Mushroom & Butter Bean Patties

Mushroom & Butter Bean Patties
Here's a lovely way to get your mushrooms and beans in. Mushrooms are very nutritious, and so are beans, so there you have it, power patties :-) They freeze well too. You can make them spicier by adding more chilli, of course!
These amounts make about 9 patties, which is a nice serve for 2 persons, with a salad on the side.
Cuisine: vegan
Recipe type: patties
Serves: 2 persons
Prep time: 
Total time: 
You need
  • 1 can of butter beans (Lima beans)
  • 5 medium mushrooms
  • 1 large clove of elephant garlic (about 20gr)
  • 50gr red onion
  • 4 tbsp (gluten free) bread crumbs and more for coating
  • juice and zest of half a lemon
  • ½ tsp Himalayan rock salt
  • 1 small chilli, finely chopped (if you like it hot, leave the seeds in)
  • about 8 mint leaves, finely chopped
  • 2 tbsp tahini
  • 2-4 tbsp of chickpea flour (or another flour) - depending on how moist the mixture is
  • a little bit of coconut oil for cooking (as much as you can get away with - it depends on your the type of pan you use)
I served it with this dip:
  • ¼ cup of coconut yoghurt
  • ¼ tsp curry powder or smoked paprika or any other flavour you fancy
  • a pinch of salt
  • 1 clove of garlic
To do
  1. mash the beans quite fine in a bowl with a fork, adding in the bread crumbs, lemon juice & zest, salt, chilli, chopped mint and minced garlic
  2. in your food processor, blend the mushrooms plus the chopped onions to a thick, medium fine paste
  3. add the paste to the bean mash, add tahini and mix with a spoon
  4. add flour; 2-4 table spoons, so the mixture doesn't stick to your hands - that's the only purpose of the flour so if you don't need it, you can omit it
  5. place in fridge for 20 minutes or longer, then place bread crumbs in a shallow bowl, form balls out of the bean mixture and coat them in bread crumbs, gently pressing them into patties
  6. when all done, heat some oil in a skillet and cook the patties until brown, about 8 minutes on each side
  7. for the dressing, mix the ¼ cup coconut yoghurt with 1 clove of garlic, ¼ tsp curry powder, a pinch of salt, and that's it.
Nutritional Information
Serving size: per patty Calories: 74 Fat: 2.3gr Saturated fat: 0.3gr Unsaturated fat: 0gr Trans fat: 0gr Carbohydrates: 9.7gr Sugar: 1gr Sodium: 41mcg Fiber: 2gr Protein: 3.6gr Cholesterol: 0mg

 

Mushroom & Butter Bean Patties

Mushroom & Butter Bean Patties

Orzo w Onion, Mushrooms, Olives & Basil

Orzo w Onion, Mushrooms, Olives & Basil
A super quick dinner (especially if you have some plain left over pasta). Serves 1, so just multiply to make more.
Prepared by:
Cuisine: vegan
Recipe type: main
Serves: 1
Prep time: 
Total time: 
You need
  • 1 cup of cooked Orzo
  • 2 large mushrooms
  • ½ medium onion, chopped or sliced
  • a few olives, sliced
  • fresh basil leaves, torn or roughly chopped
  • a few cloves of garlic
  • salt & pepper
  • olive oil
  • vegan grated Parmesan cheese
  • a dash of water
To do
  1. if you don't have cooked Orzo, cook it now
  2. in the meantime, slice your mushrooms and onion, and grate or press the garlic
  3. heat some olive oil in a pan, add the garlic, stir and add the onion & olive slices
  4. cook for a couple of minutes and add the mushrooms
  5. add in just a dash of water, just to help the mushrooms stay moist
  6. drain your pasta, add to the mushrooms
  7. heat through, then add the basil
  8. scoop in bowls and top with Parmesan cheese.

