Veggie Burgers with Pickled Carrot

On 14th June 2016, This was Dinner

As we were cooking these I thought they were going to be a sloppy mess. They weren’t, but I’d probably make them the day ahead next time as the leftover ones I sent round to my Dad and sister looked a lot easier to cook.

What is a slaw? Is it just a 21st century shortening of the word coleslaw? I can’t find a definitive answer but the original recipe calls this ‘carrot slaw’ but to me it would require another vegetable to make it a slaw so I’ve gone with pickled carrot and left it at that!

Get set…

  • Finely chop an onion
  • Finely chop a couple of garlic cloves
  • Finely chop a couple of portobello mushrooms
  • Peel a couple of sweet potatoes and cube
  • Grate a large beetroot
  • Grate a large carrot
  • Chop some coriander
  • Zest a couple of limes
  • Cook some quinoa
  • Beat an egg
  • Get burger buns, rice wine vinegar, golden caster sugar, plain flour, oil & seasoning ready. You may also need an egg.

Throw it together…

Put the sweet potato in a pan and cover with water. Bring to the boil then drain and rinse when the potato is cooked.

Heat some oil in a pan and gently cook the onion, garlic and mushrooms until softened. Season well.

Mix this with the potato and leave to cool.

Add the quinoa, beetroot, lime zest and coriander. Mix well and then add flour. Add a little or all of the egg to bind it together.

Divide the mixture into eight then form into patties. Chill for at least half an hour.

Add the vinegar, sugar and some salt to the carrot and set to one side.

When chilled, heat some oil in a pan and cook the burgers gently for 6-8 minutes on each side.

Toast the bread buns

Dish it up…

Spread some mayo on the bottom of the bun, drizzle some chilli sauce and top with the carrot mixture.

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Original BBC Good Food recipe can be found here.

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Smoky Black Bean Chilli with Fresh Guacamole

On 30th September 2015, This was Dinner

I have no thoughts from my childhood on this one so there’s no waffle here today, just straight on to the recipe. This uses Gran Luchito smoked chilli paste, you only need a little, especially if throwing in a red chilli like I did.

Preparing:

  • Toast some cumin seeds
  • Finely slice a red onion
  • Finely chop a few garlic cloves
  • Finely slice 2 red chillis
  • Drain a couple of tins of black beans
  • Juice a lime
  • Chop some coriander
  • Get smoky chilli paste, paprika powder, 2 tins of chopped tomatoes, 2 (ripe) avocados, sugar, sour cream, red wine vinegar, oil & seasoning ready

Making:

Heat the oil in a pan and add the onion, fry until softened. Add the garlic and half of the red chilli and cook for another minute.

Add the paprika and cumin seeds along with the chilli paste. Stir for another minute.

Add the red wine vinegar and a pinch of sugar and stir then add the tinned tomatoes. Bring to the boil, season then cook for about 15 minutes.

Whilst this cooks, peel and stone the avocados and roughly chop. Add the remaining chilli, coriander and the lime juice. Roughly mash and season.

Add the beans to the chilli and cook for another 10-15 minutes.

Serve with the guacamole and a dollop of sour cream. I also served soft tortillas. Very tasty and made a work lunch too.

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Adapted from this Delicious Magazine recipe.

Mushroom & Bean One Pot

On 9th June 2015, This was Dinner

I think this must be one of the best vegetarian dishes I have ever made.

Preparing:

  • Chop an onion
  • Chop some mushrooms, I used closed cup and chestnut
  • Chop a green chilli
  • Drain and rinse a can of mixed beans
  • Drain and rinse a can of chickpeas
  • Roughly chop some coriander
  • Get sun dried tomato paste, tikka curry paste, plain flour, white wine, a tin of chopped tomatoes, mango chutney, oil & seasoning ready

Making:

Heat the oil in a pan and add the onion, cook until starting to soften.

Add the mushrooms to the pan and cook for about 8 minutes, stirring occasionally.

Add the tikka and sun dried tomato paste along with some plain flour. Stir well for a couple of minutes to cook out.

Turn the heat up a little and add a glass of the wine, stir well, stirring the pan as you go. When it’s almost all gone, add the tomatoes and half a can of water. Cook for 10 minutes with the lid on.

Add the mixed beans, chickpeas and the chilli. (You might need to add a little more water.) Season and stick the lid back on and cook for another 10 minutes.

Add the mango chutney and cook for a couple more minutes then serve with a sprinkle of the coriander.

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We have some left, it’s not enough for another meal for us both but I’ll probably bulk it out with some potatoes and some form of meat.

On Wednesday I was feeling lazy tired so I bought a couple of pizzas from Morrisons and bunged them in the oven.

Mushroom Pies

I obviously have to make something for the veggies amongst us but to be honest, these were my favourite. I should hold the party at mine next time and that way I get all of the leftovers.

I made the mushroom mixture quite early on to allow it to cool, soaking my porcinis the previous evening.

Preparing:

  • Soak some porcini mushrooms in hot water
  • Chop up some large flat mushrooms
  • Chop up some portobello mushrooms
  • Finely slice an onion
  • Finely chop a garlic clove
  • Chop some parsley
  • Beat an egg
  • Preheat the oven to 190ºc (fan)
  • Grease a 12 hole bun tin
  • Get oil, butter, single cream, flour, ready made shortcrust pastry & seasoning ready

Making:

Heat some butter and oil in a large frying pan and fry the onion until softened.

Add the garlic and give it a stir.

Add all of the mushroom and cook well.

Add the parsley and cream along with some seasoning then transfer to a bowl and leave to cool.

Roll out the pastry on a floured surface and cut out 12 circles that will fit up the side of your baking tin. Then cut out another 12 for lids.

