Flower Burger…. and Bop

Makes 8 burgers

Ingredients

  • 600g x Peeled and cubed sweet potato
  • 250g x Pre-cooked whole grain rice (one packet of the precooked rice)
  • 1 x Tin of chickpeas drained
  • 4 oz x Coconut powder
  • 8 oz x Walnuts
  • 2 x Tbsp of liquid seasoning
  • 1 x Tsp chilli powder
  • 2 x Tbsp of brown mustard seeds
  • 2 x Tbsp of cumin seeds
  • 2 x Tbsp coriander seeds
  • 2 x Tbsp fennel seeds
  • 1 x Jar of sliced beetroot
  • 1 x Handful of fresh and chopped coriander
  • Salt
  • Pepper

Directions

  1. Place the peeled and cubed sweet potato into a microwavable bowl with a tbsp of water. Cook in the microwave for 8 to 10 minutes until the potato is cooked.
  2. Place the coriander, cumin, fennel, and mustard seeds into a pan and toasts for a couple of minutes. Be sure to stir them regularly to avoid burning.
  3. Once the sweet potato has cooked place the packet of rice in the microwave to cook. Follow the cooking method on the packet for exact times.
  4. Whilst the rice is cooking, drain the chickpeas and cook the excess moisture off them in a pan. I cooked them for a couple of minutes.
  5. Now place all of the ingredients (except the beetroot) in the bowl and use a hand blender to blitz the ingredients into a paste. Due to the ingredients being quite dry and starchy they bind together perfectly.
  6. Now take a handful of the mixture and hand mould into a burger shape and then use a flower mould to cut the burgers into flower shapes.
  7. Place the burgers on tin foil and grill them for 10/15 minutes. Turn them when they start to go golden brown.
  8. Take a slice of beetroot and use a water bottle cap to cut perfect circles for the centre of the flower.
  9. Serve the Flower Burgers on a bread bun, with salad or next to chips. We actually ate ours with salad and melted some cheese and sweet chilli sauce on ours which was very nice.

 

 

 

My friend Lisa is a feeder… it is impossible to leave her house without feeling stuffed. Prior to my visit to see them I said I will make some food for everyone…but bless her she could not go to the shop without buying 101 things to cater for a vegan guest. She messaged me a massive list of a wide variety of foods that she had bought and set me a challenge (like Ready Steady Cook) to cook something with the ingredients… Flower Burgers are what I created.

Now you are probably wondering why I called the burgers Flower Burger and Bop… It relates to the help I had in the kitchen at the time of preparation. My beautiful god daughter Emi (nickname Bop) helped with the stirring and eating of the ingredients as we were going along… So this is where I decided upon the name…. Flower Burger and Bop. It also quite nicely sounds like my blog name Flower Bird and Dock.

This is my little helper Bop…

 

 

These burgers got a thumbs up all around and tasted equally as impressive as they look. So why not impress your friends with these fancy flower burgers.

Pancake Well

Ingredients
For the pancakes:-

  • 1 x Cup of plain flour
  • 2 x Tbsp baking soda
  • 1 x Tbsp sugar
  • 1 and half x Cups of soya milk
  • 2 x Tbsp coconut oil (melted)
  • ½ x A cup of coconut powder
  • 1 x banana (mashed)
  • Salt

For the topping:-

  • 1 x Punnet of raspberrys
  • 2 x Bananas
  • Golden syrup
  • Alpro vanilla soya yogurt

Oil for the pan

Directions
1. Add all the dry ingredients into a large bowl and mix.
2. Add the other pancake ingredients to the bowl and whisk into a batter.
3. Heat a pan on a high heat, turn down to a medium heat when the pan gets hot.
4. Add oil to the pan and wipe away the excess.
5. Once the oil has heated add a ladle of the batter.
6. Allow to cook for 1 to 2 minutes. Until the top of the pancake starts to bubble and appear to be setting.
7. Then flip the pancake. Let it cook for about 30 seconds and then use a glass or a cookie cutter to cut a circle out of the centre of the pancake.
8. Cook the pancakes until golden brown on both sides and then stack them up on a plate.
9. In the centre of the pancakes place the raspberry and banana topping mixture or create one of your own.

 

 

Perfect weekend breakfast for sharing with your favourite people. We cut ours into quarters and there was plenty to go around…In fact we were all stuffed. My mum loves raspberrys and as it is her Birthday tomorrow, so this is why I chose them…but you can adapt these pancakes with flavours of your choice! Enjoy .

