AUGUST 2017
Squashing Perceptions WHY THESE VEGAN BODYBUILDERS ARE THE BEST OF THE BEST
VEGAN ON A
BUDGET Tips to Save Money on Your Daily Meals
VEGANISM FOR A GOOD CAUSE:
THREE THINGS TO LOVE ABOUT BETTER EATING INTERNATIONAL
The Best of Trader Joe’s Three Things to Know About the AwardWinning Vegan Chorizo
Straight from the Chocolate Factory: THE RICHEST CHOCOLATE CAKE RECIPE IS HERE!
Sibling Avocuddle: Kate and Rooney Mara’s Secret to Beauty, Health and Fitness
Sexy Man, Sexiest Vegan Because We All Need Another Reason to Love Liam Hemsworth
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Vegan on a Budget: Five Tips to Save Money on Your Daily Meals
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Squashing Perceptions: Why These Vegan Bodybuilders are the Best of the Best
11-13 Sibling Avocuddle: Kate and Rooney Mara’s Secret to Beauty, Health and Fitness 14-15 Get a Choc-ful of Good Stuff with these Choco-Cherry Supercarb Bars 16-19 Veganism for a Good Cause: Three Things to Love About Better Eating International 20-22 The Veganizer: Get to Know the Sassy Menu and Restaurant Consultant 23-27 Hearty and Homecooked: A Delicious and Easy to Follow Lasagne Recipe 28-30 The Best of Trader Joe’s: Three Things to Know About the AwardWinning Vegan Chorizo 31-33 Sexy Man, Sexiest Vegan: Because We All Need Another Reason to Love Liam Hemsworth 34-36 Straight from the Chocolate Factory: The Richest Chocolate Cake Recipe is Here! 37-39 Stellar Sundays: A Super Flavorful Mushroom-Quinoa Burger Recipe
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ne of the major deciding factors in eating out or buying food in general, is budget constraints. More often than not, people do away with certain food items in the grocery or forego a specific restaurant altogether, if they know they will go over budget.
Vegan on a Budget
Five Tips to Save Money on Your Daily Meals
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Being a vegan comes with its own misinterpretations - such as the lifestyle being extravagant and expensive. However, a plantbased diet need not be any of those things if you know exactly what to do.
If you’re someone who is on a tight budget, being vegan shouldn’t be a problem. Saving animals and saving the environment can coincide with saving money as well with these five useful tips.
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1. Make Meal Plans Making meal plans ahead of time can help you stay on budget. Buying only exact food that you would need to make specific meals will help you veer away from impulse shopping and expensive ingredients. More importantly, cooking at home saves so much more money than eating out everyday. Since vegan food is still somewhat of a novelty in city restaurants, they may charge you an arm and a leg for a simple bowl of kale and quinoa. 2. Stay Away from Trendy Packaged Foods When it comes to food products, it’s all about marketing. For sure you’ve been tempted more than once to buy the latest Kale Chips, fancy raw cookies and overpriced superfoods in attractive packaging. However, these items are not important in keeping a healthy diet. They are definitely superfluous and items that can be bought only when you have some extra funds. 3. Shop Around Not everything you need to sustain a vegan diet can only be found in Whole Foods. Even regular grocery items like Costco and Wal-Mart carry items that are vegan friendly. You don’t need to be purchasing organic gourmet items at all time so make sure you shop around in different stores to make sure you get the best deal. 3
4. Buy in Bulk With anything in the grocery, buying in bulk will always come out cheaper. Purchasing dry grocery items like beans, seeds, grains and nuts, in bulk can help you rake up your savings. Each grocery store will have a bulk or wholesale section so you should pay it a visit the next time you shop for food items.
5. Grown Your Own There’s nothing better, not to mention cheaper, than growing your own produce because seeds cost almost nothing when you purchase them. Better yet, save seeds and roots from your vegetable cuttings and plant those instead. Even if you live in a high rise, most vegetables and herbs can be grown on your window sills if you take good care of it.
