Bun-less Veggie Burger

This one is for those Banting/Vegetarian Carb-less eaters out there...

INGREDIENTS

Burger Patty:

1 Cup Sprouts (use a variety)

½ Cup Grated carrot

1 Cup Almond Flour

1 Egg (optional)

½ Cup Lentils (cooked)

½ Cup Chickpeas (cooked)

2 Garlic cloves

Seasoning (salt, pepper, herbs/spices eg. basil)

Red Onion Relish:

1 red onion chopped

1 Tbsp Coconut Oil

2 Tbsp Honey

¼ Cup balsamic vinegar (Optional)

Seasoning (salt, pepper, herbs/spices eg. basil)

Garnish:

Lettuce or rocket

Giant black Mushroom (Sliced and cooked)

Thick slice of tomato

Avocado sliced

Fresh tomato salsa (tomato & onion chopped up and cooked to a sauce. Add seasoning)

METHOD

Burger Patty:

Blend together Sprouts, carrot, lentils, chickpeas, Garlic & seasoning

Hand Mix in egg (Optional) and Almond flour (or use food processor)

Mixture must be nice & thick

Form balls with the mixture and flatten in burger patty shape

Fry up in some coconut oil a few minutes on each side until burger holds it shape

Add to the oven to bake for a further 10minutes (until cooked through)

Red Onion Relish:

Melt coconut oil in pot

Add all other ingredients and cook on medium heat until onions go soft, mixture turns golden & thickens

Remove from heat to cool down

Build Your Burger:

On a plate later your burger patty

Next add tomato relish/salsa sauce

Add some leaves

Arrange your slices of mushroom

Next add your avocado slices

Garnish with your Red onion relish on top

Add seasoning to taste

Serve and enjoy! J

Read More

Salmon Swiss Chard Fritatta

Ingredients:
 
·         1 small red onion, diced 
·         2 cloves garlic, finely chopped
·         1 piece of Fresh Norwegian salmon (* R25 a piece @ Virginia Circle Checkers) 

      Alternatively use smoked salmon ribbons
·         Bunch of rainbow Swiss chard chopped up (* Woolworths Gateway)
·         6 eggs, beaten
·         Seasoning (salt, pepper, origanum)

Method:

·         Preheat oven
·         Grease either a casserole dish or a muffin tray
·         Fry up some coconut oil in a frying pan
·         Sauté red onion over medium heat about 3 minutes
·         Add garlic & Swiss chard, sauté another 5 minutes.
·         Add Salmon & seasoning and sauté another 2 minutes
·         In a separate bowl beat together your eggs & add seasoning
·         Combine the salmon/vegetable mix with your beaten eggs
·         Pour into your chosen dish
·         Stick into the oven for 25-30 minutes until firmly set but not hard, and slightly browned.
·         Let cool slightly then remove from baking dish.

Serving suggestion:

Add a dollop of coconut cream on top with some herbs & seasoning. Red onion marmalade (recipe can be found under my Mega veggie burger dish) is also a nice touch to add on top.

Serve & enjoy J

Read More

Raw Vegan Caprese Salad

So it's that time of the month again (Raw food dinner club) and this time i have been nominated to put together a little starter meal. I wanted to make something simple & light that still hits the spot so came across a recipe for a layered caprese tower which i changed up and made my own version of.

Everything in the dish is as always 100% healthy ingredients and all homemade including the pesto and "cheese" layer. Hope you enjoy!!

INGREDIENTS

Salad Components
·         Olive Oil
·         Tomato
·         Avocado
·         Basil leaves

Homemade Pesto
·         1 ½ Cup Basil leaves
·         1/3 cup Coconut oil or Olive oil
·         Salt & pepper
·         5 cloves Garlic
·         1 Cup pine nuts
·         5 Sundried tomatoes (Optional)

Raw vegan cashew cheese
·         1 Cup Soaked cashew nuts
·         Small handful spinach leaves
·         A few basil leaves
·         Salt & pepper
·         ½ - 1 cup water
·         Juice of 1 lemon
·         1 garlic clove

METHOD

Homemade Pesto
·         Blend all ingredients together. Mixture must still have texture and not be completely smooth. My       

       variation includes sundried tomatoes but this ingredient is optional.

Raw vegan cashew cheese
·         Blend all ingredients until smooth and “cheese” like

Salad

Layer your salad in a tower like manner in the following order:

•      1 thick slice tomato
•      Spread on some pesto
•      3 thin slices avocado
•      1 big dollop of Vegan cashew nut cheese
•      Repeat Steps 1-4
•      Top off with 1 thick slice tomato
•       Drizzle some olive oil over the top
•      Add a basil leaf for decor

Read More

The Mega Veggie Burger

On Sunday i threw together this monster Veggie burger creation to munch on while watching a nail biting Wimbledon Men's final.  Needless to say I am now not only a huge Roger Federer fan but also a big fan of this burger!! Here goes the recipe...

INGREDIENTS

Veggie Burger Patties

• 1 Cup Chickpeas
• 1 Cup Black beans (soaked overnight & precooked)
• 1 Small grated carrot
• A handful Parsley (Chopped)
• Spices (Salt, Pepper, Basil, Origanum)
• ½ Red onion (Diced)
• 1 Egg (Optional)
• 1/2 Cup Almond Flour

Please note: If you would like to make it vegan option eliminate the egg from ingredients.

