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Easy & Quick Feta Stuffed, Double Chickpea Burger!

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How can a homemade burger be easy and quick? Well, if you try out this recipe, you know how! It really mostly comes down to throwing everything into a food processor, and frying it – not really complicated is it? Plus, this meal is entirely vegetarian and there is a vegan option for it and it is pretty healthy!! Noone said, you could not have a delicioius, easy, plant powered burger!

Oftentimes when it comes to burgers, the plant based or vegetarian options are boring! Dry patties and boring toppings, we all know them! But it does not have to be this way! This burger is packed with flavor and ultra tasty! I really love how easy it is to make!

So, what is special?

What really is special first of all is that the burger is stuffed with cheese, instead of topped. Although the feta does not quite melt, that unexpected cheesiness in every bite is incredbly tasty!

in addition, this meal is really easy to make! It is what I like to call a blender-meal! Essentially, you only need to add chickpeas, garlic, onion, salt, tahin and breadcrubs to a food processor and blend. After, pretty much all that is left is forming and frying the patties! Really simple, right?

is this healthy?

It needs to be said that this meal is pretty nutritious! Contrary to a conventional burger, this one is is low in saturated fats. Howevet, it is not low in protein. Actually, it is loaded with plant-based protein from the chickpeas! In addition, the chickpeas provide a decebt amount of fibre, which is great for your digestion and your overall health. The bun makes sure you are not lacking any carbohydrates. If you wish to make this meal even more nutritious, you could use a wholewheat bun!

Meal prep friendly!

You could actually premake these patties in batch and freeze them. Whenever you feel like having one, just thaw at room temperature and them prepare as usual!

What matters is inside!

Honestly, I think the best thing about burgers is that you can fill them with whatever you want!! This patty works great in combination with hummus, onions, tahin, avocado and even some barbecue sauce. And of course, we need some potato wedges on the side!

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Easy & Quick Feta Stuffed, Double Chickpea Burger!

This super easy and tasty vegetarian version of burger is nothing you would want to miss out on! Chickpeas, feta and herbs, all packed into a yummy bun!

Course burger, Main Course
Prep Time 10 Minuten
Cook Time 15 Minuten
Total Time 25 Minuten
Servings 2 servings

What you will need

  • 2 burger bun
  • 4 tbsp hummus
  • 1 can chickpeas
  • 3 tbsp parsley
  • 3 tbsp breadcrumbs
  • 1 tbsp Tahin and more to serve
  • 1 garlic clove
  • 1/2 onion
  • salt & pepper
  • 60 g feta
  • salad, cucumber, avocado and anything else you love in your burger!
  • potato wedges to serve

How to

  1. Preheat the oven to 180°C.

    Drain the chickpeas, then add to a blender with the peeled garlic clove, peeled and roughly chopped onion, parsley, breadcrumbs, tahin, salt and pepper and blend until mushy and combined.

  2. In the meantime finely chop the feta cheese.

  3. Divide the chickpea batter in half. Take one part and form sort of a small "bowl". Into the the center of the bowl, add the feta cheese, then, pulliing the edges in, close the "bowl", so it forms a patty with the feta at the center. Then press it flat. (see pictures in blog post)

  4. Heat up about 1-2 tbsp of oil in a pan, then fry the patties in there for about 3-4 minutes on medium high heat on each side, then for another 3-4 minutes on medium heat until cooked through.

  5. In the meantime, spread the burger buns with hummus and fill them with the burger patties. Drizzle some Tahini and enjoy!!

I genuinely hope that you will enjoy this recipe and have lots of fun making it!
have fun cooking,

Enjoy,

Kathie // Une Petite Cuisinière

The Easy Version of Sushi: Vegan Zalmon & Peanut Sushi Salad

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Sushi pretty much never disappoints. There just is something about the combination of rice, veggies, soy sauce, seaweed and fish that makes this simple meal so delicious and addictive! However, making it at home is really tough and a lot of work… and I mean, when you are hungry, you don‘t want to spend an eternity in the kitchen, right? So this recipe is a simplified, messier version of sushi for all those who prefer a quicker and still as delicious version of the Japanese classic!

What is special about this dish?