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WHY THESE VEGAN BODYBUILDERS ARE THE BEST OF THE BEST
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hen people think about bodybuilding, they think about muscle. When muscle formation is mentioned, the first thing that comes to mind, is protein. Unfortunately, when the topic of protein is brought up, the first and perhaps, only thing thing that people think about is beef and other meats.
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However, there are plenty of plantbased proteins available to us and all we need is a little bit more information to learn more about them. The more you realize what these protein sources are, the faster you’ll see that fruits, vegetables, nuts and seeds are more than enough to sustain us when it comes to protein sources. For these vegan bodybuilders, they know that you don’t really need beef to beef up. Let their stories (and their bodies!) inspire you to move forward as an athlete even though you have switched to becoming vegan.
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Nimai Delgado Nimai is a California-based mechanical engineer who is definitely hard to miss. This baby-faced IFBB Pro is pure vegan and has never eaten red meat his entire life. To the skeptic, it’s really hard to believe this super hunk doesn’t consume meat for protein. However, he is also living proof that you don’t need it. Through his Instagram account, Nimai advocates veganism and even shares meals and recipes to all his followers.
Korin Sutton This beautiful black man loves being vegan. He even has a digital cookbook called “Where is the Protein Being Vegan?” which anyone can access in his website. For Korin, the planet is a place where every living creature must learn to co-exist, therefore, veganism is the only way to achieve that. This 3-time Bodybuilding Pro Champion loves to share about health, good eating and his vegan lifestyle to his 17k plus followers on Instagram.
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Dominick Thompson
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This Ironman triathlete and bodybuilder who used to be a vegetarian, finally made the big switch to veganism for all the right reasons. For Dominick, it’s educating himself about animal rights and knowing that no animal is treated humanely if for human consumption. Since his passion about animals is so great, he did not find transitioning difficult at all.
Patrik Baboumian This German born bodybuilder is all about living life with compassion and kindness - two major reasons why he chooses to be vegan. Not to mention, he looks great doing it too. Patrik is an active advocate of veganism and he promotes it on social media often. He also takes active participation in vegan festivals and likes to give talks in front of people who are interested to know more about veganism.
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John Lewis John is a partner of VeganSmart, a supplement company that proves you don’t need animal whey to build your best body. Also known as the “Badass Vegan”, John loves to inspire others through his social media accounts, that being vegan is the only way to live.
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Samantha Shorkey Can’t leave out the ladies on this list! In 2014, Samantha rose to fame when she received her pro card and won first place and the overall bikini title at the 2014 INBF South Western Natural Championships. Since then, Samantha has has been an advocate of veganism, cruelty-free living and an overall healthy lifestyle. This strikingly beautiful brunette is active on Instagram and her feed is nothing but veganism, bodybuilding and some super sexy bod shots, of course!
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Anastasia Zinchenko Dubbed as the “Vegan Warrior”, one must not be mislead by this friendlyfaced cutie. She holds a Ph.D in biochemistry and is an international level powerlifter and bodybuilder - all while being vegan as well. Anastasia also writes for Men’s Fitness Magazine and is a passionate coach for people who want to transform their lives. 10
WHAT’S BETTER THAN ONE VEGAN? WELL, TWO VEGANS - VEGAN SISTERS, IN FACT!
Sibling Avocuddle Kate and Rooney Mara's Secret to Beauty, Health and Fitness
The vegan craze has set ablaze through Hollywood and it’s only a matter of time until each and every celebrity has converted to veganism. Add to this list a really cool sibling pairing like Kate and Rooney Mara, and all the world will know veganism is the thing to be these days. 11
You may know Rooney Mara famously from The Social Network and The Girl with the Dragon Tattoo. With a very slender physique, Rooney has gotten a lot of flak for her body and the message it sends to younger people. However, seeing that people are mistaking her body for some eating disorder, Rooney came out on television to set things straight. She admitted that she ate, and in fact, ate a lot, but that she was a vegan. Apart from running and dancing as her routine exercises, veganism has helped her glow from inside out - which is something very apparent in every red carpet appearance she makes.
