(
Homemade Vegan burgers are very easy to make and much more economical. Black beans, lentils and chickpeas are a few legumes that should be in our diet because they are high in protein and fiber which also lowers high blood pressure, managing diabetes, healthy digestion and preventing cancer. This recipe combination yields a darker color that better replicates the “traditional” burgers. The chickpea flour is the key ingredient to create a firm plant-based burger texture. It absorbs liquid from other ingredients and makes for a burger that holds together when eating. Smoky Chipotle mix gives the burgers a sense of meat with this meatless burger. Natural herbs and spices are important to make our food healthy and tasty.
My children like quinoa very much if I use it to thicken soup. It gives the soup texture and nutty taste. Definitely a better choice to make the soup creamy and healthy. I used the Flageolet beans here because it is high in potassium and tumeric coconut milk combination makes this soup well balanced and fragrant.
Luchito Garlic & Guajillo mix is a good wholesome quality spice. It blended in well with the seafood without overpowering the fresh taste of seafood. The Cucina Jalapeños give this quinoa dish a kick with the right amount of heat.
Today’s cake is gluten free and dairy free if not using the Maple Cream Cheese Topping. My children are not fans of cakes in general but both like this Quinoa Carrot Dates cake. Quinoa flour is definitely a better choice for its higher protein content and contains all nine essential amino acids. Is important to choose the right ingredients in our home cooked food since we put in so much effort in cooking.
Artichoke is among the 10 highest antioxidants-rich foods. It has a reputation for “cleaning the blood by detoxifying the liver and gallbladder, reducing cholesterol and balancing the blood sugars. I chose the jar or canned artichoke hearts because it is not easy to find fresh artichokes in Singapore and also definitely much less work. Jar/can artichoke is as wholesome as the fresh ones. It has a fresh clean taste and the flavor falls somewhere between asparagus and celery. The texture is tender and soft.
I am using dried nutrient-dense cannellini beans with disease-fighting antioxidants and anti-inflammatory properties. It has a mild flavor that matches well in the vegetable artichoke soup with the soft texture of the beans when Cannellini beans retain their shape.
This meal is very suitable for brunch on weekends with guests. Hearty vegetarian high protein soup with rich healthy artichoke quiche complemented with light kale tomato salad with refreshing Ume Shiso seasoning dressing as a side dish.