Sunday, July 10, 2016

When bae cooks for you | Beans, Burgers & Sweet potatoes


Coming back from a midday jog to mind your best friend in the kitchen, apron and all (or she might as well have worn one), making you lunch, makes for a proper bromance.

We made these burgers the night before, and had them with buns, or lettuce leaves in my case, ketchup, avocado, hummus, tomato, pickles and sweet potato fries, but this is a beautiful alternative & a great way to use up whatever you have in the fridge.

My friend is not vegan, not even vegetarian (although she was for two years), and what a waste that is, because this plant-based meal was unbelievable and so nice after a good exercise session on a Tuesday.

Protein packed and extremely satisfying, here we go:

Ingredients

Burgers:

250 grams kidney beans (We used canned)
1/2 cup flaxseed meal
1/2 small onion
1 tsp oregano
1 tsp steak spice
Salt & pepper
Coconut oil for frying 

optional(but very recommended): a couple of slices of vegan cheese that you can rip apart and stick into the burgers while they're frying. Roxy's brilliant idea.

This is so easy that I can't believe I haven't thought of it before.
mash up your kidney beans, mix in the flax, let it sit and while you do chop up your onion. Mix it in along with the spices and cook it in a little coconut oil. Let it sit on a plate with paper towels to drain out a little of the fat, but if you do your job right it should't be dripping in oil. Its always better to add in as little as possible, since oil is an extremely refined food, and most of the time you don't need as much as you think you do.




Kidney bean scramble:

250 grams kidney beans (We used canned)
1 green bell pepper
1 carrot
1/2 small onion
6 leaves radicchio
oil for frying

Sauce: 
1 1/2 tbsp of Coconut nectar
3 tbsp rice milk
1 tsp of curry 
1 tsp paprika
1/2 tsp garlic powder
Salt to taste

Fry all your veggies in a pan, as you do, and while its cooking mix your sauce together in a separate bowl.
Once your veggies look cooked you can add the sauce and the beans and let them marinate a little over medium heat. Lastly you can shred your radicchio lettuce and mix it in until its cooked.
This was so so so delicious and very different from what I would have thought to do with the left overs.
Using up the rests in your fridge really puts your creativity to a test and allows you to add your own personal note to every dish.

Sweet potato fries:

Now, you probably all know how to make these, since they are pretty self-explanatory, but I must say these particular ones were very good. I asked my friend to tell me exactly how she made them, so pay attention if you want to learn how to make the creamiest most flavourful sweet potatoes, to accompany every dinner party with this crowd pleaser. 

You need:
Sweet potato
onion
lemon oil
Black pepper
Flor de sal Es Trenc (sri lanka) available in any Spanish gourmet market or at amazon here

Cut the potatoes into small fries, add the small chopped onion and drizzle with lemon oil. Cook in the oven for 15-200 minutes at 200 degrees celsius. Serve.




Hope you enjoyed this post,

Making "When bae cooks for you" a series where all my babies cook vegan for me and I blog about it, so stay tuned <3


Love,

Mindfood

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2 comments

  1. I never would have thought to add so much flax to a burger, but it looks like the results were great, and the completed plate is so colorful and inviting.

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    Replies
    1. It just held everything together so much better! Im glad you enjoyed the post :)

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