Not to be outdone by her sister, Kate has recently joined the bandwagon and has made the big switch to become vegan. A former cheese lover, Kate never really warmed up to the idea of veganism knowing she had to give up her one true love for dairy.
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However, educating herself more and more about factory farming and animal cruelty was enough to finally convince her to get rid of meats and dairy altogether. For Kate, every time she sits down to eat, she has a choice - a choice to consume meat-free meals that help her health, the animals and the environment. For the two Mara sisters, vegan is a choice they made on their own and they’re not out there judging people who choose to eat meat and dairy. However, they love to share about their passion for it to whomever they meet. More than just for personal health, the Mara sisters take it upon themselves as their moral obligation to help educate people about making more humane choices when it comes to the food they eat.
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part from being vegans, the Mara sisters stay away from gluten as well which makes their diet rich in a lot of fruits and vegetables only. They work side by side with a personal nutritionist to make sure they are getting all the right minerals, vitamins and nutrients a person needs to get through even the toughest of days. 13
Get a Choc-ful of Good Stuff WITH THESE CHOCOCHERRY SUPERCARB BARS Always on-the-go? Never have time to make a healthy breakfast or snack? Got a sweet tooth? In need of flavor and texture in one bite?
Great news! We’ve got just the exact thing you need! These vegan choco-cherry super bars are easy to make, easy to eat, and super delicious too. In addition, these bars are packed with fiber but bursting with flavor. Don’t forget it also has dark chocolate and cherries to satisfy every sweet tooth’s desires. It’s a grab and go type of breakfast or snack that you can prepare earlier on in large batches. It keeps well and can be eaten right from the fridge if you’re hustling your way through a busy day!
Try this recipe yourself and be amazed! Enjoy! 14
Ingredients 2 cup old-fashioned oats 1/2 cup quinoa 1/2 cup chia seeds 1/2 cup sliced almonds 1/2 cup dried cherries 1/2 cup chopped dark chocolate 3/4 cup creamy almond butter 1/3 cup honey 2 tbsp coconut oil 1/2 cup pureed prunes
Directions 1. Line a large baking sheet with parchment paper. 2. In a large bowl, combine oats, quinoa, chia seeds,almonds, cherries, and chocolate. 3. In a small saucepan on low, heat almond butter, honey, coconut oil and 1/2 teaspoon salt until melted and smooth, stirring occasionally. Stir in prune puree. 4. Pour almond butter mixture over oat mixture and stir to combine. 5. With hands, form into bars using about 1/3 cup mixture for each; place on prepared sheet and refrigerate until set, about 1 hour. Store in refrigerator, in airtight container, up to 3 weeks. 15
Veganism for a Good Cause:
Three Things to Love About Better Eating International More than your country’s, your province’s, your town’s and even down to your family’s culture of eating, socio-economic standing also plays a large part in decision making when it comes to eating.
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ulture plays a very important role in the way we eat. This is why you can’t just say to one person “Don’t eat this” or “You should eat that” because it’s really not that simple.
Not everyone has access to the same ingredients and not every person can afford certain things to make a specific lifestyle sustainable. This is why each person eats differently and in a certain way and it’s not so easy to convert someone’s lifestyle just so it would suit your personal taste.
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This is the challenge that Better Eating International is trying to overcome. This nonprofit organization seeks to inspire compassion for all animals through inclusive and empowering vegan education. For the three founders of Better Eating International, veganism is a way of life that any person
- no matter the race, culture and socioeconomic standing, can acquire if he or she had the proper tools to help him set up the lifestyle according to how he eats and lives. In the end, Better Eating International aims to spark exponential growth for the vegan movement in several ways - ways which have not been
tapped by any group or person trying to promote veganism to the world. That’s really more than enough to love and support this Kickstarter-funded organization. However, here are three more reasons why we believe in their cause and why you should too!