Well, first of all it is neither traditional sushi, nor is it a regular salad. It is a crossover of these two foods and the result? Heaven! In addition to that, we also are not making this pescatarian but we are not using fish at all. How can it still be this tasty? With a vegan version of fish!

In addition, this recipe is super versatile! Really, you can add to it whatever you like and whatever you have at home! The ingredients in the recipe here are an inspiration or an example if what you can add! Fruits like mango, pineapple, papaya or even strawberry would taste great! Also any kind of veggie – from cucumber over asparagus to edamame beans – can be added to this salad/ bowl!

Vegan Fish?

Yes! If you have read the November Top 6 or my recent recipes, you have already heard of Vegan Zeastar! If you haven’t, let me tell you about it! Vegan Zeastar is a brand that opts to replace regular seafood with a vegan, environmentally friendly alternative. Their products are made out of plant-starch and you can find the in the frozen section in supermarkets (in Austria you can find them at SPAR).

Previously I have made one recipe with their vegan shrimpz, which you can find here and it was simply amazing!! The shrimpz in my opinion are a great alternative to ‚regular‘ shrimpz because they, in my opinion, taste extremely similar. The tuna or salmon do not taste that similar I believe, however I still want to share them because they are a great alternative for vegans wanting a fish substitute. If you do eat fish though, do not expect it to taste exactly the same. Still, I love using this vegan ‚fish‘ as a plant based and environmentally friendly alternative to regular fish! If I were you, I would just give it a try!

Is this dish healthy?

Yesso! It at least definitely is not unhealthy. Since we are adding so many fruits and vegetables to this meal, it contains a hole bunch of vitamins and minerals. Depending on which ones you use, obviously the nutritional value varies. Anyway it probably contains a bunch of fibre & vitamins that‘ll keep your digestion going and your body functions strong and healthy!

In addition, the rice is a great source of carbohydrates, making sure we have got enough energy, and it also works as a protein source! The peanut butter in the dressing also add some healthy, unsaturated fats and protein to the dish, making it perfectly balanced!

How to make this dish?

Contrary to regular sushi, this is super simpel to make, you don’t make a mess and it‘s quick! All it really comes down to is cooking the rice, chopping the fruits and veggies and mixing the sauce! Preparing sushi rice is a little different from regular rice but still super easy! You should not use regular rice but rather a sushi rice. You can find this at pretty much any supermarket and the taste is just different. For an authentic salad, use sushi rice (for a healthier version, you could use brown rice too!) First, you need to bring it to a boil with twice the amount of water, then reduce to a simmer and let simmer until all water is absorbed. Now let it sit for 4-5 minutes until it is soft and fluffy. So far, same as with regular rice. But now comes the difference: we mix some rice vinegar with a little sugar and salt and mix it into the rice. This really adds the sushi flavour! Now you can already mix the ingredients for the dressing and peel and chop the veggies and fruits. Plus, cut the vegan zalmon sashimi into bite-sized pieces and mix it all through! Serve with some fresh herbs and fresh fruits! Enjoyyy!!

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The Easy Version of Sushi: Vegan Zalmon & Peanut Sushi Salad

An easy version of sushi that is at least as delicious: sushi turned into a salad! Delicious, comforting, healthy goodness!

Course bowl, Main Course, Salad
Cuisine Japanese
Prep Time 10 Minuten
Cook Time 15 Minuten
Total Time 25 Minuten
Servings 2 servings

What you will need

  • 1 package Vegan Zeastar Zalmon Sashimi thawed at room temperature
  • 120 g sushi rice
  • 1 tsp sugar
  • 1/4 tsp salt
  • 2 tsp (rice) vinegar
  • 1/2 cucumber
  • 1/2 mango
  • 1/2 avocado
  • 4 handful salad
  • 2 nori sheets
  • sriracha or chili sauce to serve
  • peanuts to serve

For the peanut dressing:

  • 2 tbsp peanut butter
  • 2 tbsp soy sauce
  • 2 tbsp olive oil
  • 1 tbsp honey/ maple
  • 1/2 lime (juiced)

How to

  1. Start by adding the sushi rice to a pot along with twice the amount of water. Bring to a boil, reduce to a simmer and let simmer until the water has absorbed (for about 8-10 minutes). Then turn down the heat to very low and let sit for another 3-4 minutes. Mix the vinegar with sugar and salt and mix into the rice. let cool for about 5-10 minutes.

