tagged ‘honey’

Quinoa, red bean & mushroom veggie burger

in Savoury, Taste -

Generously flavoured with chipotle honey and herbs, these quinoa, red bean & mushroom veggie burger is delicious and a damn looker too!

Quinoa, red bean & mushroom veggie burger

Inspired by the promises of delightfully warm, hot even, weather and bright sun at last, I’m sharing my favourite veggie budget recipe yet; as much as I love beef burgers, I so much prefer a veggie version: I find that there’s infinite possibilities for improvising, adding a variety of ingredients, spices and herbs, depending on what I have at hand, cravings and flavour profile I’m after.

This time, the starting point was a deliciously fiery chipotle honey I have fallen hard for: more spicy than sweet, it pairs beautifully with red meat and works wonders in a chicken marinate too. It’s also the perfect addition here, alongside quinoa and kale (which I’ve used in veggie burgers before), sautéed chestnut mushrooms, fresh parsley and chives and paprika.

The mixture comes together in a food processor in no time (though you can certainly also do it by hand) and once your shape it into patties, you can keep in the fridge for a couple days, but also freeze for up to two weeks.

Serve tucked in ciabatta rolls, with avocado mushed with a spoonful of Greek yogurt, pickled onions and fresh rocket and you’ve got yourselves a party worthy of this weather and all the goodness in this veggie beaut.

Quinoa, red bean & mushroom veggie burger

Quinoa, red bean & mushroom veggie burger

WHAT (makes 8 medium patties)

2 tablespoons extra virgin olive oil

250g chestnut mushrooms, sliced

2 medium red onions, roughly chopped

2 garlic cloves, minced

1 can red beans, rinsed and drained

250gr cooked quinoa

about 60g kale, hard stems removed, washed and patted dry

2 tablespoons chipotle honey

1 teaspoon paprika

1 heaping tablespoon fresh parsley

1 heaping tablespoon fresh chives

2 medium eggs

3/4 cup panko breadcrumbs

sea salt & freshly ground black pepper to taste

for the avocado:

1 1/2 large ripe avocados

1 tablespoon reduced fat Greek yogurt

juice and zest from 1/2 lime

1 tablespoon extra virgin olive oil

1/4 teaspoon chilli flakes

1 1/2 tablespoon fresh coriander, roughly chopped 

a squeeze of runny honey

a good pinch of salt

HOW

  1. Heat the olive oil in a large frying pan over medium heat and cook the mushrooms until soft, about 5′. Add the onions and garlic and cook for another 5′ or so. Remove from the heat and allow to cool for a couple minutes.
  2. Place in a food processor, along with the beans, quinoa, kale, chipotle honey, paprika and herbs and pulse to combine. Add the eggs and pulse again. Lastly add the breadcrumbs (you may need a little less or more, depending on the consistency of your mixture) and season generously with sea salt and black pepper.
  3. Shape into patties, place on a tray lined with parchment paper and put in the fridge for about 20′.
  4. Meanwhile, prepare the avocado, by combining all the ingredients and mashing with a fork.
  5. Preheat the oven to 190ºC (170ºC FAN) and bake the patties for 20′, or until golden brown and cooked through.
  6. Remove from the oven, allow to cool for a couple minutes and serve in ciabatta rolls, with fresh rocket, mashed avocado and pickled onions.

Honeyed kumquats, yogurt & thyme

in Breakfast, Desserts, Taste -

Honeyed kumquats are a real treat, especially for breakfast, served with thick yogurt & fragrant thyme over crunchy toast. 

I’ve gone back and forth before deciding what to do with the heaps of kumquats from my parents minuscule trees. While your suggestions inspired both research and tremendous appetite, I found it almost impossible to settle on a recipe. While I was trying to make up my mind, I must have eaten a third of them, with no preparation at all, pith, seeds and all. I just find them so very delicious, impossibly fragrant, lightly bitter and with a lovely texture. I’ve added them to salads in place of oranges and in warming, creamy oats and, before deciding anything else, I knew I had to make my mom’s delicious kumquat marmalade. And yet, I didn’t. See, they were so pretty, so bright and shapely I refused to chop them down. Instead, I made a preserve of sorts. [READ MORE]

Cauliflower, spinach & hazelnut salad with peanut butter dressing

in Savoury, Small bites, Taste -

Filled with so many colours and textures, this cauliflower, spinach & hazelnut salad with peanut butter dressing is perfect for the holiday season. 

Cauliflower, spinach & hazelnut salad with peanut butter dressing

I’ve been thinking about holiday meals a lot these past couple of weeks; ’tis the season I suppose, for gatherings, big or small, and tables filled with dishes reflecting seasonal colours, a celebratory mood and family or other traditions. There’s so much to enjoy during the colder months, so many beautiful ingredients, some discrete yet always reliable and others filled with wild colour and irresistible flavours. Cauliflower I feel is often left in the shadows, what with its pale skin and less than desirable cooking aromas; somehow though, it’s always been dear to my heart, much like a beautiful blank canvas, inviting and welcoming all at once. So when Blas Y Tir sent beautiful bundles of it, I could not wait to play around with the crunchy, snow white beauty. I’d already had very fond memories from working with their chubby, delicious spring potatoes and mixing them with fresh greens and smoked salmon, I was sure their winter produce would be qually satisfying, both to work with and to savour. [READ MORE]

Cardamom & cocoa nib banana bread with coconut frosting

in Desserts, Taste -

Celebrating International Women’s Day with a cardamom & cocoa nib banana bread with coconut frosting. Sweet, powerful and perfect just the way it is.

Cardamom & cocoa nib banana bread with coconut frosting

Days designated specifically for celebrating anything tend to make cringe; be it grilled cheese or Valentine’s Day, my first instinct is to revolt and mock relentlessly. Yet, I have made my peace with Valentine’s Day, mostly because I love any excuse for a decadent dessert; and I have occasionally hoorayed for other, food related, days. Today, on International Women’s Day, my first instinct is to celebrate. [READ MORE]

Vegan nut, cocoa & olive oil spread

in Breakfast, Taste -

Vegan nut, cocoa & olive oil spread

Every time I’m reunited with my sister, there are certain things that always take place (almost in this specific order): we hug and kiss (dramatically, on my part- Alkyoni is way cooler than me to gasp and whisper sweet nothings to my ear); we exchange gifts, have our first coffee and gossip enthusiastically. And then, on to the main course, our first brawl. It’s loud, usually for a dumb reason and it escalates quickly. And then, like ten minutes later, we’ve apologised to each other, made up and are swiftly moving on to what really matters: food. [READ MORE]