Spicy vegan burger patty

Spicy vegan burger patty


Vegan burger patties

There is something comforting about burgers, and I really want to come up with a good satisfying vegan burger that one can serve up to the carnivore friends.

I have made a few in the past, and although not bad at all, I don’t think any were the ‘ul…

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Vegan and organic in Rotterdam

Vegan and Organic restaurant in Rotterdam


Sweet potato and ginger soup – Gare du Nord – Rotterdam

One of the unfortunate things about boating is not having regular internet access.

Which is the reason this post is late.

On the other hand, the thing about travelling is finding new and exciting…

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Fool proof bean burgers

Fool proof bean burgers

Karen’s bean burgers

Over the years we have had many attempts at vegan burger patties with varying success, the main problem being getting them to stick together.

Still on our boat, Karen came up with these –

Guest post by Karen:

Have you ever seen a yummy looking recipe for a bean burger? And your attempt was a resounding flop? Yip, happens to us too.
Really annoying when the burger falls apart or crumbles and you end up having to eat it with a spoon. Bean burgers are cheap to make and a great protein source.
I want to feel confidant making them so was determined to make one that didn’t fall apart.

I’m by no means a recipe expert but two things occurred to me.

First thing was not to have too much liquid. I drained the can of beans well.
I also used oats ground in a coffee grinder to soak up any extra liquid.

Second thing was to add ingredients that would well and truly bind the beans to make nice firm burgers.

Googling vegan egg substitutes and binding ingredients yielded a few options. Among them were ground flax seeds and Orgran brand No Egg.
I had flax seeds and a half a box of No Egg.
No Egg lists the ingredients as – potato starch, tapioca flour, calcium carbonate, citric acid, vegetable gum stabiliser and methylcellulose.
If you can’t get No Egg, perhaps try a mix of potato flour and tapioca flour.

Burgers in pan

So here’s how I made them –

1 large can Beans – any beans – rinsed and well drained
1 small tin Tomato paste or 4 Tablespoons Tomato paste
2 Tablespoons Soy sauce or Tamari
1 small bunch fresh herbs – any herbs – Parsley, Basil, Coriander

Mash the all the ingredients – except the herbs – together with a potato masher until they are well blended.
Chop the herbs reasonably finely with a piar of scissors and mix into the bean mixture.

2 Tablespoons Flax seeds
2 Tablespoons Rolled oats
2 Tablespoons No Egg

Grind the flax seeds in a coffee grinder. Then grind the oats in your coffee grinder. Mix these them together well with the No Egg.
If you’re using a regular size can of beans then reduce these quantities.

1/2 Tablespoon Pink salt
1/2 Tablespoon Black pepper
1/2 Tablespoon Garlic powder or Onion powder
1/2 Tablespoon Mixed herbs

This is your flavouring. You can add any seasoning really. Veggie stock powder, Garam Massala, chilli, etc. Mix the above into the dry oats and flax seed mixture.

Add the dry mixture to the wet mixture and again mix well. Allow to stand for at least half an hour.
Shape into balls, flatten and fry in a little oil in a non stick pan.

Serve with vegan mayo, guacamole, chutney or anything you fancy. I was fearful I may have gone overboard with the binding and the burgers would be heavy but they weren’t.
And they held together perfectly.

 

Galley (kitchen) on board

Again – thanks to Karen – excellent job seeing we are still on the boat.

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Lemon sponge, lemon creme dessert - Raw and vegan

Lemon sponge, lemon creme dessert – Raw and vegan


Lemon sponge

I mentioned this absolutely amazing lemon sponge dessert we made while doing the Deborah Durrant TASTE raw food course.
See this post

Finally got to make it again at one of our dinner parties, and of course it was a hit!

So t…

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More from Taste

More from Taste


Nut cheeze

One of the hardest things about going vegan and raw is getting over cheese.

Using the basic nut cheese we had made the previous day, we all came up with our own flavour variations.

I made a peppercorn goats cheeze, using Deborah’s recipe, and attempted to achi…

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Travelling vegan or Sometimes it is hard trying to be vegan!

Baku vegan 001

I must apologize for not posting for ages! I seem to spend a lot of time travelling or working and not being anywhere near a kitchen.

At the moment I am in Azerbaijan, in Baku, working. Not the touristy nice bit of Baku! The poor run down bit.

The down side – no chance of getting these people to be vegetarian, let alone vegan. Cant get soy milk locally, and certainly not any kind of meat substitutes.

On the good side, there are loads of small shops in the town selling fresh fruit and veg, and the local supermarket has dates, dried fruit and a great selection of nuts (walnuts, hazelnuts, almonds, cashews) and raisins.

I managed to get our contractor to order me soy milk (has to come from Dubai!) and I bought myself a cheap stick blender at a local shop.

I also brought over with me in my luggage a good supply of organic oats, wheatgrass powder, lucuma, maca, milled chia and flax seeds, protein powder, cacao powder, goji berries and dessicated coconut.

The fruit is amazingly cheap – 1/2 kilo strawberries, 2 bananas, a melon and a lemon – 2.9 Manats which is about GBP 1.50!!

So my staple diet here now is a great big bowl over my homemade muesli, soaked in soy milk, and a large freah smoothie every morning.

Just takes a bit of effort!

And I nearly have convert! – My colleague just loves the smoothies, and he has stopped eating dairy, and guess what?

He feels so much better for it.

Little by little!

Bon apetit.

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Fritata - a la Grecque


Fritata a la Grecque

Fritatas are a great way to use up odd leftovers from the fridge.

