Category Archives: Peas

Zucchini, Pea and Quinoa Burgers in Homemade Buns

Zucchini, Pea and Quinoa Burgers in Homemade Buns

Hello! I’m so sorry for not sharing a recipe with you last week, I took a wonderful computer-free holiday, which was so amazing. I’m back now though and fuelled with all kinds of delicious ideas to share with you, starting with these insanely awesome zucchini, pea and quinoa burgers which are tucked into homemade almond and pumpkin seed buns with a thick layer of hummus, slices of juicy tomatoes and beautiful butter lettuce leaves. And guess what, they taste even better than they sound! I made these for my family and they all devoured them, they were really such a hit. The bread is so delicious, perfectly nutty and wholesome. You can really taste all the different ingredients – the almonds, pumpkin seeds, sunflower seeds and flaxseeds – all of which complement each other so perfectly, so well that even the batter was delicious and I couldn’t resist eating spoonfuls of it raw! The same thing happened with the burger batter, which tasted so insanely delicious uncooked, so tangy and creamy. I can see the burger mix of pureed peas, grated zucchini, quinoa, fresh coriander, lime juice and apple cider vinegar becoming a staple in my life! Anyway even though everything tasted perfect raw it did taste even better cooked, especially when everything was combined together, if you’re not a hummus fan I’d recommend adding some guacamole instead as the creamy layer really added to the deliciousness of the burger! Can’t wait to hear what you think of these!

Zucchini, Pea and Quinoa Burgers in Homemade Buns

Makes 5-8 burgers depending on how big you make them

- 2 cups of peas

- 1 small zucchini

- 1 cup of ground flaxseed

- 1 cup of quinoa

- 1 lime

- 1 tablespoon of apple cider vinegar

- 1 tablespoon of tahini

- a handful of fresh coriander (cilantro)

- salt to taste

Zucchini, Pea and Quinoa Burgers in Homemade Buns

Makes 5 buns

- 1 and a 1/2 cups of sunflower seeds

- 1 and a 1/2 cups of pumpkin seeds

- 1 cup of ground flaxseeds

- 1 cup of almonds

- 3 tablespoons of coconut oil

- 1/2 a cup of water

- salt to taste

Options for garnishing:

- hummus

- guacamole

- slices of avocado

- slices of tomatoes

- rocket/butter lettuce

Zucchini, Pea and Quinoa Burgers in Homemade Buns

Start by making the bread. First place one cup each of the almonds, pumpkin seeds, ground flaxseed and sunflowers seeds in a food processor and blend for a minute or so until smooth, then transfer the mix to a bowl and stir in the remaining half a cup each of pumpkin seeds and sunflower seeds along with the salt, coconut oil and water. Use your hands to mix everything together, kneading the mixture together with your fingers for a few minutes until everything is perfectly sticky. Then make buns using your hands to carefully mould and flatten the bread, place these on a baking tray and cook at 180C for 25 minutes. Once they are cooked remove them from the oven and allow to cool and set fully before eating.

While the burger buns cook make the burger patties. First cook the quinoa, which should take 12-15 minutes. While this cooks place the peas in a pan and cover with cold water, then place on a stove and bring to the boil. Once the water has been boiling for a minute or two drain the peas and place them in a blender or food processor until they form a smooth paste. Add this to a mixing bowl. Next, grate the zucchini and add the grated mix to the bowl along with the juiced lime, apple cider vinegar, tahini, finely chopped coriander, ground flax and salt. Once the quinoa is cooked add it to the bowl and mix everything well. Make sure that the mix is very sticky, if it isn’t sticky enough add more ground flax. Then mould the patties, place on a baking tray and bake for 20 minutes at 180C, until the patties are perfectly firm.

Then add everything together, I like to put a bun down followed by a thick layer of hummus, then a lettuce leaf, followed by the actual burger patty, a few sliced tomatoes, a little more lettuce and finally another bun! Then bite and enjoy!

