Tofu Beetroot Burger

tofu beetroot burger

I know I disappeared off the face of the earth for a while, well the internet anyway. First of all my computer broke down, terminally but don’t panic because I now have a brand spanking new one. Then I’ve been sooo busy, working, going on holiday, going to a wedding, that sort of thing … But most importantly, I’m back. And with a delicious veggieburger recipe to dazzle you all with.

I know you’re all in soup and stew mode but this is a yummy burger which you can make all year round. I promise I’ll bring you some soup and stew recipes soon. Especially as I can now join you seeing as it’s gone all cold here. I hate to brag but it was pretty warm until the end of November so I didn’t much feel like warming soups or stews.

Anyway back to these burgers like I said they contain ingredients easily available all year round. In warmer weather, they’d be great with a salad or you could serve them with roasted winter veg if that’s what appeals to you at the moment.

Tofu Beetroot Burger

Preparation Time: 10 minutes                     Servings: 2      (4 burgers)                                 Cooking Time:        20 minutes                                                                                                        Total:                         30 minutos

Ingredients:

200g tofu

1/3 cup raw cous cous or 1 cup cooked cous cous

1/2 cooked beetroot

salt

2 flax eggs (2 tablespoons of ground flax mixed with 4 tablespoons of water and left to sit in the fridge for 15 minutes).

To serve:

Bread / Burger buns

Mashed avocado

1. Cook the cous cous according to packet instructions or heat 1/2 cup of water in a small saucepan. When boiling add a pinch of salt and the cous cous. Cover and turn the heat off. Leave for 5 – 10 minutes until all the liquid has been absorbed and the cous cous is soft.

2. Put all the burger ingredients in a blender and blend until well mixed.

3. For burger shapes. If you have time to leave them to settle in the fridge they will hold together better. I didn’t and they were still OK.

4. Lightly pan fry the burgers.

5. Serve in buger buns with some mashed avocado on top.

 

Posted in First courses | Tagged , , , , , | 2 Comments

El Piano, Vegan, Gluten Free Restaurant, Malaga

el piano 2

El Piano, C/ Juan de Letran, 13, 29012 Malaga, Spain

El Piano is a small vegan bar/restaurant on a hidden side street in the centre of Malaga. Like I said it’s small but it really has a bit of everything, and still manages to be vegan and gluten-free. They have a large refrigerated display cabinet with an amazing variety of options to choose from. You choose the tapas you want and they are served on a plate if you’re eating in or in a “boat” if you decide to take away. There are tables outside in the pedestrian street. Many people have said to me that vegetarian food doesn’t taste of anything or that it all tastes the same, well I can assure you that this is a great place to go to dispell that myth. The foods on offer come from different world cuisines (Indian, Italian, Latin American…) and consequently the variety of differnt flavours, tastes and textures is wonderful. Quite a few of the options are spicy so if that’s not your thing make sure you ask which of the options are spice free. The staff are friendly, helpful and well informed about the food they serve.

We went for the offer of four tapas for 5’95€. If this is your main meal you’ll probably need four tapas per person. During the week they also have a set menu but we went at the weekend… I chose potato stuffed with soya mince, corn croquettes, spicy soya mince stew and a mildly spiced pumpkin dish. My husband had a veggieburger, falafel, spaghetti with pesto and the Indian potato dish sag aloo. This also came with a side of cilantro sauce for us to share.

Drinks were not included in the offer and the total bill was 17€, which is very reasonable.

All in all a hidden gem in the heart of Malaga.

I leave you with the photos to feast your eyes on!

el piano 3

This was my food.

My husband's food.

My husband’s food.

Prices and options.

Prices and options.

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Fruity Quinoa Salad with Tempeh

fruity quinoa tempeh salad

I know you’re all getting into the autumn thing and eating pumpkin and thinking about taking your jumpers out of the cupboard, but here it’s still roasting hot, so I’m still eating summery food. Salads, things that require as little cooking as possible, there’ll be plenty of stews and baking in due course but for now I have another salad for you. This one is a great mix of sweet and savoury and it’s a complete meal. Both the quinoa and the tempeh contain protein and there are healthy fats in the avocado. The sweetness comes from the dates, the orange and the concentrated apple juice. And the best part is that it all comes together in about half an hour if you don’t count the marinading time.

Fruity quinoa tempeh salad

Tempeh is one of those “weird” ingredients that vegans and vegetarians eat and can seem extremely strange to those of you who aren’t so familiar with vegetable proteins. If I tell you it’s made from fermented soya beans, it probably won’t entice you to try it. But don’t let that put you off. It has an unusual taste, I definitely wouldn’t say it reminds me of meat, it’s more nutty and yes, fermented tasting. It tastes nothing like tofu although it does absorb flavours well. I guess what I’m trying to say is don’t be afraid to give it a try, hopefully you’ll be pleasantly surprised.

fruity quinoa tempeh salad

This post is my entry in Souper Sundays a weekly roundup of blog entries with recipes for soups, salads and sammies. If you want more info visit their page here.

Fruity Quinoa Salad with Tempeh

Preparation Time: 10 minutes                     Servings: 2                                                          Cooking Time:        20 minutes                                                                                                         Total:                         30 minutos

Ingredients:

250g tempeh

Quinoa Bowl:

1/2 cup raw quinoa

1/2 avocado

4 dates

1/2 orange

1/4 salad onion

1 carrot

1 tomato

Salt

Marinade:

2 tbsp soy sauce

2 tbsp orange juice

1/2 tsp powdered ginger

1 tbsp concentrated apple juice

1. Mix all the ingredients of the marinade together in a bowl. Slice the tempeh. Place in the bowl with the marinade. Let marinade in the fridge for at least two hours.

2. Put the quinoa in a sieve and rinse under the cold tap. Place in a saucepan. Cover with water. Add a pinch of salt. Bring to the boil and boil for about 20 minutes. Drain, rinse under the cold tap and drain again.

3. Take a large bowl. Slice the avocado and add to the bowl. Chop the dates and add to the bowl. Chop the orange, onion and tomato and add to the bowl. Grate the carrot and add to the bowl. Also add the well drained, cool quinoa to the bowl.

4. Take the tempeh out of the fridge. Pan fry until golden on the outside. (Both sides). Put the leftover marinade in the salad bowl and mix everything well. Check to see if you need to add more salt. Place the tempeh on top. Serve.

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Posted in Main courses | Tagged , , , , , , , , , , | 12 Comments