Looking for inspiration the other evening, I found half a dozen organic eggs, some cherry tomatoes, a nearly empty jar of olives and some feta cheese in the fridge.

A fritata with a Greek spin was the obvio…

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Raw Food Course

Raw Food Course


Beetroot ravioli – raw and vegan

Last week was, I think, the first week that I haven’t put out a post.

Hopefully I will be forgiven, as Karen and I were frantically busy doing Deborah Durrant’s 5 day Raw Food course.

What a fantastic and fun week it was. We learnt such a lot, …

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Rasberry cheezecake - Raw and vegan

Raspberry cheezecake – Raw and vegan

Karen found this Raspberry Cheezcake recipe in a recent local Good Housekeeping magazine.
It is so encouraging to find more and more vegan food available, as well as vegan recipes in all sorts of lifestyle magazines.
In fact this issue had recipes for a full raw vegan meal. and the dessert was this raspberry cheezecake.
It was quite similar to my other raw cheezecakes, but this one was made in layers, which sounded like an interesting idea.

So of course I simply had to make it, and the result was excellent.

 

 

Ingredients:

The Crust –

200 g pecan nuts
3/4 t cinnamon powder
150 g dates, pitted and soaked in water for a while
The Filling –

300 g raw unsalted cashew nuts
75 g dessicated coconut
4 T agave nectar
1 T vanilla extract
400 ml water

The Raspberry Swirl –

175 g fresh raspberries
plus extra raspberrries to serve/decorate
1 t agave nectar

Method:

1. Prepare a 20 cm round springform tin by lining with baking parchment, using a little agave to help the paper stick.
2. Put pecans and cinnamon into the food processor and whizz until ground.
3. Add the dates and continue to whizz until you have a fine crumbly texture.
4. Press half the mixture firmly into the base of the tin. (the remaining mixture – cover and keep in fridge).
5. Prepare the raspberry swirl – blend the raspberries and agave until smooth. Set aside for the moment.
6. Make the filling – blend the cashews and coconut together for about 20 seconds till the nuts are finely chopped.
7. Add the vanilla, agave (4 T) and water and blend till you have a smooth creamy texture.
8. Pour half this mixture over the crust in the tin. Keep the remaining filling covered and chilled).
9. Swirl about half the rasberry coulis mixture over the filling and ‘marble’ using a knife, but take care not to disturb the base.
10. Freeze this part – about 2 hours.
11. When frozen, repeat with the remaining crust, filling and raspberry coulis. You can use any left over coulis to serve or decorate.
12. Cover loosely and freeze.
13. To serve, remove from freezer and put on serving plate at room temperature for about 1.5 hours.
14. You can serve with extra raspberries if so desired.

 

Notes:

Method step 5 – you can sieve the raspberry coulis mixture to remove the pips. I didnt do this, but think I should have done.
Method step 7 – you might have to add a little extra water to get the mixture to blend properly, and you might have to scrape down the sides quite often to get it to
blend well.

Bon apetit.

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Raspberry Cheezecake

Parsnip Soup


Parsnip soup with grated mature cheese

Soup has to be the easiest meal to make. And it’s a great way to use up veggies that are staring to look a bit tired.

You can begin making your soup the proper way by sauteing onions and then adding stock plus your veggies. I’m often in a hurry a…

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Lentil and Nut Roast

Lentil and Nut Roast

A Nut Roast is one of the go-to vegetarian main course dishes. For our recent pop-up vegan dining event (Check out our Green and Vegan FB page), we decided to do a vegan version. Over there years we have made several nut roasts but have never found a really great...

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Chocolate and Coconut Log

Chocolate and Coconut Log

There is something about chocolate! Chocolate desserts are always a hit, and this Chocolate and Coconut Log was absolutely scrumptious! We served it up with fresh raspberries at our last vegan pop-up dining event. (Check out our Green and Vegan FB page) The...

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Vegan Sushi

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Coconut-Banana Vegan Ice-creem

Coconut-Banana Vegan Ice-creem

As promised, here is my recipe for coconut-banana vegan ice-creem. I would love to call it a fool-proof recipe, but I have tried out many so-called fool-proof ones that actually don't work. So I will just say it is the first successful vegan ice-creem I've managed to...

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Mini Apple Tarts – Vegan of course

Mini Apple Tarts – Vegan of course

Since getting into raw foods, and going vegan, I have not done any baking at all. Not sure why this is, but probably linked to the idea of a low-carb diet being healthy. We're not so now sure that is the case, and carbs have stated creeping back into our foods. Add to...

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White Bean Pate

White Bean Pate

Vegan Recipe Books We keep discovering new vegan recipe books. They are popping up all the time. Our latest new find is one called Vegan Bible, by Marie Laforet. I am loving it because the few recipes I have tried so far actually seem to work. And pretty well every...

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Fat-free veganaise

 Back home again. First - a very happy New Year to all out there. Second - I must (again) apologise for not posting for ages! 2016 ended up as a year with much work and travelling, and subsequently very little blogging. However, I am now back in our lovely kitchen in...

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Travelling vegan

  Sometimes it's hard to be vegan! I must apologize for not posting for ages! I seem to spend a lot of time travelling or working and not being anywhere near a kitchen. At the moment I am in Azerbaijan, in Baku, working. Not the touristy nice bit of Baku! The...

read more
Raw vegan chocolate

Raw vegan chocolate

Being vegan certainly does not mean giving up chocolate! In fact raw vegan chocolate is more delicious than if made with dairy. Well I think so anyway. And this homemade vegan chocolate is very easy to make.   We served these chocolates after the meal with the...

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