It’s Meatless Monday-Tex Mex Burgers

In Meatless Mondays on August 25, 2014 at 12:34 pm

Here’s the second guest recipe courtesy of Vegan For Fun by Attila Hildmann. This has lots of layers of taste. I was eager to try the locust bean gum for the burgers because whenever I make a veggie burger they always seem to fall apart when I cook them. I still had some issues with that so I think maybe adding more locust bean gum might work better. Some recipes come out differently each time you make them so if anyone makes this or already uses locust bean gum in their recipes I’d love to hear what you think and if it’s worth the extra cost of adding it to recipes. If you’re wondering where you can buy it, I purchased mine from Amazon, here’s a link if you want to check it out-


No Meatless Monday next week as it’s a holiday weekend but it will return Monday Sept 8th.

Vegan for fun_Tex-Mex-Burger


Tofu Burgers:

10.5 ounces tofu (300 g)

2 onions

½ bunch flat-leaf parsley

¹ ³ cup canned corn (50 g)

¾ cup canned kidney beans (50 g)

½ cup breadcrumbs (60 g)

2 level teaspoons sea salt

2 teaspoons paprika

2 teaspoons tomato paste

1 level teaspoon locust bean gum

(If not available, you can use guar gum.)

Freshly ground black pepper

¼ cup vegetable oil (70 mL)


2 tomatoes (approx. 250 g)

1¼ cups kidney beans (200 g) (can)

2 tablespoons chopped cilantro leaves

2 tablespoons tomato paste

2 tablespoons olive oil

½ red chili pepper

1 tablespoon freshly squeezed

lemon juice

Sea salt

Freshly ground black pepper


1 avocado

1 teaspoon freshly squeezed

lemon juice

Sea salt

Freshly ground black pepper

In addition:

Lettuce for the burgers

2 sesame buns

1 cup tortilla chips (30 g)

Preparation time: 60 minutes


For the burgers, mash the tofu with a fork. Peel the onions. Wash the parsley, shake dry, and purée together with the onions in a blender. Rinse off the corn and kidney beans and allow to drain. Combine all of the ingredients for the burgers, except for the vegetable oil, and knead well for 2 minutes. Then form 3 burgers from the mixture (the flatter they are, the more crispier they will turn out). Heat the oil in a skillet and fry the burgers for 2 minutes on each side over high heat. Reduce the heat to medium and fry the burgers an additional 4 minutes on each side until golden brown.

For the salsa, wash and dice the tomatoes. Mix together with the other ingredients for the salsa.

For the guacamole, peel the avocado and remove the pit. Purée the pulp together with the lemon juice in a blender. Season with sea salt and pepper. Wash the lettuce and spin dry. Cut open the sesame buns and toast them for just a minute. Place the lettuce and the burgers on the bottom half of each bun, and then add the salsa, tortilla chips, and guacamole. Put the other of the bun on top.

Fruit Drinks for Half The Price

In Budget Smart Girl's Guide, Uncategorized on August 20, 2014 at 4:14 pm

I didn’t have time to post a Friday Rambling so let’s call this one a mid-week one.


Fruit Drinks for Half the Price

One way to be budget smart is to find ways to make the things you like for a lot less. Case in point non-alcoholic drinks served in lots of restaurants. They cost anywhere from $4-6 and on top of that they’re mostly ice cubes and no refills I admit they’re delicious but this summer I’ve been trying to come up with a few of my own. I’ve found a basic formula that you can tweak to your own liking or using what you have on hand.

1 cup frozen fruit

¼ cup fruit juice

Soda water or other sparkling water (or plain water will do too)

Ice cubes

Makes 2 glasses.

Add the frozen fruit and fruit juice to a blender and blend until smooth.

Fill 2 glasses with ice cubes and divide the mixture between the two.

Add soda water and fill almost to the top of the glasses. Stir gently to make sure the fruit blend gets mixed throughout the water.

I’ve used peaches and orange juices, strawberries and pomegranate, and limeade and mangoes and would love to hear what you come up with.


Cast Iron Cookware

Seems like whatever cooking show I watched, everyone was using a cast iron skillet. I’ve always been tempted to try one but been scared that food would always stick to it and cleaning it would be a nightmare. When my old skillet finally went to the great kitchen in the sky, I decided it was time to give one a try.

I have to say I won’t be without one now. It cooks the food more evenly, plus, and I think this is a money saving factor, cooks the food a lot quicker too. Now I’m thinking as each other piece of cookware bites the dust I’ll replace it with cast iron.


Here are a few things I found on the Internet-

This looks like a tasty snacks and best of all just three ingredients-



I hate to see articles like this one (especially when chocolate’s on the list). Stock up while you can-


It’s Meatless Monday-Crispy Tofu Nuggets with Homemade Curry Ketchup

In Meatless Mondays on August 18, 2014 at 12:14 pm

Vegan for fun_Crispy Tofunuggets

Recently I was sent two cookbooks. Vegan For Fun and Vegan For Fit both by Attila Hildmann. They’re aimed at people who want to start eating a more healthy diet, lose weight and get in shape. They’re huge books filled with some of the most beautiful food photography I’ve ever seen. While I haven’t tried many of the recipes…yet! Here’s the first one I made (taken from Vegan for Fun), and it’s shared along with a photo, with the kind courtesy of Attila’s publisher.

These are delicious, so tasty in fact that I’m making another batch this week. If like me you’re short on time you could take a shortcut and add some curry powder to ketchup. BBQ sauce is also a great accompaniment, and if you’re not watching those calories, seasoned French fries.

If you want to check out the books, here’s a link from Amazon



INGREDIENTS for 2 servings

Tofu Nuggets:

½ cup all-purpose flour (65 g)

1 teaspoon raw cane sugar

1 teaspoon sea salt

2¾ cups unsweetened cornflakes

(100 g)

14 ounces tofu (400 g)

2 cups vegetable oil (500 mL)

Curry Ketchup:

Juice from ½ lemon

2/3 cup tomato paste (140 g)

2 tablespoons agave syrup

1 teaspoon curry powder

2 tablespoons olive oil

Sea salt

Freshly ground black pepper

For the nuggets, stir the flour together with the raw cane sugar, sea salt, and 6 tablespoon (90 mL) water until the batter is smooth. Finely crumble the cornflakes. Cut the tofu into slices that are just under ½ inch (1 cm), and then use a knife to shape the tofu into nuggets. Dip the nuggets in the batter and then coat them with the cornflakes. Heat the vegetable oil in a deep fryer or a small saucepan. You’ll know the oil is hot enough if you dip a wooden toothpick into the oil and small bubbles float up to the top around the toothpick. Fry the nuggets approx. 3 minutes. Transfer to a plate lined with paper towels to drain. For the curry ketchup, mix all of the ingredients with 3 tablespoons water. Serve with the nuggets.



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