Review: Curried Pumpkin and Chickpea Burgers

These burgers really are delicious! We’ve collected and tried many different vegan burger recipes in the past, but these are definitely the tastiest.

The recipe was created by Ella Suihko from Ella’s Experimental Kitchen and was featured at One Green Planet. We did make them according to the instructions. Our burgers were served on a whole grain bun, with lettuce, tomato, melted vegan cheese and red onions with ketchup. The burgers make a healthy filling meal as well as tasting so good.

Curried Pumpkin and Chickpea Burgers [Vegan, Gluten-Free]

Related Posts:

• Winter Squash, Chickpea Tajine
• Thai Curried TVP Pieces with Asparagus and Peas
• Vegan Pumpkin Crepes
• Vegan Tortellini with Spicy Pumpkin Sauce, Ricotta…
• Review: An Ode to Borscht Lentil Dip

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Help The Honeybee Spelt Sourdough Pancakes

Taken from Food For Thought: Changing The World One Bite at a Time by Vanessa Kimbell, founder of The Sourdough School 

 

Every year, I find some local honey for the children to give to their father, and rather like Pooh Bear, he stashes it away. I get him to share it on Sunday mornings though, because honey is perfect for drizzling on pancakes.

Using honey also makes me think about the effort that local beekeepers put into looking after their hives. But our bees are in trouble; and if the bees are, then so are we. We need bees: it’s estimated that they pollinate as much as 30 per cent of humanity’s food crops, everything from figs, apples and avocados through to broccoli, onions and pumpkins and berries,
nuts and spices. The sudden decline in their numbers seems to be caused by two factors: contamination of the pollen on which the bees feed by pesticides and fungicides; and then pests and parasites such as aethina, verroa and nosema attacking weakened bee populations. What we know is that if we lose our bees, we will lose a lot more than just honey: we will lose
much of the world’s food.

So here are five things you can do to help the honeybee. Let a corner of your garden go wild: weeds are often a food source for bees. Plant more bee-friendly flowers and herbs: the Royal Horticultural Society (RHS) publishes a list that you can find online. Don’t use chemical sprays in your garden because they get carried back to the hive in pollen. Provide fresh water in a shallow container with some stones for bees to land on: bees need to drink. And find a local beekeeper who sells natural honey and buy two jars: one for you and one for a friend.

250g unrefreshed 1-week-old sourdough starter (you can find all the information you need to get going here on The Sourdough School's website)
2 medium eggs
75g caster sugar
1 teaspoon mixed spice
½ teaspoon sea salt
175ml whole milk
200g spelt flour
1 teaspoon bicarbonate of soda
1½ teaspoons cream of tartar
2 tablespoons rapeseed oil
honey, soured cream and sliced
bananas, to serve
 
 
Put the sourdough starter, eggs, sugar, mixed
spice, salt and milk in a mixing bowl and whisk
well.
 
Sift the flour, bicarbonate of soda and cream
of tartar together into the sourdough mixture,
stirring as you do so, just enough for the
ingredients to be mixed to a consistent batter
with no lumps.
 
Heat a little of the oil in a heavy-based frying
pan over a medium heat for about 1 minute:
not too hot. Add a ladleful of the batter to the
centre of the pan and cook for about 1 minute.
 
Once the bottom is cooked to a light golden
colour, flip the pancake over with a spatula and
cook the other side. Watch what you are doing,
as pancakes can burn really quickly. Transfer
to a warm plate, covered with a clean tea towel,
and continue to cook the remaining mixture in
the same way, using the remaining oil to keep
the pan lightly greased. Serve warm, drizzled
with honey and soured cream, and topped with
sliced bananas.
 

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Assessment: Is My Gut Healthy?

Taken from Eat Yourself Healthy by Dr Megan Rossi. Published by Penguin Life.
 
For each of the 10 questions, note down the answer that applies to you.
 

