I Love 💖 Black Bean Burgers!

Yes, they are my favourite veggie burgers ever, and I can’t believe it took me so long to try making them!

They are so full of flavour, so quick to make, and so good for you too.

Here is my recipe, which has been tried and tested several times. I have tuned it to our taste, but try adding other herbs and spices if you prefer.

Black Bean Burgers

For four burgers you will need:

  • 1 (400g/14oz) tin of black beans, drained and thoroughly rinsed
  • 1 small onion, roughly chopped
  • 2 cloves of garlic
  • 4 tbsps oats
  • 1 tbsp ground flaxseed (the sort that is like flour) or soya flour
  • 2 tsps mixed herbs
  • salt and pepper to taste
  • dried breadcrumbs for coating
  • oil for frying

Place all ingredients except the breadcrumbs and oil into a food mixer and process to a slightly chunky paste. Form into four patties, coat in the breadcrumbs and chill for at least thirty minutes. Then heat the oil in a frying pan and fry until golden brown. Serve in buns with fries and all the trimmings (e.g. gherkins, salad, ketchup and mustard or mayonnaise). 😀

Enjoy!

World Vegan Day 2017 and a Fabulous Sponge Cake

After a rather busy start to the week I spent Tuesday lamenting the demise of the garden after our first frost of the year. But today I am celebrating…

Why? Well, the first day of November is not normally a reason for celebration in our part of the world. In Germany, for example, it is a national holiday where people commemorate those who have died and visit their family graves. And for gardeners here November is a dreary month too, with the dreaded onset of frosty weather and the approach of winter.

And yet for me today stands out in the calendar as it is World Vegan Day! According to figures from the German Nutrition Society (Deutsche Gesellschaft für Ernährung)  there are now over 800,000 vegans in Germany, and research in Britain claims almost 550,000 people in the UK are vegan too. Now that is a very good excuse to celebrate so I have baked a fabulous vegan cake to share with you!

After trying so many recipes for a basic sponge cake, I was over the moon when I finally found the perfect one on the Vegan Recipe Club website, which is the recipe reservoir put together by Viva!, the British group promoting animal rights and a vegan diet.

Here is the link to the original lemony recipe: Our Favourite Sponge Cake

And here is my vanilla version…

The Best Vegan Sponge Cake Ever

For the sponge you will need:

  • 175g (1 and 1/2 sticks) vegan butter (I use ‘Alsan bio’. Find a UK or US brand here)
  • 175g (3/4 cup) sugar
  • 330g (generous 2 and 1/2 cups) SR flour
  • 2 tsps baking powder
  • 1/2 tsp baking soda
  • A pinch of salt
  • 330ml (1and 1/3 cups) plain soya yoghurt (I use the zero sugar sort)
  • 1 flax egg (1 tbsp flax meal mixed with 3 tbsp warm water)
  • 1 tsp vanilla essence
  • 1 vanilla beanpod

Method:

1. Preheat the oven to 180°C/350°F, grease and flour two 20cm/8 inch cake tins.

2. Melt the butter then add the sugar. Mix in well till the sugar has partially dissolved. Set aside.

3. Sieve the flour, baking powder, soda and salt into a bowl. Rub in the vanilla bean with your finger tips. Add the butter/sugar mixture, yoghurt, flax egg and vanilla essence. Gently fold in until you get a soft dropping consistency and the flour is incorporated. If it isn’t soft enough, add a splash of non-dairy milk.

4. Spoon the cake mix into the tins and bake for 25-30 minutes or until risen and golden. Test by inserting a sharp knife or toothpick into the centre of each cake. If it comes out clean, the cake is cooked. If not, return to the oven for another 5-7 minutes. Let the cakes cool completely before removing them from their tins. Carefully place them upside down on a cooling rack. Allow to cool completely.

5. For the filling, spread jam of your choice on one of the cakes. (You can also spread buttercream on the other cake – see recipe below*) Put the cakes together like a sandwich. Sprinkle a little icing sugar on the top and decorate as you like.

* For the buttercream filling: Mix 125g sieved icing sugar, 75g vegan butter, 1/2 tsp vanilla essence and a tiny splash of non-dairy milk until creamy.

I do hope you will try this vegan recipe. If you would like more inspiration, there are others on my recipe page (see above), all vegetarian and many vegan!

