Cow Appreciation Burger

Did you know that on the 11th of this month the world celebrated "Cow Appreciation Day"?

Well, I say world, rather I celebrated it, did anyone else? To celebrate I made a batch of my Cow Appreciation Burgers, where no cows were harmed in the making of these versatile burgers. I say versatile as they can be eaten with salad (if you're being exceptionally healthy), more traditionally on a bun, with fries & peas or alongside mash, vegetables and gravy. Once cooked they can also be crumbled and used to make a bolognaise or to stuff a pepper or other vegetable.

The recipe either makes 4 big fat burgers or 8 thinner burgers depending on how many you are feeding or how you are serving them up.

Ingredients 
1 Block of tofu, frozen, defrosted and
 pressed to remove the liquid
2 Tsp Dried parsley
2 Tsp Dried oregano
2 Tsp Dried basil
2 Tsp Ground cumin
2 Tsp Paprika
1 Tsp Porcini powder
1 Tbsp Nutritional yeast
1 Tsp Olive Oil
1 Onion, diced
1 Tin Butterbeans, rinsed
1 Tbsp Olive oil
4 tbsp Panko breadcrumbs

Method
First crumble the tofu into a large bowl and add the herbs and spices. Mix well so everything is combined.

Fry the diced onion in the teaspoon of olive oil and add to the tofu mixture.

Puree the butterbeans and 1 tablespoon of olive oil in a food processor until smooth and add to the tofu mixture.

Mix the ingredients with your hands to ensure everything is thoroughly mixed. Add the breadcrumbs and give everything another 'kneading' with your hands.

Pre-baked burgers

Shape the mixture with wet hands into the desired number of burgers and place on a lightly oiled baking tray. Bake in a moderate oven for 15-20 minutes turning once.

Burger and Salad

Burger with mash, veg and gravy

Burger with fries and peas

If you wanted to spice the burgers up replace the paprika with smoked paprika, the basil with chilli flakes and add ½ Tsp Chilli powder. You could even replace the butterbeans with refried beans (you may need to add more breadcrumbs). If you fancied a more 'herby' burger replace all the dried herbs with fresh herbs and increase the quantities and remove the ground cumin. 

Using the basics of this recipe the flavour of the burger can be changed in so many different ways; an Indian spice mix, Chinese spice mix or more Italian flavourings by adding chopped olives and sundried tomatoes. Give them a try and get creative in the kitchen.

TV Tuesday - Bridget Jones Diary Movie

Once again today's daily theme is TV Tuesday, where you cook a meal from a movie or TV show.

Today I have chosen the one and only Bridget Jones Diary. Everyone must have seen this movie, but if you haven't its a film about Bridget, an average woman struggling with her age, job, having no boyfriend and her weight. (Remember the big pants scene?) One New Year she makes a resolution to take control of her life and records each day in her diary where she has to tell the truth. The film has some quirky, eccentric, charming and disreputable characters throughout and poor Bridget is stuck in the middle. She is a 32 year old woman who just can't seem to find the right man, is gaining weight and keeps making an idiot of herself at public events! The movie is a lot of fun and every girl can find a similarity with Bridget and if not they're lying! 

My favourite scene is where Bridget takes her date home the charming Daniel and he discovers her enormous pants! Very funny!

My favourite quote is related to the recipe I'm going to recreate (but hopefully mine won't be blue)! 

Bridget: How's it look?

Mark: Uh, great. It's, um, blue.

Bridget: Blue?

Mark: No, but, blue is good. if you ask me there isn't enough blue food.

Bridget: Oh, shit! It must be the string.

Mark: Oh, it's string soup?

Bridget: What are we going to do about this dinner, then?

Mark: We have blue soup to start, orange pudding to end, and, well, for a main course you have uh, congealed green gunge!

The blue soup was actually leek and potato soup, but I'm replacing the potato with yep you've guessed it beans! Two types of beans, butter and runner beans. Green is a better colour for food then blue wouldn't you agree?

This recipe is super easy!

Ingredients
400g Leeks
Splash of Olive Oil
500g Runner beans, top, tailed and cut nto pieces, about 400g once prepared
1 Tin butterbeans - drained and washed thoroughly
1½ Litres Vegetable stock. I used Marigold Bouillion powderSalt & Pepper

Method
Slice the leeks and saute in the olive oil until the leeks are soft, about 5 minutes. 

Next add in the runner beans and saute for a further 5 minutes. 

