Millet & Smoked Tofu Burgers
4dl cooked millet
200g smoked tofu
2 tbsp olive oil
1 small onion, finely diced
1 dl sweetcorn
1 small carrot, finely diced
1 clove garlic, minced
1 tsp cumin
1 tsp paprika
1 dl buckwheat flour
Chopped fresh herbs (parsley, chives)
Oil for frying
Gently heat the olive oil in a wide-bottomed pan then add the onion, garlic, carrot, and sweetcorn and sauté for 2-3 minutes until the onion is lightly coloured. Add cumin, paprika, salt, and pepper and continue to sauté for a further minute.
Place the millet and tofu in a mixing bowl and mash vigorously with your hands, then add the sauteed vegetables, buckwheat flour, and chopped herbs and mix everything very well.
With slightly damp hands, form the mixture into burgers.
Pan fry on both sides until golden brown.
Vegan Wild Garlic Mayo
2.5 dl provamel soya cream
1 bunch wild garlic, roughly chopped
1 tsp dijon mustard
1 tsp umeboshi paste
2 tbsp cider vinegar
2 tbsp lemon juice
½ tsp salt
2.5 dl deodorised sunflower oil
Put the soya cream and wild garlic in a jug and blend with a hand blender.
Add the dijon, umeboshi, vinegar, lemon, and salt then bit by bit add the oil while blending constantly until the mixture becomes thick.
Haricot Vert, Cucumber, and Wakame Salad
200g haricot verts, trimmed and chopped in half
1 cucumber, shaved into ribbons lengthways
A 10 cm piece of wakame
1 tsp sea salt
Juice and zest of 1 lemon
1 tsp toasted sesame oil
2 tbsp olive oil
2 tbsp apple juice concentrate
2 tbsp tamari
Toasted sesame seeds
Blanche or steam the haricot verts for 2 minutes then cool down in cold water and drain.
Mix the salt with the cucumber ribbons then leave in a sieve for 10 minutes.
Soak the wakame in cold water for 10 minutes then cut away hard spine and roughly chop.
Mix the remaining ingredients together to make dressing.
Place everything in a bowl and gently dress. Garnish with toasted sesame seeds and serve.