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Homemade Vegetarian Burgers Extra Delicious

Hello Everybody,

I prepared burgers for dinner two weeks ago, as you may have seen on my Instagram account. I finished my last exam on Wednesday, which had to be celebrated! So my best friend came over and we made delicious burgers. I bought vegetarian burgers from a store near Oberstdorf (Germany), as I prefer to eat less meat. If you prefer meat, you can use minced meat, if you want to. But if you are open to something new, I can definitely recommend vegetarian substitutes, they usually taste great. The burgers I bought fell apart while being roasted, but at least they tasted splendid.

Homemade Vegetarian Burgers à la Eileen

Ingredients

  • 8 Vegetarian Burgers
  • 8 Buns (I used fresh Laugenbrötchen and Körnerbrötchen from the bakery)
  • 1 Roman Salad
  • 3 Tomatoes
  • 1 big Onion
  • 1 Cucumber
  • Spicy Burger Sauce
  • 3 Buffalo Mozzarella
  • 2 Avocados
  • 1 Lime
  • 3 Garlic Cloves
  • Salt, Pepper, and Coriander

First, you start by preparing all vegetables. Wash the salad, tomatoes, and cucumber. Then cut everything, including the onion, into small pieces or slides. Place them in small bowls on the table.

To prepare the guacamole, you crush the two avocados and add salt, pepper, coriander, and a bit of lime. Cut the garlic cloves and crush them with the knife, before you add them to the mixture and stir everything. You can prepare the guacamole sooner so that it has time to steep.

The last steps are cutting the mozzarella, halving the buns, and placing everything on the table. Then you just have to roast the burgers and start putting your burger together.

The guacamole tasted great on the burger, while the buffalo mozzarella really makes a difference. My best friend ate buffalo burgers at a street food festival in Kempten last year, which were the best burgers we have ever eaten. That’s where the idea is from. Concerning the guacamole, everything tastes better with avocado, doesn’t it?

I hope you enjoy the recipe as much as we enjoyed the burgers. If you want to be notified when there is a new post, please follow me on Instagram or Twitter. Have a wonderful weekend!

Love, Eileen

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Coconut Champignon Sauce II – with Pasta (Vegan)

Hello Guys,

you might already have seen the recipe for my Coconut Mushroom Sauce, which I created in October this year. Well, I made it again tonight, but with some changes. As I loved it, I thought I have to share this with you. The recipe is basically the same, I just added some more ingredients. It really is worth a try.

Coconut Mushroom Sauce with Pasta (2 big portions)

Ingredients

  • 400g of mushroom
  • 2 tbsp of coconut milk
  • 1 carrot
  • 1/2 parsnip
  • Vegan parmesan
  • 2 garlic cloves
  • 1 and a half big onions
  • Olive oil
  • around 200ml of broth
  • 1 handful of fresh parsley
  • Salt, pepper, and nutmeg
  • 300g of tagliatelle (I used spelt noodles)

First, wash the parsnip, carrot, and mushroom. Then cut the mushroom into slides, before you cut the carrot and parsnip into small sticks. Now cut the onion and the garlic into small pieces and put it with olive oil into a pan. I always cut the garlic into small pieces, then crush them with a knife so that the taste is stronger.

When the onion and the garlic are transparent, add the carrot and parsnip. Shortly afterwards (1 – 2 minutes) you can add the mushroom and cook everything until the vegetables are tender. Then add the broth, the coconut milk, and the spices. While the sauce is still cooking, cut the parsley and add it to the sauce.

Put salted water in a pot and put it on the stove. When the water is cooking, put the noodles in it. Cook them until they are al dente (time is written on the packaging).

Serve the noodles with the sauce and parmesan. If you do not find vegan parmesan you can eat the meal without it, it is still delicious. 🙂 Of course, if you are not a vegan, just use normal parmesan or Grana Padano.

Please leave a comment if you liked the recipe or if you have any additional ideas or any remarks. Bon appetit!

Love, Eileen

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Eileen’s Bircher Müsli

Hello Guys,

today I share my recipe for a Bircher Müsli with you. As with the curry, it is not a real Bircher Müsli, as it is my own creation. But in my opinion, it tastes like a Bircher, so that is how I call it. For those who do not know it, a Bircher Müsli is a traditional swiss specialty for breakfast. I love it for breakfast as well as for dessert or as a snack in the evening. The fruits make it very fresh and healthier than something based on sugar. The milk makes the muesli creamy. I hope you like it as much as I do! 🙂

Bircher Müsli (2 portions)

Preparation time: 10 minutes, Steep time: 30 minutes

Ingredients

  • 200g of oats
  • 1 apple (sour)
  • 1 banana
  • 350g of red fruits (frozen) – I buy a mix of strawberries, cherries, currants, and raspberries
  • 1 handful of sunflower seeds
  • 1 tbsp of honey
  • 250g of quark
  • 200g of yogurt
  • 200ml of milk

Let the red fruits unfreeze. Then cut the apple and the banana into very small pieces. Mix the fruits in a big bowl with the oats, sunflower seeds, quark, and yogurt. Add the honey and the milk. Let it steep for 30 minutes, then serve it in a small bowl. Enjoy!