1. How often are you bothered by gut symptoms, e.g. bloating, reflux, constipation?

• Less than once a month (0 point)
• 1–3 times a month (1 point)
• 1–2 times a week (2 points)
• 3 or more times per week (3 points)

 

2. Do you take regular medication or over-the-counter drugs (including the contraceptive pill)?

• No (0 points)
• Yes (2 points)
   

3. Do any health conditions run in your family, e.g. diabetes, high blood pressure?

• No (0 points)
• Yes (2 points)

 

4. How many different plant-based foods do you eat each week? (Including wholegrains, legumes, vegetables, fruits, nuts and seeds – herbs and spices count as a quarter of a point.)
   • Fewer than 10 (3 points)
   • 10–19 (2 points)
   • 20–29 (1 point)
   • 30+ (0 points)

 

6. In an average week, how would you describe yourself?
   • Unhappy (2 points)
   • Neutral (1 point)
   • Happy (0)

 

7. How often are you unwell, e.g. with colds and flu?
   • Fewer than 3 times a year (0 points)
   • Once every 2–4 months (1 point)
   • At least once a month (2 points)

 

8. Are you avoiding any foods because of a suspected or diagnosed food intolerance?
   • No (0 points)
   • Yes (2 points)
      
9. How many hours sleep do you get a night on average?
   • 5 hours or fewer (2 points)
   • More than 5 hours and less than 7 (1 point)
   • At least 7 hours (0 points)

 

10.  How often are you negatively impacted by stress?
    • Less than once a month (0 points)
    • 1–3 times a month (1 point)
    • Every week (2 points)

 

11. How often do you exercise (for at least 30 minutes) to a level where you’d become short of breath if you tried to sing?
    • Less often than once a week (2 points)
    • 1–2 times per week (1 point)
    • 3 or more times a week (0 points)

 
 
Tally up your score.
 
 
Closer to 0
Top marks. For you it’s all about keep-ing your gut health in top condition.
 
Closer to 20
Let’s get to work. Using the practical strategies laid out in Eat Yourself Healthy, get your gut health back on track – it’s all about health and happiness from the inside out.
 
 

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New Food on the Block

You might have noticed some new additions on our food counters, juice bars and in our fridges of late. Here’s a roundup of everything that’s new, organic and delicious in store.  

 
Breakfast Pots
 
Find five new Grown To Go breakfast pots in our fridges this week, designed to make grabbing a healthy organic breakfast on the go a little easier. All gluten free, organic and made with whole, natural ingredients.
 
Coconut Vanilla Rice Pudding
Creamy rice pudding made with coconut m*lk and coconut yoghurt, spiced with vanilla and cinnamon. Finished off with fresh raspberries and a sprinkle of toasted coconut.  
 
Acai & Coconut Yoghurt Pot
Live coconut yoghurt with a layer of acai and blueberry compote and Planet Organic Paleo Granola, made with nuts, seeds and dates.
 
Blueberry Peanut Butter Protein Oats
Gluten-free rolled oats with almond m*lk, coconut yoghurt and vegan protein powder, topped with toasted coconut, cacao nibs, fresh blueberries and a dollop of peanut butter. 19g of vegan protein per pot.
 
Berry & Greek Yoghurt Pot
Thick Greek yoghurt topped with a strawberry, raspberry and blueberry compote sweetened with maple syrup and a sprinkling of slivered almonds.
 
Raspberry Almond Butter Protein Oats
Gluten-free rolled oats with almond m*lk, Greek yoghurt, maple syrup and protein powder, topped with fresh raspberries, pumpkin seeds and a spoonful of almond butter. 18g of protein per pot.
 
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Sprouted Grain Wraps
Based on our favourite plant-based Grown To Go salads, we have three new vegan wraps to choose from. We use sprouted grain flatbreads made from sprouted grains, legumes and seeds to maximise nutrition and digestibility. Find them in the food to go chillers now.
 
Bahn Mi wrap filled with sriracha and coriander tofu, tamari shiitake for an umami hit, crunchy carrot, peppers pickled in kombucha vinegar, pickled red cabbage, a cashew mayo and finished with crushed peanuts.
 
Spicy Sweet Potato Falafels with beetroot hemp hummus, live sauerkraut, and kale massaged with extra virgin olive oil.
 