 

Pina Colada Cookies

Ingredients

  • 2 x Tbsp of coconut oil
  • 1 x Tbsp of icing sugar
  • 4 x Tbsp coconut milk/cream
  • 1 x Coconut
  • 1 x Tin of pineapple rings or dried pineapple pieces
  • 3/4 of a cup unsalted cashew nuts
  • 1/2 a cup of desicated coconut
  • 8 x Glaced cherries cut into tiny pieces

Directions

  1. Remove the coconut flesh from the shell and peel off the fibre.
  2. Grate the coconut and place in a bag and freeze over night.
  3. Either buy ready dried pineapple pieces or if you have a dehydrator dry the pineapple. Making sure you cut the pineapple into small pieces. I dehydrated mine for 10 hours on 60 degrees.
  4. Place all the ingredients excluding the cherries and pineapple into a blender. The mixture should be sticky enough to form into patty shapes. Then using a small biscuit cutter cut them into circles and flatten them to the thickness of cookies.
  5. Now cut the cherries into small pieces and stick them into the cookies.
  6. Add the pineapple pieces and dehydrate for 10 to 15 hours on 60 degrees. (This helps to keep the nutrients). If you don’t have a dehydrator you can freeze for a few hours. The texture will be less crunchy.

 

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I know not everyone has a dehydrator…but I would advise you to buy one…they are great for making healthy snacks. Although this is not so healthy…but tastes amazing. I made these pina colada inspired cookies as a part of my friend Kerry’s 30th Birthday present! I wanted to make her something original and Pina colada is my all time favourite cocktail so I thought why not have a cocktail cookie. Kestral is a friend that goes way back, we were best friends at school, but lost touch. However we have recently got back in contact and I am so glad. Kerry…AKA Kestral is a Pink obsessed princess who is hilarious and has always got your back haha.

Happy Birthday Kerry…I hope you enjoyed your cookies!!

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Vegan Quorn’ma

Ingredients

  • 2 x Peeled and cubed sweet potatoes
  • 280g x Bag of vegan Quorn Chicken style pieces
  • 2 x Chopped onions
  • 1 x Red pepper (sliced)
  • 1 x Broccoli chopped into florets
  • 3 x Large garlic cloves (minced)
  • 1 x Tin of reduced fat coconut milk
  • Frylight spray
  • 2 x Heaped tbsp of coriander seeds
  • 2 x Heaped tbsp of cumin seeds
  • 1 x Heaped tbsp of curry powder
  • 3 x Heaped tbsp of tomato paste
  • 1 x Tsp of turmeric
  • 1 x Handful of spinach
  • 1 x Tsp of sweetener
  • Salt and pepper to season

Direction

  1. On a medium heat cook the chopped onions and the garlic in some Frylight spray. This should take around 5 to 10 minutes.
  2. In a separate pan cook the sweet potato cubes and the Broccoli until they are soft.
  3. Grind the cumin and coriander seeds in a pestle and mortar. Now add them to the pan with the onion and toast the seeds for a few minutes.
  4. Add the Quorn and allow this to cook through for the time recommended on the packet.
  5. Now add the rest of the ingredients to the pan and mix it together. Once the broccoli and sweet potatoes are cooked, add them to the pan as well.
  6. Allow the mixture to simmer on a low heat for around 10 minutes and serve.

This fantastic vegan Quorn’ma is delicious and filling for all the family!! I cooked this for my lovely Aunt and cousin who can’t handle the heat and would probably burn up if I gave them anything too spicy…So to cater for their needs I prepared this mild, but very tasty Quorn’ma. I hope all you Flockers out there enjoy the recipe 🖖

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Tandoori Chickpea and Potato Curry…in a hurry : )

Tandoori Chickpea and Potato Curry

Serves 2 or 3 people

Ingredients

  • 4 x Potatoes chopped into bite sized squares (it was about 3 cups full)
  • 2 x Small onions or 1 large one
  • 2 x Red chillies (with the ends removed and then sliced down the middle)
  • 3 x Garlic cloves (Finely chopped)
  • 1 x Tin of chickpeas
  • 4 x Heaped tbsp of tomato paste
  • 1/2 x A tin of coconut milk
  • 2 x Heaped tbsp tandoori spice mix (This can be bought in super markets with a good world food isles)
  • 2 x Large handfuls of spinach (about 120g)
  • A pinch of cayenne pepper (amount to suit your taste)
  • Salt to season
  • Water (to make the curry saucier 😉)
  • Fry Light spray
  • 1/2 x A cup of frozen peas (Although I forgot to use them on this occasion).

 

Directions

  1. Start by boiling the cubed potatoes in a pan (I don’t peel them, but you can if you like too).
  2. In a frying pan sizzle some onions until they start to turn golden brown. (Around 10 minutes)
  3. Add the chopped garlic to the pan and stir to avoid sticking. Cook for a further 5 minutes.
  4. Add the chickpeas, tomato paste, coconut milk and the tandoori spice mix. Stir the ingredients together until the sauce looks a lovely red colour.
  5. If the sauce starts to dry out, add some water and stir, this helps the sauce to loosen up. (Add water when necessary.
  6. Now add the spinach, cayenne pepper and salt to season. Stir and allow the spinach to wilt.
  7. Add the potatoes and make sure everything is coated in the sauce.
  8. Serve to your favorite people…or just eat it all to yourself.

