Hello Dear Reader,
There are days when opening and warming up a tin of beans would require me to invoke the spirit of Keigh Floyd and days when I just love cooking for the week ahead. Today was the latter.
Lunch was avocado on rye bread with tomatoes and a poached egg and it was delicious. Well, if you buy ripe ready to eat avocados, they need to be eaten. It was drizzled with balsamic glaze, i used 50ml Lidl’s balsamic vinegar and a heaped teaspoon of soft brown sugar I had leftover from Christmas cake and popped it in the microwave in a plastic jug on high heat for two minutes. It reduces it and makes it sticky. Try it on just about anything.
I then made some mini savoury muffins. I sprayed the muffin tin with oil and heated the oven to 180, well I think 180 as I’ve cleaned the numbers off. I then chopped and dry fried (for the sake of my health, not my taste buds) chopped onion, courgette and mushrooms. In a bowl, I beat three eggs, half a cup of milk, a heaped dessert spoon of corn flour, chopped 2 cloves of garlic, 2 leftover slices of ham (not vegetarian but you can leave this out) and 20g of finely grated Parmesan and a handful of baby spinach leaves. I combined everything and added it all to the muffin tins and cooked it for fifteen minutes. I left them to cool and will freeze them when they are entirely cool. They will defrost in thirty minutes and reheat in a hot oven in five minutes.
Next, I made quinoa, spinach and cauliflower burgers.
1/2 head of cauliflower- rice in the food processor
Handful of spinach finely chopped, I used half a bag of baby spinach.
Onion finely chopped
1 cup of quinoa, washed and then cooked in two cups of water for 15 minutes.
2 garlic cloves, finely grated.
20g grated Parmesan
2 heaped dessertspoons of gluten free flour,
3 beaten eggs.
Combine the lot, leave to stand for fifteen minutes.
Soup – a real favourite for us, sweet potato and lentil with a hint of spice.
1 large onion, 1 tablespoon of oil and gently fry
1 peeled and chopped sweet potato
1 cup of lentils
1 chopped red chilli
1 tin of tomatoes
1.5 litres of vegetable stock
Simmer for twenty minutes.
I blend mine. It’s really thick and substantial.
I then divide it up into old marg tubs, each pot is enough for two of us. We just have a small bowl as part of a meal.
Back to my burgers. Firstly, I heated the oven to 200 degrees and oiled a baking tray.
I used my cookie cutter and spooned the mixture in, lifted it off and there were my burgers.
I made ten burgers. We’ll eat two each per meal. I cooked them for thirty minutes and checked them every fifteen minutes.
They are really chunky and tasty. I bagged some and froze them.
Here they are up close.
Butter bean dip goes really well with any sort of veggie burgers.
Here’s my recipe
1 tin of butter beans
Zest and juice of one lemon
Good pinch of chilli flakes of chilli powder
2 cloves of garlic – very finely chopped
1/4 cups water/ 50ml
Small handful of coriander finely chopped.
I blended it with my hand stick.
Here’s the result. A fresh and zesty dip, veggie burgers and we had ours with shredded buttery greens. It’s a really tasty supper and really fresh and healthy.
We are not vegetarians but eat meatless meals throughout the week. It stretches our budget and helps us to eat healthily.
I’ve got some more lovely veggie recipes this week.
Love Froogs xxxxx