Place the pastry discs in the greased bun tin and divide the mushroom mixture. Brush the edge of the pastry with egg and add the lids. Seal well (unlike me) and cut a little hole in the top (unlike me), brush with egg then bake in the oven for about 25 minutes.

TWD_Baking_Mush_PiesThe beauty of these is you can use whatever mushrooms you fancy. A little cheese would be nice in these too.

The original Delicious Magazine recipe can be found here. We didn’t reheat them and they were lovely cold.

Butternut Chilli

On 28th March 2015, This was Dinner

We are in the midst of Meat Free Week. This is my contribution*. I’m sorry, I can’t do a full week. Last year I decided that we were going to do National Vegetarian week but we failed spectacularly with a weekday trip to the supermarket to make a mixed grill ;-/ Whoops. We do have a lot of meat free meals but I found a full week too hard.

The recipe this is based on can be found here on the BBC Good Food website. I had to adapt a little and there was no peeling with mine. I went a bit more rustic!

Preparing:

  • Chop a few shallots
  • Finely chop a couple of garlic cloves
  • Finely chop a chilli
  • Deseed and chop a butternut squash
  • Roughly chop some sun dried tomatoes
  • Get cherry tomatoes, pickled jalapeños. tin of black beans, vegetable stock pot, cayenne pepper, pitted green olives, dried oregano, a bay leaf, red wine, sour cream, oil & seasoning ready.

Making:

Heat some oil in a pan and add the shallots and garlic. Cook until softened.

Add the chilli, cayenne, oregano and bay leaf and stir for a minute. Pop the squash and olives in along with the red wine. Simmer for a few minutes then add the cherry tomatoes along with the stock pot and a cup of water.

Stir well, bring to the boil, reduce, cover and cook for half hour. Don’t forget to give it the odd stir.

Add the sun dried tomatoes and the jalapeños along with some seasoning. If it seems like it is drying out, add a bit more water. Stir it well then cover again and cook for 15 minutes.

Add the beans along with their liquid and cook for another 15-20 minutes.

Serve with a dollop of sour cream, we also made our own flat breads.

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We all really enjoyed this. Lot’s of great flavours.

* and my vegetarian sister was coming (which is obviously the real reason)

Carrot, Chickpea & Sesame Burgers

On 4th, 5th & 6th March, This was Dinner

I do love a good veggy burger and these are a very good veggy burger. A little bit of effort has to go into a burger but making your own always has far more taste than a supermarket one and lets face it, there’s nothing expensive on here*.

Contains chilling time.

Preparing:

  • Peel and grate some carrots
  • Drain and rinse some chickpeas
  • Roughly chop an onion
  • Zest a lemon
  • Slice an avocado
  • Get natural yoghurt, tabasco, ground cumin, egg, oil, sesame seeds, fresh breadcrumbs, bread buns & seasoning ready

Making:

Heat some oil in a pan and gently cook a third of the carrot for about 10 minutes.

Into a food processor, the remaining carrot, the chickpeas, onion, cumin and egg. Whizz to as paste then transfer to a bowl.

Add the cooked carrot to the paste along with the breadcrumbs, lemon zest, sesame seeds and seasoning. Mix well and shape into burgers, I made four. Cover and chill for a while.

Heat some oil in the pan you used for the carrot and cook the burgers for about five minutes on each side.

Mix lemon juice with the yoghurt and serve the burger with a dollop of this in a bun along with the avocado and a drop of tabasco.

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One was filling enough so we saved the other to have on Thursday. We had a couple of frozen items in the freezer so ended up with a mish-mash of a meal, carrot and sesame burger with pork enchilada and beef stew anyone?

Having forgotten to get anything out of the freezer for dinner again on Friday we ended up with Sainburys chicken wings and chips as our online delivery came at seven.

* The BBC Good Food original does use tahini paste but if I bought it the rest would go to waste, sitting in the fridge until it was out of date, so I didn’t bother.

Mushroom, Chestnut & Vegetable En Croûte

On 11th January 2015, This was Dinner...

As I stated in the post for yesterday, I actually made this on Friday night. We knew we were going to use it as a leftover meal as it was enormous and there was only Mr S’ mum to eat it. She loved it and took a piece home but there was still a huge slab of leftovers.

The recipe comes with an additional leek sauce but I just made a vegetarian gravy for her. Today we served ours warmed through with baked beans.

Preparing:

  • Thickly slice some leeks
  • Thinly slice a few garlic cloves
  • Thickly slice some mushrooms
  • Prepare some fresh breadcrumbs
  • Dice some blue cheese
  • Grate some nutmeg
  • Preheat the oven to 200ºc (fan)
  • Get butter, baby spinach, chestnut purée, eggs, ready made butter puff pastry & seasoning ready

Making:

Melt the butter in a large pan and add the leek and garlic. Gently cook until soft but not browned. Remove to a large bowl.

Cook the mushrooms in the pan until almost cooked. Add to the leeks.

Pop the spinach in the pan and throw in a little water. Pop the lid on and allow to wilt, remove and refresh with cold water, then squeeze out all of the water and roughly chop.

Add this to the leeks along with the chestnut purée, nutmeg, breadcrumbs, cheese, two eggs and some seasoning. Stir well and chill for an hour.

Pop a baking tray into the preheated oven.

Roll out the pastry on a lightly floured surface, creating a rectangle. Transfer the pastry onto some baking parchment. Brush the edges with beaten egg.

Spoon the filling down one side, fold over the end and wrap. Seal and brush with egg, making a few holes in the top. Lift the parchment carefully and transfer to the heated baking tray. Bake for 40 minutes.

At this point I let mine cool then cooked the slices I needed for 15 minutes when ready to eat.

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We really shouldn’t have some potato croquettes with this but we did, and we were stuffed.

This is an adaptation of this recipe on BBC Good Food.