I served these burgers as sloppy joes using the Super-Thick Three-Bean Chilli Again, I struggled with the structural integrity of the burgers but it didn’t detract from the taste. The quinoa added some really good bite and I topped the burger with bread crumbs before frying for some added crunch. The Smoky BBQ Veggie Burgers were made from a mixture of chickpeas and quinoa for all your protein needs. Riding the wave of euphoria after my first burger success, I decided it was time to make another. The sauce was fine but it just tasted like a flavoured ketchup rather than BBQ sauce. I made the Easy Vegan BBQ Sauce to go with the burgers, I didn’t have the heart to go looking for organic naturally sweetened ketchup so just used the reduced sugar Heinz that was in the cupboard. Having to use other resources to complete the recipe seems to defy the point of having a cookbook. What irritated me even more was that there’s no guide to how much raw quinoa I need to get the desired mass of cooked quinoa. The minimalist gimmick irks me again here, the recipe is tagged as “30 minutes or less” but one of the ingredients is cooked quinoa and the time to cook the quinoa is not included in the overall cooking time. They didn’t hold together as well as I would have liked, maybe I needed to bake them longer or try and make my patty more compact. After baking them I didn’t notice the bitter taste and instead enjoyed a great nutty flavour from the walnuts and the combination of quinoa and black beans made for a hearty burger. These were delicious! I decided against adding any maple syrup to this recipe and was slightly worried when I tasted the mix and it was quite bitter. 10 years down the line, I know what tahini is now and I actually had a crack at making burgers. I was supposed to use it to make some bean burgers, but the jar remained unopened and the burgers never materialised. I remember about 10 years ago I bought a rather exotic ingredient I’d never heard of before: tahini. The Hearty Cocoa Black Bean Burgers were the first burgers I have ever made. Served with baked tortillas and avocado, this chilli made for good hearty meals. I will of course grumble about a chilli recipe not including any fresh chilli but it’s probably a good thing if you want to keep things a bit milder. It was perhaps a wee bit mild for my liking but just right for Ms HH. This made a gigantic pot of chilli with great flavours. Three types of beans, sweet potatoes, courgettes, sweetcorn and there was supposed to be some carrot but the local supermarket was out of loose carrots and I wasn’t going to buy a 1 kg bag. The Super-Thick Three-Bean Chilli had a lot going on. I really liked getting some of the slightly bigger chunks of cauliflower that survived the grater. This is a great alternative to regular rice and was really easy to make. I served the curry with Cauliflower Rice. This recipe was rather bizarrely tagged as “30 minutes or less” even though it calls to simmer the curry for 20 – 30 minutes. This curry was one of the first things I made and it made me wary of adding maple syrup to other savoury dishes in the book. The book calls for the addition of maple syrup to a lot of the savoury dishes. Again, I felt that the maple syrup in the recipe was probably unnecessary with coconut milk already in the dish. It was a good tasty curry, but it was a bit too sweet. The recipe looked a bit light so I doubled up on a lot of the ingredients. I started out with the relatively simple looking Masala Chickpea Curry. This week I’ll start with the main dishes.
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