P.S. Thought I’d share a snap from my technology-free holiday! I basically spent the whole time drinking mountains of fresh coconuts and running around on the beach, it was heaven!

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Creamy minted pea and avocado dip

Creamy Minted Pea and Avocado Dip

My go-to snacks always involved avocado, lime and salt. Together these three simple ingredients make a winning combination. Thickly spread on toast with slices of tomato, it is just delicious! I do sometimes, however, think I need to spice my usual up a little and add a few extra flavours to keep my favourite snack interesting, and adding peas, mint and brazil nuts is an amazing way to do this. They instantly add a new depth of deliciousness, which only takes an extra 2 minutes to prepare. It’s awesome. It’s like an alternative guacamole! Adding the brazil nuts really gives the avocado a wonderful new texture, that is a little creamier and richer than normal, while the peas add an almost sweet flavour which is perfectly complimented by the freshness of the mint and tanginess of the lime juice. Together it is  really heavenly, so light, simple and fresh tasting.

You know it’s so goof for you too, of course, with all the fibre, vitamins and wonderfully healthy omega-3 fatty acids from the avocado. As well as the protein and selenium from the brazil nuts – just one ounce of these fantastic nuts provide you with over 700% percent of your recommended daily intake of selenium, which is awesome as this mineral is essential to immune and thyroid function – two things which are crucial for keeping healthy! Did you know peas also contain unique phytonutrients which provide us with key antioxidant and anti-inflammatory benefits? Who knew that the most common veg around was so special! It really is an incredibly healthy, delicious snack, making the perfect spread for toast or crackers, as well as an amazing dip for crudités or even a pasta sauce! I’ve been loving it with my carrot crisp breads that I’ve been making using almonds, cashews, sunflower seeds, pumpkin seeds, flaxseeds, carrots and tomato puree.

Creamy minted pea and avocado dipCreamy minted pea and avocado dip

Makes one small bowl:

- 1 avocado

- 1/2 a cup of peas

- 4 brazil nuts

- 2 – 3 tablespoons of water

- a handful of fresh mint leaves

- 1 juicy lime or lemon, 2 if they’re not very juicy

- 1 tablespoon of apple cider vinegar

- salt

Creamy minted pea and avocado dip

First rinse the peas with warm water, letting them defrost for a minute. They don’t need to be cooked but the dip is way too cold if you use totally frozen peas!

Then juice the lime before adding all of the ingredients to a food processor, it should take 2-3 minutes for a beautifully smooth consistency to form.

Then slather over toast, crackers, put in a pot and dip your veggies in – whatever you do, enjoy! You’ll love this.

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Pea, Fennel and Thyme Salad

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Not eating meat means vegetables have to get more exciting, so I’ve been experimenting with new salad combinations and this was one of my favourites by far.  The thyme infused fennel has the most wonderful texture: it’s marinade ensures a deliciously smooth surface while still maintaining the original  crunch. Even better, the combination of olive oil, lime, peas and herbs also  creates the most amazing flavor, which takes away all of its potential aniseed taste.  It keeps for a while in the fridge and goes with everything, I’ve been devouring spoonfuls with bowls of quinoa, sweet potatoes and juicy cherry tomatoes, yum. The crunch really enhances every plate of deliciousness, adding a new, exciting  element to an old favorite. It is so easy, so light and so nutritious. A perfect summer side dish.

pea, fennel and thyme saladPea, Fennel and Thyme Salad

Serves 4

- 2 fennel

- 1 cups of peas

- a handful of fresh thyme

- a handful of fresh coriander

- 1/2 a cup of olive oil

- 3 limes

- salt to taste

Cut the fennel in half and then thin slices. Marinate for a minimum of three hours (this softens them) with the olive oil and chopped herbs, leave it to soak in the fridge. The crunchier you like the fennel the shorter the time you should marinate it for.

Cook the peas, this should take only a few minutes then allow them to cool.

Mix the peas and fennel together, add the squeezed lime and salt to taste.