Spicy Vegan Burger with Buffalo Flavour


2 Tbsp oil
2 cups onions, sliced
1 Tbsp fresh garlic, minced
1 vegan chicken-flavoured bouillon cube, crumbled
1 Tbsp lemon juice
1 1/4 tsp salt
1 Tbsp garlic salt or powder
1 tsp black pepper
2 cups cooked rice
1/2 cup whole wheat flour
1/2 cup oats
1/2 pack firm tofu, crumbled into small pieces


8-10 burger buns
1/2 cup celery, sliced
8-10 leaves lettuce
1 tomato, sliced
1/4 cup red onion, thinly sliced
hot sauce, to taste


  1. In a large pot, combine oil, onions, garlic, bouillon, lemon juice, salt, garlic salt/powder, and black pepper and sauté over medium heat for 20-30 minutes, until onion mixture is cooked and golden. Remove from heat.
  2. Mix in cooked rice, stirring well. Rice should be free of clumps and well combined.
  3. In a separate bowl, mix together flour, oats, and tofu. Mix all ingredients together. Remove 1 cup of mixture and process in a food processor until smooth.
  4. Return processed mixture to large batch and combine well. Shape mixture into patties.
  5. Preheat oven to 390°F.
  6. For more texture, patties can be coated in breading of your choice.
  7. Bake for 20 minutes, then flip patties. Bake for another 10-15 minutes.
  8. Grill or toast burger buns.
  9. Layer on sliced celery, lettuce, tomato, and red onion.
  10. Baste the patty in your favourite hot sauce. Add patty to bun.

Makes 8 to 10 burgers.

Source: ciao!

Seafood Soup with Tomato and Fennel


1/4 cup extra-virgin olive oil
3 cloves garlic, thinly sliced
1 cup finely diced fennel
1/2 cup finely diced celery
2 cups finely chopped onion
1 (48-oz) can diced tomatoes, undrained
4 cups water
1 cup white wine, divided
large pinch saffron
1 tbsp chopped fresh thyme
2 tsp kosher salt
2-1/2 lbs fresh mussels in the shell
1 lb peeled large shrimp
1 lb fresh halibut, cut into large pieces
1 tsp finely grated orange zest
2 tbsp finely chopped chives


  1. Heat the olive oil in a large stockpot over medium heat. Add the garlic, fennel, celery and onion and saute for 5 minutes, until the vegetables are softened.
  2. Add the tomatoes to the pot along with their juices, 4 cups water. 1/2 cup white wine, saffron, thyme and kosher salt. Simmer gently for about 30 minutes.
  3. Meanwhile, in a large skillet, steam mussels in the remaining 1/2 cup wine just until they open. Cool slightly, remove the mussels from the shells and strain the steaming liquid.
  4. During the last 5 minutes of cooking the tomato saffron broth, add the mussels, steaming liquid, shrimp and halibut. Stir in zest. Sprinkle with chives and serve with baguette crisps.

Makes 6 servings.

Source: Style at Home Magazine

Pork Belly and Cabbage Cooked in White Wine


180 to 200 g pork belly thin slices
1/2 medium-size cabbage
salt and ground black pepper to taste


3 tbsp white wine
1/3 tsp salt
2 tsp olive oil


  1. Cut meat into 4 to 5 cm in length. Mix with some salt and pepper.
  2. Tear by hand the cabbage into pieces.
  3. Layer the pork and cabbage alternately in a pot. Add seasoning ingredients. Cover and cook over medium heat.
  4. When the liquid boils, turn down heat and simmer until the pork is fully cooked and the cabbage pieces are tender.
  5. Taste and adjust with salt and pepper before serving.

Source: Hong Kong magazine

Baked Eggs with Tomato on Toasted Muffins


2 cans (19 oz) stewed tomatoes, well drained
1 Tbsp chopped fresh basil
8 eggs
1 cup Mozzarella cheese, shredded
4 whole-grain English muffins, split, toasted
chopped fresh parsley


  1. Combine tomatoes and basil in a lightly greased 13- x 9-inch baking dish.
  2. Form 8 wells in the tomato mixture. Crack an egg into each well.
  3. Bake at 350°F for 20-25 minutes or until eggs are set.
  4. Sprinkle with cheese. Continue baking 5 more minutes or until cheese is melted.
  5. Place egg and tomato over muffin halves. Sprinkle with parsley before serving.

Makes 8 servings.

Source: What’s Cooking magazine

Mediterranean-style Seafood and Vegetables under a Cheesy Potato Crust


2 pounds potatoes
1 large leek
1 tablespoon olive oil
1 clove garlic, crushed
1 can (14-1/2 ounces) chopped tomatoes
1/4 teaspoon dried oregano
3/4 pound frozen cooked mixed
seafood, including mussels, shrimp, and squid
2 tablespoons grated parmesan


  1. Peel the potatoes and cut into 1-1/2- to 2-inch chunks. Transfer them to a large saucepan. Add boiling water, cover, and return them to a boil. Simmer for 10 minutes, or until they are tender.
  2. Meanwhile, preheat the broiler to high.
  3. Slice the leek.
  4. Heat the oil in a saucepan and cook the leek and garlic over high heat for 2-3 minutes, stirring regularly, until the leek has softened.
  5. Stir in the tomatoes, rinsing out the can with 1 tablespoon of water. Add the oregano and return to a boil. Reduce the heat, cover, and simmer for 2 minutes.
  6. Add the frozen cooked seafood to the pan with the tomatoes and return to a boil. Stir, cover, and simmer for another 2 minutes, or until the seafood is thoroughly heated through. Season to taste. Pour into a 6-cup or 10-inch ovenproof dish.
  7. Drain the potatoes and mash them. Spoon the potatoes evenly over the seafood, using a fork to spread there up to the edge of the dish. Sprinkle with parmesan and broil for 12-13 minutes, or until the topping is golden.

Makes 4 servings.

Cook’s Tips

  • Cutting root vegetables into chunks and using boiling water from a kettle reduces cooking time and saves energy. Pour in just enough water to cover the vegetables and use a large pan that covers the heating element on your stove.
  • The green parts of leeks add color, flavor, and nutritional value. Thinly Slice the leek and separate into rings so that any grit can be washed away when rinsed in a colander under cold running water.
  • Baking potatoes are ideal for this recipe as they tend to break down quickly when boiled, making them easy to mash.

Source: Super Foods Cookbook