1 bag of frozen organic peas (16 oz.) 1 Tbsp Extra Virgin Olive Oil 1 1/3 cups Israeli Couscous 2 1/2 cups water 2 tsp garlic powder 3+ Tbsp Nutritional Yeast
Extras: salt to taste/ 1/2 tsp pepper optional: a pinch of saffron (adults will LOVE this) and/or cayenne
1. Place the extra virgin olive oil and the dry couscous into a large pasta pot. Turn on heat. Stir continuously and toast couscous over heat for 3-5 minutes - just until the couscous becomes slightly browned.
Toasting Couscous in Hot Pan with Oil:
2. Add in the water, garlic powder, nutritional yeast, salt/pepper and optional pinch of saffron. Stir well. Bring to a boil.
3. Reduce heat to medium, cover with lid and let slow boil for 10 minutes. (If the heat is too hot, the oil will burn the couscous on the bottom of the pan.)
4. When the 10 minutes are up, turn off heat but DO NOT remove lid yet. Let pot sit, covered for an additional 5 minutes.
5. Remove lid, fluff hot couscous with fork and add the frozen peas (I like to thaw mine a bit by running them under hot water for 5 minutes.
Fluffing Cooked Couscous:
Adding the Peas:
6. Fold the cold peas into the hot pasta balls. The hot pasta will that and ‘cook’ the peas mildly. Cover with lid and let sit for another 2 minutes.
Serving Notes: Serve with a spoon. You can add in additional nutritional yeast if you’d like an extra cheezy flavor. Extra EVOO (or some decadent vegan buttery spread) is also approved. And if you’d like to warm the pasta/peas up further you can warm them covered, over low-medium heat for ten minutes.
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1 x 400g tin of red kidney beans, drained and rinsed
1 jalapeno (optional to taste)
handful of fresh coriander
dash or two of Tabasco sauce
In a fry pan dry roast the cumin and paprika with the quinoa flakes over a low to medium heat for just a few minutes until the spices become fragrant and the quinoa flakes begin to very lightly golden, set aside.
In a food processor combine the kidney beans with the jalapeno and fresh coriander, whiz to combine adding the quinoa and spice mixture gradually until it comes together to form a nice soft mince, season with salt flakes and Tabasco to taste.
Using your hands pressing the mixture together form the mince into four good-sized patties, set aside.
Heat a small about of rice bran or vegetable oil in a grill pan or using a BBQ grill cook the patties over a medium heat for a few minutes on each side until golden and cooked through, set aside.
Mexi Burger patties
4 larger burger buns, lightly toasted
2 avocados, thickly sliced
¼ red onion, thinly sliced
2 tomatoes, thinly sliced
crispy lettuce leaves
habanero or your choice of spicy chilli sauce or mild salsa
sour cream and dairy or non-dairy cheese (optional)
Top the bottom bun with lettuce leaves, mexi burger, chilli sauce or mild salsa, avocado, tomato, red onion and cheese or sour cream if using.
A super tasty and quick to prepare vegetarian burger, enjoy!