January 14, 2021 / Lyn Jones / 0 Comments
Makes 6 large burgers
Ingredients
- 1 red onion, finely chopped
- 2 garlic cloves, roasted
- olive oil
- 1/2 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 1 teaspoon chilli powder
- 150g chestnut mushrooms (like whites but better flavour & texture)
- 125g quinoa
- 250ml boiling water
- 1 x 400g tin of black beans, drained and rinsed
- 1 heaped tablespoon plain flour (we use a gluten-free one)
- 1 teaspoon arrowroot
- pinch of sea salt and pepper1. Preheat the oven to 220C (fan 200C).
2. Place onion & garlic in frying pan over medium heat with a drizzle of olive oil – cook 5–10 mins until soft. Add the spices – cook another minute, remove – leave to cool.
3. Place mushrooms in a baking tray with 1 tab olive oil & some salt and pepper – roast 10–15 mins. until golden. Remove and leave to cool.
4. While mushrooms are cooking prepare quinoa by placing in a pan over medium heat and covering with the boiling water. Bring back to boiling, simmer 10–15 mins. Once cooked, remove and leave to cool.
5. Once the mushrooms & quinoa have cooled, place all the ingredients in a food processor (make sure you discard any excess liquid from the mushroom pan before adding them to the processor, as this can make the mix too watery). Pulse until smooth then place mixture in the fridge to cool for 30 minutes.
6. Once cool, use a large spoon to scoop out patties and flatten them into round shapes, about 8cm across. If needed, place the patties in the fridge for another 30 minutes to firm up.
7. Once firm enough to hold together when flipped, place a frying pan over a medium heat, drizzle with olive oil and cook the burgers for 5 minutes on each side.
Tip: These freeze well, so put any patties you don’t need straight away in the freezer for another day or keep in the fridge for a few days and have them cold as part of an on-the-go or desk lunch.
November 8, 2020 / Lyn Jones / 0 Comments
Serves 4
hot and spicy, extra tangy, rich and sweet
INGREDIENTS
2 teaspoons oil or ghee
1 small yellow onion
1/2 cup sun-dried tomatoes, chopped
4 large cloves garlic, peeled and minced
1 tablespoon peeled and grated fresh ginger
Finely grated zest of 1 large lemon
1 dried hot red pepper, or pinch red pepper flakes (optional)
1 (15-ounce) can chickpeas, drained and rinsed
500g baby spinach
1 (400g) can coconut milk
2 Tabs freshly squeezed lemon juice, plus more as needed
1 teaspoon ground ginger
1 teaspoon salt, plus more as needed
1. Heat the oil in a large, deep Dutch oven or heavy pot over medium-high heat.
Add the onion and cook until it is beginning to brown, about 5 minutes. Add the sun-dried tomatoes, garlic, fresh ginger, zest & red pepper flakes. Cook 3 minutes, stirring frequently.
2. Add chickpeas, cook over high heat for a few minutes til they are beginning to turn golden and are coated with the onion and garlic mixture.
3. Toss in the spinach, one handful at a time – about 5 minutes; stir in a handful or two and wait for it to wilt down and make room in the pot before adding the next handful.
4. When all the spinach is in, add coconut milk, lemon juice, ground ginger and salt. Bring to a simmer, turn down heat and cook til chickpeas are warmed through – about 10 minutes. Taste and season with more salt and lemon juice if needed.
5. Serve hot over roasted sweet potatoes, with cilantro & toasted unsweetened coconut to garnish.
RECIPE NOTES
Serving: This is thick enough to eat on its own with a fork, but it’s also saucy enough to serve over pasta, rice, quinoa, or another grain.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 5 days. Freeze in individual portions for up to 3 months. Allow to thaw o’night in fridge, reheat gently on the stove.