Moroccan Vegan Burger with Spicy Homemade Harissa

One of the ways I like to keep healthy by is making some of my meals with plant-based foods.

In general I try to be 80% plant-based as I feel my body thrives and feels content that way. So much so I could never go back to my old “regular” diet. I smile when I see my children eating more and more vegetables too.

Hey they do as you do, not as you say 🙂

This way of eating keeps my cholesterol levels down, naturally. I maintain my ideal weight. I have tons of energy all thorough the day. And the Meniere’s disease I once suffered from, has gone!

Yesterdays plant- based invention was this:

Morrocan Vegan Burger with Homemade Spicy Harissa

Moroccan Vegan Burger

Moroccan Vegan Burger

 

Moroccan Vegan Burger with Spicy Homemade Harissa

3 medium sized yams – cooked until tender

2 cups of cooked quinoa

500 grams dark mushrooms

3 shallots

Olive oil

2 cloves of garlic

3 spoons of flaxseed meal

Sea salt

Freshly ground pepper

Seasoned flour

Spice mix

small 1/2 teaspoon nutmeg

Small 1/2 teaspoon cardamom

Small 1/2 teaspoon Cinnamon

Small 1/2 teaspoon Allspice

1/2 teaspoon Cumin

Finely chop the shallots, rinse and chop the mushrooms – put the mushrooms into a hot frying pan with olive oil and fry until they are until golden brown. Add the chopped shallots and continue frying until they are tender. Add sea salt and freshly ground pepper.

In the blender put the de-skinned baked yams, the cooked quinoa, the cooked mushrooms, the spice mix, the freshly squeezed garlic, the sea salt and the freshly ground pepper-blend. Put the “burger” mixture into a bowl and add 3 tablespoons of flaxseed meal. The mixture is quite soft so it can be a little tricky to work with – you can put the mixture in the fridge for a couple of hours before you make them into patties so they can firm up a bit. Then turn them in seasoned flour like this:

Turn lightly in flour before frying

Turn lightly in flour before frying

Gently fry the patties in olive oil until they are golden brown on both sides.

Serve on a good bun with homemade harissa sauce, slices of red onions and a handful of Arugula or mixed lettuce – (see recipe for homemade rolls here )

Homemade Spicy Harissa

Spicy Harissa Sauce

Spicy Harissa Sauce

I love this sauce on anything – the perfect dip for any vegetable! But also good with fish, chicken, lamb, – well, as I said, anything 🙂

2-3 red peppers

1-3 cloves of garlic depending on how fierce you want it

1/4 cup of olive oil

Red chilli – I use 1/2 , how hot do you like it?

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon of sea salt

Juice of one lemon

Cut the peppers in halfs and bake them in the oven with the skin up until they are tender and the skin is beginning to get dark, actually almost almost black. Leave them to cool and then take off the skin.

Place all the ingredients in the blender and blend into a smooth sauce.

A healthy spicy bite

A healthy spicy bite

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Celery steak topped with garlic fried mushrooms and served on a tarragon tomato sauce

I am always trying to create something delicious, something completely scrumptious, that will satisfy my hunger, as well as my very spoiled taste buds.

For those of you who don’t know me, I now have normal cholesterol levels and I no longer depend on medication!

I lowered my cholesterol by exchanging some of my meals with plant-based foods and exercising.

I don’t diet, I don’t restrict myself. I eat anything and everything I want to, but I make sure, that I exercise and that 80% of whatever I eat, is plant-based.

This is one of the plant-based meals we had this week.

Celery steak topped with garlic fried mushrooms and served on a tarragon tomato sauce

It was wildly delicious!

1 root celery

2 large baking potatoes

2 big shallot onion

1 big clove of garlic

Sea salt

pepper

olive oil

10-15 dark mushrooms

2 cloves of garlic

Peel the root celery and the potatoes, grate them and put them in a bowl. Finely chop the shallot and squeeze the garlic, add them to the bowl and mix well. Add sea salt and freshly ground pepper.

Now take a portion of the mixture and with both hands squeeze all the water out while making little celery/potato “cakes”. Turn the oven on – to 350F.  In a frying pan, put in some olive oil and heat up the pan and brown the celery steaks on both sides and put them on a baking tray and place them in the hot oven to finish them of, about 30-45 min .

While they bake – rinse the mushrooms and roughly chop them. Finely chop the shallot onion. Heat the pan again adding a bit more olive oil, fry the mushrooms and when they start to brown add the chopped shallot onion and the freshly squeezed garlic.

Sprinkle with sea salt and freshly ground pepper – set aside.

For the sauce

Use 3 big fresh tomatoes or a small can

1 shallot onion

1 garlic clove

a teaspoon of tarragon

Sea salt and pepper

Chop the tomatoes, chop the onion and squeeze the garlic. Add some olive oil to a saucepan, saute the onions and the garlic, add the tomatoes, add the tarragon and cook for 5 min while stirring. Put everything in the blender and blend into a smooth sauce, season with salt and pepper.

When the celery steaks are ready arrange it all on a plate and top with some fresh arugula.

Enjoy!