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They use animation videos Why animation? Because it would be easier for them to edit and manipulate according to cultural standards. They have a team of in-house producers, animators, sound engineers and graphic designers all working to make beautiful videos that are relatable and cultureappropriate. More importantly, animation gets past online ad censors and it can be more easily adjusted for new audiences.
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Each person has a different story to tell - a unique background, income, location that all play a part in his decision making, even when, or more importantly, when it comes to eating habits. Better Eating will automatically select the best content for people based on theses crucial pieces of information that a user will provide. By continually developing apps that will ask these sorts of questions, Better Eating will find out more about a person’s preference and cultural background. This way, they are able to tweak their content according to the specific needs of each person.
By encouraging every person to localize their vegan lifestyle, Better Eating is actually encouraging them to go into the grassroots and support local farmers and purveyors to know what they grow and how they can use them in their diet. This sense of awareness of the local vegan community is something new and exciting for every vegan advocate and farmer that exists in the local communities. Better Eating is all about collaborating local purveyors and building a community of their own so they are able to sustain veganism as a lifestyle.
Their messaging is personalized and meaningful
They support local vegan communities
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Get to Know the Sassy Menu and Restaurant Consultant
IF YOU WANT TO WINE AND DINE TO YOUR HEART’S CONTENT, THERE’S NO PLACE LIKE THE BIG APPLE TO SATISFY EVERY CRAVING AND GASTRONOMIC FANTASY. HOWEVER, NEW YORK’S HIP AND HAPPENING RESTAURANTS ARE MOSTLY MEAT-CENTRIC.
Kiki Adami, self proclaimed The Veganizer aims to change all that - and she’s coming for your meat! Originally from Philly PA, Kiki spent five years traveling as a Cruise Director, where she explored vegan food all around the globe. There, she also taught vegan cooking classes to guests on her side trips. 20
In 2014, Kiki joined the restaurant industry in NYC and was the first person to ever switch a restaurant from paleo to vegan, which eventually became the start of her own company, The Veganizer. The Veganizer’s business model is such that it takes a restaurant’s menu and converts it to a 100% vegan menu for a night. The pop up events have always been sold out which proves her cause even more - that one, veganism is very rampant and not just some trend that will
come and go, and more importantly, that a purely vegan restaurant can find a way to be successful in the busy city. After each inaugural event, the aim of The Veganizer is to give the restaurant an option to make each menu item vegan to accommodate more customers. The principle behind the company is not just to hold one night and move on. They work closely with the restaurants to provide vegan options wherever they can.
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Restaurants who have taken on The Veganizer challenge have noticed that they are making more profits and outing 30% less on their food cost - a very good business model for any restaurant trying to make money from simply making and serving good food.
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hroughout her career, Kiki Adami has had many rejections and even filed lawsuits from her work as The Veganizer. However, she is not discouraged because she really believes in the potential of vegan cuisine as the future of all restaurant businesses in America.
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A DELICIOUS AND EASY TO FOLLOW
LASAGNE RECIPE They say good things come to those who wait. And this is recipe proves exactly that. It has a lot of components and a lot of preparation, but the wait is definitely worth it. This vegan lasagna is all you need for a cozy night in or when you want to impress your vegan posse. You can opt to do some things ahead of time or just live on the edge and prepare everything on the spot. You can even ask friends to help you out because, why not? This super hearty lasagna is made of four components - the lasagna sheets, a protein-packed marinara sauce, a vegan spinach ricotta and a savory cashew cream. These four components come together to create a perfect balance in texture, flavor and overall deliciousness.
