Readers, the Humpday Recipe is back! And guess what else is back? Barbequeue weather! And for real this time, it’s actually hot and sunny. Unlike the other weekend when it rained cats and dogs.
(actually it’s so hot in this house right now that rain looks kind of cooling!)
Anyhoo, it’s time for another meatless BBQ treat.
This recipe is based on one I found in this book.
(click on the image for the link)
This is a fabulous book with an utterly terrible title. I hate the word diet. It implies restriciton, misery and judgement. Plus if you just eat mindfully and practice yoga you don’t need to diet. Which is the whole premise of the book, so why on earth they chose such a ridiculous title is beyond me. But the book is worth the money and has some fabulous recipes that you can adapt to suit your dosha (I really should do a post about doshas soon shouldn’t I?).
First, gather your ingredients.
So that’s one can of chickpeas, 3 level tablespoons of rolled oats, a handful of mushrooms, a chopped onion and two cloves of garlic, some fresh mint and rosemary (grown in my garden thank you very much!) and an egg. Yeah, an egg. So it’s not really vegan. Nothing binds burgers and rissoles quite like an egg. However, you can use flax eggs.
To make flax eggs you need one tablespoon of ground flax seeds mixed with 3 tablespoons of water for each egg. Mix together and leave to sit for about 10 minutes and it should take on a beaten egg sort of texture. Like I say it doesn’t work quite as well but it will do.
So whether you are using a flax egg or a real egg all you need to do now is drain your chickpeas, chop up your mushrooms and put the whole lot into the food processor until it you get a sticky doughy consistency. Then shape your burgers and fry them in olive oil on a hot skillet for 4 minutes on each side, or BBQ grill them for about 6 minutes on each side.
Let’s hope the weather stays like this until the weekend then we can all get our BBQ on!
