Mushroom Burgers

This is one of the boys’ favourites; it’s really quick, easy and tasty xD

Ingredients:

·         Burger buns/bread

·    Portobello Mushrooms 

(you’ll want ones about the same size as your bun/bread)

·         Tomato

·         Spinach/lettuce

·         Red Onion

·         Herbs

·         Firm Tofu (marinated)

·         Avocado

·         Tofutti Cheese slices

Method:        

•         Heat oil in a pan at a medium heat, add onion and whatever spices you choose, I think we had rosemary and basil , possibly garlic – brown slightly
•     Add mushrooms and cook gently till softened – Obviously we fried ours, but you could grill, bake or roast, whatever you prefer
•         Begin assembling the buns – spread the avocado on one slice, add spinach and/or lettuce, tomato slices & ‘cheese' 
•     Add the tofu to pan and cook till heated through
•     Once the tofu , mushrooms and onion are cooked to your liking, add to the semi-assembled buns

Enjoy!

Spinach, Potato & Mushroom Seasoned Scone-Based Pizza with Pesto Sauce - experiment!

Spinach, Potato & Mushroom Seasoned Scone-Based Pizza with Pesto Sauce - experiment!

Tonight, with my minimal fridge supplies, I decided to resort to a more pantry orientated meal.

Base:

I combined some ideas I got from Vegan Now! And a scone based pizza recipe I googled:

·         2 cups of Flour

·         2 tea spoons of Baking Powder

·         Pinch of Salt

·         30g (2 and a bit tbsp) Margarine (vegan of course)

·         1 Cup of Soy Milk

·         1 ground Linseed/Flaxseed egg replacement

Dough-y 

Method

·         Combine the ground linseed/flaxseed with water

·         In large, separate bowl sift Flour, Baking Powder and Salt

·         Add butter (soft or room temperature) by pinching with fingers until lumps are out

·         Then add milk and egg replacer

·         Work until all flour pockets are combined

You might want to experiment with quantities – I tend not to work off exact measurements.  According to the recipe in 
Vegan Now! You don’t actually need the egg replacement, but I find that the base tends to be too crumble-y otherwise.  You can also use wholemeal flour, or self rising (in which case you wouldn’t use 
the baking powder).  Also, another tip I got from VN! is to add herbs to the dough base to give it extra flavour.

Now turn the dough into something base looking.  
You can either; roll it out between two pieces of baking paper and remove the top layer after you have your desired width and thickness, or alternatively, 
you can work on a well floured space.  I actually just floured the baking tray, placed the ball on the centre and worked it out

Pesto Sauce

·         Basil

·         Chopped Garlic

·         Oil

·         Vegan Parmesan (I’ve also read that ground almonds create a ‘cheesy’ flavour )

Method

·         Combine in blender

Bring it altogether!

·         Spread pesto sauce onto base

·         Add desired toppings, I have used

o   Sliced potato

o   Spinach

o   Mushroom, &

o   Rosemary – yum!

I also sprinkled some more vegan Parmesan - totally optional

·         Place in a 240C preheated oven to cook for 15-20 minutes

This is what I did and I found that it was a little bit dry.  This could be compensated by some ‘wetter’ toppings or drizzling some sauce on the top; perhaps a tomato based one, maybe plum sauce? Or perhaps even just some olive oil?

It’s also been suggested that I’m hyper critical of my cooking... and it did pass the roommate test! Let me know how it goes if you try yourself :)  

- michelle