WARM VEGETABLE SOUP WITH QUINOA

Sometimes you just want something warm and comforting. This one-pot dish is indulgent, packed full of warming flavours and entirely guilt-free!

Ingredients

- 6 cups of vegetable stock

- 3 sweet potatoes (chopped into bite-size pieces)

- 1 cup of roughly chopped spinach

- 4 carrots (chopped)

- 1 cup of broccoli 

- 1 cup of cauliflower

- 1 cup of green beans

- 1 cup of chopped tomatoes

- 250g quinoa

- 1 tbsp sunflower oil

- 1 tsp mixed spice

- Salt to taste

Place all the ingredients in a large cooking pot and simmer on a low heat for 45 minutes. 

Leftovers can be stored in the freezer. 

NIGERIAN FRIED RICE

Cast your eye over the buffet table at any Nigerian party/gathering and you are bound to find a fried rice option (usually next to the jollof rice). Why wait until you're at a party though? Here is a fool-proof recipe that tastes so good you'll want to eat it everyday!

Ingredients

(serves 4)

- 2 cups of brown rice

- 4-5 cups of vegetable stock

- 1/2 scotch bonnet pepper (chopped)

- 2 medium carrots (finely chopped)

- 1 small red bell pepper (chopped)

- 1 small green bell pepper (chopped)

- 1 small red onion (finely chopped)

- 1/4 cucumber (thinly sliced)

- 1/4 cup red cabbage (chopped)

- 1 tbsp crushed garlic

- 3 cloves of garlic

- 2 tbsp sunflower oil

- Salt to taste

Cook the rice in the vegetable stock until soft and all the water has evaporated.

In a separate pan, saute the chopped vegetables in oil for a few minutes, adding the crushed garlic and ginger half-way through. You can cook the vegetables until they are soft but if you'd like a bit of a bite, cook for less time. 

Stir the sauteed vegetables into the pot of rice and season with salt. 

This recipe is ridiculously easy and one of my personal favourites. I use brown rice in this dish but basmati/long-grain work just as well.

SPICY BROWN BEAN BURGERS

It seems a little odd to start this blog off with a burger recipe. After all, burgers are American aren't they? Are burgers even that popular in Nigeria? Well, here's the thing. When I made the decision to become vegan (and cold turkey at that!) I immediately lamented the many meals that I could no longer indulge in. Sure, my resolve was pretty strong and I knew I wouldn't be deprived with the array of great plant-based meals out there, but still...burgers...
So, with that in mind, I set out first and foremost to create a stellar burger recipe that not only put the meat-based one to shame but was also packed full of the flavours that I know and love. The result? A bean burger mix with a spicy Nigerian twist ;)

Ingredients

(serves 4)

- 2 cups of brown beans

- 4-6 cups of water

- Salt to taste

- 1 small onion

- 1 medium tomato (chopped finely)

- I clove of garlic (chopped finely) 

- 1 tbsp crushed ginger

- 1 tsp chili powder

- 1 tsp curry powder

- 4 tbsp plain/brown rice flour 

- 2 tbsp of sunflower oil 

Cook the beans in salted water over a low heat until the beans are well softened and the water has evaporated a little. Keep checking to make sure the water doesn't dry out before the beans get soft and add more as necessary. 

When the beans have cooled a little, place in a food processor and blend until smooth. 

In a large mixing bowl, add the beans and other ingredients making sure the mixture is well combined to form a sticky dough. Shape into burger patties and set aside.

Heat the oil in a frying pan over medium heat and add the burger patties, preferably two at a time, depending on the size of the frying pan.

Cook the burgers on both sides until well-browned and piping hot. 

Serve on a wholewheat bun with all your favourite burger fillings - lettuce, tomatoes, pickle, ketchup etc. This mixture freezes extremely well so you can make a large batch and store away for days when you want something quick and easy!