Homemade Tomato Relish

• 1 Fresh tomato
• ½ Cup Sun-dried tomato
• 3 x Garlic Cloves
• Spices (Salt, Pepper, Basil, Origanum)

Red Onion Marmalade

• 1 Red onion
• ¼ Cup Coconut oil
• ¼ Cup Balsamic vinegar (Optional)
• 2 Tbsp Honey

METHOD

Veggie Burger Patties

• In a food processor mix together the Chickpeas and Beans first.
• Next add in the grated carrot, chopped parsley, chopped onion & spices. Your mixture should resemble a thick dough.
• Now add in 1 x egg to the mixture (if vegan leave out the egg – this is optional) along with the almond flour.
• Shape into circular patties of desired thickness.
• Fry in a pan with some coconut oil on the stove for 5 minutes each side then transfer to oven to cook for a further 10-15 minutes. Make sure the patties are cooked through.

Homemade Tomato Relish

• Blend all ingredients together to resemble a thick tomato relish

Red Onion Marmalade

• On very low heat fry the onion up in the honey, coconut oil & balsamic vinegar.
• Leave it to simmer for around 15-20 minutes until onion is soft and caramelized.

Now the fun part…assembling your burger.

The way I have done my burger is merely a suggestion. You can layer with whatever you choose.

• Use 2 giant black mushrooms (Brushed with coconut oil and grilled for 5 minutes each side) as your base and lid burger buns.
• Add a spread of vegan cashew mayo & pesto
• Put a small handful of rocket on top of that.
• Next add your veggie burger pattie
• Add a nice big dollop of your delicious homemade burger relish along with a spoonful of your onion marmalade on top of that.
• Top it off with a small handful of sprouts & lastly your mushroom burger lid.

Put on a bib & tuck in!! :)

Read More

Cauliflower Crust Pizza

INGREDIENTS

Pizza Base:

• 1 Head of cauliflower
• Coconut Oil
• Spices (salt, pepper, origanum, Basil)
• 1/2 Cup Coconut Flour & or Almond Flour (if you use both then 1/4 cup of each)
• 2 eggs
• 1 Tsp ground Garlic

Please note:
You will need a Nut Bag (Manoli's at The Crescent sells them, it is a little white bag)

TOPPINGS (Suggestions):

• Spinach
• Goats Cheese
• Avocado

METHOD

• Preheat oven to 180 degrees
• Break up half a head of cauliflower into small florets (remove thick stem)
• Blend until it resembles cauliflower "rice"
• Put a pan on the stove and heat up a teaspoon of coconut oil and fry up the cauliflower rice for 5-7 minutes
• Put cauliflower into nut bag and squeeze out ALL liquid (this is very important!!)
• In a bowl mix together the cauliflower, coconut/almond flour, eggs, spices & garlic
• Take an oven proof baking tray and line it with baking paper
• Flatten the pizza dough out onto the baking paper into the desired shape & thickness
• Bake in the oven for 15-20 minutes until it starts to go brown in colour
• Take out the oven & add your toppings
• Put pizza back in the oven for a further 10-15 minutes until toppings are cooked

Serve & Enjoy!! :)

Read More

Pasta-less Veg Lasagne

I tested this recipe out on my husband who is an avid meat eater (I actually get him to taste most of my recipes simply because he is so honest with his feedback) & he gave it a big thumbs up so for those of you concerned about how it tastes...fear not!

INGREDIENTS

Spinach/Tomato Layer:

• Tin of tomato/herb Mix (or make your own with 3 x chopped tomato and herbs)
• 1 tsp Crushed Garlic
• Spices: Origanum, Basil, Salt & Pepper
• 1 Big Pkt Chopped Spinach
• 1/2 Onion Chopped

Raw Cheese Sauce Layer:

• 2 Cups Cashew Nuts
• 1/2 lemon
• 2 Tbsp Apple Cider Vinegar

Other:

• 2 Pkt Baby Marrows
• Basil Pesto (or make your own)
• Mozarella (Optional)

METHOD

Spinach/Tomato Layer:

• Melt some coconut or olive oil in a pan on the stove & fry up the following ingredients:  

         Tin of tomato/herb mix, crushed garlic, spinach & Onion

• Add some salt, pepper, basil & Origanum Spices
• Simmer down until all cooked   

Raw Cheese Sauce Layer:

• Blend together the following ingredients: 
  Cashew nuts, Juice of 1/2 lemon, Apple Cider Vinegar, pinch of salt & 1/2-1 Cup water (start with 1/2 and keep adding until you get the desired sauce consistency)

Lasagne Layering:

• use a potato peeler or knife and peel all your baby marrows length ways into thin strips
• Take a rectangle/square tin and line it with 1 layer of baby marrow
• Now add a thin layer of basil pesto
• Add a layer of spinach/tomato mixture
• Add a layer of "cheese sauce"
• Start with baby marrows again and add another layer of each ending off with "cheese sauce" layer on top
• Add some grated mozarella (Optional) & spices on top
• Bake in the oven for 15-20 minutes until golden on top

Eat & Enjoy!! :)

Read More