Pour in the stock and add the butter beans and bring to a simmer. Add the salt and pepper to taste and cook for around 15 minutes. 

Remove from the heat and let cool for a while, before transferring to a food processor to blend. 

Transfer the blended soup to a clean pan and gently reheat before serving. I enjoyed mine with a lump of crusty bread, delicious.

New book
I have heard on the grape vine that a third Bridgett Jones book will be released 10/10/2013 and it is set in present day London and represents a totally new phase in Bridget's life and its called mad about a boy. 

Bridget is older, she is still keeping a diary, but she is also immersed in texting and experimenting with social media, with an emphasis on 'social'! I for one can't wait to see what mishaps she gets up to. Think about it Bridget drinking and texting = madness!

Work with it Wednesday - Bean & Cauliflower Mash

Last week I posted a recipe which used peanut butter which I hate, I still do, although the bean & noodle salad was delicious, I'll definitely be making it again.

After last week I started jotting down food that I don't like, hate is too strong a word (apart from peanut butter) and I came up with a list. I actually surprised myself with how many foods I don't like. I've always thought that I liked everything vegan, bar mock meats.

Today the food I am working with is butterbeans, it's their texture more than anything really. I have used them in a recipe before, artichoke, butterbean and olive pie, which was tasty but a little dry for my pallet. The artichokes and olives gave me enough flavour to enjoy the dish though. However since making the dish I haven't used butterbeans since, so it'll be another experiment dish for work with it Wednesday.

Because the texture and dryness of the bean I've paired it up with cauliflower which gives a creamy flavour when mashed.

Ingredients
1 Can butterbeans
1 Clove of garlic
100ml Water
1 Tsp Vegetable bouillon powder
½ Cauliflower
1 Tsp Vitalite
1 Tbsp Almond milk
Salt & Pepper

Method
Dissolve the teaspoon of vegetable bouillon powder with the water to make a vegetable stock.

Boil or steam the cauliflower until al dente, you don't want to over cook this beautiful vegetable, just enough in order for it to be pureed.

Meanwhile wash and drain the beans and add to a pan with the garlic and vegetable stock. Bring to the boil, then remove the lid and simmer for 10 minutes. There should be no liquid left but if there is drain the butterbeans reserving the liquid.

Drain the cauliflower and tip into a food processor, add the beans, garlic and salt and pepper to taste. Leave to cool for a little while before adding the milk and vitalite and process to a puree. If the mixture is too thick add a little of the reserved vegetable stock, if you have any left or a little more milk.

Serve with griddled or roasted vegetables such as courgette, onions, peppers and mushrooms drizzled with a little balsamic reduction. 

Leek, Kale & Butterbean Soup

Three weeks ago I blogged about the top 5 nutritionally-dense vegetables, which are broccoli, cabbage, spinach, leeks and kale. I've shared a few of my recipes on this blog which showcase these veg, the last being earlier this week; Kale Chips!

I've been feeling very drained lately, I'm always tired and I have no reason why this is. I know I have had a lot on my plate with the majority of my family being poorly, and being extremely busy at work, but I have been looking after myself! OK maybe I've eaten too many vegan crisps! So today I'm turning a new leaf and trying to eat fresh and not processed foods. 

Today it felt like Spring had finally arrived and I even put a pair of sandals on for work, bearing my toes, which have been kept hidden away for what feels like ages! Even though the weather was warmer I fancied soup and I felt like it needed to include some of the op 5 nutritionally-dense vegetables to help with my tiredness.

I made up a batch of leek, kale and butterbean soup which is a take on leek and potato soup without the potatoes!

Ingredients
2 Leeks
2 Garlic cloves
1 Tin butterbeans - drained
Handful of kale, shredded
600ml Vegetable stock
1 tsp Thyme
1 tsp Oregano
1 tsp Parsley
1 Bay leaf
Splash of olive oil
Salt & Pepper

Method
Finely shred the leeks and saute in the olive oil with the bay leaf and thyme until the leeks are very soft, about 10 minutes. Next add in the finely chopped garlic and saute for a further minute being careful not to let the garlic burn. Pour in the stock and add the butterbeans, oregano and parsley and bring to a simmer. Add the salt and pepper to taste and add the shredded kale and cook for around 15 minutes. Remove from the heat and let cool for a while, before transferring to a food processor to blend. Transfer the blended soup to a clean pan and gently reheat before serving. I enjoyed mine with a lump of crusty bread, delicious.