From the same region, Thai-style peanut burgers. TVP and gluten flour formed the bulk of these burgers, which were flavoured with peanuts, peanut butter, chilli paste and basil. Topped with a peanutty-yogurt sauce with more basil, and resting on a bed of salad, these were a hearty lunch.
Westward, into Eastern Europe with Chickpea Paprikash from The Urban Vegan. Andy made this, subbing mashed sweet potato for half the chickpeas. Served on some chunky spaetzle, from the same cookbook, this was really morish. On the side, half an artichoke with caper-dill butter. This was Andy’s first time eating an artichoke and he wasn’t super impressed. I love artichokes, and thought that the dill and capers went really well with it.
On the other side of the globe, something resembling Mexican food. Another recipe from The Urban Vegan, Bean and Bulgur Tacos. Instead of tacos, we rolled ours up and smothered them in enchilada sauce before popping them back into the oven for a few minutes.
Coming soon—what to do with a ridiculous amount of bananas...