Hello how’s your Tuesday going? I’ve had a nice day at work followed by an awesome Body Pump class but more on that tomorrow!
I thought I’d share the recipe for the delicious bean burgers I made at the weekend:
Spicy Rye and Bean Burgers (vegan, makes 4 burgers)
- 1 medium onion
- 1 small courgette
- 1 slice of rye bread (I used quinoa and amaranth)
- 1 tin of kidney beans
- 1 tbsp of ground flax mixed wih 2 tbsp of water
- 1 tsp of hot chilli powder
Finely chop the onion and courgette – I used a food processor or you could just chop very finely with a knife. Crumble the rye bread into crumbs – or again, use a food processor. In a separate bowl combine the flax and water and leave to gel for a few minutes to create a flax egg. Add all ingredients to a food processor or bowl and either pulse to combine or mash together. Divide the mixture into 4 burgers and wrap in cling film or foil, chilling in the fridge for at least an hour before cooking. To cook, place on a greased oven tray and bake in a hot oven for 30 minutes, flipping carefully half way through (they will seem ‘wet’ but will firm as they cook. If you prefer to fry in a pan add 2-4 tbsp of flour of your choice at the blending stage to create a firmer burger.
These are lovely spicy, hearty burgers with a great taste from the rye bread. They would taste great served in a bun with ketchup or stuffed in a pitta with some spinach and sweet chilli hummus. I cooked them both ways, in the oven and in a pan (with some extra spelt flour added) and both ways turned out great. If your not a fan of spice I think they would still taste good without or you could even try them with other spices and herbs.
Other lovely eats include yesterday’s breakfast, something I haven’t had in ages, muesli:
Alara Maca Muesli with brown rice puffs, a chopped apple and rice milk. This was really lovely, the texture of the muesli was perfect and went all mushy in the milk!
I also made myself a gorgeous Asian flavoured salad for lunch:
Romaine lettuce, red and green pepper, carrot, cucumber and some baked tofu marinated in ume vinegar, mirin and Chinese 5 spice powder with a simple but delicious dressing of toasted sesame oil and more ume vinegar.
I also had this simple but tasty bowl of soy yoghurt with a chopped peach and flaked almonds:
I adore plain soy yoghurt!
- Your most beautiful post – I think my post on Changing Perspectives from Skinny to Healthy that I did for Caitlin’s Operation Beautiful link up was one of my most beautiful posts in terms of meaning :-)
- Your most popular post – In terms of the most page views (excluding giveaways) I was surprised to see that my simple socca post is very popular along with my Finding Balance post (my response to the controversial post below)
- Your most controversial post – without a doubt my Being Vegan for a month post when I discussed my on going weight loss which attracted a number of challenging comments.
- Your most helpful post – my Big Budget challenge tips No1 and No2
- A post whose success surprised you – I think the post I did on Healthy Eating in a relationship was surprisingly popular and I was surprised at how many people could relate to it!
- A post you feel didn’t get the attention it deserved – this is very tough! This is cheating a bit as its not actually a post here on this blog but a guest post over at (never home)maker I did on my Healthy Living Journey, I think at the time I completely forgot to link to it on the blog – please check it out!
- The post that you are most proud of – easily my Great North Run recap :-)
What would be the ingredients of your dream burger? I think my spicy rye and bean burger is pretty close to mine but I would love experimenting and making one full of some of my favourite foods such as kabocha squash, quinoa, gram flour, peanut butter, edamame and sweet chilli sauce! In fact I may have to just try that…