Oh my gosh I'm really in an awesome good mood to try new recipes, so for today I chose
chickpeas burger
with pumpkin wedges and mashed potatoes
Finding the perfect vegan burger recipe is not easy, so today I gave a chickpea burger a try.
Ingredients:
- 250 gr chickpeas (canned, or if you prefer 'fresh' one let them soak overnight)
- 1 onion
- 1 spoon capers
- 2 spoons of starch powder
- 60 gr of bread crumbs
- 1 spoon mustard
- 60 ml soy cream
- 1 spoon dried thyme
- grated nutmeg, salt, pepper
- plant oil for the frying pan
How to proceed:
- drain the chickpeas and put them in a blender, add all ingredients (except the oil) and mix the ingredients
- split the mass into 5 portions and form 5 chickpea patties by flattening them with the palms of your hands
- put some oil in the frying pan, add the patties, reverse them and let them get crisp on medium heat.
I had bought ready to go buns, which I put for a few seconds into the oven to get them crispy, then we added some onion rings and tomato slices as well as ketchup and we ended up with a real yummy vegan burger.
I had half a hokkaido leftover from the other day's soup, so I though I could try making some pumpkin wedges.
Preparation is easy only a few minutes, plus another 20 minutes in the oven.
So here's how to proceed:
Wash the hokkaido, take out the seeds and
cut the pumpkin it into slices or half slices, then cut the slices into pieces and put them in a bowl.
Add 4-5 spoons of olive oil, some salt and pepper and some ground paprika.
To disperse the marinade on every bit of the pumpkin, put the lid on the bowl and shake it.
Depending on the level of spiciness you are looking for you can add some curry powder.
Preheat the oven at 220°C.
Display the wedges on a baking tray and put them in the oven for 15 to 20 minutes.
After lunch the family agreed that I could have added more salt and/or spice to the hokkaido, but all in all it was a good first try.
Last but not least:
mashed potatoes . . . easy peasy . . .
Mashed potatoes . . . easy peasy . . .
- peel, cut and wash the potatoes
- put them into a large pot of salted water and cook them for about 20 minutes
- drain the potatoes
- add some vegetable margarine and vegan drink (I take a neutral one like oat), salt and grated nutmeg and stamp the potatoes until you have mashed potatoes as you like them, completely smooth or with some remaining potato bits.
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