You can use beans in stir-fries, home-made spread, soups and stews and many other vegan dishes. But every now and then I like them as a taco filling

Just lately I’ve been experimenting with fruity additions like persimmon in my stir-frys. It was amazing! So I tried it in my favourite bean taco filling. It goes very well with the chilli! If you don’t have persimmons you could also use mango or peaches.

I have used dried beans, which I first soaked in water over night and then cooked. To have a little stash of cooked beans at hand you can always cook up a big batch and freeze it in portions. Just defrost them or rinse in a sieve with warm water when you need them

Makes filling for approx. 12 tacos:

3/4 cup dried beans (160g), soak them overnight and cook them until soft
(makes 2 cups (350g) of cooked beans)

1 small onion, finely chopped
1 tablespoon olive oil or 2 tablespoon water for oil-free option

1 capsicum, finely chopped
1 persimmon, peeled and finely chopped
1/2 cup passata
chilli to taste
salt to taste

1 tablespoon freshly ground flax seed

Lettuce, tomato and other ingredients for additional taco filling.

Preparation:

1. Heat olive oil or water in frying pan. Add chopped onion and cook until golden brown.

2. Add chopped capsicum and persimmon and cook until tender.

3. Add passata, chilli, salt and beans and simmer for a few minutes.

4. Just before serving, mash the beans roughly with a potato masher. Then stir in the freshly ground flax seeds to bind the mixture.

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

This burger recipe is as always vegan and gluten-free but can also be made without using any oil. The secret is the super quality non-stick frying pan. And patience. Because you need to cook these burgers slowly on low-heat from both sides. And if you let them cool down and heat them up the next day or so, they will be even better. Because they will hardly squish or fall apart

This recipes makes a good batch of about 10 burger patties, ideal to be frozen and whipped out when needed. And as I said above, they will then have an even better texture, eg not falling apart or squishing out of your burger bun

The burgers taste amazing with this raw radish dip. You gotta try it

Makes approx. 10 burger patties:

1 broccoli
1/2 teaspoon salt

1 can kidney beans (or other beans)
1/2 red onion, finely chopped
2 tablespoon tahini or nut-butter
1 tablespoon mushroom powder (alternatively any flour)
1 tablespoon psyllium fiber husk
1/2 teaspoon ground cumin seeds
1/2 teaspoon ground chilli (optional)
approx. 10 drops liquid smoke (alternatively 1 teaspoon smoked paprika)

1 tablespoon water, only if needed

Preparation:

1. Chop the broccoli very, very fine. Transfer to a bowl, sprinkle with salt and let sit for at least one hour (or in the fridge overnight).

2. Add the beans and mash them with a potato masher. Add remaining ingredients and mix well.

3. It should become a thick mixture that is easily shaped into patties. If it should be too dry, add a tiny bit of water.

4. Preheat the frying pan. Form and place patties into the frying pan, pressing them lightly. Cook on low heat for approx. 30 minutes before flipping them over. Press them lightly into the frying pan again and cook for another 30 minutes or until golden brown.

Please note: To do this without any oil you will need a very good non-stick frying pan.

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

I’ve been using sun-dried tomatoes for quite a while now. They can add some zing to many dishes. But they almost take the lead role in this dish. Combined with dried basil and oregano it creates a delicious pizza flavour.

Please note: I have baked the sweet potato without peeling until it became soft enough so that you can easily scoop it out of the peel. Depending on your oven this should take about 40 minutes. Let cool down properly.

For 1 small bowl you need:

10 sun-dried tomatoes (without oil)
3/4 cup water
2/3 cup baked, golden kumara/sweet potato (about one medium sized)
1 cup cooked cannellini beans
2 garlic cloves
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper

Preparation:

1. Let the tomatoes soak in the water until they are softer.

2. Transfer to a high-speed blender or food processor. Add remaining ingredients and blend to a fine cream.

3. Transfer into serving bowl and let rest a while in the fridge before serving.

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

In this dish I don’t add any salt because the passata and kidney beans are salty enough. The chili gives it a good kick as well, and I have got used to having it without additional salt – tastes just as good!

