- Mash the drained mung beans, if necessary
- Combine with the grated sweet potato, ground almonds and porridge oats, and mix well.
- Add the seasonings and mix well. You should now have a consistency which holds together but is not soggy.
- Shape into patties and bake at 200C on an oiled baking tray until well browned on both sides, turning carefully with a spatula halfway through.
- Serve with the dressing, roasted pumpkin and potato wedges and/ or a green salad with sprouts and a bun.
- Tip: You could always add some sesame seeds to the mixture
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Thursday, 24 February 2011
These are subtly sweet and smoky versions of my spicy beanburgers (Makes 8-10, depending on size)
800g mung beans, cooked soft and drained
350g grated sweet potato
175g ground almonds
100g porridge oats
2 tabs soy sauce/ liquid aminos
1-2 tsps hing
2-3 tsps smoked paprika
Ume plum and peanut dressing:
Combine ume plum seasoning with smooth peanut butter until you get a mayonnaise-like consisency; but be careful- the ume plum seasoning is rather salty.
Tuesday, 22 February 2011
This has long been a favourite detox treat of mine. To make it truly vegan, use date syrup instead of honey.
For one portion (as pictured):
1 dsp raw honey
1 dsp carob powder
1 dsp tahini
6 dsps plain soya yoghurt
- Blend the carob, honey and tahini together into a thick paste.
- Add the soya yoghurt and beat well. (It will become quite thick)
- Chill in the refrigerator
- Serve decorated with seeds and/or fresh or dried berries.
Monday, 21 February 2011
Has Winter left you feeling depleted? Here in England there are signs that Spring is just around the corner and I am thinking about upping the proportion of raw foods in my diet and giving my system an extra vitamin boost with some fresh fruit and vegetable juices. A totally raw food diet is probably not advisable in the Northern European climate (although I know people who do) and would not make satisfactory offerings to Krishna, but Ayurveda does advocate raw foods and juices in sensible proportions as part of a balanced diet, and certain juices do form effective treatments for many medical conditions. (Be aware, though, that most salads and raw foods are vata and could unbalance you unless you have them with a dressing , tahini etc.)
Pictured here is some of my lunch today; I also had a green salad with a spoonful of tahini on top. I juiced celery, broccoli and a yellow pepper, and halved an avocado, adding black salt, pepper and lemon juice. The red stuff is a cooked tomato and basil soup, as it's still quite cold here and I felt I needed warming up.
What are your favourite combos for juicing? Please comment below.
|This was taken in the pan, so the top is not quite cooked|
Credit to my husband for inventing this European twist on the Indian dish. We made these together yesterday, me noting down the quantities and chopping and him frying...
Makes 4 (or 3 for very hungry people...):
300g gram flour
4tsps baking powder
olive oil for frying
a selection of chopped vegetables, vegan cheese, olives, fresh herbs etc. (Yesterday we used bell peppers, broccoli, halved cherry tomatoes and cheese cubes.)
- Prepare the fillings, lightly steaming hard vegetables such as potatoes or broccoli first.
- Meanwhile, mix the flour, baking powder and seasonings in a large shallow bowl. The turmeric gives it an attractive yellow colour.
- Add the water and mix well with a balloon whisk.
- Heat the oil in a frying pan and drop in 1/4 of the mixture at a time. As with regular pancakes, make sure it does not stick.
- Add the toppings and cook over a medium to high heat until bottom is cooked. (You will know because the edges will look brown underneath when you lift them up.)
- Put the pan under a preheated grill until top is set and starting to brown. Any cheese used should be bubbling.
- Slide carefully onto the offering/ serving plate.
I especially love these made with first early new potatoes and broad beans from our allotment; with a crisp salad: the perfect Summer Sunday brunch! You can also use tofu, sweetcorn, fresh coriander or parsley, or return to this dish's Indian roots and spice with roasted cumin seeds, fresh methi and chilli/ ginger. You can use pretty much anything you have to hand; that's why I love this recipe so much as there's so much scope for imagination and you can make it differently every time if you like! Another good vegan alternative to the cheese is to drizzle a little tahini over the cooked pudla just before serving.