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
This creamy and spicy roasted pepper pasta are the ideal option on those busy evenings when time isn’t precisely your friend. With some basic organisational skills, this dish is ready in less than 1 hour. While the water boils, the peppers are being roasted and while the pasta is being cooked, the sauce simmers on the stove. I find that pipe rigate are the perfect option for this type of sauce. Once mixed with the sauce, this type of pasta captures the creamy sauce and you get to enjoy that decadent sauce with every bite. Simply amazing…
Ingredients (for 4 servings):
for the sauce:
2 large red bell peppers
360ml almond milk
1 medium red onion
4 garlic cloves
3 Tbsp active dry yeast
1 ½ tsp corn starch
1 ‘bird’s eye’ dried chili
salt and pepper to taste
350g dry pipe rigate
fresh basil leaves
active dry yeast
Pasta. Cook the pasta according to the instructions on the package. Drain them using a colander and cool them under cold tap water. Drain them very well and place them in a large bowl.
Roast the peppers. While the water boils, take a metal disk, place it on the stove and roast the peppers on each side. Place the roasted pepper in a small saucepan and cover with a lid. Proceed the same with the second pepper.
Peel the peppers. Carefully peel each pepper. Remove the stem and the seeds, give them a quick wash and pat them dry with a paper towel.
Onion and garlic. Peel the onion and slice it carefully. Peel the garlic.
Prepare the sauce. Place the milk, onion, garlic and chili in the bowl of a blender. Mix until smooth. Add the peppers, olive oil, corn starch, and dry nutritional yeast and blend until smooth and creamy.
Cook the sauce. Add the sauce to a medium saucepan and simmer it over low-medium heat until thick (for about 7 minutes).
Serve. Add the sauce to the pasta and mix well. Serve in large bowls and garnish with basil ribbons and nutritional yeast.
One of the most famous Italian sauces is undoubtedly pesto alla genovese, a sauce made by smashing together 5 ingredients: fresh basil, olive oil, garlic, pine nuts and cheese (a mix of parmigiano regiano and pecorino romano). The traditional way of making this amazing sauce requires a mortar and a pestle, its name comes from the Italian verb pestare (= to beat). Pesto alla genovese has a great taste, it’s definitely not shy nor delicate, it has lots of bold flavors which complement each other beautifully.
1. Wash the basil in cold water and pat it dry with paper towels. 2. In the mortar, crush the clove of garlic with about 1/4 tsp of salt until the garlic has softened. 3. Begin adding basil leaves about 1/4 of the quantity a time. 4. Add the oil one teaspoon at a time, stirring continuously. 5. Add the pine nuts and crush them as well. 6. Add the nutritional yeast and mix until combined. 7. Serve immediately or store in an airtight container. Refrigerated, it will keep up to one week.
Undoubtedly, broccoli is one of my favorite vegetables. I love everything about broccoli, the taste, the texture, the fact that it’s so versatile. One of the most simple and yet delicious recipes with broccoli is broccoli spread. It’s extremely creamy and it’s wonderful spread on a slice of homemade bread (or tortilla, in my case). It’s so hearty and flavorful and the color is simply hypnothyc. This recipe is a great way to use the whole vegetable, stem included, so nothing goes to waste. And before I forget, all the ingredients are plant-based, so it’s suitable for a vegan diet.
Ingredients (for 6 servings):
1/2 large avocado
2 Tbsp nutritional yeast
1 garlic clove
1 tsp chopped chives
1 Tbsp lemon juice
1/8 tsp chili powder
salt to taste
Fill a medium saucepan with water, cover with a lid and bring to a boil.
Peel the broccoli stalk using a vegetable peeler. Cut the broccoli into florets and cube the peeled stalk.
When the water starts to boil, add the broccoli and simmer them for 8 minutes ( the cooking time depends on the size of the florets). Meanwhile prepare the ice bath by adding 1 cup of ice to a bowl filled with cold water. Carefully drain the broccoli and immediately place itin the ice bath. Drain the broccoli using a collander and refrigerate it for about 20 minutes.
After 20 minutes place it in the bowl of a food processor and pulse until smooth and creamy.
Add the rest of the ingredients and pulse until smooth. Give it a taste and adjust the salt. Spoon it into a bowl and refrigerate until ready to use.