Deliciously delightful 

Deliciously delightful 

We are kicking 2016 into gear, and tying to make changes, stick to our resolutions and follow through with working out, eating healthier, and trying to leave all of our 2015 mistakes in 2015. 

#NoMeatMonday is a hashtag that you’ve probably seen around, on Instagram or Twitter, and even though I cater mainly for a vegetarian, I try to adapt my eating pattern to being strictly “meat free” one day a week, sorry, but some Monday’s don’t always work for me….because, life. 

  

I am constantly on the look out for inspiration and adaptations with recipes that are vegetarian. These GORGEOUS and tasty Veggie Burgers are filled with everything that’s good for you. Serve them like I have, wrapped in spinach or on fresh burger buns. They can also be served as a side to grilled fish or made smaller and served with a fresh rocket salad, with loads of roasted corn and fresh avocado. I actually had mine with salmon sashimi and a corn and avocado salsa, with loads of sriracha and olive oil, it was DELICIOUS! 

  

The recipe is simple enough and you can adapt the pulses to any that you have in your pantry. I used chickpeas, but you can use black beans or lentils. The most amazing aspect of this recipe is that you can grill them on the bbq, because they are firm patties and serve them straight off, onto fresh buns with loads of fresh toppings. 

  

Veggie Burgers

  • Time: 10 mins
  • Difficulty: Easy
  • Print

 

  • 1 cup of cooked brown rice 
  • 1 cup of raw almonds 
  • 1/2 white onion, chopped 
  • 1 tsp, each of, chilli powder and smoked paprika 
  • 1 TBSP of coconut sugar or brown sugar 
  • 1 1/2 cups of cooked chickpeas 
  • 1/3 cup of Panko crumbs 
  • 4 TBSP of vegetarian BBQ sauce 
  • Salt and pepper to season 
  • Coconut oil to fry 
  1. Heat a pan over medium heat. Once hot, add the almonds and leave to toast, tossing occasionally to prevent burning. You want a deep golden color on them. 
  2. Once you have them at the perfect color, transfer them to an oven tray to cool. 
  3. In the same pan, add a splash of coconut oil, and the chopped onion. Cook the onions until they are soft and translucent. Season then with salt and pepper. Remove from heat and place to one side. 
  4. Once the almonds are cool, add then to a food processor with the spices, coconut sugar, and blend until you have a fine meal. 
  5. To a large mixing bowl, add the rice, the chickpeas, almond mix, Panko crumbs, BBQ sauce, and mix with a spoon. You can use your hands and mash the chickpeas slightly, while you combine all the ingredients. 
  6. This mix gives you 6 burger patties, so divide the mixture and then shape the patties, keeping your hands slightly damp while doing so.  
  7. Heat 2 tablespoons of coconut oil in a large frying pan, over a medium heat and place your patties in the heated oil, frying them until golden brown on each side. 
  8. I “seal” them in the pan to give them color and then heat them in a preheated oven of 200C before I serve them. 

 

  

❤️🍴

A modern way 

A modern way 

Without being consciously aware of it, my blog seems to have a lot of vegetarian recipes!! 

I cook a lot of vegetarian dishes, because, as mentioned before, MY vegetarian is my boss, and yes, I call her MY vegetarian. As a chef, it’s almost a preprogrammed notion to “hate” vegetarians, or anyone that needs to alter our menus, but I’ve come to love cooking and experimenting with vegetarian food. 

We demand so much when it comes to our food, and everyday the demand seems to get bigger. Free range, organic, farm fresh, healthy, local, cheap and good for the planet! Gone are the days of overindulgence, we hardly use cream or cheese, and processed products are a thing of the past. We are trying to be a bit more aware of what we put into our system, and maintain a low carbon footprint. The importance of starting at the home base is also something that I continuously preach to people. Cook, cook and cook. Yes, I know, time, life, work, gym….but just take the time to cook. 

In steps Anna Jones. 

www.instagram.com/we_are_food

Her cookbook “A modern way to eat” has over 200 recipes – all based on vegetarianism. It’s a modern day take on all things amazing. She incorporates fresh, seasonal produce, into SUPER quick and inexpensive recipes. She’s worked for Jamie Oliver and has extensive experience as a chef, she now works as a stylist and food writer for newspapers, magazines, chefs, and a host of food companies. 

“A simply brilliant book – modern, clever, beautiful, and full of delicious recipes” 
Jamie Oliver 

Her book, breaks it down and takes your back to the “root” of everything, it’s cleverly laid out and reads beautifully, with loads of tips and special hacks, and list upon list of varieties of her favorites.  

In South Africa, we might not have all the ingredients that are readily available in London, but a lot of what she uses can be found in good health stores and also at fruit and vegetable suppliers.

“These recipes not only work, they are mind-blowingly delicious. So if you need more from your food, meals that are good for you, tasty, beautiful, and unapologetically meat-free, Anna’s recipes are affirming win win win!” 
Tom Herbert 

It is really an amazing book, not just for vegetarians, but for any one trying to maintain a healthier and more balanced lifestyle. Also, it gives you loads of ideas for sides and interesting alternatives to what you might already be serving! 

  
❤️🍴

Pictured : Full of green fritters (made as a frittata), Charred corn, scrunched kale and sweet potato salad with a cashew, coriander and lime dressing. 


The muffin (Wo)man 

The muffin (Wo)man 

You best believe that these are totally amazing…and healthy!!!!!!! Get out of town! Purleeeeeeeeeeease! Pick your jaw up from the floor and hear me out!

Warm All spice and cinnamon, soft apple, sticky sugar….ooooooh em geeeeee….! It’s a party in my mouth!  It evokes memories of apple crumble, without all the butter and flour, they also have a kick of coffee in them, so it’s the perfect snack for on the go, or just generally anytime of the day. Omit coffee for kiddies lunch boxes.

Also something new that I’ve learnt today is how to make “flax eggs” – so this recipe is not only gluten free but it’s actually totally vegan.

Ground flax or chia meal is mixed with water and this replaces the chicken egg in the recipe. So wether vegan or suffering from allergies or just eating healthier this recipe is a winner all round.

The ratio for the flax egg is as follows : 1 TBSP of either ground flax or chia meal to 3 TBSP of water. Stir it with a spatula, scraping down all the sides, and leave to sit for 15 minutes or so. You will land up with a thick gloppy mix. 

Vegan Apple and Coffee Muffins

  • Servings: 12 muffins
  • Difficulty: easy
  • Print

Ingredients

1 1/2 cups of gluten free flour

1/2 cup of xylitol (or white sugar)

2 tsps of baking powder

1 tsp of all spice

1 TBSP of good quality ground coffee

1/2 cup of almond milk

1 FLAX egg

1/4 cup of canola oil

1 tsp of vanilla extract

3/4 cup apple (finely chopped and peeled)

1/4 cup chopped pecan nuts

For top :

3 tsps of brown sugar

1 tsps of cinnamon

Method 

Make your flax egg and set to one side.

Set your oven to 180C and prepare a muffin tin.

Sieve your dry ingredients : flour, sugar, baking powder, all spice and coffee.

In a small bowl, mix the almond milk, flax egg, oil and and vanilla extract.

 

Combine the dry and wet ingredients and fold in the apple and nuts. It’s a fairly sticky and thick dough, but mixing it by hand with a spatula works better than in a mechanical mixer.

Ok!

Scoop into your muffin tin and top with a good sprinkling of the cinnamon and brown sugar mix.

Bake for 15 minutes or until a skewer comes out clean.

 

❤️🍴