in the oil, and gently massage the oil into the zucchinis until all the pieces are coated. • Taking a few zucchini sticks at a time, place into the shallow dish and completely coat with the crumb mixture on all sides. • Place on the baking sheet. • Bake for 15 minutes and the flip the chips over. Bake for another 10 minutes or until golden brown. Make the dipping sauce while the chips bake.
Sunflower seed herb dressing – Ingredients:
• ½ cup sunflower seeds, soaked overnight, drained and rinsed. • ½ cup water. • ¼ cup unsweetened non-dairy milk • 1 garlic clove, peeled • 1 teaspoon yeast • 1 tablespoon fresh dill • 1 teaspoon dried parsley, or a tablespoon fresh parsley • 1 teaspoon dried chives, or a tablespoon fresh chives • ¼ teaspoon onion powder • ¼ teaspoon garlic powder • Salt to flavour
Sunflower seed herb dressing – Method:
• Place the first five ingredients in a blender and blend until completely smooth. Add the herbs and blend on pulse until just mixed in. • Serve with the chips, and enjoy!
I owe this recipe to my friend and fellow blogger Eleanor. It’s really tasty for such an easy meal – high output for little input (which makes it an ideal go-to for lunches). It’s really adaptable, and also freezes well.
This “recipe” is more of a recommended method; feel free to add or substitute ingredients as you like.
• Crushed garlic
• Diced onion (red, brown, spring – whatever takes your fancy)
• Grated zucchini
• Lemon juice
• Grated cheese
• Pre-cooked chicken
• Cook the pasta separately in boiling water.
• Fry the garlic and onion in butter or vegetable oil for two minutes, then add the grated zucchini and cook until soft.
• Mix with the drained pasta, and stir in grated cheese and lemon juice.
• If you want, add cooked chicken or bacon
These soft, chewy pita pockets hail from Fork and Beans, a gluten-free vegan cooking blog. The original post is worth checking out because it includes a photo tutorial, and also has information for substituting ingredients if you have further dietary requirements.
This recipe makes 8 pita breads (16 pita pockets).
• 2 ½ teaspoons dry active yeast
• 2 cups warm water
• 2 teaspoons maple syrup or agave
• 2 tablespoons vegetable oil
• 2 tablespoons psyllium husk powder
• 3 cups gluten-free flour mix
• 1 cup white rice flour
• 1 cup superfine brown rice flour
• ½ cup potato starch
• ½ cup arrowroot powder
• 3 teaspoons xanthan gum
• 1 teaspoon salt
• Mix the warm water, yeast and syrup together. Allow to sit for 10 minutes undisturbed until frothy. If this does not happen you must start again.
• Add the oil and psyllium to the mix and stir.
• In a large bowl, whisk the dry ingredients together.
• Add the wet mix into the dry and stir with a wooden spoon until combined. Your dough will be slightly sticky; it should remove from the bowl but it shouldn’t stick completely to your fingers either.
• Cover and leave on your counter in a warm, draft-free zone for 45 minutes.
• Preheat your oven to 230°C/450°F. Line a baking sheet with parchment paper.
• Divide your dough into 8 equal balls. On a floured surface, take one ball and use your hands to gently create a circle by pushing the dough out from the middle. You don’t want to completely flatten it: leave a little pillow of thickness.
• Transfer to the baking sheet and bake for 5 minutes. Turn over the pita and bake another 2 minutes until barely browned and puffed up. Repeat with the remaining dough.
• Allow to cool completely before you slice.
From Jamie Oliver’s website. This recipe takes 45 minutes, and serves six people.
• 600g mixed mushrooms, finely sliced
• Olive oil
• 1 onion, peeled and finely sliced
• 2 sticks celery, trimmed and finely sliced
• 3 cloves garlic, peeled and sliced
• A few sprigs of fresh flat-leaf parsley: leaves picked, finely chopped and set aside; stalks finely chopped
• A few sprigs of fresh thyme, leaves picked
• 1.5 litres chicken or vegetable stock
• Salt and pepper
• 75ml single cream
• 4-6 slices ciabatta bread
• Heat a large saucepan over medium heat and add a splash of olive oil. Add the onion, celery, garlic, parsley stalks, thyme leaves and mushrooms, place a lid on top and sweat gently until softened.
• Spoon four tablespoons of mushrooms out of the pan and put to one side. Pour the stock into the pan and bring to the boil.
• Turn the heat down and simmer for 15 minutes. Season with salt and pepper, then whiz with a hand-held blender until smooth.
• Pour in the cream, bring back to just boiling, then turn off the heat.
• Toast the slices of ciabatta in a hot griddle pan, then top with most of the reserved mushrooms and drizzle with olive oil.
• Spoon the soup into bowls, garnish with the chopped parsley leaves and remaining mushrooms, and serve with the ciabatta crostini.