Archive for the ‘Mains’ Category

Spicy Bean Burgers

Posted: February 23, 2015 in Mains, Pure Grub

A brilliant vegan/veggie staple- easy to make, economical and open to lots of creative variations! They can be as spicy or mellow as you like.

The recipe consists of┬ábasic storecupboard ingredients but you can tart it up with posh relishes, vegan mayo, avocado slices or whatever else you can cram between a burger bun! It can also be tweaked flavour-wise by varying the spices and herbs – and varying the beans. Try white beans with lots of garlic or whole cooked lentils with walnuts and… oh, go on, experiment!


This is a great Christmas idea for those of you who have vegetarian family or you just want to try a MEAT FREE Christmas


Cauliflower Rice with Fresh Peas and Cumin

(serves 4)

  • 1 medium head cauliflower
  • 1 cup fresh peas
  • 4 scallions, thinly sliced
  • 1/2 cup fresh lemon juice
  • zest from 1 lemon
  • 2 teaspoons cumin
  • 2 teaspoons maple syrup
  • 1 teaspoon grated fresh ginger
  • 1/2 cup pine nuts
  • 1 tablespoon chili flakes (optional)
  • pinch Himalayan salt and pepper

1. Cut the cauliflower florets from the stem. Pulse in food processor until the cauliflower is the size of pieces of rice.

2. Stir in peas and scallions.

3. Whisk together  lemon juice, lemon zest, cumin, maple syrup, and ginger. Pour over cauliflower mixture and stir to combine.

4. Top with pine nuts and chili flakes. Salt and pepper to taste.

Coconut Soup with Bok Choy

  • 4 cups thinly sliced bok choy
  • 4 tablespoon sesame oil, divided
  • 1 1/2 cup thinly sliced mushrooms
  • 1 tablespoon coconut sugar
  • 1 young Thai coconut, meat and liquid
  • water (enough to make 2 1/2 cups total liquid when combined with the liquid from the coconut)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1 1-inch piece ginger, peeled and chopped fine
  • 1 teaspoon raw chili garlic sauce
  • Himalayan salt and pepper to taste

1. Toss bok choy with 2 tablespoons sesame oil. Dehydrate at 115 degrees for 1 hour.

2. Toss mushrooms with remaining sesame oil and coconut sugar. Let marinate for at least one hour.

3. Place coconut flesh, coconut water and water in high-speed blender. Blend until the mixture starts to feel warm.

4. Add cumin, turmeric, ginger, raw chili garlic sauce, salt and pepper. Blend until combined.

5. Remove to bowl, stir in bok choy and mushrooms. Re-heat gently if desired.