❤ LOVE LOCAL ❤
❤ Shredded lettuce ❤ Sliced tomatoes ❤ Sliced red onions ❤ Sliced avocados ❤ Soured cream ❤ Tomato ketchup ❤ Mayonnaise ❤ Pickles and relishes
enough to break down the eggs.
2 heat a medium sized non-stick frying pan and brush a little of the oil over it.
3 Spoon quarter of the egg mixture into the frying pan to make a thin pancake-like layer. Cook the egg on a medium heat until it is set and pale golden underneath. roll up the egg and leave it on the side of the pan. add another quarter of the mixture into the pan and spread out to meet the egg roll. once set, roll up the egg roll into this new layer. repeat the process until all the egg mixture is used up and you have a large multi- layered egg roll.
4 Slice it up thinly and top the pad thai with it.
TIPS
Fried tofu can be found in the fridge/freezer section of Chinese supermarkets. It has a puffed up spongy texture. Also good to add to soups to soak up fl avour and give texture.
www.vegetariancookeryschool.com, photo: rob Wicks
LENTIL, CHICKPEA, CHEDDAR AND ONION BURGERS
these deliciously spicy burgers will become fi rm family favourites and are guaranteed to convert even the most committed of carnivores.
❤ 3 tbsp olive oil ❤ 1 large onion, chopped ❤ 2 cloves garlic, crushed ❤ 1 tsp ground cumin ❤ Quarter tsp cayenne pepper ❤ 400g tin lentils, drained and rinsed ❤ 400g tin chickpeas, drained and rinsed ❤ 1 tbsp tahini paste ❤ 2 tbsp freshly chopped parsley ❤ 1 large organic egg, beaten ❤ 100g fresh breadcrumbs ❤ 100g grated Gruyère ❤ 100g feta, crumbled ❤ Plain fl our, for dusting ❤ Salt and freshly ground black pepper
To serve ❤ Burger buns
1 heat 1 tablespoon of olive oil in a frying pan, add the chopped onion and cook over a medium heat until tender but not coloured. add the garlic, ground cumin and cayenne and cook for another 30 seconds. remove from the heat.
2 tip the lentils and chickpeas into the bowl of a food-processor and blend until coarsely chopped. add the onion mixture, tahini paste and parsley, and blend again until combined and nearly smooth. tip into a large bowl and add the beaten egg, breadcrumbs and both of the cheeses.
3 mix together using your hands and season well with salt and freshly ground black pepper. Shape the mixture into patties and lightly dust in plain fl our. heat the remaining olive oil in a large frying pan, slide the burgers into the pan and cook until golden on both sides.
4 Serve in toasted buns with lettuce, tomatoes, onions and avocados and a dollop of soured cream, ketchup or mayonnaise and pickles of your choice.
The Meat Free Monday Cookbook by Paul, Stella and mary mcCartney, publisher: Kyle Books, photograph: tara fisher
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