Being a real burger afficinado, there’s no way I couldn’t
have fallen in love with this amazing began burger. This version of the popular
comfort-food dish is simply divine – a crispy veggie patty with a smooth and
almost creamy center that almost melts in your mouth. Chickpeas and corn make
the base of this patties, the flavor profile being completed by parsley, cumin
and coriander. To enjoy this patties at its best, I pared it with homemade
vegan buns, pickled cucumbers tomato and onion slices. What a treat!
Ingredients (for 6 burgers):
1 can of chickpeas
1 large can of corn
½ tsp cumin
½ tsp coriander
½ tsp paprika
½ tsp salt
¼ tsp chili
2 garlic cloves
½ bunch of parsley
3 Tbsp all-purpose flour
2 Tbsp nutritional yeast
½ red onion
Spices. Using a mortar and pestle crush together
cumin and coriander seeds to fine powder. Add paprika, chili, salt and garlic
cloves and continue crushing until you form a paste.
Mix the base ingredients. Add the chickpeas and
corn to the bowl of a blender and pulse a few times until you form a rough
Seasoning. Add the paste from the mortar, flour
and nutritional yeast and pulse until blended.
Form the patties. Divide the composition into 6
balls. Refrigerate them for 30 minutes.
Shape the patties. Dust each ball with flour and
flatten them with your hands.
Fry the patties. In a large skillet over medium
heat heat about 4 Tbsp of oil. Carefully add the patties and cook them on each
side until golden brown (for about 3 – 4 minutes). When cooked place them on a
paper towel covered plate.
Assemble the burgers. Cut each bun in half,
drizzle some ketchup and garnich with picked cucumber slices, salad, tomato and
Hearty and flavorful, this Mexican – inspired soup is the best option whenever you feel like eating something satisfying and flavorful but time isn’t exactly your best friend. The juxtaposition between the hearty and tangy soup and the crunchy tortilla croutons is simply wonderful. This dish is ready in practically no time and it requires only budget-friendly ingredients. It’s so tasty that I find it simply impossible to limit myself at just one bowl. It’s packed with veggies, each and every one of them doing its own thing, transforming this dish into a color and flavor symphony. Simply amazing…
1 can of corn
1 can of red kidney beans
1 can of chopped tomatoes
½ red bell pepper
1 medium onion
3 garlic cloves
3 Tbsp olive oil
800ml vegetable soup
juice of 1 lime
1 tsp oregano
1 tsp cumin
1 tsp paprika
¼ tsp chili
for the tortilla croutons:
2 large tortillas
2 tbsp olive oil
1 tsp brown sugar
¼ tsp cumin
¼ tsp paprika
¼ tsp garlic powder
¼ tsp salt
Preheat de oven at 400°F/204°C (treapta 6).
Peel the onion and give it a chop. Remove the seeds from
the red bell pepper and cut it into small cubes. Peel the garlic and mince it.
Preheat the olive oil in a large saucepan over medium heat
and sautee it until translucent. Add the minced garlic and sautee it as well
until fragrant. Add the spices and give the ingredients a stir.
Add the canned tomatoes and the soup and bring the pot to a
boil. Simmer the soup for about 5 minutes.
Add the beans and the corn and boil it for about 15
Meanwhile prepare the tortilla croutons. Slice them into 2
cm thick ribbons, lay them over a parchment paper-lined tray and bake them in
the preheated oven until golden.
Carefully remove them from the oven, drizzle the 2 Tbsp of
olive oil over them and sprinkle them with the spice mix.
Serve the soup in large bowls garnished with the tortilla
These homemade tortilla rolls are filled with a smooth and creamy chick pea spread and some sweet roasted red bell peppers. I cannot possibly imagine a finger food platter made without these creamy tortilla rolls, as they are incredibly easy to make and they are the first ones that vanish off the platter. And the reasons are quite simple: they are delicious, hearty and nutritious.
2 large tortillas
1 red bell pepper
1 Tbsp chopped chives
for the hummus:
1 can of chickpeas (400g)
1 Tbsp tahini (I used homemade tahini – here is the recipe)
2 Tbsp lime juice
3 Tbsp olive oil
1 – 2 Tbsp water
¼ tsp cumin
1/8 tsp chili flakes
salt to taste
Roast the red bell pepper. Take a metal disk, place it on the stove and roast the pepper on each side. Place the roasted pepper in a small saucepan and cover with a lid. After 10 minutes carefully peel the pepper. Remove the stem and the seeds, give it a quick wash and pat it dry with a paper towel. Slice it.
Prepare the hummus. Drain the chickpeas using a colander and rinse it under cold water. Take about 8 – 10 chickpeas and gently squeeze them in your fingers to remove their skins. Proceed the same with the rest of the chickpeas – this step is optional.
In the bowl of the food processor add the tahini and the lime juice and pulse until combined.
Drizzle the olive oil 1 Tbsp at a time. Pulse until the mixture resembles to a mayonnaise.
Add the chickpeas and pulse until you form a paste, scraping down the sides of the bowl with a spatula.
Add the spices (cumin, chili flakes and salt). Add 1 Tbsp of water and process. Add more water until you reach the desired consistency. Spoon it into a bowl and drizzle some olive oil on top.
