tagged ‘spicy’

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.

Mushroom & prawn tacos with spicy pineapple & lime salsa

in All recipes, Savoury, Taste -

My latest food crush is these mushroom & prawn tacos with spicy pineapple & lime salsa. So much flavour, so many colours, never enough tacos!

Mushroom & prawn tacos with spicy pineapple & lime salsa

My Easter Lent adventure is coming to an end this Sunday; it’s been both hard and not a big deal and I’ve been kind of a good sport about my (almost) vegan diet in the last 50 days or so. There has been moaning, even despair at times (I have a flair for the dramatic more than I care to admit). Mostly there’s been a lot of delicious favourites and experimentation too featuring the following: pulses, tahini, fresh and cooked veggies, nuts and a fair amount of prawns. While I normally eat lots of fish, in the absence of it, I rediscovered how much I love seafood: I devoured this pasta a couple times and made delicious steamed mussels with lots of garlic and a hearty side of toasted bread; yet, the dish I enjoyed the most during this period are these tacos. [READ MORE]

Spicy savoy cabbage & shiitake miso soup

in Savoury, Taste -

This spicy savoy cabbage & shiitake miso soup is filled with all the vegetables and all the goodness & is perfect for winter weather & nasty colds.

Spicy savoy cabbage & shiitake miso soup

Not surprisingly, this cold and gloomy weather is just heavenly for a house cat like myself. I spent the whole of Sunday between the couch and the kitchen, between dreamily gazing at the snow, sleepily watching bad TV and hungrily devouring carrot soup, more grilled cheese than I should admit and spicy soft cookies baked straight from the freezer. My belly was full, my feet warm and I felt only mildly like a guilty sloth. All in all, a very satisfying winter day. And even though I will probably not have one like it for a while, I can always think about it fondly and enjoy warming, spicy and comforting dishes, like this colourful and fragrant miso soup. [READ MORE]