Experimenting with Homemade Veggie Burgers, Trial 1

Standard

So I was originally going to put my trials with veggie burgers into one large post but have decided to break it up a little bit, so here is the first trial: the carrot and lentil burger (I know, catchy name right?). I showed this in my last postΒ as a meal I had enjoyed recently and here’s the details on how to make your own. Of course, feel free to adjust the recipe however you see fit.

veggie burger

 

Ingredients for the burger:

  • 2 Carrots
  • A half cup of lentils
  • A large handful of spinach
  • 1 clove of garlic (adjust to taste)
  • A third can of chickpeas
  • 1 small red onion
  • Any spices/ flavourings eg. chilli powder, pepper, salt, herbs

Ingredients for serving suggestion:

  • 2 thick aubergine slices
  • 1 large tomato
  • 1 large pickled beetroot
  • a small handful of sliced mushrooms
  • Any salad extras: lettuce, cucumber etc…

First off I boiled my carrots and lentils in saucepans and meanwhile worked on chopping the onion and garlic before sauteeing these. Just before they were finished I added some shredded spinach to the frying pan and then, when wilted, took the pan off the heat. When the carrots and lentils were done I drained them off and then threw in all the ingredients into one pan along with a third of a can of drained and rinsed chickpeas. I proceeded to mash up all the ingredients (the fun part) with a potato masher, if you have Β a food processor this process will be easier but to be honest I like my veggie burgers to not be completely mashed anyway. I then took the mixture and carefully formed burger shapes with it, two on tin foil for eating that week and two on cling film for saving in the freezer:

WP_20140505 1

 

WP_20140505 2

Ensure that the patties are tightly packed into the shape you like and then cook in the oven on 200 degrees Celsius for around 40 to 45 minutes, depending on the power of your oven. Also spray the foil with some cooking oil prior so the burger doesn’t stick. Though they take a while to cook they don’t really brown up that much, just expect them to go a little golden with a crisp. Be careful when moving the burger onto a plate or your bun of choice (more on that in a second) because they can crumble a little.

So how to serve? I personally went with grilled sliced aubergine as my wheat-free bread option. I simply sprayed the two aubergine slices with cooking oil and put under the grill, turning over halfway, they don’t take long at all. I also grilled some slice mushrooms for on the side and had sliced beetroot and tomato as my salad.

WP_20140505 4So there we have it, I am so pleased I finally had the time and courage to finally trial out my own homemade veggie burgers. I usually just pick up the veggie burgers in the supermarket freezer but I am trying to stay away from processed food and most veggie alternatives contain wheat/ gluten. I got a little carried away and tested out two more veggie burger combos shortly after this trial so expect posts on those soon.

Advertisements

Who Says Salads are Boring?

Standard

I have to admit for the first week of going wheat-free I did feel a little disheartened at the prospect of salads being seemingly the only option available for packed lunches especially at a time when I was spending most of my days in the university library away from my kitchen. But now I have to admit I am a little addicted to salads, if somebody asks me how I can eat salads almost everyday I would turn around and pose the question how can you eat sandwiches and pasta everyday? There’s so much creative license involved with a salad and so many different ingredients to experiment with, so I thought I’d show a few examples of salads I’ve being enjoying.

Salad option 1- Grilled Courgette Salad:

WP_20140428 2WP_20140428 15Grilled Courgette batons make a great addition to a salad. I cut up the courgette and then place the batons into a bowl to mix up with olive oil, salt and pepper before placing them under the grill, turning every so often until done. A sprinkling of grated cheese is the perfect finish. I would usually serve these on a salad of spinach, bell pepper slices and avocado slices but can vary it up with any ingredients: mushrooms, cucumber, tomatoes, variety of lettuce leaves etc… Also is it just me or does grilled courgette smell really good?!

 

 

 

 

Option 2- The salad for a sweet tooth:

WP_20140502 1This is a great salad for if you are craving something a bit more sweet. I simply chopped up one pickled beetroot, one apple and one sweet pepper and added it to a bed if spinach before sprinkling on some feta cheese.

Option 3- Roast Veg Salad:WP_20140502 12Β 

For this salad, I cut up some button mushrooms, courgette and carrot and roasted them in olive oil in the oven before adding them to a bed of spinach to form an easy packed lunch.

Option 4- Falafel Salad:

WP_20140502 22This packed lunch salad uses my homemade falafelsΒ over a handful of spinach, chopped yellow sweet pepper, tomato slices and again a sprinkling of feta cheese.

And this is only a very small sample of the variety of salads I make for myself. So if you aren’t already a fan, like I am, then what are you waiting for? Get experimenting.