WINTER VEGETABLES ARE THE STAR OF THE SHOW

WINTER VEGETABLES ARE THE STAR OF THE SHOW

Winter time is sure upon us and the drastic drop in temperature and shorter days cosied up by the fire call for comforting food.  As you know I love food and I particularly love to celebrate the mighty vegetable.  Winter time is no different as we are blessed with robust greens, hearty root vegetables and nourishing brassicas.  

It is also getting harder and harder to keep on top of the food budget, spirling costs have meant we have had to make changes and for me it has impacted on what we eat in our household. However this has turned out to be a good thing and has given us all a refreshing look at our diet and how we can not only save money but on how we can improve our health.

I have taken some key, everyday ingredients and added my favourite sauce or ingredients to produce dishes I once would have only made with meat or meat by products.  Using vegetables to become the star of your meals is rewarding in so many ways.  

Have a look at some of your favourite dishes and see if you too can make changes not only to save a few dollars but to improve your health and add the endless variety of amazing vegetables to your diet.

Enjoy

KIWI (VEG)  BURGER

This burger is an absolute winner.  Whether you are plant-based or not this veggie based pattie is a combination of delicious mushrooms, beans and beetroot.   When added to your burger with all your favourite toppings you taste buds will be blown-away!

Preparation time - 20 minutes

Cooking time - 30 minutes

Skill - easy

Serves - 4

Ingredients

4 x burger buns

Pattie 

1 can kidney, adzuki or black beans, drained

250g mushrooms

1 shallot, roughly chopped

150g bread, roughly chopped or breadcrumbs

½ tsp salt

Freshly ground black pepper

2 tsp soy sauce

Few splashes worcestershire sauce

1 medium (160g) beetroot, peeled and coarsely grated

Fillings 

Mustard 

Tomato ketchup

4 x Iceberg lettuce leaves

4-8 slices pickled beetroot

2-3 gherkins, sliced thinly

4 slices cheese

2 tomatoes, sliced thickly

Onion, thin slices 

Method

Preheat oven 200C

Place the mushrooms, shallot in the bowl of the food processor and blend lightly.

Add the drained beans and seasoned with salt and pepper, pulse to combine. Do not over blend as it will go mushy.

Add the beetroot, soy and worchestershire and mix together, mould into 4 even sized patties.

Lightly grease an oven tray with oil and place the patties onto the tray.

Roast for 10 minutes, turn over and continue cooking for another 10 minutes.

Meanwhile, gather the ingredients to go with the burger.

Prepare the buns, lightly toast or warm.

Have all your fillings prepared and ready to load onto your burger.

Once the burger patties have cooked for 20 minutes, lay over the sliced cheese and return to the oven.  Change to grill setting and quickly grill until the cheese is melted and bubbly.

Place onto your prepared burger bun, layer with your desired fillings, place on the top and enjoy.