One of the best things about Leo being a vegetarian is that I am getting more adventurous and creative in the kitchen.
I simply love to do that and I am actually learning a lot from him. I am not a vegetarian, I am a meat eater, or maybe I was, I don’t know!
I used to cook a lot with meat, you know, the basic chicken (or beef/lamb) with rice pasta or whatever. Leo and I cook together almost everyday, so no more meat for me, but truth is that I am not missing it at all, I think I don’t need/want it anymore (all the time) and to be honest most of the days that I am alone I don’t cook with meat either. SURPRISINGLY!
Anyway, that new discovery allowed me to want to be more fancy and creative when i cook, and I am enjoying it SO MUCH.
One of the things that I’ve been wanting to cook for a while are Veggie Burgers, and I did!
I based my “invention” on a Spanish cooking blog that I sometimes check (Directo al Paladar), but as you know, I usually don’t follow word by word recipes and like to add my touch based on my intuition.
The burgers were served with a homemade black pepper sauce and chilli muffins.
On the anecdotes section, Leo described them as “They look like beef” burgers, so mischief managed.
- 1 can of kidney beans
- 1/2 Sweet Potato
- 100g quinoa
- 2 tbsp soy sauce (that makes it look as if it is beef)
- 3 cloves of garlic
- black pepper
- fresh coriander
- Herbes de Provence
- ground almond
- cheddar cheese
(for the Black pepper sauce)
- 1tbsp olive oil
- black pepper whole corns (to taste)
- freshly ground black pepper
- corn flour
- Grate the sweet potato and boil it until it is tender. Boil the quinoa separately.
- Add all the ingredients, the quinoa and sweet potato with the herbs, fresh coriander and spices to a food processor. Pulse until everything is smoothly blended and homogeneous.
- Shape your burgers and fry them in a lightly oiled pan.
(for the sauce)
- Add oil to a pan, and add the whole pepper corns when the oil is heated.
- Add milk, freshly grounded black pepper (to taste) and a pinch of salt when the corns start cracking.
- Stir until it boils. Mix a table spoon of corn flour with some room temperature milk until it is diluted and add it to the pan.
- Stir until the sauce has acquired the desired texture.
READY TO GO