Happy Baking! 😉

 

 

 

 

 

The Best Pesto I Have Ever Eaten!

The title of this post refers to the compliment I received from friends who are not vegan, when I served up our homemade vegan basil pesto for dinner recently. I was chuffed, and my Man of Many Talents thought it was time I shared my secret recipe. So here it is!

Vegan Basil Pesto

For 4-6 servings:

  • 3 cups/45 g fresh basil leaves (homegrown is best! 😉 )
  • 90 g pine nuts (they are expensive, but splash out on the best quality you can find)
  • 15 g cashews
  • 4 level tbsps nutritious yeast (essential for texture and the slight ‘cheesy’ flavour)
  • 2-3 cloves of garlic (fresh if possible)
  • 3 sun-dried tomatoes (the sort that come in a jar, marinated in oil), roughly chopped
  • 1 – 2 tbsps of the sun-dried tomato oil
  • 100 ml of mild olive oil
  • Salt and freshly ground black pepper to taste

Mix all the ingredients in a mixer until chunky. If the mixture is too thick you can either add a drop more oil or – if it is being eaten the same day – a splash of water to thin it slightly.

Serve over hot pasta and let all that sunshiny flavour tickle your tastebuds! Very good with a tomato salad and a cold drink. 🙂

Do you love basil too? What sorts do you grow and what do you use it for?

Blueberry Pull-Apart Bread (Vegan)

After a few months with no food appearing on this blog I think it is time I share this amazing recipe with you. And just in time for Easter!

Sweet breads are popular here at any time of year, but especially around Eastertime, and this one beats cake as far as I am concerned. (Yes, it’s that good! 😉 )

You will need a 30 cm/12 inch loaf pan and, for the dough:

  • 500 g (4 cups) strong (bread) flour
  • 1 packet (1 tbsp) of instant yeast
  • 45 g (4 tbsps) sugar
  • 125 g (1 stick) margarine, cut into small pieces
  • 250 ml (1 cup) soya milk, warmed
  • pinch of salt

… and for the filling:

  • 75 g margarine (2/3 stick), melted (and a little extra for greasing your pan)
  • 125 g (2/3 cup) sugar
  • 1 vanilla bean
  • 200 g (2 cups) blueberries (I used frozen)

 Sift flour into a large bowl and make a well in the middle. Add the yeast, 1 teaspoon of the sugar and all the warmed soya milk and mix a little of the flour into the well. Leave to stand in a warm place for 10 minutes.

Now go back to your dough and add the rest of the sugar, the pinch of salt and the margarine. Now comes the fun part – mix with your hands until it all comes together into a nice soft dough. On a floured surface knead it for about 5 minutes. Then place in a clean bowl, cover, and leave it to rise in a warm spot for an hour or so.

In the meantime, scrape the seeds out of your vanilla bean and mix them with the 125 g sugar, grease your pan well, melt your margarine, and pre-heat your oven to 180°C/350°F.

When your dough has risen, punch it to release some of the air and then roll it out to about 40 x 35 cm (16 x 14 inches). Brush with almost all of the melted margarine. Sprinkle all but 2 tablespoons of the vanilla sugar evenly on top. Now cut into 8 x 10 cm (3 x 4 inch) squares and stack 4 or 5 of them at a time to make it easier to put them into your pan. Press a few blueberries in between each layer as you go, and then squash the layers up nicely in the pan. Finally, brush with the remaining margarine and sprinkle over the last of the vanilla sugar.

Bake for about 45 minutes. If it starts turning too brown during the end of the cooking time, cover with a bit of foil.

Leave to cool in the pan for at least 20 minutes before easing out and placing on a wire rack to cool completely.

My tip: this tastes wonderful served still slightly warm. 😉 Oh yummy!

I hope this has inspired you! Go on, try it!

Will you be baking anything for Easter?

A Hearty Bake for World Vegan Month

I have been cooking my way through the World Vegan Month of November and to finish off the series I decided to share a staple recipe I have been making regularly for some time now. Since I always have a few tins of various beans in the cupboard this hearty bake can be ready on the table in 30 minutes and is not only filling, but also tasty and nutritious.

Cannellini and Tomato Bake with Garlic Bread Topping

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For the bake:

  • 1 x 400g (14oz) tin cannellini beans
  • 1 x 400g (14oz) tin tomatoes
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1 tbsp sugar
  • 1 tbsp tomato puree
  • 1 tbsp mixed dried herbs
  • Freshly ground black pepper
  • Optional ‘glug’ of red wine or sherry!

