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Vegetarian burger with red beet root, millet and oatmeal.

I was looking up online for vegetarian or vegan burger recipes, and I found quite a few ideas. I decided to use the inspiration and make my own version.

 

DSCN0286I knew I would need some kind of grain, and I chose millet, which I boiled before hand and let it cool down. I knew I also needed a vegetable, and because I had red beetroot, I used that: one small red beet root, grated.

 

I sauteed some finely chopped onion in a pan, just until golden. I placed in a bowl the beet root, the onion, the boiled millet, and I added some oatflakes, ground flaxseeds, sesame seeds, salt, spices, and one beaten egg. Among spices:  pepper, sweet paprika, rosemary, parsely and dill. Oh yes, almost forgot, the finely chopped garlic.

I made burgers, placed them in a greased pan and baked them on medium heat for about 30 min. The truth is, I lost my patience, they weren’t cooking as fast as I hoped, so after 15 min I took some of them out and fried them on low heat, covered, both sides, and they were done in 10 min, and looked better than the ones made in the oven.

I served it on grain bread, with cheese, tomatoes, lettuce, and an avocado sauce.

For the avocado sauce I mashed an avocado with a bit of lemon, vinegar, olive oil and salt.

I tastes delicious, the perfect burger, honestly!

Ingredients for 8 burgers:

one small onion

2-3  garlic cloves

one spoon flax seeds – ground – optional

one spoon sesame seeds – optional

2 cups boiled millet

one cup rolled oats

one egg beaten

pinch of salt

one large beetroot grated or two small ones

spices: dill, parsley, rosemary, paprika

olive oil

For the avocado sauce:

one avocado

juice of one small lemon

one teaspoon apple cider vinegar

pinch of salt

one clove of garlic finely minced and crushed – optional

pepper – optional

one spoon of olive oil

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roasted peppers, soy sauce and seaweed salad

Ingredients:

one large red pepper sliced in long thin slices

one large onion sliced thinly

one cup of dry seaweed (any kind you prefer) soaked and desalted

2 cups cherry tomatoes cut in half

3 cloves of garlic chopped

sesame seeds

(unfiltered organic) olive oil

half cup (organic) soy sauce

2 spoons apple cider vinegar

2-3 spoons of sunflower oil or coconut oil to roast the peppers

Directions:

Heat a pan (preferably cast iron pan as this is the only kind of pan that heats up really well  and roasts the potatoes this way, giving them a nice flavour) really well with the oil in it. Add the sliced red pepper and on high heat, keep moving them around from time to time. You are aiming to get that slightly burnt effect on the pepper’s skin, which gives it a really nice flavour, but don’t over burn it of course. This should take about 10 min.

Set the pepper aside in the bowl in which you will make the salad and let it cool.

In the same pan, add the onion, with a bit more oil, and lower the heat. Cook the onion for about  10-15 minutes, until soft and golden brown, and add the garlic. Cook it for one more minute, and place it over the roasted peppers in the bowl.

Strain the soaked seaweed, try to eliminate as much water as you can, try to even pat it dry with a paper towel, and add it to the salad mix.

Mix the soy sauce and apple cider vinegar, and pour it over the roasted pepper mix. Add a bit of salt if needed, and some olive oil to taste. Toss.

Sprinkle sesame seeds on top and serve cold.

 

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Raw vegan zuchini noodles with walnut lemony sauce

Most online recipes I found for zucchini noodles tell you to use a spiralizer. I don’t have one, so I simply cut the peeled zucchini in as thin long pieces as I could. Set them aside in a bowl of water with a bit of lemon juice.

Make the sauce: blend the juice of one half juice, half  cup olive oil, half cup walnuts, a dash of salt, some pepper or cayenne and some fresh parsley leaves if you wish.

