Fooddd
in-my-mouth:

Prawn Tikka Masala
veganinspo:

spoonhands:

yogi-health:

veganinspo:

Vegan Rice Burger

I am sooo interested in trying this

somebody translate this for me PUH-LEAZZEE

Ingredients:
(Rice bun)
140 grams of rice
Black sesame seeds
Corn starch
(For the burger)
220 grams cooked chickpeas
1 clove garlic
Bread crumbs
Various spices
Olive oil
Salt & pepper
(To serve)
1 Cucumber
1 Tomato
1 Onion
Sauces of your choice (I used mustard and harissa)
Method:
1. Boil rice in salted water. Once cooked, drain and leave to cool.
2. In a bowl, mix the rice together with the sesame seeds and corn starch until it’s a workable ‘dough.’ Divide the mixture into 4. Shape into circular patties (you could use a metal ring like an egg ring) and press the rice mixture with the back of a spoon. Wrap in cling film. Put them on a tray and put into freezer (or fridge if you have more time.)
For the chickpea burgers:
3. Put the chickpeas, garlic, olive oil, spices and salt and pepper in a blender/food processer and blend. Add just enough bread crumbs so it comes together. Form into burger patties (you can use the same technique as before.)
4. Retrieve your rice buns. On a tray lined with baking paper, place your rice buns and chickpea burgers. Bake in the oven at 180 degrees celcius for 15-20 minutes, turning halfway. 
5. Assemble the burger with the salads and sauces etc. 

veganinspo:

spoonhands:

yogi-health:

veganinspo:

Vegan Rice Burger

I am sooo interested in trying this

somebody translate this for me PUH-LEAZZEE

Ingredients:

(Rice bun)

  • 140 grams of rice
  • Black sesame seeds
  • Corn starch

(For the burger)

  • 220 grams cooked chickpeas
  • 1 clove garlic
  • Bread crumbs
  • Various spices
  • Olive oil
  • Salt & pepper

(To serve)

  • 1 Cucumber
  • 1 Tomato
  • 1 Onion
  • Sauces of your choice (I used mustard and harissa)

Method:

1. Boil rice in salted water. Once cooked, drain and leave to cool.

2. In a bowl, mix the rice together with the sesame seeds and corn starch until it’s a workable ‘dough.’ Divide the mixture into 4. Shape into circular patties (you could use a metal ring like an egg ring) and press the rice mixture with the back of a spoon. Wrap in cling film. Put them on a tray and put into freezer (or fridge if you have more time.)

For the chickpea burgers:

3. Put the chickpeas, garlic, olive oil, spices and salt and pepper in a blender/food processer and blend. Add just enough bread crumbs so it comes together. Form into burger patties (you can use the same technique as before.)

4. Retrieve your rice buns. On a tray lined with baking paper, place your rice buns and chickpea burgers. Bake in the oven at 180 degrees celcius for 15-20 minutes, turning halfway. 

5. Assemble the burger with the salads and sauces etc. 

in-my-mouth:

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teenshealthandfitness:

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teenshealthandfitness:

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veganinspo:

Truffled Mushrooms Over White Whipped Beans
im-horngry:

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im-horngry:

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in-my-mouth:

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veganinspo:

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in-my-mouth:

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