Awesome Veggie Burger

Best Veggie Burger

Guess who’s back

First off, I owe you a BIG apology. I feel very ashamed (my face has the color of a tomato whilst writing this) for not having posted in such a long time. It is not okay, I know.

In the next paragraph I will give you all kind of excuses, and after that I will stop giving excuses and get back into sharing healthy, delicious, simple recipes.

So, why the awkward silence? A lot of changes have happened in my life. Positive changes that kind of threw my life upside down. I’ve got engaged and at about the same time my fiancé got his dream job in Denmark which made us decide to move abroad. If you have ever lived abroad, I guess you can relate to the fact that there’s a lot happening at the same time. Basically for me it was a thousand goodbye dinners, leaving behind friends & family, working extra hours to finish work projects, quitting my fulltime job, arranging a million things, selling old stuff, packing, leaving my house and hometown and preparing a wedding somewhere in between.

After everything settled down, I was surprised and moved to see the number of my followers increased, even though I haven’t posted for a while. This definitely helped convince me to get my butt back to writing posts. A huge thank you, for sticking with me.

To make it up to you, today a delicious – or should I say ‘awesome’! – veggie burger recipe. Even my fiancé (yes, I’m shamelessly going to use this word as often as possible) who loves his meats and burgers, was really enthusiastic about this one. So big hurray, grab your cooking gear and let’s get back into the kitchen!

Best Veggie Beet Burger

Ps. This recipe has a longer ingredient list and prepping time, but I find it worth while as it serves 10-12 burgers. Whenever I make it, I’ll just set aside two patties for our dinner and freeze the rest, serving me multiple dinners.

Awesome Veggie Burger
Serves 10
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Prep Time
1 hr
Cook Time
10 min
Total Time
1 hr 10 min
Prep Time
1 hr
Cook Time
10 min
Total Time
1 hr 10 min
Ingredients
  1. 3 cup Chestnut Mushrooms, chopped (250 gram)
  2. ½ cup Pearl Barley
  3. ½ cup Brown Rice
  4. 1 Zucchini
  5. 1 Large Carrot
  6. 2 Beets
  7. 6 tbsp. Sunflower Seeds
  8. 2 tbsp. fresh Parsley
  9. 1 can Lentils
  10. 1 can Chickpeas
  11. 1 tbsp. Mustard
  12. 3 tbsp. Ketchup
  13. 2 tbsp. smoked Paprika powder
  14. 2 Eggs
  15. 1 cup Breadcrumbs
  16. Salt & Pepper
  17. Burger Buns
  18. Garnish: Lettuce, Cheese, Tomato, Pickles, Sauce
Instructions
  1. Finely chop the chestnut mushrooms, put on a baking tray and sprinkle with olive oil, salt and pepper. Put in a preheated oven 180°C/350°F for 12-15 minutes, or until browned and slightly dried out.
  2. Cook 1/2 cup rice and 1/2 cup wheat berries for about 20 minutes, until softened.
  3. Peel the carrot and beets. Grate and squeeze dry the zucchini, carrot and beets. Combine in a bowl, add 6 tbsp. sunflower seeds, 2 tbsp. chopped parsley, 1 can of lentils, the cooked rice and wheat berries. Mix well.
  4. In another bowl, combine the baked mushrooms, 1 can of chickpeas, 1 tbsp. mustard, 3 tbsp. ketchup and 2 tbsp. smoked paprika powder. Pulse on a medium-coarse in a food processor. Slowly add 2 eggs to the chickpea mixture, pulse.
  5. Add the chickpea-mixture to the vegetable mixture. Add 1 cup of bread crumbs to bind. Mix well. Season with salt and pepper. Form into patties.
  6. Bake and serve on a bun with your favourite garnish and sauce.
  7. Enjoy!
Notes
  1. Tip: freeze, for multiple delicious meals!
feistyveggies.com http://feistyveggies.com/

Bruschetta with Tomato and Basil

 Tomato Basil Bruschetta

In today’s post another quick-and-easy recipe, that will make your taste buds happy! Simple bruschetta with fragrant, tasty topping.

So yummy to bite into this crunchy garlic crust, topped with fresh basil and sweet, seasonal tomatoes. Make sure your tomatoes are really sweet and ripe when making this topping.

A lovely lunch, brunch, appetizer or snack!

Bruschetta Tomato Basil
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. bread
  2. olive oil
  3. garlic
  4. 2 handfuls nice mixed ripe (cherry) tomatoes
  5. 1 small bunch fresh basil, leaves picked
  6. sea salt
  7. freshly ground black pepper
Instructions
  1. The bread is best sliced thick (half-inch thick slices). Brush both sides of each slice with olive oil and crushed garlic (a pastry brush helps here). Toast the bread slices on a barbecue, or roasting pan.
  2. Finely chop the (cherry) tomatoes and basil leaves. Add this topping to each slice and sprinkle with salt and pepper.
  3. Enjoy!
feistyveggies.com http://feistyveggies.com/

Tropical Fruit Salad

Tropical-Fruit-Salad

Tropical Fruit Salad

 

A taste of Paradise

‘Ocean breeze, palm trees, fresh salty air and sun kissed hair’.

A smell or taste can instantly trigger a flood of memories. This bowl, with an abundance of fresh tropical fruits, immediately brings me on a trip down memory lane! Flashbacks of an early morning breakfast on a deserted beach on a far away holiday island destination. 

Serve yourself a bowl, relax and ooze away, daydreaming about your favorite holiday…
 

 

Tropical Fruit Salad
Serves 4
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1 Coconut
  2. 1 Mango
  3. Strawberries
  4. Blueberries
  5. Nuts/seeds (e.g. almonds, hazelnuts, chia seeds)
  6. Optional: yogurt
Instructions
  1. Peel and slice the mango.
  2. Crack open the coconut and remove the flesh from the shells.
  3. Slice the strawberries in halves.
  4. In a bowl add the mango, strawberries, blueberries, coconut, nuts and seeds. Serve with yogurt.
  5. Enjoy!
feistyveggies.com http://feistyveggies.com/