For the topping:

  • Half a baguette, thickly sliced (you could use leftover bread of any kind here)
  • 3 tbsps olive oil mixed with 1 clove garlic, crushed

Heat a little olive oil in a frying pan and gently saute the onion until soft. Add the garlic and cook for a further minute. Add all the other ingredients. Gently cook for a few more minutes until it starts to thicken. In the meanwhile preheat your grill to medium – high and put a baking dish under it to warm.

When your dish is nice and hot, pour the bean and tomato mixture in. Arrange the slices of bread on top and distribute the garlic oil evenly over the slices. Place under the grill for a couple of minutes – be careful not to look away as the bread will burn very quickly if you don’t watch it! Add a little chopped fresh parsley as a garnish if you have any at hand.

 

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That’s it. Dinner in 30 minutes! 😀

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I hope you have enjoyed this series of recipes. I will be posting a vegan Christmas cookie recipe for you soon!

🙂

Pumpkin Pie for World Vegan Month

As Christmas approaches, and with Thanksgiving in the US this week, I thought my vegan pumpkin pie recipe might go down well. I adapted my original recipe (which you can also find on my recipes page) using alternatives for the eggs and milk, and the result was amazing… it tasted fantastic, full of flavour and nobody would ever guess it’s vegan!

I invited a friend over to test it, and the verdict was a definite thumbs up!

So here it is:

Vegan Pumpkin Pie

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Pie crust:

  • 225g (1 4/5 cups) plain flour
  • a pinch of salt
  • 100g (3 1/2 oz) vegan butter

Filling:

  • 425 g (15 oz) pumpkin puree
  • 125 g (2/3 cup) brown sugar
  • 4 tbsps maple syrup
  • 100 ml (2/5 cup) canned full-fat coconut milk
  • 4 tbsps unsweetened almond or soya milk
  • 3 tbsps cornflour
  • a pinch of salt
  • 1 tsp allspice
  • 1 tsp cardamom
  • 1 tsp cinnamon
  • 1/4 tsp ginger

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Method:

Grease a 23 cm pie or flan dish. Rub the butter into the flour and salt until fine and crumbly, then add just enough cold water to bring the dough together. Wrap in clingfilm and chill for at least 30 minutes. Preheat the oven to 180°C.

Roll out the pastry to fit your pie dish. Place some greaseproof paper on top and fill with baking beans. Bake blind for about ten minutes. Remove the beans and paper.

Blend all the filling ingredients together. Pour into the pastry case and bake in the oven for a further 40 – 50 minutes.

Leave to cool and then chill for a few hours or preferably overnight.

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Serve with vegan whipped cream and enjoy! 

Wishing all American readers a Happy Thanksgiving!

😀

Butternut ‘Steaks’ for World Vegan Month

Here is another recipe for World Vegan month 2016, and one I mentioned that I would post not long ago… Butternut ‘Steaks’. 😀

At this time of year it is easy to find pumpkins of any kind, and I like to make the most of them while they are in season. Since my Man of Many Talents is not so keen on the sweet flavour in savoury dishes, except for soup anyway, I make these butternut steaks just for myself. And the beauty is, you can slice as much as you need off the ‘neck’ of a butternut and save the rest of the squash for another day.

Butternut Steaks

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So, take a butternut squash and cut some 1-2 cm thick slices from the long end (not the end where the seeds are), then peel with a potato peeler. Place on a baking sheet, lined with greaseproof paper.

Preheat your oven to 225°C/ 425°F.

Mix 1tbsp olive oil with 1 tbsp balsamic vinegar and spread over the slices of squash. Season with freshly ground black pepper and, if you like, a sprinkle of ground ginger for some added heat. I also sometimes use ground dried garlic or coriander, or add a sprig of rosemary or two.

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Bake in the oven for about 20 minutes. Depending how thick your slices are, they may need another few minutes, but try not to let them get too brown. You can test one with a sharp knife to see if it is tender.

They can be served with just about anything, or even eaten on their own as a snack!

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So simple and so tasty!

What’s your favourite pumpkin/squash dish? I bet a lot of you are going to say ‘pie’ , and I hope to post a vegan recipe for that too soon. Stay tuned! 😉