25 May 2017

Vegan Lentil and Mushroom Burgers

These are proper vegan burger with a rich and earthy taste. Unlike the frozen versions you find in supermarkets, these have no additives or weird ingredients. They can also be shaped into falafel-sized balls and baked in the oven.

I hoped to share this vegan lentil and mushroom burger last week during National Vegetarian Week, but I shared so much and just didn't have the time. It really took over my week.

I do love a homemade veggie burger though, so I had to share it with you.

This lentil and mushroom burger comes from the new cookbook Green Kitchen Stories at Home.




In case you haven't stumbled across it, Green Kitchen Stories is a vegetarian blog from Stockholm, where David and Luise blog share a little about their lives and healthy vegetarian recipes. This isn't their first cookbook. Check out the other titles, Green Kitchen Smoothies; The Green Kitchen;  Green Kitchen Travels and Vegetarian Everyday.


Green Kitchen Stories at Home


I love this cookbook. In fact I want to eat everything in it. 

It's full of comforting home cooking that's easy for anyone to make. I particularly like their Fridge Favourites chapter, where they prepare things like fresh tomato sauce, hummus, lentils, quinoa and roast vegetables at the start of the week so they can throw together quick and healthy meals when they don't have much time during the week.

There's a also few recipes for tray-baked dishes, which you know I love if you've seen my Roast Vegetable, Veggie Sausage & Chickpea BakeSticky Red Onion Sausage Bake with Gravy or Veggie Sausage, Lentil and Red Pepper Bake. In fact you can see one of their bakes above, that I'd love to try. It's Baked Portobello Mushrooms in White Wine and Vegetables.

Recipes I'm keen to try


  • Middle Eastern Sweet Potato Wraps
  • Black Rice, Lentil and Aubergine Pilaf
  • Cauli 'Fish' and Chips
  • Double-Sweater Minestrone with Rice
  • Beetroot and Goats Cheese Quiche
  • Berry Rhubarb and Date Crumble



Cookbook Details


Author: David Frenkiel and Luise Vindahl
Format: Hardback
Pages: 256
ISBN: 978-1784880842

Veggie Recipes: 103 recipes out of 103
Vegan Recipes:  59 recipes out of 103

Hardie Grant, £25
photography © David Frenkiel


These are proper vegan burger with a rich and earthy taste. Unlike the frozen versions you find in supermarkets, these have no additives or weird ingredients. They can also be shaped into falafel-sized balls and baked in the oven.



print recipe
Vegan Lentil and Mushroom Burgers
Vegan Lentil and Mushroom Burgers
These are proper vegan burger with a rich and earthy taste. Unlike the frozen versions you find in supermarkets, these have no additives or weird ingredients. They can also be shaped into falafel-sized balls and baked in the oven. 

Ingredients
  • 150g/1 cup pumpkin seeds
  • 2 tbsp olive oil, plus 1 tbsp for frying the burgers
  • 1 onion peeled
  • a small handful curly kale, stems removed
  • 3 cloves of garlic, peeled
  • 250g/2 cups mushrooms
  • 400g/2 cups puy or green lentils
  • 4 tbsp capers, drained and rinsed
  • 2 tbsp tomato purée
  • ½ tsp smoked paprika
  • a good grinding of salt and pepper
Instructions
1. To prepare the patties, place the pumpkin seeds in a food processor and blend until the texture resembles breadcrumbs. Heat half the oil in a large frying pan on a medium-low heat. Roughly chop the onion, kale and garlic, transfer to the pan and sauté for about 10 minutes or until the onion has softened, then transfer to the food processor. 2. Heat the rest of the oil in the pan on a medium-high heat. Roughly chop the mushrooms, transfer to the pan and sauté (without stirring) for about 5 minutes or until golden. Turn them over and sauté for a further 5 minutes or until tender and golden before transferring to the food processor. Add the rest of the patty ingredients to the food processor, season to taste with salt and pepper and pulse until combined but still coarse. Transfer one quarter of the mixture to a large mixing bowl and blend the rest of the mixture until smooth. Transfer the rest of the mixture to the bowl and mix until combined. 3. Use your hands to shape the mixture into 10 patties. Heat 1 tablespoon of oil in a large non-stick frying pan or griddle pan on a medium-high heat. Once hot, fry the patties in batches for a few minutes or until the base is golden. Carefully flip each patty with a spatula and fry the other side for a further few minutes or until golden. Serve: Serve the patties inside buns spread with mayonnaise (or vegan mayo) and filled with lettuce, tomato, tomato chutney and avocado and accompanied by sliced gherkins and some fries. Enjoy!
Details
Total time:
Calories per plain burger: 187 calories
Yield: Makes 10 burgers







Easy homemade vegan burgers

If you liked this Vegan Lentil and Mushroom Burger, try two of my most popular vegan burgers.



