Monday, October 25, 2010

Quinoa Veggie Burgers

Veggie Burgers - total staple in our diet for quick eating.  Great for a lunch or dinner.  I'm a little tired of the lazy pre-made (but oh so easy...) store bought veggie burg.  So, over the next few weeks I'll be trying out various veggie burger recipes I find (let me know if you have a good recipe & I'll try it out).

Finished product with toppings!
Today I tried out these Quinoa Veggie Burgers today (click to check out the video from ifood network).  I did make a few tweaks - I used ground flax seed as an egg replacement - and added hemp seeds - plus I didn't have green onion so I used 1/2 an onion - etc.  Pretty much it seemed to work well even with the changes.  This recipe said it made 4 big burgers - I was able to make 7 good sized patties (the extra went in the freezer).

Easy to Make?   3/5 - they were pretty easy but if you don't have a good sized food processor (like me) you'll struggle a bit.  Goes up to 4.5/5 with a good food processor!

Taste & texture? 4/5 Not too beany or grainy - they tasted very good - Kris went back for seconds.  They did fall apart a little but not like my other attempts (to be expected).

Would I make them again?  You bet (chances increase exponentially if I get a larger food processor)


  • 1/2 Cup Cooked & slightly cooled Quinoa
  • 1 Medium Carrot chopped (1 cup chopped)
  • 1/2 small Onion chopped
  • 1 - 15 ounce can of White Beans (I used navy beans)
  • 1 Tbsp Ground Flax Seed - mixed w/ 3 Tbsp Water (put to side)
  • Hemp Seeds (optional)
  • 1 Tbsp Cumin
  • 1 Tsp Salt
  • Ground Pepper to taste
Cook time: 8 minutes/ side with oil in a good fry pan

1. Cook the Quinoa (1/2 cup dry with 1 cup water, boil covered in pot like rice - reduce heat when boiled and leave around 10 minutes).  There will be instructions on the box.  Set aside to cool in a separate bowl.
Found at SafeWay close to the rice
Cooked Quinoa cooling off
2. Chop up the carrot (1 cup chopped) & onion (1/2 small chopped) in the food processor.  (I used frozen carrots I had bought at the market on super sale & chopped up).
Use 1/2 the Onion
Around 1 cup chopped carrot

3. Add all the ingredients together in a bowl.  Mix.  Add to food processor and process just a bit - need lots of texture to make this work.
1 Egg Replacer:  1 Tbsp Ground Flax + 3 Tbsp Water (I added a spoonful of hemp seeds)

Full tablespoon of Cumin
1/3 cup bread crumbs

Rinse the can of cooked beans in cool water

Add everything into the bowl & mix it up
If you don't have a larger food processor this will be a little time consuming

4. Grab chunks to make balls - put on wax paper or something you can get them off - squash them into patties around 1/2 inch thick.
Processed & Mixed - Make balls & Flatten them
Patties ready to fry

5. Cook around 8 minutes per side in a fry pan with two tablespoons of oil.  Serve up with whatever type of burger toppings you like!  Today I went for homemade jalapenos, red pepper rings, hummus, mustard,  ketchup & sour relish.  Yum.
8 minutes each side with 2 Tbsp of Oil (I used Safflower oil)

Sunday, October 24, 2010

Tomato Spinach Lasagna - Vegan

I used to make lasagna fairly often before my husband went vegan.  I stopped completely - I thought it just couldn't be good without cheese (and lots of it).  As it turned out, lasagna is still good without the dairy.  I made this recipe up last night and skipped any fake cheese.  Turned out pretty darn good in very little time
Simple & Yummy

  • 1 jar Pasta Sauce (or crushed tomatoe)
  • 12 small tomatoes chopped up
  • 1/2 a bag Frozen Spinach
  • 1 medium white Onion
  • 1 portobello mushroom sliced
  • 1 green pepper
  • 2 Tofurky Sausages (any kind) (You can also try Ground Round or Tofu)
  • 1 Package non-cooked Lasagna noodles
  • 2 Cloves of Garlic (crushed)
Pre-heat oven to 350 F - this takes 30 minutes to cook; I suggest to cook it covered so the top layer of noodle doesn't get crispy.

1. Chop the tomatoes and add to a pot with the pasta sauce. Chop up & add the green pepper to this mix. Bring to a boil and then simmer 10 minutes. 

2. Chop up the Onion & Tofurkey sausage.  Add to fry pan (first onion 5 minutes then toss in the sausage).  Add the Garlic one the onions are almost done.
Chop the veg sausage up into tiny pieces

Crush garlic & add after onions are close to done

3.  Once onions are soft add the frozen spinach to the pan.  Cook until the spinach has defrosted and lost some of it's water. 
Mix in spinach after onions are cooked

4. Take a full sized lasagna pan.  You are going to use three layers of pasta.  Make sure red sauce touches to the top & bottom of each noodle layer.  Add a layer of tomato sauce in bottom of pan, then the first layer noodles (Not cooked!  They will cook in the sauce - like all pasta will), then more tomato sauce, then a layer of the spinach mix, top with tomato sauce, then another layer of pasta... you get the idea.  In the second layer add the non-cooked portobello slices.
Layer Red sauce under & over every pasta layer

Portobello mushroom layer

Spinach & Tofurky filling layer

5. Make sure there is plenty of red sauce on the last layer of the pasta.  Bake for 30 minutes at 350 F.  Let sit for 5 minutes before serving.  Enjoy.