  2. Cut the Zalmon Sashimi into about 1cm sized cubes. Peel the mango and avocado and cut into bite-sized pieces. Also chop the cucumber and wash the salad.

  3. Mix all the ingredients for the dressing and cut the nori sheets into thin strips (this works best with a scissor)

  4. Once everything is ready, mix it in a large bowl with the dressing! Serve with fresh lime, cilantro, peanuts and chili sauce and enjoy!

I genuinely hope that you will enjoy this recipe and it‘ll bring you some summery, happy flavours throughout those grey and cloudy days! I would love to know how you like it, so feel free to leave me a comment or text me on Instagram!

Have fun cooking,
Enjoy,
Katie // Une Petite Cuisinière

Easy to make Sweet and Salty Maple Pumpkin Pancakes

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This is not just something that is eaten in Netflix Series, nops, it is an actual dish. To be honest, an incredibly delicious brunch!! The mix of salty and sweet, unexpectedly,just works in such great harmony. If you have never tried this cross of sweet and salty, then it is high time – and this recipe is perfect to do so!

What is special about this dish?

Well, first of all that there is pumpkin in pancakes. Usually pumpkin would not be the first ingredient I would add to pumpkins but this time we are doing things differently. And really, it is not so odd if you think about it: you would also add apple sauce to pancakes – and after all, pumpkin also is sweet, so why not adding it?

And then, secondly what is not quite usual is the mix of savory and sweet. I get it if you are slightly skeptical towards a fried egg along with maple syrup, but trust me – it unexpectedly is really good! While pumpkin, egg and maple syrup may not be too common, a cross of sweet and salty is. Just think about chocolate with sea salt or fruits in salads or even about fried chicken and waffles.

how healthy is this dish?

Contrary to regular pancakes, these are very much packed with nutrients! Where should we start? Let‘s start at the very base: the pancake batter! It is made out of eggs (high in protein), pumpkin (packed with vitamins, carbs and fibre), wholewheat flour (more carbs and fibre), maple syrup or honey (yep, still a lot of sugar but with a few nutrients), cinnamon, salt & baking powder as well as (plant based) yoghurt (contains probiotics and protein!). It definitely can be said that despite the sugar, the pancakes still are quite nutritious and definitely better for you than regular pancakes!

What else? The toppings! Here it really is up to you what you are adding on top, you can choose to go for savory to have a fun and different experience (which tastes amazing, really!) or you can also go for sweet if you want something more classic. Depending on what you choose, the nutrients will vary. If you, as in this recipe, go for goat’s cheese, avocado and fried egg, you‘ll have a great combo of protein, healthy fats and vitamins. Those will also contribute to satisfying you and making you feel full. And of course we cannot skip that maple on top of pancakes 🙂 and that is good for your soul!

Are they prepared differently from regular pancakes?

No, they are not different. What it really comes down to is mixing eggs with honey, (plant based) yoghurt, pumpkin purée, cinnamon and salt until combined. Now we mix in the flour and baking powder with a whisk until a batter forms where there are no lumps left. This batter will now sit for 5 minutes while we prepare the toppings (slice avocado, prep cheese and prepare the egg). Now the batter has to be fried in hot butter, margarine or oil. It is best to measure out the amount with an ice cream scoop and add it into the pan on medium heat. They will now cook and once you see bubbles forming in the batter, it is time to flip them and cook them on the other side for about 3 minutes until golden brown.

To make the cooked ones stay warm while the rest is cooking, it is best to place them in the oven with a cover at like 60°C. Since they are covered, they will not dry out and they‘ll also stay warm. Well now just fry the remaining ones, fry the egg, stack them onto a plate, top with the avo, cheese, egg and a gooood drizzle of maple syrup! That‘s it!

What about the pumpkin purée? Where do I get it?

So the first option is to make it yourself. That really is super easy – I even have an instruction video for this on my Instagram (find it here). All that needs to be done is steaming the pumpkin and mashing it into purée with either a mixer, a blender or a hand blender.

The other option would be to buy it at the store. Depending on where you live, this may be easier or more difficult. I know in Austria you can find it at the baby-food section and sometimes even next to the canned goods in the super market. However, making it yourself is really no big deal!

