Chickpea and Sundried Tomato Burgers

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Vegeburgers are one of my favourite foods but this vegeburger is currently my favourite. Why? It’s got so much more texture thanks to the walnuts and, because it’s the first of my burger recipes where I haven’t used a blender to mix the ingredients. Mashing the chickpeas makes a huge difference, in a good way. But, there is a bit of a knack to it though. You need to leave the chickpeas whole enough to have the texture but crushed enough to hold the burger together. If you’re worried, divide the chickpeas in half and mash half and put the other half through the blender ūüėČ

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If you have time to let the burgers rest 30 minutes in the fridge that also helps them hold together but if not just take a bit of care when turning them. The burgers freeze very well so feel free to double (or triple) the recipe so you can have them on hand for whenever you like.

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If you like these burgers here are some more vegeburger recipes for you to try. Tofu beetroot burger, beanburgers, veggieburgers.

Chickpea and Sundried Tomato Burgers

Preparation Time: 20 minutes             Servings: 4 burgers                                                 Cooking Time:          5 minutes                                                                                                           Total:                         25 minutes

30g walnuts

1/2 large jar / 200g Chickpeas (cooked)

2 large broccoli florets

4 sundried tomatoes

10g freshly grated breadcrumbs

1 tbsp tamari or soy sauce

Small pinch of salt

1 tsp garlic powder

1 tsp dried mixed herbs

Extra virgin olive oil

  1. Chop the broccoli and steam it.
  2. Take a large bowl, add the chickpeas and mash them.
  3. Chop the walnuts and add them to the bowl with the chickpeas.
  4. Chop the sundried tomatoes and add them to the bowl
  5. Add the rest of the ingredients except the oil and the broccoli.
  6. Take the broccoli out tof the steamer when it`s soft, chop it finely if it’s not already like that and add to the bowl.
  7. Mix everything thoroughly.
  8. Form burger shapes with your clean hands.
  9. Place in the fridge for 30 minutes to firm up a bit (if you have time)
  10. Lightly fry in the oil

or

11. Place on an oiled baking sheet and bake in a preheated oven at 200c for 20 minutes.

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Posted in Main courses, vegan | Tagged , , , , , , , , | 2 Comments

Cous Cous Salad

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So I thought it was starting to get warmer here, I’ve been wearing t-shirts and everything and then; rain, torrential rain… Never mind I’ll just get the cardigan back out. But anyway I made salad because once it starts to get warmer I need cooler meals and more salads. This is still a substantial salad though, it will definitely fill you up! The secret to the salad is to put the dressing on the cous cous while it’s still hot so that it soaks up all the flavour.

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Cous cous salad

Preparation Time: 10 minutes             Servings: 4 people                                                   Cooking Time:          5 minutes                                                                                                            Total:                         15 minutes

100g cous cous ( I used wholemeal)

12 cherry tomates

200g cooked white beans (I used canned)

Dressing:

1/2 cup of extra Virgin olive oil

1/2 cup balsamic vinegar

1 pinch of salt

1 tsp grainy mustard

Juice of 1 mandarín orange or 3tbsp freshly squeezed orange juice

  1. Cook the cous cous according to the instructions on the packet.
  2. Mix all the ingredients for the dressing together.
  3. When the cous cous is cooked, pour aproximately 3/4 of the dressing over the cous cous and allow to cool.
  4. While the cous cous is cooling wash and halve the tomatoes and drain and rinse the white beans.
  5. When the cous cous is cool add the tomatoes, beans and the rest of the dressing.
  6. Mix well and serve.

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Posted in First courses, Salads | Tagged , , , , , , , | Leave a comment

El Tesoro del puchero, Vegetarian Restaurant, Malaga

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El Tesoro del Puchero, C/ Babel, 5, Local 8, 29006 Malaga, Spain

El Tesoro del puchero is a brand new vegetarian restaurant. It’s open for lunch every day and on Fridays it’s also open for dinner. They also do breakfasts Monday to Friday.

We had a Friday night dinner and I have to say we were very impressed. You know how new places often take a while to find their feet? Well none of that here! They were super organised, the food was really flavoursome and the price was very reasonable. The waiter was very knowledgeable about the dishes on both the menu and the wine menu.  It was, all in all, a lovely evening.

We started with soup to warm us up, with millet and thyme and then chose to have a selection of small dishes to share, so that we could try as many different things as possible ūüėČ we had sushi, mushroom croquettes and “meat”balls in tomato sauce. We shared dessert which was one of the best chocolate mousses I’ve ever eaten.

So without further ado here are some pics. Do try it if you’re in the area, you won’t regret it!

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Millet and thyme

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Sushi

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Mushroom croquettes

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“Meatballs” in tomato sauce

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Chocolate Mousse

For further information:

Website: https://sites.google.com/site/eltesorodelpuchero/

Tel: 695456367

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