vegan hazelnut burger patty

Ingredients:

3 cups dry lentils

1 medium onion, chopped

1 cup bread crumbs

1 Tablespoon chopped fresh parsley

3 eggs

1 cup finely chopped roasted hazelnuts or walnuts

1/2 teaspoon dried thyme, crushed

1 teaspoon dried basil, crushed

1-1/2 teaspoon salt

Pepper to taste

1 to 2 Tablespoons vegetable oil

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes

Preparation:

Cook lentils according to package directions; drain and cool.

Combine lentils, onion, bread crumbs, parsley, eggs, and hazelnuts or walnuts. Stir inthyme, basil, salt, and pepper. Mold into 16 burger-sized patties.

In a large frying pan over medium-high heat, heat vegetable oil. Add four patties at a time and brown. For best results, wipe out frying pan and add new oil for each new batch. Remove from heat and drain on paper towels. Transfer onto a serving platter to serve. 

eggless chocolate cake!

EGGLESS CHOCOLATE CAKE  This delicious chocolate cake can be enjoyed by the vegetarians too!  Preparation Time : 15-20 minutes Cooking Time : 15-20 minutes Servings : 4

INGREDIENTS Dark chocolate 100 grams Butter 1 cup Refined flour (maida) 1 1/3 cups Baking powder 2 teaspoons Powdered sugar 1 cup + 2 tablespoons Vanilla essence 1 teaspoon Milk 3/4 cup Walnuts, peeled 1/2 cup

METHOD Grate chocolate. Cut the butter into cubes. Grease a Microwave proof dish. Melt butter and chocolate in a Microwave proof bowl in the Microwave oven for one minute on Microwave HIGH (100%). In another bowl sieve refined flour and baking powder. Mix the melted butter and chocolate well. Add powdered sugar, vanilla essence and mix. Add the flour mixture and mix. Correct the consistency by adding milk. Add walnuts and mix gently.Transfer the mixture into the greased Microwave proof dish. Bake in the Microwave at HIGH (100%) for seven minutes. Allow standing time of five minutes. Cool, slice and serve.

mushroom cuppachino!!

mushroom cuppachino!!

MUSHROOM CAPPUCCINO  A tasty mushroom soup with some milk and vegetable stock.  Preparation Time : 10-15 minutes Cooking Time : 10-15 minutes Servings : 4

INGREDIENTS Mushrooms 15 large Butter 1 tablespoon Bay leaf 1 Onion , chopped 1 small Garlic, chopped 4-6 cloves Vegetable stock 4 cups Salt to taste White pepper powder 1/4 teaspoon Cream 3/4 cup Milk, chilled 2 cups Cinnamon powder 1 teaspoon

METHOD Clean, wash and thickly slice mushrooms. Melt butter in a heavy bottom pan, add bay leaf, onion and garlic and sauté for two to three minutes or till onion becomes translucent. Add mushrooms and sauté for a minute. Add one cup of vegetable stock and cook for five more minutes. Remove from heat and cool. Remove bay leaf. Make puree of the cooked mushrooms. Add the remaining vegetable stock to it. Return to heat and bring it to a boil, add salt and white pepper powder and simmer the soup for two to three minutes. Add the cream and remove from heat. Place soup in individual cups. In a chilled bowl take the chilled milk and beat it with a fork. This will develop froth in it which can be collected with a ladle and placed on the hot mushroom soup giving it a cappuccino affect. Sprinkle cinnamon powder and serve. Recipe Tip : Milk with high fat content will give best results with the froth making.