For the love of Tofu Burgers!

Tofu Chickpea Burgers with Poppy Seeds and Paprika

A vegan chef without a tofu burger recipe? Impossible. That’s not the only reason why you may find this recipe here, no, as a matter of fact, I love tofu burgers, especially when they have just hopped off the pan and are crispy hot. I’ve overindulged while frying these, one too many times, I just can’t resist. They are handy to have in the fridge or freezer, ready for a quick meal, or snack. If you are using a tin of chickpeas, keep the chickpea water, aka aquafaba, and make Mayonnaise with it. So nutritious and delicious, serve these burgers with salad and a cold kombucha!

To watch the video on YouTube click here!


Makes about 20 little burgers

300g firm tofu

1 cup cooked chickpeas, or 1 tin

1 medium carrot, grated coarsely

1 medium zucchini, grated coarsely

1 small red onion, chopped very fine

1/2 cup parsley, chopped

1 & 1/2 tbsp chia seeds

1 tbsp poppy seeds

1 tbsp paprika

Pinch turmeric

1 tsp bicarb

1/2 tsp salt

Tamari, to taste start with 1 tbsp 

1/2 cup chickpea flour

1/2 cup maize flour

1/2 cup soy, or rice milk

Lots of coconut oil, for frying


ACTION!

In a biggish bowl crumble tofu and mash chickpeas with your hands. This requires a good amount of force.

Add the rest of the ingredients and mix well. Let the mixture sit for a few minutes for the chia seeds to swell. 

Make sure the consistency is not too wet or too dry and if needed adjust with more flour or milk. If the batter is too wet it will be hard to shape burgers in your hands, too dry they'll crumble. The amounts in the recipes should work, but the chances are that my medium zucchini ain't your medium zucchini, hence adding more or less wetness.

Then fry one burger to test its consistency. When you’re happy with your result, shape your burgers with wet hands into smaller sized patties and fry gently in lots of hot oil, until golden brown, this may take 4 minutes or more on each side.

Enjoy.


Tip:

Instead of the paprika add a Mexican spice mix, yum. You can leave out the chickpeas and add a touch more flour instead. You could add 1/2 a cup of leftover grains such as quinoa, for extra protein and texture.





Foundations of a Green Smoothie

How to Green Smoothie

I like green smoothies for not only delivering a good dose of greens and superfoods but they also taste spectacular and leave me feeling light and nourished all before 9am! It’s easy to throw too many ingredients together, ending with a scary pulpy mass that tastes like witch’s brew and gives you indigestion. Balance is the key, so make sure you add enough sweet things in proportion to the green things. With this base recipe, you can add what your heart desires and create luscious, healthy, liquid meals to sustain you throughout your endeavours. You can exchange the spirulina for other superfoodie powders. Give it a try, exchange a ‘regular’ breakfast for a green smoothie and see what happens. Things may never be the same.

Photo by Angi Kim, Blue Mountains, Australia.

Photo by Angi Kim, Blue Mountains, Australia.


Serves 2


Main ingredients

2 large ripe bananas, frozen makes the smoothie creamy

2-3 cups filtered water

1/4 bunch parsley, chopped, or 1 cup loosely packed

A nice squeeze of fresh lemon juice 

1 tsp cinnamon

1 tsp spirulina

1 tbsp vegan protein powder


Optional additional goodies

1 tsp flaxseed oil

1 tsp lecithin

1 tsp maca 

1 tsp psyllium husk, or chia seeds, but these make the smoothie thick

A few soaked almonds, for extra protein

A couple of soaked prunes or apricots

A few goji or Inca berries

1 tsp cacao


ACTION!

Get your blender out, add all the main ingredients, choose your optional addititonal goodies and blend for about 1 minute until everything is forcefully married into a creamy green delicious concoction. 

Taste test and adjust to your unique liking.

Garnish with a sprinkle of cinnamon if you feel and serve.

Enjoy how delicious it can be to drink such darn healthy things for breakfast. 

Try a combination of:

› Prune Kale and Orange See video for this one here!

› Pear Raspberry and Parsley

› Papaya Lime and Chia

› Nettle Chia Cinnamon and Goji


Tip

Instead of parsley you can use 3 leaves of squeaky fresh kale or spinach, chopped. You get extra brownie points if you can chew each sip too, not gulp it, then your body can absorb even more of the marvellous nutrients. Use a high-speed blender for optimum smoothie smoothness.