 

Brown Rice w Mushrooms, Spring Onion, Hemp & Avocado

Brown Rice w Mushrooms, Spring Onion, Hemp & Avocado
When I cook rice (or steam, actually) I like to cook some extra so it's at hand for a super quick meal the next day. With precooked rice, this meal takes 15 minutes to cook, not more :-)
Prepared by:
Cuisine: vegan
Recipe type: main
Serves: 1
Prep time: 
Cook/wait time: 
Total time: 
You need
  • ¾ cup cooked brown rice - or more if you wish
  • 2 large spring onions, sliced diagonally (looks nice :-) )
  • small hand of peanuts
  • 3-4 mushrooms, sliced
  • 2 cloves of garlic, grated or chopped finely
  • large dash of Tamari
  • ½ tsp curry powder
  • ¼ tsp chilli powder
  • ½ tbsp veggie stock powder
  • ½ small avocado, cubed or sliced
  • small hand of hemp seeds
  • oil for cooking
To do
  1. in a skillet, heat the oil, then add spring onion and garlic
  2. stir and add peanuts, stock powder and spices
  3. add mushrooms, and quickly stirfry till mushrooms have absorbed some of the juices
  4. stir through the rice, heat through
  5. scoop on plate or on bowl, top with seeds and avocado and you're done :-)

 

Artichoke, Mange-Tout & Mushroom on Toast

Artichoke, Mange-Tout & Mushroom on Toast
A warm breakfast or lunch ready in 15 minutes, and it's so lovely :-) For more people, just multiply ingredients.
Prepared by:
Cuisine: vegan
Recipe type: lunch, light meal
Serves: 1
Prep time: 
Cook/wait time: 
Total time: 
You need
  • ⅓ jar of marinated artichokes (about 6 pieces)
  • 3 medium mushrooms, sliced or chopped
  • 4 mange-touts, sliced diagonally
  • ½ tsp truffle oil
  • 1 or 2 cloves of garlic
  • pepper, a good grind
  • salt to taste
  • 2 slices of toast or pan fried bread
  • oil to cook
To do
  1. drain the artichoke
  2. heat oil in a small pan, add the sliced mange-touts and the garlic
  3. stir fry for a minute, then add the mushrooms, salt and pepper
  4. give it a few minutes, stir now and then, take off heat
  5. stir in truffle oil
  6. place on toast
  7. and eat!

 

Home made Bread w Mushrooms & Chickpea Sauce

Home made Bread w Mushrooms & Chickpea Sauce
Hubbie is well and truly allergic to mushrooms, so I usually have them for breakfast or lunch; they are easy and quick to prepare and even just a piece of toast will do just fine with them :-)
Prepared by:
Cuisine: vegan
Recipe type: lunch, light meal
Serves: 1
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1 slice of bread (to bake your own, have a look here)
  • 4 mushrooms
  • a dash of oil for cooking
  • a few fresh basil leafs
To make the sauce (I make more and keep it in fridge for other dishes)
  • 1 can of chickpeas
  • 1 heaped tbsp of miso
  • ⅓ cup of oil
  • 1 tsp of Himalayan rock salt
  • 1 clove of garlic, minced (I always use the microplane for garlic)
  • non dairy milk to dilute as much as you like
To do
  1. blend all ingredients except for the milk in your blender or food processor
  2. (let sit overnight if you like, it will make it slightly tangy)
  3. dilute with milk to consistency you like (handy is to dilute only what you need, so you can keep the rest for a dip or spread on toast)
  4. then slice your mushrooms, bake in a bit of oil. I wouldn't add water as your bread will go soggy then.
  5. place mushrooms on bread (toasted, if you like), top with sauce and scatter basil leafs on top
  6. Voilá!

 

Leftover Veggie Pasta Soup

Leftover Veggie Pasta Soup
Soup can be a piece of art, or it can be a practical way to get rid of left over dishes and veggies that would otherwise give up the ghost soon. I had left over pasta bake and made it into a soup. There was tofu in the pasta bake, but the soup doesn't need it, so it's optional (about half a block, crumbed) :-)
Prepared by:
Cuisine: vegan
Recipe type: soup
Prep time: 
Cook/wait time: 
Total time: 
You need
  • your left over pasta bake!
  • (This was in mine::
  • a cup of Orzo (or other pasta)
  • 3 leafs of curly kale or a bit more, finely chopped
  • 2 large Shiitaki muhrooms, sliced or chopped
  • ½ capsicum, chopped
  • 2 tsp minced garlic
  • few sprigs of fresh Rosemary or ½ tbsp dried Rosemary)
  • 1 tbsp white Miso
  • 1 tbsp of veggie stock powder
  • salt to taste
  • pepper to taste
  • any veggies you have left over
To do
  1. boil the water with the stock powder and Miso
  2. add your leftover bake, stir and let it simmer for a while.
  3. serve!