Burgers and Patties, Vegan, Vegan Main Dishes, Vegan on a Shoestring

Proper Veggie Burgers.

Veggie burger has become one of those generic terms for something that is usually round, can be baked or fried, contains no meat and has some sort of indeterminate veggies in it!  And quite often a lot of other stuff besides.

Here’s a recipe for a proper veggie burger, that’s 99% veggies…with a a little besan/chickpea flour to hold it together and a very nice coating of ground sunflower seeds and fine oatmeal.

In a way this recipe is a bit of blank canvas: you can add flavourings and seasonings of your choice…and use different vegetables according to what you fancy and what’s in the veggie basket.  Try crumbled cauliflower, grated beetroot, sweet potatoes or baby broad beans?

The burgers can be fried, baked, grilled and are great reheated…  and taste pretty good cold for a lunch to go..they will store cooked, in the fridge for 2-3 days….

Great with a salad, in a bun, accompanied by chutneys, chilli jam,  mayo etc….

What’s not to like ? 🙂

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VEGGIE BURGERS

Makes 12 x 120gm. burgers

Ingredients: Continue reading “Proper Veggie Burgers.”

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All About Beans, Curries, Gluten-Free, Vegan, Vegan Main Dishes, Vegan on a Shoestring

Sri Lankan Style Green Bean Curry. Bonchi Maluwa.

Young fresh fine green beans are a joy.  I’ve been looking for a recipe to show them off and I think I’ve found one.  Sri Lankan Green Bean Curry is a traditional recipe, which inevitably has many versions.

Here’s mine.

I’ve used what I believe to be a traditional spice combination, which is quite an unusual one, and I’ve thickened the sauce with ground sunflower seeds to make it a little richer.

The sauce is mellow, with a sharp background hit of cloves and fenugreek.

This recipe is gluten-free.

Hope you enjoy.

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SRI LANKAN GREEN BEAN CURRY

BONCHI MALUWA

Serves 2-3

Ingredients: Continue reading “Sri Lankan Style Green Bean Curry. Bonchi Maluwa.”

Cook's Tales, Vegan

Sunshine Blogger Award

I’ve been nominated by the wonderful https://mylightheartedkitchen.com for a sunshine award. I feel very privileged because mylightheartedkitchen is a beautiful and inspiring blog which I always enjoy every time a post pops into my reader.  Take a look!  Also, mylightheartedkitchen has supported me from the beginning and I have really really appreciated that!

Daisy chain blogging connections are a lovely thing, because sometimes it feels hard to keep a blog alive and other bloggers know this.  So thank you to  https://mylightheartedkitchen.com  🙂 x

Here are the sunshine rules: Continue reading “Sunshine Blogger Award”

Bread, Breakfast, Vegan, Vegan Treats

Chinese Steamed Buns, filled with Sweet Adzuki Bean Paste.

A  recipe for a sweet comforting breakfast.  These buns are definitely best eaten straight away, while still warm …but I have discovered that they revive when lightly toasted.  🙂

A simple enough recipe, a bit of faff involved …particularly if you make your own adzuki bean paste (which is worth it I think…).

You can buy adzuki bean paste in a good oriental store…. but this recipe for Yokan includes the ingredients and method for adzuki bean paste if you want to try it out.

(click image for link)

There are many variations, plain sweet buns….or you could try using jam or a fruit compote instead of adzuki bean paste…. or else savoury buns (leaving out the sugar in the dough recipe and adding more salt), stuffed with something like a mushroom tapenade or crumbled tofu flavoured with miso…

But the adzuki bean paste has a lovely distinctive taste with a gentle sweetness….

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CHINESE STEAMED BUNS FILLED WITH SWEET ADZUKI BEAN PASTE

makes 8-10

Ingredients: Continue reading “Chinese Steamed Buns, filled with Sweet Adzuki Bean Paste.”