Curious yet? Try this recipe now and enjoy! 23
Ingredients 2 cups Savory Cashew Cream (recipe follows) 1/2 cup water 4 cups Protein-Packed Marinara Sauce (recipe follows) 1 package no-boil lasagna noodles 2 cups Vegan Spinach Ricotta (recipe follows)
Directions 1. Preheat oven to 350F. 2. Spread one cup of marinara sauce in the bottom of a casserole dish. 3. Layer 5 lasagna sheets over the sauce, overlapping as needed to fit. 4. Spread 1 cup of spinach ricotta over the noodles. 5. Pour 1 cup of marinara sauce over the ricotta. 6. Pour 3/4 cup of savory cashew cream over the marinara sauce. 7. Repeat with noodles, ricotta, marinara, and cashew cream. 8. Layer remaining 5 noodles on top of the cashew cream, then top with remaining marinara sauce. 9. Set aside remaining 1/2 cup of cashew cream. 10. Cover casserole dish tightly with aluminum foil, and bake for 30 minutes. 11. Uncover and pour on the remaining cashew cream. 12. Bake, uncovered, for 20 minutes. 13. If desired, broil the top for 3-4 minutes until browned. 14. Let lasagna stand for 15 minutes before devouring. 24
Directions 1. Heat a saucepan over medium heat.
Ingredients 2 28 oz cans crushed tomatoes 1 cups large sweet potato diced ½ cup red lentils picked over and rinsed in a fine mesh strainer 2-3 cloves garlic minced 1 tsp salt 1 tsp dried oregano 1 tsp olive oil 2 1/2 cups water
2. SautĂŠ the garlic and salt in olive oil for 30 seconds or so, just to release the garlic flavor. 3. Add the oregano 4. Stir in the sweet potato and lentils, and cook for a minute or so. 5. Add water, then bring to a boil, and reduce to a simmer. 6. Simmer for 10-15 minutes until lentils are soft. 7. Add in crushed tomatoes, and simmer for another 5 minutes to let the sauce come together. 25
Ingredients 2 cups raw cashews 1 cup water 1 tbsp heaping nutritional yeast 1 tsp chickpea miso (any light miso will work) 1 tsp salt 1 tbsp apple cider vinegar
Directions 1. Blend all ingredients in a high-speed blender or food processor until creamy and smooth.
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Ingredients 1 cup raw cashews 12 oz firm or extra-firm tofu drained 2 cups fresh baby spinach or 1 cup frozen spinach Âź cup fresh basil leaves 2 cloves garlic 1 tsp salt 1 tsp light miso 2 tbsp nutritional yeast flakes
Directions 1. In a food processor or blender, pulse cashews, garlic, miso, salt, and nutritional yeast until the mixture if fine and crumbly. 2. Add the tofu, spinach, and basil and pulse to thoroughly combine. 3. Use immediately or store in the refrigerator, covered, for up to a week.
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THE BEST OF TRADER JOE'S:
Three Things to Know About the Award-Winning Vegan Chorizo
W
hen a food product is marked with the Trader Joe’s brand, it can only mean two things: one, it is a product that is hard to find elsewhere, and second, it’s top quality stuff.
That has been the Trader Joe’s trademark since it began its very own flagship store in the 50s. Trader Joe’s is a novelty and specialty store of just about any kind of food you could think of. By branding finished products and selling them in their stores nationwide, they are helping local purveyors get their products out there in the open market. 28
Annually, the novelty shop holds a Customer Choice Awards wherein certain products under specific categories are nominated and the consumers vote for their favorites. Think Oscars and Grammys but for food items. On it’s 8th run, it seems that the customers of Trader Joe’s have spoken and meatless meats beat meat-based products under the Favorite Meat(less) category. One such fan favorite is the vegan chorizo, while animal meat products came far behind in third, fourth and fifth place. While Trader Joe’s has always been known for its myriad of vegan options, the vegan chorizo is definitely a customer favorite. Why? Well, here are three things to know about this award-winning meatless sausage and why you should get yourself a pack today!
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1. It is Made of Soy Vegan chorizo is made from soy but tastes just as the authentic, traditional Spanish sausage. Some people actually call it Soyrizo because of its main ingredient. Soy is a protein-filled ingredient that is plant-based, easy to mix with other ingredients and is easy to work with. The soy components are mixed together with delicious herbs and spices to achieve that real chorizo taste, minus the guilt.
2. It Comes from a Chorizo-Specialty Shop The company who makes the Soy Chorizo is a small, family-owned shop that specializes in only making different kinds of chorizo. This says a lot about the product because you know that they have been perfecting their craft to make the best chorizo out there. More importantly, because Trader Joe’s has willingly stamped its label on the package, you know you’ll be consuming something of high quality.
3. It has ZERO Cholesterol Because it is made entirely of soy and spices, this packet of sausage guarantees zero cholesterol. What’s even greater than that is it has 60% less fat than any other chorizo being sold in the market today. That means you get a full, bold flavor without having to worry about clogged veins and arteries! 30
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ate her all you want, but Miley Cyrus is one lucky lady and no amount of hate can change that. From sweet girl to bad girl and back to sweet girl again, looks like she’s got one of Hollywood’s sexiest celebs wrapped up in her fingers.
Sexy Man,
Sexiest Vegan
Liam Hemsworth, one third of the Hemsworth hottie clan and one half of the Hemsworth Hollywood Hotties, is definitely head over heels for the young and rebellious country-pop singer, Miley.
Because We All Need Another Reason to Love Liam Hemsworth
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ut apart from his love interest, Liam is also known to be a vegan and an advocate of veganism. In fact, in 2016, he was crowned as one of PETA’s Sexiest Vegans - and that he is! Not only is he damn hot with or without his shirt on, but his decision to switch to veganism is far sexier that his six pack. 31
In a 2015 interview with Men’s Fitness, Liam shared that his reason for choosing to be vegan is not only to look after his own well being but as well as the morality toward other living creatures as well. Swooning yet? There’s more. Educating himself more and more about the cruelty and mistreatment of animals has really made him more aware of what he eats. The more aware he became, the harder it was for him to even think about consuming animal products for self nourishment.
It also helps that his girlfriend slash fiancee is a vegan so going out or even eating in is never an issue. For Liam, he finds no negatives in eating the way vegans do, so this is why he remains to be one. He finds that it is healthy for his body, mind and spirit as well. The domino effect that veganism has in his life continues to be the most positive change ever. As if his sexiness is not already making you sweat enough, Liam also admits to being very domesticated. He likes to plant his own vegetables and herbs to make his lifestyle even more sustainable.
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Prior to being vegan, Liam would eat a lot of meat and cheese - because he loves cheese especially on pizza. However, during the shoot of Hunger Games, he would become extremely sick and would have on and off flu throughout the shooting sessions.
Thanks to Hunger Games co-star Woody Harrelson, who is another passionate vegan and animal rights activist, Liam slowly transitioned his lifestyle into pure veganism and he has never been happier and more fulfilled in his life.
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STRAIGHT FROM THE CHOCOLATE FACTORY:
THE RICHEST CHOCOLATE CAKE RECIPE IS HERE!
If you’re on a mission to convert all your friends and family to veganism, we may have the perfect bait for you. Chocolate cake! Because, really, who doesn’t love chocolate cake?
Bake them this super delicious and almostsinful (sans guilt) chocolate cake, serve it like it’s just any other day, and in the end, let them know it’s vegan! Seriously, this cake is so decadent and perfectly chocolatey, you won’t even tell it’s vegan. The finished product you will get from this recipe is a moist and fudgey cake with a cake frosting you’d want to lick from your plate! If you’ve been searching for the vegan dessert of your dreams, then you have just found it here! Enjoy! (And try not to eat the whole thing by yourself) 34
Dry ingredients: 2½ cups all-purpose flour 2½ cups white sugar 1 cup cocoa powder 1 tsp baking powder ½ tsp baking soda 1 tsp salt
Wet ingredients: 2⅔ cups non-dairy milk (almond or soy) ⅔ cups light oil 2 tbsp apple cider vinegar 1 tbsp vanilla extract
Frosting Ingredients: ½ cup vegan butter ½ cup vegetable shortening 1¼ cup powdered sugar ¼ cup cocoa powder 1 tsp vanilla extract 2 tbsp non-dairy milk
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1. To Make the Cake: Preheat your oven to 350F (180C). Prepare two 8� round baking pans by lightly greasing them, and then cutting a circle of parchment paper to fit into the bottom. 2. In a large bowl whisk together all of the dry ingredients, then set aside. 3. In a medium bowl whisk together all of the wet ingredients. Pour the wet ingredients into the dry ingredients and mix until just combined. Don’t over mix. Divide the batter into the prepared pans, then pop them in the oven. Bake for about 40 minutes until a toothpick inserted into the center comes out clean. Let the cakes cool completely before frosting. 4. To Make the Frosting: Use a mixer to blend all of the frosting ingredients except for the non-dairy milk. Blend until whipped and creamy. If the frosting is a bit too stiff, add 1 to 2 tablespoons of non-dairy milk as needed until desired consistency is reached. 5. To Assemble the Cake: Run a knife around the edges of the cake pans, and flip the pans over to remove the cakes. Remove the parchment paper and discard. Place the first cake on your cake plate, and spread about half of the frosting on top. Place the second cake on top of the frosted cake, and spread the remaining frosting on top of that cake. Add swirl patterns with your spatula to make it pretty. Store the cake in the fridge or a cool place until you are ready to serve.
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Stellar B Sundays:
ecause burger is life, no one, not even vegans, should be deprived of this handheld wonder of a meal.
A Super Flavorful MushroomQuinoa Burger Recipe
Mushrooms have a very special, meaty quality to them and it has that umami flavor you’re looking for in a great burger. Mushrooms are easy to acquire, not so expensive (if you know where to get them) and very easy to prepare too. If you don’t already know, quinoa is considered a superfood because it is packed with protein and a whole lot of other good stuff for your body. This combination is not only interesting and flavorful but very healthy as well.
Whoever said burgers can’t be good for you has obviously never tried this delicious recipe!
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Ingredients
To serve
75g quinoa 6 portobello mushrooms, cut into 4cm slices 1 tbsp vegetable oil 2 tbsp chaat masala 400g chickpeas, drained 2 tbsp tahini 2 tbsp soy sauce 2 garlic cloves 1 tsp cumin seeds 1/2 tsp garam masala 8 dried apricots, thinly sliced 1 tsp cumin powder 1 tsp ground coriander 50g Panko breadcrumbs
8 burger buns, (wholemeal) 1 avocado, sliced plum tomatoes, sliced lettuce, shredded Sriracha gherkins vegan cheese
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Directions 1. To begin, cook the quinoa following pack instructions and leave it to cool 2. Heat the oil in a non-stick frying pan and then shallow fry the mushrooms with the chaat masala until they soften and lightly brown. Remove from the heat and leave to cool 3. Combine the drained chickpeas, tahini, soy sauce and garlic in a food processor and pulse them until they are almost a smooth paste. Add the parsley and salt if needed, but be careful, the chaat masala and soy sauce are both salty 4. Turn the chickpea paste into a large bowl and add the breadcrumbs, dried apricots mushrooms and quinoa. Mix them thoroughly and then leave them in the fridge to settle for about 15 minutes 5. Form 8 equal sized patties and place them onto a baking tray lined with baking paper and then let them firm up in the fridge for at least 2 hours. I left them in overnight 6. Preheat an oven to 200°C 7. Once the burgers are ready, place them on a baking tray and bake for 20–25 minutes until they are golden 8. Serve them hot with the garnishes 39