I love bean burgers. They are one of those foods that want me make to turn vegetarian. But they just aren’t one of those things that I make very often. Till now.
Tonight was one of those evenings where I hadn’t got round to planning dinner, so I turned to the fridge for inspiration…. the bowl of kidney beans was calling my name. We also had carrot and courgette’s eyeing me. Bingo.
I’ll be honest, I wasn’t expecting these to work well as I literally threw them together on a whim, but in my experience that’s often when my best recipes occur. In my opinion this is one of them.
A great recipe for Family Meals, for weaning, it’s vegetarian, gluten free, wheat free, dairy free….need I say more?! Oh, hold on… ITS TASTY!
1 tin kidney beans
2 cloves garlic
1 tsp cumin
1 tsp coriander
1 tsp garam masala
1 tsp Curry powder (I used a Sri-Lanka blend, use your favourite mix)
1 tbsp mixed fresh herbs or a pinch of dried
I am a complete cheat. I used my food processor. To do this – place the beans, carrot, courgette, onions, garlic in the food processor and provess until finely chopped.
If you don’t have a food processor then grate the carrot and courgette, finely chop the beans, onion and garlic.
Shape the mix into large patties, pressing the mixture firmly together. I made 5 patties in total.
Place on a greased baking tray, pop into the fridge for 30 minutes to firm up. (You could make ahead to this stage and cook later or freeze them at this stage).
Cook in a large pan or on a griddle, turning part way through cooking.
Yesterday I decided to take the plunge and try out a vlog. It’s a bit long so next time I’ll remember to keep it short and sweet….but I’m quite suprised with the end result….not too bad 😉 Personally I think that’s all due to my glamourous assisstant!
Please do take a look and let me know what you think…..and feel free to share too.
Tonight I needed a quick, easy meal that could be thrown together with ease. You know those days when you wake up feeling tired, then spend the day running around, get to the evening and suddenly uh oh, it’s almost dinner time and you’ve not made any, you need something healthy and filling….well that was my day today. Pilates class, washing, cleaning, baking, baby party, and a teething, clingy baby but hungry mouths to feed.
So 5pm came and I raided the fridge. Finding a pack of peppers and some mozzarella I felt inspired. Cue the oven warming up to gas mark 6. Peppers thickly sliced onto a baking tray, chunky onions join them along with some halved large mushrooms, a drizzle of olive oil along with a splash of water and in they go to roast for about 40 minutes. Remember olive oil may be a healthier fat but it is still a fat, so a small drizzle, the water does the rest.
Meanwhile the baby partially ate her dinner and partially painted it in her hair and around her highchair 😉
Towards the end of the roasting the pasta went on (wheat free for me). Once cooked all that needed to be done was mix the pasta with the roasted veggies, mix in some chunks of creamy mozzarella and a teaspoon of pesto. After a busy day, this was simple, quick, easy, healthy, tasty family food.
I love vegetarian food, though I’m not actually a vegetarian. I love the colours, flavours and creativeness of it. We tend to have meatless meals 3-4 days a week and use lentils, beans and pulses a lot.
Last week I really fancied having a go with Quinoa, its not something we eat that often but being wheat free I can’t eat cous cous and had had an urge for making stuffed peppers, plus the baby hadn’t given Quinoa a go yet.
These came our really well, even if my husband had to take his in a plastic tub back to work to eat as his on-call phone rang! His comments were that it was difficult to eat without a knife but the Quinoa was delicious and nutty. The baby managed to eat hers all without a knife 😉 fingers sufficed and the whole lot went quite quickly, so I’m taking that as a compliment.