Posts tagged apr2018
Bean & Beat Burger with Portabello Buns

I actually first made this recipe many months ago... 2nd November 2016 to be exact (I can tell by my camera data!) and it's been sitting in my recipe archive folder waiting to be released to the world- amongst countless other recipes. Crazy, really how they all pile up! 

One of my missions this year is to get back into a regular blog posting schedule. To think when I began this blog in 2011 I was posting around three times a week- sometimes more, and that was when I still had my full time career as an architect. So there is really no excuse! ;-) 

portabello burger bun.JPG

I was reminded of this recipe a recently, as I was coming down from a week-long juice fast and I wanted to make a meal, to celebrate with my boyfriend, the return to normal food. I wanted it to be reasonably light, made mostly with veggies and no wheat or refined ingredients (though there was a little oil on the mushrooms caps). The result was this epic burger platter! (ok it was a little larger than I'd anticipated) ;-)

Portabello mushroom caps make amazing burger buns if you want to avoid bread, and you can really use any veggie burger mix inside. In the iphone photo above is the recipe featured below, but in the other 'pro shots' taken in 2016 I used this vegan meatball mix formed into burger patties instead of balls (both would freeze well too so you can make extra).

Then simply layer the burger up with avocado, hummus, relish, chutney, salad leaves, sprouts as tall as you like!

portabello burger bun.jpg

Recipe: Bean & Beat Burger with Portabello Buns

Serves two (makes approx 4 medium burgers)

Ingredients:

  • 1 can black beans - drained and mashed with a fork
  • 1/2 small beetroot
  • 2 cloves garlic
  • 1 onion
  • 1 cup cooked quinoa or rice
  • 1 cup gram flour (other flours would probably work)
  • 1/2 cup ground walnut (or other ground nuts)
  • 1 tbs soy sauce
  • 2 heaped tbs chopped herbs (I used parsley and rosemary as I had them to hand)
  • 4 large portabello mushroom caps.
  • a little olive oil.

Method:

Finely chop the beetroot garlic and onion (I used a food processor for a quick blitz) and then saute for a few minutes in a medium sauce pan until softening. Meanwhile gather all remaining ingredients (other than mushrooms/oil) and then add to the pan. Turn off the heat and stir through in the pan until well mixed and the mix holds together.

Form burger patties with your hands and place on a lined baking sheet. I didn't oil them but you could if desired. Bake at 180 for approx 30 mins ensuring they don't burn.

Meanwhile, wash and pat dry the mushroom caps. Chop the stalk out (you could do this in advance and add to the burger mix to void waste). Lightly brush will oil on both sides then sprinkle with salt and paper.

Once the burgers have been baking for 15-20 mins. Place the mushrooms under a hot grill for approx 5 mins on each side until quite 'sweaty' looking.

Prepare any other toppings and a side salad. (For the 'coleslaw' style salad in the top photo I just used slightly water down hummus to coat)

Assemble the burgers in any way you wish! Enjoy immediately.

portabello burger bun.jpg
portabello burger bun.jpg

 

 

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Vegan 'salmon' cream cheese bagels

I saw this recipe on my friend Lisa's nutrition focussed Instagram account recently (well actually quite a few weeks ago now as it's taken me a little while to publish this post!)

Vegan salmon cream cheese bagels

It looked delicious and I was intrigued as to how she'd made it. When she said it was simply marinaded carrot ribbons I was hooked and invited her to share the recipe here on my blog. It's just the kind of quirky recipe creation I love :-)

You can keep it simple by using pre-made ingredients as suggested below. Or go all the way and make your own 'cashew cheese' or try a savoury version this cheese style spread I made using yoghurt and coconut flour. The bagels could also be homemade and gluten-free if needed. Or simply use lettuce cups for a light bite.

Now, take it away Lisa!

Recipe: vegan 'salmon' cream cheese bagels

Makes 2 bagels

Ingredients:

  • Bagels – I bought classic bagels from The Natural Bagel company (found in Sainsbury's) – worth checking labels to ensure no milk these had soya only.
  • Cream cheese – Again I went for convenience and bought the vegan original cream cheese from Sainsbury's free from range.  It’s a coconut base and a lot of my clients really like it as a dairy-free alternative. (There are also lots of recipes on-line for homemade cashew cheese or similar)
  • Salad – one of my staples is a bag of mixed watercress, rocket and spinach as these bitter greens are AMAZING for your digestion.

For the ‘Smoked salmon’

  • Liquid smoke (available on Ebay/Amazon and probably other places) quantity is personal preference but I put a good dessert spoonful in.
  • Carrots – I used two wide carrots.  Peeled the skin first and discard and then keep peeling.  I found a wide head peeler works best.  Peel the carrot so that it forms long ribbons.
  • Pink Himalayan sea salt
  • Some recipes add apple cider vinegar and/or tamari but I like to keep it as simple as possible!

Method:

‘Peel’ the carrots into long ribbons into a bowl. Add a twist or two of the salt. Add the liquid smoke. Mix everything together (see note below for marinading).

Transfer to a foil-lined baking tray – you need to be able to fully cover the carrot mix with the foil and seal it.

Bake in the oven 200˚C for about 20mins. Remove from oven and allow to cool.  

Lisa's note: when I made these I couldn’t wait and basically toasted the bagels, slapped the cream cheese on and put the carrot on and garnished with the salad – and they tasted amazing.   I left the remainder of the carrot with my vegan pal and she reported that left overnight and chilled the flavours were even better!

Vegan salmon cream cheese bagels
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Want to know more about Lisa?

Lisa is 'The Nutritional Realist and has a holistic method of working, looking at every aspect of you and how it impacts your goal. Ultimately it's all about you. She’s the resource to enable you to get to your health goals and stay there! She’ll coach you to throw the pebble that will create positive ripples throughout your life.

Find more about Lisa and her work via her website, her Facebook page or on Instagram.


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