Black Bean, Quinoa and Sweet Potato Burgers

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This is the same recipe as my Black Bean, Brown Rice and Sweet Potato Burgers

I just replaced the brown rice with quinoa. They are very tasty!

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Quinoa and Lentil Pilaf

An easy, tasty, high-protein vegetarian dish

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Ingredients

1 tablespoon olive oil (or alternative cooking oil)

1 onion chopped

2-3 cloves garlic chopped

some fresh ginger chopped

1 teaspoon ground cumin

1 teaspoon ground coriander

1 carrot peeled and chopped

1 stick celery chopped

1 pepper chopped (I used a red pepper. You could also use a yellow or green pepper)

half a cup quinoa

half a cup lentils (I used green lentils. You could also use red or brown lentils)

2 cups water

juice of 1 lemon

 

This recipe makes 2 servings

 

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Step 1: Heat olive oil in a saucepan and cook onion, garlic and ginger for 2-3 minutes. 

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Step 2: Add in ground cumin and coriander and cook for another 1-2 minutes. 

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Step 3: Add in carrot, celery and pepper and cook for another 1-2 minutes. 

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Step 4: Add in quinoa, lentils, water and lemon juice. Bring to boil, then simmer for 15-20 minutes (all the water should be absorbed). 

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Step 5: Enjoy this pilaf for lunch or dinner. If you have some leftover you can put it in the fridge and reheat it the next day. 

Quinoa and Butter Bean Burgers

Another tasty veggie burger recipe

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Ingredients

half a cup quinoa

one and a half cups water

1 tin butter beans

1 carrot peeled and grated

1 tablespoon tahini (sesame paste)

half a teaspoon ground cumin

half a teaspoon ground coriander

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Step 1: Put quinoa and water in a saucepan. Bring to the boil, then simmer until all the water is absorbed (about 15 minutes).

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Step 2: Rinse and drain butter beans. Put in bowl and mash with potato masher or fork. 

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Step 3: Add cooked quinoa, grated carrot, tahini, ground cumin and coriander to mixing bowl. Mix everything together well. 

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Step 4: Form mixture into burgers and place on baking tray lined with parchment paper. (I made 7 burgers from this mixture.) Bake in oven preheated to 180 c for 20-25 minutes. Flip burgers halfway through to ensure that they are cooked evenly on both sides. 

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Step 5: Enjoy these burgers as part of your lunch or dinner. I had them with baked potato and steamed broccoli. If you have some leftover you can put them in the fridge and reheat them the next day. 

Black Bean Quesadillas

An easy, healthy, tasty recipe. This would be handy to bring to work for lunch.

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Ingredients

2 tortilla wraps

1 tin black beans

half a teaspoon ground cumin

half a teaspoon ground coriander

a pinch of ground chili

about a handful of baby spinach

about a handful of grated cheese (I used goats cheese. You could also use other types of cheese such as cheddar)

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Step 1: Put 1 tortilla wrap on baking tray lined with parchment paper. (Unfortunately part of my wraps broke off so they are not perfectly round. 😛 )

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Step 2: Rinse and drain black beans. Put in a bowl and mash with a potato masher or fork. 

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Step 3: Add ground cumin, coriander and chili to beans and mix well. 

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Step 4: Spread black beans on top of tortilla wrap. 

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Step 5: Put spinach on top of black beans, then put grated cheese on top of spinach.

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Step 6: Put the 2nd tortilla wrap on top of everything and press everything together. Bake in oven preheated to 180 c for 10-15 minutes. 

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Step 7: Cut into quarters. Enjoy for lunch or dinner. If you have some leftover you can put it in the fridge and reheat it the next day. 

Black Bean, Brown Rice and Sweet Potato Burgers

A tasty veggie burger recipe

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Ingredients

half a cup brown rice

1 cup water

2 sweet potatoes

1 tin black beans

1 teaspoon ground cumin

1 teaspoon ground coriander

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Step 1: To cook rice put rice and water in a saucepan. Bring to boil, then simmer for 20-25 minutes. (You could also use a rice cooker if you have one)

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Step 2: Peel and chop sweet potatoes. Steam or boil until soft (about 10 minutes).

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Step 3: Rinse and drain black beans. Put in mixing bowl along with cooked sweet potato. Mash with potato masher or fork. 

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Step 4: Add cooked brown rice, ground cumin and coriander to mixing bowl. Mix everything together well. 

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Step 5: Form mixture into burgers and place on baking tray lined with parchment paper. (I made 6 burgers from this mixture) Bake in oven preheated to 200 c for 25-30 minutes. Flip burgers halfway through to ensure that they are cooked evenly on both sides. 

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Step 6: Burgers should look like this when they are done. 

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Step 7: Enjoy these burgers for lunch or dinner. I had them for lunch with some steamed broccoli. If you have some leftover you can put them in the fridge and reheat them the next day. 

Butter Bean Stew

Another tasty vegetarian dinner that’s easy to make

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Ingredients

1 tablespoon olive oil (or alternative oil)

1 onion chopped

3-4 cloves garlic chopped

2-3 sweet potatoes peeled and chopped

1-2 carrots peeled and chopped

1-2 sticks celery peeled and chopped

1 tin butter beans (rinsed and drained)

1 tin chopped tomatoes

about 100ml water

2-3 handfuls baby spinach

1 teaspoon dried mixed herbs (oregano, basil, etc.)

 

This recipe makes about 3 servings

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Step 1: Heat olive oil in a saucepan and cook onion and garlic for 2-3 minutes. 

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Step 2: Add in sweet potato, carrot and celery and cook for another 4-5 minutes, stirring continuously. 

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Step 3: Add in butter beans, chopped tomatoes and water. Bring to boil, then simmer for about 15 minutes. 

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Step 4: Stir in spinach until wilted. Season with dried mixed herbs. 

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Step 5: Enjoy this stew for lunch or dinner. Don’t worry if you make too much- you can put it in the fridge and reheat it the next day. 

Roasted Butternut Squash Soup

I really like eating butternut squash but I hate peeling and chopping it. It is so awkward and time-consuming.  For this recipe I roast the butternut squash whole so there is no need to worry about peeling and chopping. Roasting it also brings out the flavour.

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Ingredients

1 medium sized butternut squash

1 tablespoon olive oil (or alternative oil)

1 onion chopped

3-4 cloves garlic chopped

about 800ml water

1 teaspoon dried mixed herbs (basil. oregano, etc.)

 

This recipe makes 4-6 servings

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Step 1: Put whole butternut squash in a baking dish. Pierce it a few times with a sharp knife. Roast in oven preheated to 200 c until tender (about 60 minutes). Leave to cool. 

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Step 2: When butternut squash has cooled cut it in half lengthways. Use a spoon to scoop out the seeds and discard. 

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Step 3: Use a spoon to separate the flesh from the skin. Discard the skin and keep the flesh. 

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Step 4: Heat olive oil in a big pot and cook onion and garlic for 4-5 minutes. 

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Step 5: Add in butternut squash, water and dried mixed herbs. Bring to boil, then simmer for 5 minutes. 

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Step 6: Blend until smooth. 

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Step 7: Enjoy this soup hot. It should be OK kept in the fridge for up to 3 days. Take it out and reheat it whenever you want.