 

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I made this beautiful tandoori curry for my friends Birthday party!! Not one to blow my own trumpet…however on this occasion the trumpet is out and tooting with success !! So successful was this curry that another mate of mine has requested the recipe…and as a woman of my word here it is…

Packed with flavour and easy to make…I chose to use a ready made tandoori powder for convenience. However you can make your own… Using 3 x tbsp of paprika, 1 x tsp of turmeric, 1 x tsp of garlic powder, 1 x tsp of nutmeg, 1 x tsp cayenne pepper, 1 x tsp ginger, 1 x tsp coriander, 1 x tsp cumin and lastly 1 x tsp cloves…but it’s just a lot easier to use the pre-made.

So…What are you waiting for my lovely Vegan flockers…pans at the ready…get cooking 🙂😎

Satay Stir fry

Vegan Satay Sauce stir fry

 

 

Ingredients

  • 1 x Large diced onion
  • 1 x whole broccoli broken into florets
  • 160g Cauldron Marinated tofu pieces
  • 3 x Cloves of garlic, minced
  • 1 x spiralised courgette
  • 1 x spiralised carrot
  • 4 x baby sweetcorn (cut in half)
  • 3 x Spring onions (thinly chopped)
  • 1 x Half a red pepper cut into strips.
  • 1 x Chilli cut in half
  • 3 x Tbsp of premium dark soya sauce
  • 3 x Tbsp of natural Tahini or 2 x Tbsp of peanut butter
  • 1 x Heaped Tbsp of sweetener or sugar
  • 1 x Pinch of cayenne pepper
  • Salt to season
  • Fresh coriander and sesame seeds to garnish
  • Fry Light spray

Tip – If you are using peanut butter, add water to the mixture a little bit at a time to thin the consistency.

Directions

1. Blanch the broccoli florets in a pan with boiling water for 3 minutes. Place to one side when ready.

2. In a pan cook the onion and garlic in fry light spray. Saute until golden brown.

3. Add the sweetener, peanut butter and soya sauce to the pan and stir. This is were you may need to add some water.

4. Now add the rest of the ingredients to the pan (except the garnish) and cook until the they have heated through (about 5 to 10 minutes). Ensure all the ingredients are coated in the sauce.

4. Garnish with coriander and sesame seeds.

 

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Better then take away!! After having a long day… I often feel like I need to pig out! This meal can be made in around 20 minutes and is worth every second! Unlike the very often underwhelming take away…this meal leaves you feeling happy and wanting more… To be truthful, it was a struggle to restrain myself not to eat the portion I had left for my lunch for the next day!

So….get to your ‘flocking’ kitchen and try this recipe. Let me know how the recipe works for you…I would love to see any photos. You can send these to me via facebook, Twitter or Instagram. The direct links are on my main page 🙂

Sweet Potato and Beetroot Flan…A Sweet Beet Treat!!!

Sweet potato and Beetroot Flan

Ingredients

  • 4 x Tsp of Agar Agar
  • 3 x Peeled sweet potatoes (1 x extra sweet potato if you would like to add the sweet potato flower)
  • 1 x Half a cup of soya milk
  • 1 x Quarter of a cup of soya cream
  • 1 x Tsp salt
  • 2 x Cloves of garlic, finely chopped
  • 1 x Heaped tbsp of fennel seeds
  • 1 x Tsp pepper
  • 1 x Tsp cider vinegar
  • 1 x Tbsp of vegan gravy granules
  • 1 x Large onion diced
  • 2 x 250g Packs of precooked beetroot, cut into chunks
  • Garnish with coriander leaves

Directions

  1. Slice the peeled sweet potato and boil for 5 minutes until partially cooked. Then drain the water, add a pinch of salt and place the potato slices in a silicone tray. Microwaved the sweet potato to help dry them and stick them together.
  2. Place the sweet potato in the oven on 225 degrees and cook for 20 minutes.
  3. In a large pan brown the diced onion and then add the garlic.
  4. Add the fennel seeds, soya cream, soya milk, pepper, salt, cider vinegar and gravy granules and allow to simmer for 5 minutes.
  5. Now ad the beetroot, being sure to cut off any hard pieced of root.
  6. Blitz the mixture with a hand blender.
  7. Now add the agar agar and allow the mixture to simmer for 5 minutes. This allows the Agar Agar to dissolve properly.
  8. Get the sweet potatoes out of the oven and pour over the beetroot mixture. Place in the fridge and allow it to set for around 1 hour.
  9. For an added touch of beauty mash a sweet potato and cut a flower shape into it using a mold. Add this to the top of the flan and decorate it with coriander leaves.

 

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