Kidney Bean and Oats Burger - Vegan Burger

Once we were discussing about food that you could eat over and over. Each of us were talking about something that we love. For me it was a Kerala Meal. For some one it was a dosa. When it was my husband's turn, he said Burger without blinking an eye. Everyone was surprised. Every Vegetarian Indian who lives in the Western World eats his share of Veggie Burger out of necessity. I have never seen a person eating it out of love. (Eating Veggie Burger in India is a different story, even I love that). So this burger is for the burger lover in our house. You will see a few more burger recipes in the coming months from me!



Groovy Gourmets decided to make Burger with a difference (not a potato patti) and I decided to make these. They are loaded with protein and fibre. So Burger does not have to be junk food, it can be power packed healthy food. Kids will love this too!

Recipe from here

Ingredients

Onion 1 finely chopped
Garlic 4 pods finely chopped
Carrots 1 pealed and finely grated
Cumin Powder 1 tsp
Chilli Powder 1/2 tsp

Tomato Paste 1 tbsp
Soy Sauce 2 tbsp
Dijon Mustard 2 tbsp
Kidney Beans 1 can drained (or Soaked and cooked kidney beans 1 cup)
Oats 1.5 cups

Oil for cooking

Method of Preparation

1. Heat a little oil in a pan. Add the onions and garlic. Saute till they are browned slightly.

2. Add grated carrots, cumin powder and chilli powder. Saute for a couple of minutes.

3. Transfer to a bowl. Add the tomato paste, soy sauce and dijon mustard.

4. Gently mash the beans and add to the bowl.

5. Finally add the oats and mix well. Season with salt if needed. I did not add any extra salt.

6. Shape into 8 patties.

7. In a pan add a little oil and cook the pattie on both sides.

To serve

Burger bun - sliced and toasted
Lettuce
Onions sliced
Tomato sliced
Tomato sauce 1 tsp
Dijon Mustard 1 tsp
Cheese 1 slice

Assemble the burger pattie with the above ingredients and serve with some crisps or fries 

Dreamy Mocha Frappe - Healthy, No Artificial Sugar - Just 4 ingredients - Vegan

Frozen Bananas! My new addiction. I made a resolution a couple of weeks ago that I will have a smoothie everyday. So being a very optimistic person, I ordered 1/2 dozen bananas. Well, little did I know that I will be delivered bananas double the usual size nor did I know that my resolution would not even last a day.

After a week of sitting on the shelf, the banana was turning brown, nearing black. My husband threatened to chuck them away. I was first thinking of baking something like the banana cake. But I cannot use up 6 monstrous bananas. Moreover we were going to be out for a few days. So what is the point of baking right?

That is when I remembered lot of ppl freezing cut banana and making things with it. I did not know what I wanted to make. But I knew I will freeze it. I pealed the bananas and cut them into 1 inch rounds. Layered them on a baking sheet, covered it with cling film and stuck it into the freezer. Once frozen, you can store them in a ziploc bag. If you add it directly, it will all be stuck together. If you freeze and then store, it will remain separate.

This is the first thing I made, I have another one coming soon. I am making so many combos, not able to click most of the time.



Ingredients

Frozen Banana 15 pieces
Milk 1/2 cup (use soy milk for vegan)
Cocoa Powder 2 tsp
Coffee 1 tsp

Method of Preparation

1. In a food processor or a blender pulse all the ingredients until just combined.

And oh, adjust depending on how much cocoa and coffee you like. It does not have a very banana kind of taste. it will taste more like a Mocha!

Tofu Salad Sandwich - Egg Salad - Vegan Recipe

Did I tell you about my new found addiction for Pinterest. If not, do check out my boards here. You will know what I mean! There I have come to realize that making Vegan food need not be hard or tasteless. I have made a few dishes that are bursting with flavours which has even meat eaters (read veggie haters) asking me for recipes. :-)



I am a big fan of Egg Salad and Sandwiches/Wraps made with it. Due to some allergy issues, I cannot consume egg. When I saw this recipe here, I just knew I had to try it. It makes a great Picnic or Lunch Box Sandwich!



I have made this as part of this month's Palooza ! We are making a couple of Sandwiches and a couple of Muffin or Muffin Tray dishes. Stay tuned! Anu, Radhika and Me

Ingredients

Tofu 1 block (400gms)
Yogurt 1/3 cup (original recipe called for Vegan Mayo. Could not find it. Use it if you need it to be Vegan or May be Soy Yogurt)
Dijon Mustard 1/3 cup
Garlic Powder 3/4 tsp
Chilli Powder 1/2 tsp
Pepper Powder 1/2 tsp
Honey (or Maple Syrup or golden syrup for Vegan) 1 tsp
Chopped Scallions 1/3 cup (more if you like the taste)
Lemon Juice 1 tbsp
Salt to taste

Ciabatta Rolls 6 (or any bread or wrap of your choice)

Method of Preparation

1. Drain water from the tofu and wrap in kitchen towel. What I generally do is place it wrapped between two cutting boards and then I place a heavy weight on top. That way all water will be drained and you will get a nice firm tofu. If you are lucky and get firm tofu, don't bother with any of these.

2. Cut the tofu into small bits. Cut the scallions into small pieces.

3. Add the rest of the ingredients into a bowl and mix well.

4. Add the tofu and mix well.

5. Refrigerate till you need to serve it.

You can use it in a wrap or as a sandwich. Just scoop required amount to the bread or wrap and enjoy!

Kachumber - Simple Indian Salad

Kachumber is basically a very simple Indian Salad. The dressing is nothing but lemon juice. Just slices/chop the veggies, toss it with lemon juice and salt. Garnish with coriander leaves.

Another dish that I served with the Gujarati Thali



Ingredients

Onions 1/2 cup sliced
Tomatoes 1/2 cup finely chopped
Cucumber 1/2 cup sliced
Green Chilli 1 finely chopped
Lemon Juice 1 tbsp
Coriander Leaves 2 tbsp
Salt to taste

Method of Preparation

1. Chop all the veggies as described above.

2. Toss it with lemon juice and salt. 

Rotli - Thin Flatbread made with whole wheat flour

Rotli is quite similar to roti. The flour is the same - whole wheat flour. The main differences are that they are super soft and super thin. This is achieved by a couple of changes in the Method of Preparation. A little oil is added to make dough and All purpose flour is used to roll it. The APF gives it that smooth surface and it enables the rolling into thin circles.

Check out other recipes from a Gujarati Thali here



You cannot quite make out the difference in the photo. It was thinner than roti and much softer. Recipe adapted from here

Ingredients (Makes 8 Rotlis)

Wheat Flour 1.5 cups
Oil 2 tbsp
Warm Water about 3/4 cup (as required)
Salt a little

APF (Maida) for rolling
Ghee for serving (optional)

Method of Preparation

1. Take the Wheat Flour in the mixing bowl.

2. Add oil to it (save 1 tsp) and give it a mix.

3. Add warm water little at a time and knead into a smooth dough. Apply the remaining oil around the dough.

4. Cover and let it rest for 30 min.

5. Split the dough into 8 small balls.

6. Using a rolling pin, roll the dough into thin circles. Dip in the all purpose flour for ease of rolling.

7. Cook on both sides on a hot tawa. And then optionally cook directly on the flame for a puffed rotli.

Apply some ghee. Serve with some side dish of your choice.