Freeze them for a 5-minute breakfast!

The great thing about making pancakes is the fact that you can batch make and store them. Whenever I make pancakes, it is a challenge to eat them all at once. So what I do is freezing them (first on a tray/ plate (so they do not stick together as they would if you’d place them in a bag right away) and then in a bag). Whenever I crave one for breakfast, I just heat it up in the toaster or the microwave and have a ready to go breakfast! You can perfectly do so with these pancakes!

All in all it can be said that this really is a brunch dish worth trying. In my family they are much loved! Yep, even my grandma loved them and asked for more!! So, grab a pumpkin and get into the kitchen to make your perfect Sunday brunch!

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Sweet and Salty Maple Pumpkin Pancakes with Goat‘s Cheese and Fried Egg

sweet and savory pumpkin pancakes? whaaat?! just saying – yes!! this crossover of fluffy sweet pancakes with savory toppings and maple syrup is an explosion of flavors in your mouth. one you do not want to miss out on! Step away from your regular pancakes and start making those!

Course Breakfast, brunch, lunch
Prep Time 10 Minuten
Cook Time 10 Minuten
Total Time 20 Minuten
Servings 8 pancakes

What you will need

  • 150 g pumpkin purée
  • 100 g honey or maple syrup
  • 100 g (plant based) yoghurt
  • 50 ml plant based milk
  • 1/2 tsp vanilla extract
  • 150 g whole wheat flour
  • 1 tsp baking powder
  • 1/2 avocado
  • 2 eggs
  • more honey or maple syrup to top

How to

  1. Mix the egg, yoghurt, honey, plant based milk, cinnamon and salt until well combined. Mix the flour with the baking powder, then mix into the liquid batter with a whisk until there are no lumps left. Let sit for 5 minutes.

  2. In the meantime slice the avocado and crack the eggs into a bowl.

  3. In a large pan heat up some margarine or butter on medium-high heat. Turk down to medium heat and add about 2-3tbsp of the batter at a time into the pan (it is easiest to do so with an ice cream scoop). Fry them for about 3 minutes until bubbles start to form in the batter. Then flip them and cook for another 3-4 minutes until golden brown and cooked through. Take them aside and keep them warm in the oven (see notes). Repeat with the rest.

  4. Heat up more oil in another pan and fry the eggs on medium high heat.

    Once everything is cooked, stack the pancakes on a plate, top with the goat‘s cream cheese, avocado slices, fried eggs, a sprinkle of salt and maple syrup! Enjoy!!!

Have fun cooking,
Enjoy,
Katie // Une Petite Cuisinière

Quick Roasted Pumpkin & Quinoa Salad with enjoy by NENI red cabbage

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If there is any season that calls for cozy, roasted food, it is fall! That comforting flavor of softly roasted pumpkin in combination with the freshness of the Orange and the crunch of the red cabbage with pomegranate seeds is just unique. A perfect balance of fall comfort for those cloudy days while still keeping some freshness! A very, very underrated combination that you definitely NEED to try!

What is special about this dish?

It is not quite a salad, neither is it really a bowl. It is something inbetween – something really tasty though. What is more, it actually is super simple to make and does not take long. And what is really soecial is the combination of orange and pumpkin. Normally you would probably not combine these two but surprisingly they do taste really good in combination!

In addition to that, we are using the new NENI cabbage with pomegranate seeds in this bowl with just is the dot on the I. This addition adds a lot of flavour, nutrients and crunch while it does not take any additional work or preparation because we can just get it from the supermarket.

Is this dish healthy?

Definitely! This bowl is a bowl full of goodies for you! Where should we start? With the base maybe: the quinoa is loaded with nutrients. In here we have got some protein, fibre, amino acids, vitamins, and and and. You can read more about why quinoa si so healthy in my January Top 5! The rest of the base is spinach or another salad, which not only makes you feel full but also is a great source of vitamins, fibre and water!

The rest of the bowl also has some decent nutritional value: the pumpkin has a solid amount of fibre to keep you full for long as well as several vitamins, including Vitamin A, C, E and Iron, which have shown to improve the immune system. This is great for the colder months ahead of us! In the dressing we can find more vitamin C from the orange, which also will keep your immune system healthy. The pumpkin seeds to top it off are a great source of healthy fats, which are essential for several functions in your body including your brain to work properly.

isn‘t red cabbage a lot of work?

