Smoked Paprika Black Bean Burgers

Ever since making these black bean burgers I’ve been craving them nonstop, that’s how good these yummy little things are.  Surprisingly we had some burgers left the next day and  I decided to  crumble it into a kale salad,  let me tell you guys something it was like heaven in my mouth! They were even better the next day and they made my daily salad go from bleh salad, to Damn! That’s one great salad.

This recipe all started when I made red lentil fritters one night and couldn’t stop thinking that it would make the perfect add along to a veggie burger, with the memory in the back of my mind and two tins of black beans in my basket, I decided it was time to get experimenting.  The smoked paprika adds a little oomph to these burgers that will make you feel like you’ve just taken this burger right off the grill and if you forger the last couple of burger in the pan and its just a tad burned the feeling will intensify.  I decided to give a burger bun a skip and just have it just like that loaded with salad, cucumber, tomatoes and avocado with a perfect dill pickle sauce to take it over the edge, but feel free to enjoy it anyway you want.


Black bean Burger


  • 1/2 cup split red lentils, covered in water to soak for one hour.
  • 1 can black beans, drained and washed
  • 1/2 cup panko or breadcrumbs
  • 1/2 tsp cumin
  • 1/4 tsp ground coriander
  • 1 tsp salt
  • 1/4 tsp cayenne pepper, or more if you want added spice
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
  • 2 cloves garlic
  • 1/2 red onion, finely diced


Drain the split red lentils and place in a food processor with the 2 cloves of garlic. Blend until coarsely blended.   In a bowl, mash the drained black beans and add all the spices.  Stir in the red lentils, onion and panko.

Refrigerate the mixture for 10 minutes.  Form the mixture into six patties.

In a large pan over medium heat, add 2 tbsp of oil.  Add the patties and cook for 4 – 5 minutes on each side or until browned on both sides.

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Serve with sweet potato and butternut fries.

Vegan Quinoa Sushi

Who doesn’t love sushi? Its one of those food items that just seems to stay trendy, its like kale and all the other healthy food  we get bombarded with daily.  Would you like some kale in your milkshake? I think not, weirdo! Maybe in a smoothie, okay, just add it.  Now if you pair sushi with quinoa, you know your heading on a trend train filled with all the other health nuts.  So hop on board and lets get cooking or rolling.

Quinoa is high in protein and filled with all the amino acids are body needs, its really nutritious, filled with minerals and  it was an important crop during the Inca empire, referring to it as the mother grain.  The Incas were obviously the hipsters of their era.

Don’t feel threatened by rolling sushi.  Its really easy once you’ve gotten the hang of it.  Just go slow and work tight.   Almost like knitting, but with eating at the end.


Quinoa Sushi


  • 1/2 cup uncooked quinoa.  Rinsed well
  • 1 cup water
  • 2 tbsp rice vinegar
  • a splash of stevia to taste
  • 1/2 tsp salt
  • 2 nori sheets
  • vegetables of choice, I used cucumber and carrot for one roll ( chopped into thin matchstick size) and Avocado and red pepper.
  • A bowl of hot water


Add the quinoa and cup of water to a small pot, over medium- high heat. Bring to a boil, lower heat and cook for 15 – 20 minutes.  Remove from heat and cover with a lid that doesn’t release any steam.  Let steam for 5 minutes.  Stir in the rice vinegar and stevia.  Season with salt.  Let cool completely.

To assemble the sushi rolls, lay the bamboo mat down on the counter,  Place the nori sheet on the bamboo mat.  Spread half of the quinoa over the nori, using the bowl of water if your hands get to sticky. Leaving a slight border on the edges.

Quinoa sushi

In the centre of the quinoa lay down a thing line of your filling.  Start rolling!


Bring the closest end to you, and start rolling over the filling, pressing it tightly in shape as you go. Press the edges together to seal.  Watch this video for rolling tips.


Cut the sushi roll in half, cut into six slices.


Serve with wasabi and soy sauce.  enjoy.


I wish I had some right now!


Mediterranean Couscous Salad

This Mediterranean couscous salad that I threw together over the weekend is really something special.  Filled with crunchy vegetables and a lemon this is a perfect recipe for a hot Summers day.

This is a great side dish for picnics or grilling days, it keeps well in the fridge and makes a refreshing lunch.

I served this with grilled mushrooms and kale slaw.  Yes, I think I might be in love with kale slaw, but as much as I love kale slaw, I love this recipe just as much.  Now that’s love.




  • 1/2 cup dry couscous
  • 3/4 cup boiling water
  • 1 small cucumber, diced
  • 2 large tomatoes, diced
  • 1 red onion, chopped
  • 1 cup chopped spinach
  • 1 small yellow pepper, chopped
  • 6 radishes, chopped
  • 2 tbsp fresh parsley chopped
  • lemon zest and juice of 1/2 a lemon
  • salt and pepper to taste


In a large bowl add the couscous and boiling water, cover with  dishcloth making sure non of the steam escapes.  Let sit for 10 minutes.  Remove cloth, and fluff up with fork.  Let cool.

Add in all the ingredients, taste and adjust salt and pepper according to taste.

Edamame Falafel with a Kale Slaw

I love falafel.  The taste, the way it looks, how I can stuff it in a pita, eat it in a salad or just devour it just as is.

A while bag I picked up a bag of shelled edamame, thinking it would be so much easier to eat without its little shell house, but I hated it.  I love the work involved with edamame, the almost relaxation that comes from popping out a soy bean and so my edamame falafel was born!

This beautiful green falafel is really easy to make and can easily be made gluten free.  Its incredibly delicious and filling. I love this falafel, but my favourite thing right now is this kale slaw.  I’m incredibly obsessed with and finished the entire bowl of it in a day.  Its so fresh and crunchy.  It just tastes like more.

EDAMAME FALAFEL WITH KALE SLAW12 falafel ( makes 6 pita wraps)




  • 1 1/2 cup shelled edamame (defrosted in warm water)
  • 1 small onion, chopped
  • 4 cloves garlic
  • 1 tsp cumin
  • 1/2 tsp cayenne pepper (optional)
  • 1/2 cup chopped coriander
  • Salt and pepper to taste
  • 1 cup chopped, spinach
  • 3 heaped tbsp flour
  • oil for frying


In a large bowl add edamame, onion, garlic, cumin coriander and cayenne.  With a hand blender start blending the soy beans, until you have a chunky consistency that is smoothish.

Season with salt and pepper, taste the mixture.  Fold in the spinach, coriander and flour.  If its a little to wet, add another tbsp flour.


Form 12 small discs.


In a large skillet heat some oil.  Fry on both sides until golden brown.

Kale slaw



  • 1 carrot, grated
  • 1 small bunch kale, washed, stems remove and chopped
  • 2 cabbage leaves, washed and chopped
  • 1/2 cup mayonnaise
  • 1 tbsp apple cider vinegar
  • 1 clove garlic minced
  • 1 tbsp liquid sweetener
  • a grind of black pepper


In a large bowl combine, carrot,kale, cabbage, mayonnaise, vinegar, sweetener and black pepper,  Toss.




  • 6 small pita wraps
  • shredded lettuce, tomatoes, cucumber
  • hummus
  • edamame
  • Kale slaw


Smear half of your pita wrap with hummus, and place a dollop of kale slaw on the other half.

Add lettuce, tomatoes, cucumber and falafel.  Fold and enjoy.