Tag Archives: lentils in tahini

Eggless, mushroom and quinoa vegetarian burger

6 Jan

My boy turns three soon and I have been racking my brain for where to take him on his birthday. In fact he will have two days out, one on his birthday with me and one we will all have as a family when his dad returns from Germany. The problem is that the bar is set quite high. Already at three he has had two international holidays and eats out most weekends. Our pre-nursery school days together have been filled with visits to the farm, aerodrome, and kids swimming centre, London markets, butterfly world and the zoo for which we have passes. He’s been to the space centre, IMAX, national history and science museums as well as the aquarium and let’s not touch on the topic of soft play centres or rainforest café-all done. I know there is an element of spoiling him here but the truth is that I am indulging myself in his childhood.

mushroom quinoa burger by Deena kakaya

Turning three is a big deal. It is the birthday before nursery school and now that he has his place we are frequently talking about how exciting that will be. After he is three he will have birthday parties too, with his friends in attendance. Up until now, I have steered away from hosting parties for him as I didn’t want to overshadow the special feelings with the complexities that grown-ups bring to parties. It will all be different next year.

The trouble is that these excursions aren’t cheap and are often sinful for the vegetarian tummy. These days I have been looking out for ideas like the RAF museum in Hendon, which in my opinion is little talked about but utterly impressive (I am not being paid or sponsored to write this). It is a little boy’s paradise with planes hanging off the ceiling and a few accessible for entranced exploration. There were old planes and newer planes and the whole place reminded me of that film, ‘a night at the museum’. We worked up an appetite walking around several buildings full of planes and at lunchtime I ordered from the on-site restaurant a vegetarian burger and some chips for the boy; something I said I would never do (before I had him). The problem was that there was no vegetarian alternative and normally I take his food with us, but it was post-Christmas. Anyway, my burger was a couple of baps with some grilled peppers and courgette tumbling out of it. I could spiral into a discussion about why restaurants don’t do vegetarian food so well, but that would be repetitive wouldn’t it.

The next day, we had another excursion planned with my boy’s cousin, to the national history museum in Tring. This time, I made burgers.

mushroom quinoa burger by Deena kakaya

Now, I have tried innumerate versions of the veggie burger but none have made it onto the blog. Is a burger, ‘special’ enough to blog about? Besides, many of the iterations felt either too; wet, or eggy, dry and crumbly, or just doughy. I simply wanted a burger that’s lean and an option for healthy vegetarian eating but I have been mindful about retaining the moisture and of course it has to have a crisp exterior. Otherwise what would be the point? I like colour and depth and succulence, as all burger lovers do. I am particularly pleased with recipe because I have managed to pack in some quinoa and even some iron-level boosting dried apricots. So, I am sharing with you this burger recipe because it really does the job.

for the full recipe head over to great british chefs

Mung bean and barley broth in tahini, a dash of Harissa, roasted mini peppers and torn mozzarella

10 Jan

Mung bean and barley broth in tahini, a dash of Harissa, roasted mini peppers and torn mozzarella

Do you plan? There’s the daily commute planning, school timings, work planning, menu planning, grocery planning…but I mean you know… do you ‘plan’.

I’ve always been a planner. I’ve planned at work and I planned the holidays. I took it upon myself to plan the savings plan and I even planned our weekends and outings at the best rates for weeks ahead. It goes without saying that for years I have sent my husband a weekly menu plan with a flag that tells me that he has received it and also a call to action his confirmation that he is happy with the plan. I like to feel like I’m in the driving seat, that I was taking the bull by the whatsits and generally, good girls planned and if we plan, things will come into fruition.

Well, that’s what I thought. I didn’t plan for my life to be this way. It’s different to what my mind had conceived. I don’t think it just ‘happened’ to me. In some shape or form by taking decisions, listening to instincts, or making priority calls…here we are. In the same breath I am much more open and mellow about what the future holds. I didn’t know I would be here and I don’t know what ‘there’ looks like.

Speaking of mellow, here’s a healthy detoxifying broth that is fitting of my mood lately, and my will to be healthier this month. Mung beans are the food that my mum fed me if I was sick as a child but this version is cooked in tahini, a dash of Harissa, barley for depth and some sweet min peppers for tingly sweet bite. I’ve even chucked in some fabulously fluffy mozzarella, weird I know but heck it works!

Mung bean and barley broth in tahini, a dash of Harissa, roasted mini peppers and torn mozzarella
Ingredients to serve 4-6

175g mung beans
100g pearl barley
500ml vegetable stock
One large red onion, diced
2 cloves garlic
1 tsp minced ginger
1-2 bay leaves
8-10 mini, sweet peppers
2 litres of water
The juice of Half a lemon
1-2 tbsp Harissa
4 tbsp tahini paste
Salt to taste
1 tsp cumin seeds
200g fresh mozzarella
2 tbsp cooking oil
1/4 tsp black pepper
Coriander to garnish

Method

1. Boil the water, mung beans and barley together together for about 45 mins on a medium flame. When the beans are cooked most of the juices should have left into a thick soup. The beans should be mushy
2. Drizzle the peppers with some oil after cutting them in half or quarters and roast in the oven until they have browned lightly.
3. In a large and deep pan heat the cooking oil and add cumin seeds. When the seeds sizzle add the onion, bay leaves and salt. Sauté for a couple of minutes then add the ginger and garlic and sauté for another couple of minutes.
4. Add the mung beans and barley with the vegetable stock, then the tahini, lemon juice, pepper, Harissa and the simmer for 8-10 minutes. It should then look thick and broth like.
5. Stir in the peppers and tear some mozzarella before storing for another minute or so. Don’t over cook the mozzarella as it will go string. Keep the mozzarella fully and warm.
6. Serve with a garnish of coriander and slice of lemon

I am linking this recipe to Anneli from Delicieux and Louisa from Eat your veg because this is a virtuous recipe image

%d bloggers like this: