Written by Web Team
on 27th May, 2016
Barbeque season is well and truly here and we couldn’t be more excited to get the coals going and start cooking!
This month, Thirst Pockets is thrilled to welcome Sareta from the fantastic vegan and vegetarian food adventure blog; Sareta’s Kitchen to bring to you two delicious vegetarian options for your barbeques this season. Whether these dishes are the main article of your meal or, for the meat lovers amongst you, a tasty side dish, we hope you’ll get stuck in and enjoy.
May your days be filled with the sensational smells and tantalising tastes of the greatest outdoor feast in existence this summer, happy barbequing!
Spicy bean burgers
1 tin of kidney or cannellini beans
1 cup of water
1 tbsp vegetable oil
1 onion, finely chopped
2 cloves of garlic, crushed
1 carrot, grated
1 cup of mashed potatoes
½ cup of frozen peas
½ tsp ground coriander
½ tsp paprika
½ tsp chilli flakes or ¼ tsp chilli powder
1 tsp ground cumin
1 tsp fresh coriander
1 tbsp plain flour
o Drain and wash the beans. Simmer in water for about 10 minutes until softened.
o Meanwhile heat the oil over a medium heat and saute the onion until soft. Add the garlic and cook until starting to brown. Add the carrot, potatoes, peas and ground coriander, chilli and ground cumin and cook until soft.
o Drain the beans and mash them gently in a large bowl. Add the cooked vegetable mix to the bowl of beans and mash some more. Add salt and pepper to taste and the fresh coriander. Add the flour to help the mixture blend. If you have time chill the mix for 30 minutes as that will help it form more but you can cook them immediately if need be.
o Divide the burger mix in to 4 portions and roll into balls. Flatten in to burger patties about 1.5cm thick.
o These can either go direct on the barbeque – ensure it’s oiled so they don’t stick – or you can lightly grill them first and then reheat on the barbeque. Cook for a few minutes on each side until lightly browned, turning regularly with a slice. Be careful when doing this so they don’t fall apart and add a little more oil if required.
Tip: Dab dry your washed beans on a sheet of Thirst Pockets!
1 medium aubergine
3 tbsp olive oil
1-2 cloves of garlic
1 tbsp lemon juice
½ tsp chilli flakes or paprika (optional)
o Cut the aubergine in to 1 cm slices and sprinkle with a good pinch of salt to draw the moisture out of the aubergine. Leave them to stand for 20-30 minutes then dry them with some kitchen roll.
o Meanwhile, mix the rest of the ingredients together. Once the aubergine is drained coat the slices in the mix.
o Place direct on the barbeque or grill and cook, turning regularly, until soft and chargrilled on both sides.
Tip: Lay your chopped aubergines on a few sheets of Thirst Pockets to sprinkle them with salt – Thirst Pockets will catch all the moisture that’s lost and save you the cleaning up!
A bit about Sareta…
Sareta is a London based vegan food blogger, writer and supperclub host. Sareta creates recipes from around the world that show that vegan and vegetarian food is easy to make, tasty and can be enjoyed by everyone - not just vegans! - and also shares reviews, advice and tips to help people on their food journey. Sareta is one half of supperclub duo Ruby & Pickles who bring creative Indian-inspired fusion cooking to London through their supperclub series. You can find out more about Ruby & Pickles at www.facebook.com/rubyandpickles