Better to cook covered!  I didn't have any tinfoil when I made this.  Still worked ok. 

Monday, October 18, 2010

Creamy Leak & Yam-Potato Soup

I love soup - especially creamy soup - this Leak Soup is blended and the flavour is great.  Serve this with some BBQ Veggie Skewers and you got yourself a meal.

  • 2 Leak
  • 2 Small Onion or 1 Large
  • 2 Large Potatoes
  • 1 Large Yam
  • 2 Veggie Boullion Cubes
  • 6-8 cups water (depends on how thick/ thin you want it)
  • 1-2 Cloves Fresh Garlic Crushed
  • Salt & Pepper

1.  Chop dark green ends off the leak, then chop the end off the white end - split the stalks open and then clean them through (a lot of dirt can get in there) - Chop up the Leaks

2. Chop up the Onions & put the Leaks & Onions together in a frying pan with some oil - cook on Medium (just a little under) until they are soft could be 10-15 minutes.  Add the Garlic when they are almost done. 
Cook Leak & Onion until soft & slightly translucent

Crush the fresh cloves

3.  While the Onion cook boil the water, chop up the Yam & Potato and Boil for 10 minutes.
Chop up Potato & Yam - if you don't have Yam you can use an extra Potato

Boil 10 minutes - Add the Onion & Leak Mix - Boil another 10 minutes

While Boiling water add 2 Bouillon cubes

4. After boiling the Leaks, Onion, Potato & Yam for 10 minutes together blend everything - you'll need to leave the little top partially open on the blender - hold it with you hand & gently flip the blender to low and then quickly back again - or the steam can send everything exploding out.
After blending add back to the Pot with Salt & Water & cook on low for 10 minutes
5. Simmer all the blended ingredients for 10 minutes - Add some salt & pepper - Voila - Creamy delicious Leak & Yam-Potato soup.

Saturday, October 16, 2010

Baking Powder Biscuits - Classic & Quick

My grandma used to make these Baking Powder Biscuits.  I loved them so much I had to find a vegan version that would work.  This recipe makes a nice fluffy delicious scone like biscuit in no time flat.  Try using whole wheat flour for a little healthier a version.

I've made these biscuits for breakfast - they are equally great for snacks - with soup - or at dinner.  The key to a good biscuit is to work the dough by hand as quickly and as little as possible.

3 Cups Flour
1.5 Tbsp Baking Powder
1 Tsp Salt
2 Tbsp Raw Sugar
2/3 Cup Vegan Butter or Margarine
3/4 Cup Soy Milk

Pre-Heat Oven to 425 F - Bake 15 minutes on non-stick pan.

1. Add all the dry ingredients & mix in a wide bowl (no need to sift).

2. Add the Margarine to the dry mix & work it through with a pastry cutter until crumbly.

3. Pour the Soy Milk across the surface of the dough & gently mix it up with a wooden spoon.  Once it's a little mixed dig in with your hands and quickly form a ball.
Place ball on Floured Wax Paper

4. Flatten the ball into a rectangle - around an inch thick. Brush Soy Milk over the surface and then sprinkle Raw Sugar over the surface. 
This makes the sugar stick!
Sprinkle with sugar - the surface will be so pretty!

Cut in half & then slice - you can make them smaller if you want

5. Bake approximately 15 Minutes at 425 F.  Enjoy!

Bake15 minutes
Great with Vegan Butter, Jam, other spreads or Plain!
Great hot & great cold later - store in sealed container after cooled

Monday, October 11, 2010

Vegan On The Go: Veggie Burgers & Curry Mashed Potatoe

Ok, so I don't always have time to make everything from scratch.  One of our staples at home for when we don't want to cook is bring out the Veggie Burgers.  Served with a side of some type of potato this is a 'fast food' for at home cooking (and tastes great).

Here's one of our recent 'fast food' meals - Vegan Veggie Burgers with a Side of Curried Mashed Potato.

1. Get out the Veggie Burgers - our favorite is Yves Vegan Veggie Burgers - you can find these at Safeway & Superstore.  Look for the Vegan label.  (Family packs at Superstore are a good deal for your dollar).
Look for the Vegan Label
2. Fry up the burgers with some Onion (I throw the onion on half way through).  After flipping once I toss on some Frank's Hot Sauce - yum, you really can put that **** on anything!
That's Frank's Hot Sauce - mmmm

3. Now for what keeps it all together - Bread & Condiments.  Don't got buns?  Don't matter!  Just use bread & toast it up, that's my standard fare.  I fully loaded this baby with Veganaise (Vegan Mayo), Ketchup, Mustard, Tangy Relish (I just discovered this - tastes like dill pickle!), Tomato, Onions, Red Pepper and pickles (that's right, Relish & Pickle).
Relish - Sour not Sweet!

My Home Made Dill Pickles

4. Make the mashed potatoes - Boil those potatoes for around 15 minutes until soft - drain - add the ingredients (to your taste) and mash them up with a masher.  Serve on the side with the Veg burger.

  • 3-4 Medium-large potatoes (leave the skins on)
  • 1/2 cup of soy milk
  • a few spoon fulls of Earth Balance Buttery Flavor Spread (or something like that)
  • Shake on some Curry
  • Shake on some Salt
  • Grind on some Pepper
  • Shake on some Curry

5. Voila - Healthy Fast food - dinner in 15-20 minutes!  Never tried veggie burgers?  You really will like these.  They taste even better on the BBQ if you got the time.