Buffalo Cauliflower with raw purple slaw, green hemp hummus, a herby green ranch dressing and massaged kale.

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Hero Boxes
Sometimes choosing what to have at our food counter can be daunting… Enter our four new hero boxes. Don’t worry, you can still ask us to hold the carrots, or swap them for a spoonful of detox greens. Plus, we’ve got a new Planet Organic lunch box to use at our food counter making these the ultimate zero-waste lunch option.  
 
Our Mexican Box is vegan and packed with bean chilli, Mexican quinoa, a stuffed pepper and topped with avocado and butterbean smash and salsa.
 
The Good For Your Gut Box brings together our favourite zingy salads, from pomegranate, kale and buckwheat to kombucha carrots and beetroot slaw. It’s topped with a turmeric-stained egg, pickles and our vegan raita.
 
Perfect for a satiating lunch, our Protein Power Box features our new tandoori-spiced tofu skewers, a turmeric-stained egg and protein rich sides including spiced chickpeas and squash and butterbean salad. Topped with our omega-3 seed mix and cashew dressing.
 
Last but not least our warming Falafel Box is bursting with chickpea tagine, tabbouleh, harissa quinoa, roasted sweet potatoes and falafels. Topped with hummus and rose water yoghurt for the ultimate Moroccan-inspired feast.
  
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New Drinks at our Coffee, Juice and Smoothie Bars
 
Keto Smoothie
We whizz vegan vanilla protein powder, hemp milk, MCT oil and raspberries together for a high protein, low carb boost. 19g of protein and only 4.5g net carbs per cup.
 
Lion’s Latte 
Chicory root is caffeine-free but when roasted, tastes like the real deal. Our new Lion’s Latte is made with chicory coffee rather than espresso, the milk of your choice and lion’s mane mushroom powder, to support cognitive function. Order from our coffee counters now.    
 
Kinda Beuno Blast
A creamy, chocolatey protein smoothie made from hazelnuts, cacao, banana, kale, avocado chia seeds and plant-based protein powder for an impressive 19g of protein per serving.
 
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Bagels and Pretzels  
 
Bagels
Baked locally in North London, we’ve added plain and poppy seed bagels to our baked goods selection, or try our wild smoked salmon and cream cheese bagel or tempeh and vegan cream cheese bagel at the food to go counter.  
 
Pretzels
Cinnamon sugar, cheese, salty or seedy to choose from. We’re loving the cinnamon sugar pretzel with our oat milk latte in the morning.
 

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Ultimate Winter Bliss Bowl from RAW Vibrant Living

Try making RAW's ultimate winter bliss bowl for the perfect mid-week dinner. 

Prep time:  15 minutes
Cook time:  1 hour
Serves: 4

INGREDIENTS

For the roasted veg:
5–7 carrots
1 head cauliflower
2 tablespoons RAW olive oil
4 teaspoons cumin
salt and pepper to taste

For the bliss bowls:
8 falafels (use your favourite kind)
2–3 cups spinach
1–2 cups chopped red cabbage
1 jalapeño, cut into slices
50g crushed pistachios
Lashings of RAW sauerkraut

For the dressing:
1 tbsp RAW tahini
1 tbsp lemon juice
1 tbsp RAW honey
3 tbsp RAW olive oil 

METHOD:

1. Preheat the oven to 200 degrees.
2. Peel the carrots and shop into batons or rounds and chuck into a roasting tin. Chop the cauliflower into small florets and place in the same roasting pan. Drizzle the vegetables with olive oil, sprinkle with cumin and season with salt and pepper and toss to combine.
3. Roast for 30-40 minutes, turning occasionally. Don't agitate them too too often as this will stop them from developing a beautiful golden, roasted colour.
4. While the vegetables are roasting, make the dressing by combining all of the dressing ingredients together and whisking with a fork.
5. Chop the red cabbage and assemble the other elements into bowls, adding in the roasted vegetables once they're done. Drizzle with dressing and top with jalapeños and pistachios. Finally, top with lashing of RAW sauerkraut and enjoy. 

 

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