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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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Yummy, Healthy Wraps as better FastFood


Hello Guys,

as I studied for my exams every day for the last month, I was not able to write a blog post. Today I wrote my third exam. Next week I will write my last two exams, then there is only my master’s thesis left, which I will start in March! Today, I thought I should write again. It was just too long since the last time. So, did you ever make wraps before? I am sure many of you have. I for a fact did not until more than one month ago. I saw tortillas in the store and thought, why not. It was so delicious! It is easy, quickly done, very healthy, and you can vary the wraps as you like. You find the recipe of how I made the wraps below. Enjoy!

Vegetarian Wraps (4 big portions)

Ingredients

  • 3 carrots
  • 3 zucchinis
  • 2 onions
  • 100g mushrooms
  • 1 cucumber
  • 1 salad
  • 2 avocado
  • Vegetarian kebab/chicken
  • Tortilla Wraps (linseed, whole grain)
  • Olive oil
  • Salsa sauce
  • Tsatsiki

First, you need to wash all the vegetables. Then you cut everything into slices. Put the onions, cucumber, salad, and carrots into separate bowls. Now, put the mushroom and zucchinis into a pan, add some olive oil, and roast everything. While the vegetables cook, roast the vegetarian chicken or kebab, or whatever you like, in another pan. When the vegetables and the “meat” are finished, put them in separate bowls, too.

Now, you can put everything on the table and start rolling your wraps. You just need to put the tortilla wraps into the micro oven for a minute, then you add everything in the middle of your tortilla. Fold three sides. Now enjoy! I only added Tsatsiki, which I found very delicious. My friends also put Salsa sauce on the wraps. Do whatever you like.

Concerning the “fake meat”, I tried the chicken meat made out of soya from Aldi. I liked it very much, so I can recommend it.

I hope you like the recipe and feel inspired to try it out by yourself. It is very easy, very tasty, and even healthy. I made them with my friends. It was a very convenient dish to prepare quickly and eat together. Definitely less effort than, for example, raclette, much healthier and at least as delicious! Have fun trying it out.

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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Potato-Savoy-Champignon Gratin (Veggie)

Hello Everybody,

this recipe is very new. As I always try to cook seasonal and regional, there is a smaller choice of vegetables in the winter. I bought a savoy cabbage, while I still had some champignons and mozzarella, which had to be eaten quickly. Therefore, I tried to use everything which had to be cooked and which was available. I hope you like it.

Potato-Savoy-Champignon Gratin (2 portions)

Preparation time: 35 minutes; Baking time: 25 minutes

Ingredients

  • 200g of mushrooms
  • 8 potatoes (middle)
  • 6 leaves of savoy cabbage
  • 2 garlic cloves
  • 1 big red onion
  • 200g of Mozarella
  • 3 tbsp of sour cream
  • Olive oil
  • 200ml of broth
  • salt, pepper, nutmeg

Put the potatoes in a cooking pot and cook them for around 20 minutes. While they cook, wash the mushrooms and the savoy cabbage. Then cut the mushrooms into slices and the savoy into pieces. Now you can cut the onion. When the potatoes are finished, take them off the stove and out of the water. Put a pan with some olive oil and the onion on the stove. When the onion is transparent, add the champignons and after around 5 minutes the savoy. Let everything cook for around 10 minutes. Add the broth, the sour cream, the garlic (smashed), and the spices. While the vegetables cook in the pan, peel the potatoes and cut them into slices. Put them into a baking dish as a first layer. Then add the savoy-champignon mix on top. Cut the mozzarella into slices and place it on top of the vegetables in the baking dish. Let it bake at 220°C for around 25 minutes in the oven. Bon appétit!

The picture did not get very good, but it was very tasty. I hope you like it too.

Love, Eileen