Serves 2


Main ingredients

2 large ripe bananas, frozen makes the smoothie creamy

2-3 cups filtered water

1/4 bunch parsley, chopped, or 1 cup loosely packed

A nice squeeze of fresh lemon juice 

1 tsp cinnamon

1 tsp spirulina

1 tbsp vegan protein powder


Optional additional goodies

1 tsp flaxseed oil

1 tsp lecithin

1 tsp maca 

1 tsp psyllium husk, or chia seeds, but these make the smoothie thick

A few soaked almonds, for extra protein

A couple of soaked prunes or apricots

A few goji or Inca berries

1 tsp cacao


ACTION!

Get your blender out, add all the main ingredients, choose your optional addititonal goodies and blend for about 1 minute until everything is forcefully married into a creamy green delicious concoction. 

Taste test and adjust to your unique liking.

Garnish with a sprinkle of cinnamon if you feel and serve.

Enjoy how delicious it can be to drink such darn healthy things for breakfast. 

Try a combination of:

› Prune Kale and Orange See video for this one here!

› Pear Raspberry and Parsley

› Papaya Lime and Chia

› Nettle Chia Cinnamon and Goji


Tip

Instead of parsley you can use 3 leaves of squeaky fresh kale or spinach, chopped. You get extra brownie points if you can chew each sip too, not gulp it, then your body can absorb even more of the marvellous nutrients. Use a high-speed blender for optimum smoothie smoothness.

Buckwheat Salad with Rosemary roasted Vegetables and Miso Tahini Sauce

Here's a handy recipe for starting wherever the bloody hell you are at today.

Hello Wholefoods Real Foods

I have never followed a plan in my life and I believe that is the only reason I stuck with my cooking career. If I had a plan or a rough idea what I was in for and how much I’d get paid, I would have stayed in bed. In addition I have this habit of creating more creative chaos than seems necessary, but it is mostly fun and comes from my core. My point is, I made up this recipe when a friend of mine Angi Kim offered to take photos of my food and instead of picking a recipe from my list of recipes to take photos of, which was long, I whipped up something totally new. Seeing the photo turned out so nice I had to write this one down for you. Eat by itself or with sexy additions such as avocado or tofu, or with falafel and a dip or serve at a bbq. Tempeh strips sliced very thinly marinated in tamari and fried in coconut oil cut into 2cm pieces, or the same with tofu would be very nice too. A real macrobiotic healthy and ridiculously nutritious gluten-free wholegrain salad that will be grateful for a Miso Tahini Sauce to go with it. Enjoy our mother earths vegetables and ancient grains in your body.

Photo by Angi Kim, Sydney, Australia.

Serves 6-8

Ingredients

1 & 1/2 cups buckwheat, soaked overnight

1 carrot, grated

1 small beetroot, grated

1 tbsp rosemary, chopped 

1 tbsp thyme

1 sweet potato

2 carrots

2 parsnips

1/2 pumpkin

1 bunch coriander

Olive oil and salt

To dress

2 tbsp extra virgin olive oil

3 tbsp lemon juice and rind

1 tbsp roasted sesame seeds

Salt and pepper, to taste

Optional: Pinch cayenne pepper

To garnish

Sprigs coriander

ACTION

Cut the vegetables to your chunky liking, massage with olive oil and salt and roast at 180 C until done, approximately 45 minutes. Strain buckwheat and cover with just a little fresh water, about half a centimetre, a generous pinch of salt and cook it until soft, let sit with lid on for few minutes then fluff with a fork and let cool slightly. Mix everything and taste test. Enjoy warm or cold. 

Tip: Instead of buckwheat you can use millet or quinoa. Soaking grains aids the digestion and assimilation of nutrients, but you can skip the soaking part if you forgot it and it will still work out perfectly.

Miso Tahini Sauce

Serves 4-6

Ingredients

1/3 cup hulled tahini

1/4 cup water 

1 tbsp genmai miso

1 tsp shiro miso, or not

2 tbsp lemon juice

1 tbsp tamari

1 tsp umeboshi vinegar, or not

ACTION!

Blend all ingredients, taste test, adjust condiments and or consistency with water and enjoy!

Tip:

If you don't want to buy all these fancy Japanese condiments use olive oil, lemon juice, salt and some garlic instead. Too easy.