Just before serving, place the zucchini noodles in a pan with a dash of oil, and lightly stir fry them for only one  minute or less, not more, you only want to soften them a bit and warm them up, not cook them. Strain the juice, and serve them (with as little liquid as possible) with the sauce on top. You can also serve them cold and raw, without any warming up.

 

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frozen avocado chocolate dessert

Ingredients: one big ripen avocado, cocoa, 2 spoons of coconut oil, raisins, 1 spoon of raw honey, half cup or rolled oats, ground flax seeds, walnuts.

Blend everything until it becomes a homogeneous paste. Line a box or a pan with cling wrap and pour on it the avocado-chocolate mix. Freeze overnight, or keep in the freezer for up to 20 days. Cut into chunks, eat it frozen with a dollop of quipped cream,

DSCN0359

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Spicy red cabbage salad with ginger yogurt dressing

Ingredients:
Red cabbage sliced thin
1 yogurt, 1 teaspoon mustard, 1 clove crushed garlic, cayenne pepper, sea salt, 2 spoon olive oil, cayenne pepper, 1 spoon of grated fresh ginger, 1 teaspoon apple cider vinegar.
Preparation time: 10 min
makes 1 portionDSCN0386 (3).JPG
Directions :
Slice the cabbage as thinly as possible and place in a bowl or  deep dish.
In a bowl mix the yogurt with all the other ingredients. Pour over the cabbage, mix and serve.
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Raw avocado brownie

DSCN0367 (5)Trying to make something vegan and raw is a real challenge. Most cookbooks will give you ingredients such as almond meal, cashews, dates, rice milk, and yes, avocado. First of all, a lot of people are allergic to almonds. Almonds, cashews, dates…all these ingredients are quite expensive in most countries, and for a raw cake you need quite a substantial quantity, who are we kidding? Most people can’t afford that. Rice milk is often very sweet and not necessary the healthiest option. Dates are quite sweet too, not everyone enjoys that kind of sweetness. Coconut oil is an amazing oil, so full of health benefits, but raw good quality coconut oil is kind of expensive too.

 I found a more affordable way to make a delicious vegan cake or call it brownie if you wish. I used walnuts, raisins, avocado and coconut oil, but not a lot of walnuts and not a lot of coconut oil. To thicken the paste, I added some oat flakes. The main ingredient is the avocado, and you can make about 10 brownies from one avocado, that’s not bad at all.

Ingredients for about 10 brownies:

1 large avocado

half cup walnuts

half cup raisins

2 spoons coconut oil

1 spoon sesame seeds

1 spoon flax seeds

2 – 3 spoons fine oat flakes

one spoon honey

3-5 spoons pure unsweetened cocoa

Preparation time: 10-15 min

Directions:

blend all ingredients well until you have a creamy thick paste. Spread the paste into a cling wrap lined container, place in the fridge for a couple of hours or in the freezer for about 15 minutes. It will become harder.

For a spicy twist you can add some cayenne and grated ginger. Feel free too experiment: ground coffee, orange zest, molasses, pine nuts…

Cut into pieces and serve. Sprinkle some coconut, sesame seeds or cinnamon on top if you wish, and enjoy on it’s own, with tea or coffee!

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Nutty-lemony olive oil vegan sauce

I wanted a vegan sauce for roasted vegetables, and here it goes. It’s tastes better than I expected, and it’s so easy to make, ingredients are easy to find, nothing over the top, and it can be used as a dip, it can be used as a sauce for pasta, salad, raw zucchini pasta…it’s so versatile!

Ingredients:

half cup walnuts

one small onion or 2-3 small scallions

juice of one small lemon or half large lemon

one large garlic clove crushed

pepper

some dill, oregano, parsley (fresh is better)

one cup extra virgin olive oil

some pepper, coriander

a pinch of salt

 

Directions:

mix all ingredients with a blender

Feel free to use other kind of nuts, such as pine nuts or almonds.

You can use other herbs and flavours, for example instead of fill, organo parsley and coriander, you can use turmeric curry and cayenne for an oriental style dish.