Assemble the wrap. Take both flatbread and place each one on a different square of parchment paper. Divide the hummus between the two flatbreads and spread it into a fine layer. Place half of the pepper slices on one side and sprinkle them with ½ Tbsp of chopped chives. Using the parchment paper, starting from the side with the peppers, start rolling the flatbread as tight as possible. Process the same with the second flatbread and wrap tightly each roll with the parchment paper. Refrigerate for at least 1 hour before slicing.
Serving and leftovers. Slice the wrap into 3cm thick slices and serve. Wrap the leftovers (if any) in cling film and refrigerate for up to 2 days.
I had no idea that there’s a way to make some delicious scrambled eggs without using a single egg. Seasoned crumbled tofu accompanied by a couple of veggies creates the best “scrambled eggs” I’ve ever tasted. This scrambled tofu with spinach and bell pepper is absolutely delicious and it’s ready in less than 15 minutes. For seasoning this tasty dish, I use turmenic, cumin, chili and garlic powder. The golden turmenic is not only used for its flavor, but it also brings this vibrant, “eggie” color to the dish. The steps are so simple. You sautee the onion and the pepper in a skillet, you add the spinach and you braise it for a couple of moments. Finally you add the crumbled tofu and you season it to perfection. That’s all! Simple, nutritious and incredibly delicious!
Ingredients (for 2 servings):
200g extra firm tofu
1/2 red onion (50g)
1/2 red bell pepper (70g)
2 handfuls of spinach (50g)
1 Tbsp olive oil
2 Tbsp water / vegetable soup
1/2 tsp turmenic
1/2 tsp cumin
1/2 tsp garlic powder
1 pinch of chili
salt to taste
Pat tofu dry using a clean paper towel. Cover it with paper towel and place something heavy on top (I used some cans).
Chop the onion and the bell pepper. Heat 1 Tbsp of olive oil in a skillet over low heat. Add the onion and the pepper and sautee for about 3 minutes.
Wash the spinach, pat it dry and add it to the skillet. Cover with a lid and cook for 2 – 3 minutes or until soft.
Unwrap tofu and crumble it using your hands. I a small bowl prepare a sauce by mixing the spices with water / veggie soup.
Move the vegetables to one side of the skillet using a spatula and add the crumbled tofu to the empty side. Pour the sauce over the tofu and stir.
Continue to cook over high heat until tofu begins to brown (for about 3 – 5 minutes).
Serve immediately. I served my scrambled tofu with a large slice of homemade challah bread. Best breakfast ever!
After years and years of research, I’ve finally found the perfect salad! I’m a huge fault-finder when it comes to salads, but I have to tell you that this salad is flawless. I make it maybe twice a week and I use use fresh ingredients picked from my own veggie garden. This salad is both satisfying and delicious, and tends to be the healthiest addiction I’ve ever had.
The base of this salad is bulgur, a protein-packed nutty cereal, as well as chickpeas, another great vegan protein source. This two protein packed ingredients turn this salad into a extremely hearty dish. I top the salad with fresh cucumbers, onion, aromatic herbs and sweet and juicy cherries, which transform this salad into a genuine culinary symphony. Oh, and I forgot to mention that this divine salad is also exclusively plant-based! Continue reading Bulgur Salad with Chickpeas and Cherries (Vegan)
Hummus is an oriental chickpea and tahini paste. It is hearty, smooth and creamy and it has a rich and nutty sesame seed flavor. It is a high-protein vegan spread and it’s also so easy to make. I’ve tried a myriad of recipes over the years, I played both with the ingredients and with the different techniques involved in preparing this simple yet delicious spread. I learnt two tricks which I use each time to get an incredibly creamy texture. I remove the skins of the chickpeas by squeezing them with my fingers – this extra step makes a smoother final product. The second trick is to start the hummus by mixing the tahini with lemon juice and olive oil, which creates a mayonnaise-like consistency emulsion. This two tricks make the difference between a regular and an over-the-top delicious hummus.
The version of hummus I bring you today is a velvety, flavorful and colorful hummus, a wild garlic hummus, to be more accurate. Wild garlic is a wonderful plant, it has a fresh garlicky taste and it is packed with nutrients, from carotenoids to vit A, vit C and vit B complex. I’m not a fan of the raw wild garlic, I find it too overpowering, so I blanch it for 40 seconds before using it, to temper its wild taste. Continue reading Wild Garlic Hummus
Shakshuka is an absolutely delicious North African dish. Under this adorable name hide some eggs poached to perfection in a decadent tomato sauce. Shakshuka is usually served for breakfast, but nothing keeps you from serving it for lunch or even supper. One pan. Some olive oil, onion, red bell pepper, garlic, cumin, paprika and tomatoes. Five eggs poached for five minutes. The beauty of this dish is the fact that all the story takes place in one single pan.
Why I love Shakshuka:
it’s so easy to make, it’s mouth-watering, healthy and packed with protein
Today I have the following idea: a hearty kidney bean and quinoa warm salad wrapped in a homemade flatbread, served with a delicious and tangy avocado sauce. It’s a vegan dish, extremely tasty and very nutritious. It is a very satisfying salad, packed with protein, vitamins and healthy fats. Continue reading Warm Kidney Bean and Quinoa Salad Wrap
I’ve been cooking chilli con carne for about 5 years, but this recipe is (hands down) the best. It is hearty yet light and has a lot of bold flavors. Let’s be honest, chilli con carne isn’t precisely the healthiest dish you can imagine. So, for a healthier choice, I served my chilli with Greek yogurt, instead of sour cream (to cut down fat and bring some protein), and with brown rice instead of white rice (for some extra fiber).