If you have been keeping up with the blog, you know I have been obsessed with burgers lately. They are quick and easy to make, but also full of flavour and texture. I love a crunchy burger, and because I have been on a spicy kick lately, I thought about creating a spicy burger to die for!
I go through phases with spicy food. I love it some weeks, then need a break from it for a while before jumping back on the peppers, habaneros, chilli-oil and jalapenos' overload.
This week, I created yet another burger recipe, and it was a spicy one! Instead of a burger patty, I went for smoked tofu. I used a poppy seed bun and added some siracha vegan mayo at the bottom. Then, I added some gherkins, lettuce, the tofu slices, caramelised onion and red chilli peppers. I squeezed some lemon juice before placing the other half of the bun on top and the citrusy of the lemon gave this burger a beautiful final touch to cut through the spiciness.
I didn't want to make fries to go with this burger, since it was already very filling, so what I did instead was roast some squash with onions, garlic, rosemary, salt and pepper and I baked them in the oven for about 35 minutes. I cut the squash into half moons to make it easier to cut into curly chips once cooked. I removed the squash skin and cut some pumpkin 'fries' to go with the burger. I only had about half of the pumpkin I cooked because I was so full from the burger.
I also created this loaded salad on a different day. It was incredibly tasty, with ingredients like purple sweet potato, garbanzo beans, cucumber, carrots, beets, a mixture of black rice and lentils, purple cabbage, some broccoli, asparagus, and 1/4 of an avocado. I topped it off with a vegan honey-mustard dressing and it was such a filling salad that I don't think calling it a salad is fair! But I thoroughly enjoyed every bite!
This week I want to create more hearty meals, but I also have a surprise dessert to share with you! Stay tuned for more food content.