All About Beans, Vegan, Vegan Main Dishes, Vegan on a Shoestring

Monggo + Oat-Milk Bread Rolls.

Monggo is a traditional Filipino Mung Bean Stew. It has very few ingredients, which is just one of the things I love about it.

monggo – garnished with coconut cream and fresh coriander

Less is more… so often…  as this dish proves… it’s mellow, comforting and quite delicious.  I decided to accompany it with some fresh, white, oat-milk bread rolls, which has turned out to be a lovely combination.

I love beans, and I’m discovering so many beautiful recipes from around the world….

When it comes to beans, they need a long soak and a slow cook.  Every time.  In the scheme of things, mung beans are small, and therefore very amenable… they only need a 12 hour soak, and will easily cook through in an hour and a half.

mung beans

The bread rolls require just the minimum of effort, and, in total about 90 minutes somewhere warm to prove….

Ideally, Monggo needs Malunggay leaves – also known as leaves of the Moringa Tree, but here in the UK I’ve been unable to find them, and a common alternative is baby leaf spinach.

Traditionally the recipe may or may not contain meat, but I’m interested in a plant-based version of course.  I’ve used carrots and celery to add an extra depth to the stock.

I hope you enjoy….

monggo and bread rolls

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MONGGO + OAT-MILK WHITE BREAD ROLLS

Serves 4

Cook’s note: if you begin both the Monggo … (having soaked the beans for 12 hours) ..and the bread rolls at roughly the same time… they will be ready at the same time!  Takes about 2 hours or so, but far less ‘active’ time …(tip: get the bread going first)…

Ingredients: Continue reading “Monggo + Oat-Milk Bread Rolls.”

Quick Suppers For Two, Vegan, Vegan Main Dishes

Indonesian Tofu Potato and Green Bean Curry.

Here is a great recipe for a really quick supper for 2.

Easily adaptable to other vegetables such as carrots, sweet potato and peas (cooking times may vary)…and also tempeh instead of tofu….

A key ingredient is Galangal…and according to Wikipedia:

‘Galangal /ɡəˈlæŋɡəl/is a rhizome of plants in the ginger family Zingiberaceae, with culinary and medicinal uses originating in Indonesia. The rhizomes are used in various Asian cuisines (for example in Thai and Lao tom yum and tom kha gai soups, Vietnamese Huế cuisine (tré) and throughout Indonesian cuisine, for example, in soto). Galangal is related to and resembles ginger. While ginger tastes a little like galangal, most cooks who use both rhizomes would never substitute one for the other and expect the same flavor.

In their raw form, galangals do not taste the same as common ginger. They are available as a whole rhizome, cut or powdered. The whole fresh rhizome is very hard, and slicing it requires a sharp knife. A mixture of galangal and lime juice is used as a tonic in parts of Southeast Asia. In the Indonesian language, the greater galangal and lesser galangal are both called lengkuas or laos, while Kaempferia galanga is known as kencur. It is also known as galanggal, and somewhat confusingly galingale, which is also the name for several plants of the unrelated Cyperus genus of sedges (also with aromatic rhizomes). In Thai language, greater galangal is called “ข่า” (kha) or “ข่าใหญ่” (kha yai), while lesser galangal is called “ข่าตาแดง” (kha ta daeng). In Vietnamese, greater galangal is called riềng nếp and lesser galangal is called riềng thuốc.’

I bought a jar of Galangal paste from the Thai section at the supermarket, but it can be tracked down fresh in some Asian stores ….

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indonesian tofu curry

INDONESIAN TOFU, POTATO AND GREEN BEAN CURRY

Ample for 2 – 3

Ingredients: Continue reading “Indonesian Tofu Potato and Green Bean Curry.”