It definitely is more work than just chopping cucumbers. However, we want to keep this dish as simple, easy and quick as possible so we are taking the easy and delicious way out! How? With enjoy by NENI Red Cabbage! You can find it at SPAR in Austria! It is pre-made and ready to eat! I love it in this dish, however you can really add it to everything you like, have it as a salad or a side! It is super tasty, not expensive and a great quick solution to making red cabbage!

How to make this dish?

What is so great about this recipe is that it really does not take long to make. It is best if we start by preparing quinoa and pumpkin since this is what takes the longest to make. The quinoa just needs to be brought to a boil with water and salt and then reduced to a simmer. The pumpkin on the other hand, needs to be cut into about 1cm thick slices and we also need to remove the seeds. The reason for why we cut it into about 1cm thick slices is that those do not take this long to cook! If you prefer otherwise you could also cut them into cubes or half circles or any other shape of your preference! The pumpkin now is tossed in olive oil, salt, pepper and herbs before it can be fried in a pan. Here we do not need any additional oil since the pumpkin has been marinated in olive oil anyway.

While this is cooking, we can start making the dressing for which we just combine some orange juice, olive oil, and vinegar and prepare the remaining ingredients for the bowl. For the yoghurt dip, we can solely combine some greek yoghurt, sour cream and parsley, we can prepare the pomegranate and take the red cabbage out of the fridge. Once the pumpkin and quinoa is done cooking, we can already assemble everything and enjoy it!

Ideal for mealprep!

This salad is great for meal prep! When you keep it in the fridge, it soaks up the flavours of the dressing even more and gets even more delicious! It kind of turns into a tabouleh, which tastes amazing! You can take it to work, to school or uni and it‘ll still taste great after 2-3 days! Plus, you do not need to heat it up!

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Quick Roasted Delicata Squash & Quinoa Salad with enjoy by NENI Red Cabbage

a bowl full of fall goodness, and definitely not your average salad! the combination of warm roasted pumpkin and fresh orange quinoa along with crunchy red cabbage will not only keep you full for long but also satisfied and happy!

Course bowl, lunch, mealprep, Salad
Prep Time 10 Minuten
Cook Time 15 Minuten
Total Time 25 Minuten
Servings 2 servings

What you will need

For the pumpkin:

  • 1 medium sized delicata squash (about 400g)
  • 2 tbsp olive oil
  • 1 tsp mediterranean dried herbs or oregano
  • salt & pepper

For the rest:

  • 120 g Quinoa
  • 2-3 handful spinach or other salad
  • 50 g sour cream
  • 50 g greek yoghurt
  • 1 tbsp chopped parsley
  • 2 tbsp olive oil
  • 50 ml orange juice (from about 1/2 orange if you are using fresh one)
  • 1 tbsp white wine vinegar
  • 1 package enjoy by NENI Rotkrautsalat mit Granatapfelkerne (red cabbage)
  • pomegranate & pumpkin seeds

How to

  1. Start by adding the quinoa to a pot along with a pinch of salt and twice the amount of water. Bring to a boil, reduce to a simmer and let simmer on medium heat until the liquid is absorbed. Turn down to low heat and let sit for another 5ish minutes until the quinoa is light and fluffy.

  2. In the meantime cut the delicata squash into about 1cm thick rings and remove the seeds. You can leave the skin on if you wash the pumpkin before. Add it to a bowl along with the olive oil, salt, pepper and herbs. Then fry in a pan on medium-high heat for about 4-5 minutes on each side until golden brown and soft.

  3. In the meantime mix the olive oil, white wine vinegar and orange juice and toss it with the quinoa and spinach.

  4. In another bowl combine the greek yoghurt, sour cream, parsley and a little salt to make the dip.

  5. Once the pumpkin is finished, divide the quinoa-spinach mix onto bowls, top with the pumpkin, the dip, fresh pomegranate and pumpkin seeds and enjoy!

I genuinely hope that you will enjoy this recipe as much as we do and have an amazing time cooking!
Enjoy,
Katie // Une Petite Cuisinière