You can also prepare it in the evening and let it steep in the fridge overnight. Then you can enjoy it directly in the morning, while the texture is very smooth. 🙂 Also, I collected fresh walnuts this autumn, which taste very good in the muesli. Sometimes I also add a little bit of cinnamon. Feel free to add whatever you like. Get creative!

Love, Eileen

PS: I bought the bowl from the picture in a village called Soufflenheim (Alsace, France) at the Poterie Graessel. They have wonderful pottery. If you are in the region, go check it out. 🙂

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Homemade Curry (Vegan)

Hello Guys,

as I had some time last week, I cooked one of my most favorite recipes. I call it a curry, but as I have created the recipe on my own and as I never have cooked a real curry, I can not say if it is one. But at least I can say that it is very tasty.

Homemade Curry (4 big portions)

Preparation time: 1 hour

Ingredients

  • 250 g of rice (Basmati or Jasmine)
  • 500 g of mushrooms
  • 200 g of coconut milk
  • 220 g of chickpeas
  • 1 zucchini
  • 1 paprika
  • 3 carrots
  • 2 tomatoes
  • 1 chili
  • 1 ginger
  • 2 garlic cloves
  • 2 onions
  • 2 spring onions
  • Olive oil
  • Salt, pepper, turmeric, herbs of Provence, curry, hot paprika

Heat salted water, then cook the rice for around 10 minutes. While the rice is cooking, start preparing the vegetables by cutting the carrots, the zucchini, and the paprika into pieces. I always put the vegetables in the same bowl where I will put the rest of the food after eating to save dishes (student life without a dishwasher ;)).

Cut the onions, spring onions, and the chili into small pieces. Pay attention that you only cut the white part of the spring onions, while you keep the green part for later. Put some olive oil into a pan, add the onions, and shortly afterwards the chili. When the onions are transparent, add the vegetables you already prepared.

While the vegetables cook, wash the mushrooms and cut them into slides. Add them to the pan. Then cut the tomatoes, the green of the spring onions, the garlic, and the ginger. When the vegetables are well done, add the garlic, the ginger, the chickpeas, the tomatoes, the green of the spring onions, and the coconut milk. I use a lot of spices such as turmeric, curry, and paprika, which gives the meal a slightly spicy taste. The rest of the spices round the dish perfectly off. Just let everything cook for some minutes, then you can serve it with the rice.

The recipe does take an hour for preparation, but the result is a healthy and tasty meal that lasts several days.

Please leave a comment if you liked the recipe, or if you have any additional ideas or any remarks. Bon appetit!

Love, Eileen

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Coconut Pumpkin Soup (vegan)

Hello Guys,

today I wanted to share my latest recipe with you. As it was rainy and cold, I was in the mood for a bowl of soup. I just used the ingredients that I had, which produced a pumpkin soup. The preparation takes less than an hour, and the soup is a little bit spicy and very creamy. I liked it a lot.

Pumpkin Soup for two People (four tall plates)

Ingredients

  • 1/2 Butternut Squash
  • 1 Onion
  • 1 Garlic Clove
  • 1 Potato
  • 2 Carrots
  • 1 Pepperoni
  • 1 Ginger
  • 0,5l of Broth
  • 3 tbsp. of Coconut Milk
  • Pepper, Salt, and Muscat
  • Oil (I used olive oil)

You first cut the onion, the pepperoni, the ginger, and the garlic into small pieces. The potato, carrot, and pumpkin have to be cut into cubes. The smaller the cubes, the faster they are finished cooking. I normally cut them into something like 2 cm x 2 cm cubes.

Then you put a little bit of oil in a pan and add the onion. When the onion is transparent, you add the pepperoni. Shortly afterwards you can add the rest of the vegetables. Sweat the vegetables for some minutes while stirring, then add the broth and the coconut milk. I used coconut milk instead of cream so that the soup is light and vegan. Cook the soup for around 20 minutes on medium heat. The soup is ready when you can cut the carrots and potatoes easily with a spoon. At last, you have to smush the soup with a pureeing device. Voilà, the soup is ready to be eaten! The soup goes well with fresh bread, pumpkin seed oil, and pumpkin seeds.

Have fun trying the recipe and bon appetit. 🙂 I am happy about your feedback, as this is a recipe I created on my own.

Love, Eileen

PS: You can keep the seeds, wash them, and then roast them with cinnamon and sugar in a pan. Makes a very tasty snack or dessert.