The ultimate veggie burger

DSCF0163This is the Ultimate Veggie Burger as served at ImproV.  It is packed with flavor and it has an amazing texture! This is the one burger that every meat eater will eat and won’t miss the hamburger experience.  I always make a big batch and store them (uncooked) in the freezer.

Ingredients

  • 4 cups cooked pinto
  • 1 red onion, cubed as small as possible
  • 2-3 garlic cloves, minced
  • 1 cup chopped parsley
  • 1/3 cup ground flax seeds
  • 1/2 cup breadcrumbs
  • 3/4 cup flour
  • 1 tsp sea salt
  • 1 tsp black pepper
  • pinch of chilli pepper
  • 1 Tbsp mixed dry herbs

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In a a big mixing bowl mash the beans. Add all the other ingredients and mix with your hands until all ingredients are well incorporated. Let the mixture rest for 15 minutes and then form burger patties. You can grill, bake or fry these for few minutes and serve them in your favorite bun with vegan mayo, lettuce, tomato, onion, mustard and ketchup. Enjoy!

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Photos by Kat Love

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Michelin Starred – Fine Vegan Dining in Athens

Apologies for my absence but my life changed completely in the last year and a half (long story) and I haven’t had a lot of time to update the blog. I got caught up in a lot of personal issues and I just realized that it’s been forever since my last post.

Over the past couple of months I visited some of the top and Michelin awarded restaurants in Greece. Luckily enough all the chefs were happy to serve me a special vegan dinner – which most of the times made the non vegan people around me seriously jealous of my meals.

First stop at Spondi.  Here I enjoyed a fabulous vegetable terrine, an amazing tomato salad – that had all the tomatoes you can think off – including a tomato sorbet (love) and a dish with all you can think of veggies (fresh vegetables, grilled vegetables, fried vegetables, crispy vegetable chips)- including an amazing rice cream dip on the its side. I also had a vegetable risotto but the previous dish was my favorite one here!

terrine
terrine
all about the veggies - Fresh vegetables, ricecream and vegetable chips
all about the veggies – Fresh vegetables, rice cream and vegetable chips
vegetable risotto
vegetable risotto
tomato sorbet salad
tomato sorbet salad

Second stop at Hytra. Here I enjoyed a lovely fresh green salad, with hazelnuts and the most delicious hazelnut dressing I ever had. For main I had a mushrooms dish and for dessert a delicious chocolate caramel dessert with hazelnut ice cream on the side.

chocolate & caramel dessert
hazelnut salad
chocolate caramel dessert
chocolate caramel dessert

Third stop was at Varoulko.  I had a vegetable, beans and angel hair pasta soup. A salad with caramelized lentils, rocket and fava beans mousse. The most delicious risotto I ever had in my life. Seriously, you could feel each vegetable at every bite! There was also an amazing coconut chocolate dessert.

This was by far the best #risotto I ever had
This was by far the best #risotto I ever had
Caramelized lentils with rocket salad and fava beans mousse
Caramelized lentils with rocket salad and fava beans mousse

Another Michelin star awarded restaurant I have visited in the past is Funky Gourmet and you can read about my experience here.

quinoa and vegetables salad
quinoa and vegetables salad at Funky Gourmet

Vegan Mofo Day 12: Greek Gigantes (Baked Giant Beans)

Greek gigantes

Ingredients

500 grams/1 pound dry giant beans

1 large onion thinly sliced

4 cloves of garlic, thinly sliced

½ cup olive oli

1 celery stalk thinly sliced

4 large ripe tomatoes, thinly chopped

½ tsp sugar

2 bay leaves

1 cup chopped parsley

Salt and pepper to taste

Greek giant beans - baked

Soak the dry giant beans overnight. Drain and rinse the beans. Place the beans and the bay leaves in a big pot with lots of water and boil for 40 minutes. Drain and place the beans in a baking pan. Heat the olive oil over medium heat in a pot and sauté the onion and celery for few minutes. Add sugar, tomatoes, parsley, salt and pepper and cook for 10 minutes over low medium heat. Pour the sauce over the giant beans. Add one cup of water and drizzle a bit of olive oil. Bake in preheated oven in 200C/400F for about 40 minutes. Serve with warm bread! Enjoy!