Disclosure: Hardie Grant sent me this cookbook to review and permission to publish this recipe. I was not expected to write a positive review and any opinions expressed are my own.

22 May 2017

Meat Free Mondays - 22 May 2017


Happy Monday my friends.

I usually give you a wee snapshot into my week on a Monday before I share the Meat Free Mondays recipes with you, but this week I thought I'd show you where I work. Doesn't it look lovely and colourful?

I work in a children's library. I've worked here for 20 years now and I can't tell you how much fun it is spending time with all the kids from babies to teenagers. I have a blast all week helping kids find just the right book, singing songs at Bookbug (rhyme time), telling stories to toddlers and doing crafts and activities with the kids in the holidays. I also have a knitting club for kids each week and a code club, where kids can learning computer coding.

All that and I get to decorate the library and paint murals on the windows. Yes, they pay me for this! I used to work full-time, but I cut my hours when I had Cooper and then again when I got so busy with my blog, but I'm still there a few days a week having fun.

So now I've told you a bit about my week, it's time to share some recipes with you. As usual they are awesome and a big thank you goes out to all the bloggers who contribute each week. I hope you leave inspired and go veggie at least one day this week.


20 May 2017

Vegan BBQ 'Shroom Buns



Don't they look good?

These BBQ 'Shroom Buns are from Food Love Stories brought to you by Tesco. You must have seen the billboards, recipes in store or videos in your Facebook stream? I've rather enjoyed them. They're much more appealing than the run-of-the-mill supermarket campaigns and it's great they have recipe cards for their customers to try, which consider different dietary needs.

I have a Tesco in walking distance from my house, which is handy, although we've always bought our groceries there because they've always been a good supermarket for veggies to shop in. I can get everything I need in the one shop. Now I'm cooking vegan meals and they're helping me out with that too. I'm seeing more and more vegan products in-store every week.



Vegan BBQ 'Shroom Buns


There's a huge selection of dairy-free products including vegan milk, cheese, cream, yoghurt and creme fraiche and the freezer aisle is filling up with lots of savoury and sweet products, including a new chocolate ice cream from Alpro, which is blooming delicious!

Then there's all the fresh produce, the free-from section, the superfoods and lots of other vegan products dotted around the store. It's making life much easier for us, they're really supporting the vegan community. A vegan diet really can be quick, affordable and tasty.

Check out my post Best 60 Vegan & Dairy Free Products (UK) to see some of my favourite vegan products from Tesco.


18 May 2017

Roast Vegetable, Veggie Sausage & Halloumi Wraps - National Vegetarian Week


Hands up who loves halloumi?

It's rather moreish, isn't it? I love it in a salad, on a toastie, on top of a burger or in a wrap. Today I bring you a wrap that would be fabulous for lunch or add a salad and it would make a substantial dinner. A roast vegetable, veggie sausage and halloumi wrap to be precise.

That smokiness from the roast vegetables, some garlicky green pesto, peppery salad leaves, some cooked veggie sausages and freshly cooked halloumi, all crisp and golden on the outside and chewy in the middle. Yum!

17 May 2017

Three-Tin Tomato, Turmeric & Coconut Dahl - National Vegetarian Week

Three-Tin Tomato, Turmeric & Coconut Dahl - National Vegetarian Week


We love dahl in this house, although I usually spell it dal. It can also be spelled daal or dhal and it's really hard to find a definitive answer, but as this isn't my recipe, I shall stick to calling this tomato, turmeric and coconut dahl.

My favourite dal or dahl, is made with spinach and coconut and I love it so much I never try making variations of it, but this one looked so good. I was won over.

This recipe comes from The FODMAP Friendly Kitchen by Emma Hatcher.  

One Year's Subscription to Readly Giveaway - National Vegetarian Week


Imagine reading all these magazines each month. It would cost a fortune wouldn't it? 


Not with Readly. Readly is an online magazine reader service. Unlimited access to thousands of magazines for only £7.99 a month. You couldn't even buy two magazines for that. Even better you can share it with your family as you can load Readly on to 5 different devices and you can download the mags to read while you are offline.

Sounds amazing doesn't it?

I've been trying it out and I've found it really easy to use. It can be used on iOS or android, so you can load it on to phones, tablets and PCs. You just sign up, then download the app from your app store and start reading as soon as you're ready.

Here are my favourite magazines so far:

  • Jamie
  • Veggie
  • Olive
  • Thrive
  • Healthy
  • BBC Good Food
  • National Geographic Kids
  • Beano
  • Good Housekeeping (yes I've hit that age)
  • PC Advisor
  • Tech Advisor


Would you like to win one year's subscription to Readly worth nearly £100?