Cook's Tales, Gluten-Free, Mediterranean Dishes, Vegan, Vegan Main Dishes

Moussaka. Deliciously vegan…and with a gluten-free Bechamel…

I love Greece.  I have spent many glorious times there.  Exploring the islands…. walking the hills … savouring the food…. soaking up the atmosphere…. and all the while; time seeming to stand still… sigh…

Before I get on to the recipe … which worked out exceptionally well btw.,  I thought I’d share just a few of my sketches from my old greek diaries… I remember so well hot summer afternoons, (when sensible people were having a siesta lol) ….wandering around finding shady places to sit, with a view to sketch….

The only place that provided no shade whatsoever, was the paralysingly hot bus station….where we were obliged to wait.  No movement…. no sound…. just us….in the hot sun…waiting…. hoping…

 Finally, out of nowhere a driver would appear and a bus would rattle noisily to life.  Everyone piled on, and we took off over the hills, windows open….and the scent of thyme and rosemary coming in with the breeze…. heady days…. Continue reading “Moussaka. Deliciously vegan…and with a gluten-free Bechamel…”

Mediterranean Dishes, Pizza, Vegan, Vegan Main Dishes

Roast Vegetable Pizza

Vegan Pizza.

Here’s a nice idea, which is readily adaptable…for a tasty pizza where cheese is completely superfluous… all day long ! 🙂

For the base layer I sautéed finely grated courgettes with crushed garlic salt and pepper… and that worked out really well …will do again).

Ready-made vegan pizza bases are commonly available in the shops, but I can’t say that I’ve found one as good as home-made …and it really isn’t that much faff… you can even make a batch, and freeze the dough for future use….

Click on the image link for a recipe that includes a spelt flour pizza dough, but any flour of your choice will work…

 

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roasted vegetable pizza

Roasted Vegetable Pizza

for 3-4 pizzas

Ingredients: Continue reading “Roast Vegetable Pizza”

All About Beans, Desserts, Japanese Inspired Dishes, Vegan, Vegan Treats

Yokan. A traditional japanese dessert.

Yokan is made from beans.  Often red bean paste, using adzuki beans.

Yokan takes me back to afternoons spent with a friend of mine who used to import Yokan from Japan, and take it with his Matcha tea.  He had a tea whisk and gave me one.  I still have it.

yokan – adzuki bean jelly

As with so much Japanese cuisine, Yokan is delicate, fragrant and subtle.

Proof, if proof were needed, that beans aren’t just about stews and burgers!

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YOKAN

*The beans need soaking overnight.

Ingredients: Continue reading “Yokan. A traditional japanese dessert.”

Curries, Quick Suppers For Two, Vegan, Vegan Main Dishes, Vegan on a Shoestring, Vegan Quick Suppers

Cauliflower Korma

Delicately spiced cauliflower florets cooked gently in a creamy sauce, consisting of cauliflower puree, ground sunflower and white poppy seeds and soy cream. This is a sauce that could be adapted for different vegetables.  Mushrooms would be good I think, or winter squash….to name but two.  Although cooking times would vary.

Cauliflower Korma

According to Wikipedia:

“Korma (from Turkish kavurma), also spelled kormaa, qorma, khorma, kurma, or qovurma, is a dish originating in South Asia consisting of meat or vegetables braised in a spiced sauce made with yogurt, cream, nut or seed paste.

Korma (قورمه in Persian) has its roots in the Mughlai cuisine of modern-day India and Pakistan. It is a characteristic Moghul dish which can be traced back to the 16th century and to the Mughal incursions into present-day Northern India, Pakistan and Bangladesh. Classically, a korma is defined as a dish where meat or vegetables are braised with water, stock, and yogurt or cream added. The technique covers many different styles of korma.”

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A light simple curry, with clean, fresh flavours, the gentle heat of green chilli and the delicate fragrance of rose water.

Hope you enjoy….

and it completes a trilogy: cauliflower 3 ways…here’s the other 2:  bharta and pakora    (click image for link)

 

CAULIFLOWER KORMA

FOR 2

Ingredients: Continue reading “Cauliflower Korma”