vegetarian

Minted Chickpea Burger with Sweet Golden Yoghurt Sauce

These Chickpea Burgers are a favourite of anyone who tries them ... even the most staunch carnivores have eaten these and actually said, "THESE CAN'T BE VEGGIE! Can I have another one please?!"  So I ALWAYS make a double batch. ;)

Minted Chickpea Burger with Golden Yogurt Sauce

Serves// 6

Ingredients

Sweet Golden Yogurt Sauce

  • 1 cup greek yoghurt (or vegan yoghurt)
  • 1 garlic clove, peeled and minced
  • 1 TB honey (optional)
  • 1/2 tsp turmeric powder
  • 1/4 tsp cayenne pepper
  • Salt and Pepper (to taste)

Minted Chickpea Patties

  • 1 (400mg) can chickpeas, well-drained and rinsed
  • 1/4 cup fresh mint, finely chopped
  • 1/2 cup shallots, minced
  • 2 TB bread crumbs (or gluten free crumbs)
  • 2 TB freshly squeezed lemon juice
  • 2 TB tahini
  • 1/2 tsp salt
  • 1/4 tsp coarsely ground black pepper
  • 1/4 tsp ground cumin
  • 2 TB coconut oil, for oiling the pan

To Assemble

  • 6 buns or wraps (or gluten free buns)

Preparation

  1. To make the yogurt sauce, place all the ingredients in a small bowl and mix through until combined.
  2. To make the patties, place half of the chickpeas in a medium bowl and lightly mash. Add the mint, shallots, bread crumbs, and lemon juice and mix well.
  3. In a food processor, combine the remaining chickpeas, tahini, salt, pepper and cumin until smooth. Add to the mashed chickpeas, mix well, and form into six patties.
  4. Place 2 TB of Coconut Oil in a fry pan over medium heat and cook the patties until dark golden brown and crispy, about 5 minutes. (The trick is to flip them just once allowing a tasty, crispy bark to form on the surface. Drain on paper towels on a wire rack.)
  5. Stack a patty (or two) on a Gluten Free Bun or Wrap and drizzle with yogurt sauce and fixings (lettuce, tabbouleh, tzatziki, carmalized onions, roasted veggies...). Whatever takes your fancy.
  6. Serve with a gourmet mixed salad or baked sweet potatoes fries.

I hope you take this recipe and make adjustments or flavour additions where your tastebuds (and your tum) see fit. I eat primarily gluten free
but my husband doesn't so we make mine gluten free and his with gluten. To each their own. In the end it's all about health and jammed packed flavour.

Enjoy.

xJo

The Vegan Mirror

“Two people have been living in you all of your life. One is the ego, garrulous, demanding, hysterical, calculating; the other is the hidden spiritual being, whose still voice of wisdom you have only rarely heard or attended to.” [Sogyal Rinpoche in The Tibetan Book of Living and Dying.]

I have been revisiting Veganism on and off for years. Dabbling a bit here and there and integrating some of the principles into "My Cup of Chi", both for the health benefits of plant based living in addition to eating more consciously and respectfully. Through this journey I have struggled with some of the harsh attitudes and snide remarks that surround this "social movement". Why is Veganism such a passionate topic creating a great divide? Why must we ridicule or chastise others in order to stand up for what we what we believe in. Then I realized, perhaps there is a little vegan and non vegan in all of us. Perhaps we are fighting with the mirror?

“The voice that speaks with truth, wisdom and clarity is the one that remains silent.” – Jo Eden Law

Avocado "Pea" Lime & Raspberry Cheesecake

This is a Chi Medicinal Farm gluten free specialty. It is healthy, nutritious and delicious. When your Chi is out of balance this dessert is a wonderful way of re-aligning yourself and enjoying the decadence of flavour dense, whole foods.

Avocado "Pea" Lime & Raspberry Cheesecake

1.  The Base:

On a baking tray place:

  • 50g desiccated coconut
  • 125g almonds

Roast in the oven @ 175 degrees for 5-10 mins or until golden.

In a food processor add:

  • the roasted almonds and desiccated coconut
  • 225g pitted dates
  • 100g cacao nibs or 70% dark chocolate
  • 1/4 tsp of salt
  • 3-4 TB coconut oil

Pulse to achieve the consistency of coarse bread crumbs. Pour the crumb mixture into a 18 cm spring form tin with removable base and press down until firm and even. Chill in fridge for 30 mins.

2. The Filling:

In the food processor add:

  • 500g avocado flesh
  • 100g frozen peas
  • 4 TB of coconut oil
  • 200g raw honey
  • 1/4 tsp salt
  • Juice of 4-5 fresh limes and lime zest

Blend to a smooth consistency then pour over the chilled crumb base. Smooth out the top then chill in the fridge for 3-4 hours or until set. When set remove from the spring form tin and place on serving plate.

3. Top with fresh raspberries, dark chocolate ribbons or shards, grated lime zest and a sprinkle of raw sugar (optional).

Enjoy.