Tag Archives: veggie

Flowers on Friday and My First Guest Post

20 May

I don’t have the time to post a recipe today as I have my cousin Michelle staying with me and we have been busy sunbathing and hiking to a waterfall!  I thought I’d take this opportunity to share some photos of flowers that I’ve taken this week. Who knows it might become a regular spot. So here is the first Flowers on Friday selection…

And the waterfall…..

Today is my first ever guest post over at Veggie Grettie. Gretchen has an extremely informative blog full of interesting articles and recipes about nutrtition and a vegetarian/vegan diet. This is what she says..

“I believe food is the ultimate  medicine.  I am a Certified Nutrition Specialist with Certification in Plant Based Nutrition through Cornell University.  All of my research has led me to the  conclusion that a plant based diet is optimal.

At a young age I experienced health problems.  Despite numerous doctor appointments and numerous tests, no one had any answers as to why I was so ill.  Unfortunately I also experienced health issues in high school and college which at times were debilitating.  Toward the end of college after having been to many specialists and receiving many wrong diagnosis’ (along with suggestions that my health problems were psychosematic) my parents convinced me to try one last specialist,  Dr. Arnold Kresch of Stanford University.  Dr. Kresch finally had a diagnoses for me; endometriosis.  After performing surgery to remove my lesions, Dr. Kresch encouraged me to research nutrition and how it could be a powerful force in my quest for health.

For the past 15 years I have been able to manage my endometriosis through diet and exercise.  I have personally experienced the healing powers of nutrition have been able to nurse myself back to even better health than before through a plant based diet.  I am passionate about sharing my nutrition knowledge with others and can be found doing so through Veggie Grettie, as a Columnist for Chic Vegan, a freelance writer, and a Brand Ambassador for NEXT by Athena.” 

If you have a chance please check out her blog Veggie Grettie and have good look around. I would like to say a big thank you to Gretchen for featuring my recipe for Ezogelin Corbasi (A Turkish Red Lentil Soup) and am really happy that all the family enjoyed it so much!!

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The Best Veggie Burger & Fat Chips

27 Oct

 

Having been a vegetarian  for about 25 years (god that’s scary) I have tried my fair share of veggie burgers. Most of them are not great, either too dry & cardboardy or too wet and end up a pile of mush in the pan. This one we tried last night turned out perfectly in flavour and texture. Its made with mushrooms & chickpeas and the fat chips are the ultimate, courtesy of  The Washer Up’s secret recipe…

Mushroom & Chickpea Burgers

Makes 2 Vegetarian

  • about 250gr mushroom chopped
  • 1/2 onion chopped
  • 1 clove garlic chopped
  • 1/2 tsp ground cumin
  • 1 chilli deseeded & chopped
  •  1/2 tsp paprika
  •  200gr cooked chickpeas rinsed & drained well
  • about 75 gr grated cheddar
  • 1 slice wholemeal bread toasted
  • 1 tsp Worcestershire sauce
  • 1 tbsp tahini
  • salt & black pepper
  • a handful of chopped coriander
  • polenta (cornmeal)

Heat some olive oil in a frying pan over a medium high heat, add the onion and cook until tender & slightly golden. Stir in the mushrooms, garlic, chilli, cumin & paprika and cook until the mushrooms are dry about 4 to 6 mins. Remove from the heat and leave to cool slightly.

Either put the toasted bread in a food processor and pulse to make breadcrumbs or chop very finely by hand. Put the drained chickpeas & mushrooms in a processor and blend to a slightly chunky paste. Add the cheese, Worcestershire sauce, tahini and breadcrumbs and blend again, stir in the chopped coriander and season well with salt & pepper.

Sprinkle a handful of polenta over the mixture and bring it together with your hands. Shape it into two patties (adding more polenta if necessary). Shake some polenta onto a plate and place the burger on the plate and cover all sides with the polenta. Shape again and put in the fridge to firm up.

Preheat the oven to 200 degrees. Heat some olive oil in a frying pan over a medium high heat and brown the burgers on both sides then put in the oven for about 10 – 15 mins.

Perfect Fat Chips Recipe

  • 1 big potato per person
  • sunflower oil for deep frying
  • salt & vinegar

Square off one side of your potato with a sharp knife. Put this side down on the chopping board and square off the rest of the sides of the potato so you have a sort of rectangular cube. Use a peeler to get rid of any bits of peel. Carefully cut your potato in to 2 or 3 slices vertically(depending on the size of your potato). The slices should be about 2 cm wide. Now turn theses slices on their side and cut into 2cm chips. You should end up with about 6 or 9 chips per large potato.

Put the chips in a large pan of salted water and bring to the boil. Once boiling turn the heat down slightly and boil for 10 minutes exactly. Drain and leave to cool. Put them in the fridge to cool right down if you have time.

To cook the chips, heat about 250 ml sunflower oil in a large frying pan or wok. When the oil is hot add the chips (they should sizzle quite a lot, try one chip first to check if the oil is hot enough). Fry for about 10 minutes, while you burger is in the oven, turning them occasionally with a metal slotted spoon. They should be slightly golden and crispy. Drain on paper towels then pile on the plate and sprinkle with sea salt & vinegar. These ultimate fat chips should be crispy on the outside and soft & fluffy in the centre, perfect……

This really is Saturday night food heaven for me, I served it with a basil pesto mayo to dunk the chips in, delicious…..

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