For 4 portions you’ll need:

1 red capsicum
1 green capsicum
1-2 carrots
1/2 onion
2-3 garlic cloves
1 tofu
1 can kidney beans, drained
2/3 bottle passata (about 450ml)
1/4 cup water
2-3 teaspoon chili flakes
3 teaspoon ground paprika
some cooking oi (I use coconut oil)

Preparation:

1. Peel and chop the onion into fine cubes, the garlic into fine slices. Halve the capsicums, remove the stalk and seeds and cut into bite sized pieces. Slice the carrot finely.

2. On a plate, crumble the tofu (with your clean hands) to relatively fine pieces and place aside. In a good non-stick pan, heat some oil and then fry the capsicums for a short time. But long enough to have a few browned bits on them – this increases their yummy flavour.

3. Transfer the capsicums to a plate and place aside. Heat a little more oil in the same frying pan if needed then add the onions. Saute the onions for a few minutes.

4. Then add the tofu crumbles and fry until it has shrunk in size and starts to turn a little golden (approx. 10 minutes). Towards the end, add the chili flakes and shortly after, the garlic. Let cook for a few more minutes, stirring constantly.

5. Then sprinkle the ground paprika and stir to combine. Pour in the passata and 1/4 cup water shortly after and stir well. Add the carrot slices and bring to boil. Pour in the kidney beans and fried capsicum and heat up briefly.

Serve with rice or whatever else makes you happy

Enjoy!

I’ve used chili-flakes which add a good kick to it. Drizzled with the Cashew Paprika Sauce it is a dream. You can find the recipe for the sauce here.

While I have used capsicum in this recipe, you can also use other vegetables such as zucchini, carrots or even broccoli.  As always, this recipe is vegan and gluten-free.

For 6 to 8 burgers you’ll need:

• 140g rice flour
• 2 tbsp fiber husk
• 1/2 tsp salt (or to taste)
• chili to taste

• 400g kidney beans, cooked
• 1 capsicum, finely diced
• 1/4 onion, finely diced
• 1 garlic clove, minced
• 200g passata

Instructions:

1. Mix all dry ingredients in a bowl.

2. Drain kidney beans and add to the bowl with the remaining ingredients. Stir to combine.

3. Preheat frying pan. Form patties with wet, cold hands and place in frying pan. Cook on both sides until golden brown.

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

By adding these yummy ingredients you can actually create a fairly healthy meal

But it took me quite some time to come up with a recipe for burger patties, that don’t fall apart on the way into the frying pan.

My solution: one portion of the ingredients is heated up and mixed with some rice flour, which has a nice binding effect! A good vegan and gluten-free alternative to eggs and wheat flour

So, for 4 burger patties you’ll need:

1 teaspoon vege stock powder
1/2 cup hot water
1/2 cup (35g) soy granules (TVP)
1 small onion
1 tablespoon coconut-oil
1 heaped tablespoon white rice flour
1/2 teaspoon freshly ground black pepper
1/2 teaspoon chilli flakes
300g (approx. 1 can) kidney beans

Preparation:

In a bowl mix the vege stock with the hot water. Add the soy granules (TVP) and stir until the fluid has been soaked up.

Mash up the kidney beans in a second bowl.

Chop the onion into little cubes and heat in a frying pan with the olive oil. Before the onion starts to turn translucent, pour in the TVP and heat it up while stirring well.

Now sprinkle the rice flour over it and stir in well to combine. Quickly transfer it into the bowl with the mashed kidney bean and mix with the pepper and chilli flakes.

Then you can start to form the patties (with clean hands).

Fry them with a little oil on both sides till golden brown. Enjoy with gluten-free burger buns and loads of healthy raw vegetables. Don’t forget to add onion rings – they are best eaten raw and add the special kick