It’s fair to say I normally try to reserve my Wednesday posts for burgers, but this month called for something a little extra. We’re currently going through pesto month over on Vine and in our Monday posts, so what better way to mark the theme than to share with you my favourite pesto recipe? This one is close to our hearts for several reasons. First, I love to make it in a big batch every month or so, storing it in a mason jar to serve over spaghetti or pizza for the rest of the week. Secondly, it was one of the first Vine posts that we did that saw a big response. It surprised us with how many loops, comments, and likes it got, and it remains one of our most popular Vines even now.
This month on Vine, we’re trying all things pesto. First up is this simple and ludicrously tasty finger food, pesto and cream cheese pinwheels. They use a homemade pesto recipe which I’ll be sharing soon, and a very small selection of other ingredients. You can also purchase pre-made green pesto, though it won’t be as healthy (and might not be as delicious).
This week we’ve finished off Alternative Pizza Month over on Vine, with a quinoa pizza base. I first came across this idea in Deliciously Ella’s book, and although I’ve never been a fan of quinoa, I’ve slowly started coming around. We decided to give it a try and see how it would turn out.
For the second of our alternative pizza month Vines, we made a base out of cauliflower. I’m sure you’ve seen this idea elsewhere – it’s been quite widely used as an alternative way to create a pizza base, making it gluten free. I’m not a big fan of cauliflower, so I had been approaching this one with a little trepidation – was it going to taste like an actual cauliflower, or would there be subtler tastes at work?
This month we’re kicking off our first monthly Vine theme, with alternative pizzas. Tortillas were our first choice of base: they are healthier and easier to eat than normal pizza dough bases, and also take less time to cook. That makes them a win-win for any work night dinner for us!
Starting this week, J and I decided to put together a more structured schedule for our Vine posts. Every week from now on you’ll see one Vine plus the recipe for it here. We will also be sticking to themes each month, though this first post is just clearing out the last video we had left before we can get on to July’s theme.
This post marks the first in a new series: recipe adaptations! As well as bringing you recipes for delicious veggie burgers, I’ll also be bringing you adaptations of meat-based recipes going forwards. If you have a recipe to submit for this series that you would like to see adapted, please send it my way using the contact page! I hope these posts will also give meat eaters a view on how to adapt their favourite meals into healthy and veggie-friendly alternatives.
By the way, if you want to see what it looks like to cook them we made a vine!
On the VegBurge scale, I give this…
Taste – 9/10
Price – 8/10
Rest of experience – 9/10
My first idea with this recipe was simply to try and make a sweet potato burger from scratch. I’ve made a few burgers by now, I love sweet potatoes, and I had plenty of ingredients on hand. What could possibly go wrong? Well, a lot, as it turned out. Rather than burgers, I made something which had a very strange consistency. After eating the whole batch, we agreed that they were more closely related to scones, which was a little dent in my cooking ego. Though they were delicious, I have thus far refused to make them again, due to J’s constant insistence that he “would like to have those scones again”. Here’s how I made them.
I absolutely love the Deliciously Ella book, and have been regarding it as something as a kitchen bible ever since we got it. Naturally I had to try her quinoa and turmeric fritters! I’m not usually a fan of quinoa, but all the same, they looked great in the book. We decided to give them a go and serve them up as burgers.