Archive for the ‘Burger’ Category

My final installment of food snippets whilst in Adelaide:
Soooo this Sunday we leave for a 5 month trip of a lifetime!
Thailand, Vietnam, Cambodia, Laos, Nepal, Europe (in general!) NYC, then moving to Canada for a year (or two or more or who knows, so don’t ask me!) 😀
So this blog will do one of two things..
a) slow down a little while I enjoy my actual LIFE and can’t be bothered with this cyber world
b) feel bad and put some posts up for my family and friends
c) continue on it’s merry way because I will miss it
a&b&c) a slittle of all
Once moved to Canada this blog will change from “in the sunshine” to “in the snow” and will feature more scarves, boots, beanies, poutine and burgers than ever before! I tried to refrain last time I was over there but it was just too too hard for my weary chipsngravy loving soul!

So. Thus. Finally. To conclude. In conclusion.

Bon voyage! Wish me good times, new food experiences and I’ll see ya soon! Don’t you go anywhere now, ya hear?!
Much love,
your vegie bug.

tomatoey lentil pasta.

roast vegie noms.

3 best spreads!

tandoori vegies!

roast vegetable plate.

pickle burger!

cookies before.

cookies after!

spicy pumpkin soup.

tea with the best cookie ever!

piggy just had to go.

I sure do like beans.

hash, beans, eggs, sauce.

burger set up.


mushroom burger perfection.

pea pesto pasta.





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Date day!

Adelaide is full of cute, quirky, little cafe’s – the thing is that you just have to know where to find them!

Vego & Loven It; “Vego’s” to the locals, is one of those very places. Although being placed on one of the busiest streets in Adelaide – it is hidden away up a tiny staircase. The only sign of life up there (which to be honest is pretty hard to read anyway) is a cracked mosaic sign!

But once you find this place… once you try it’s delectable goods… you are a lover for LIFE! For life, I tells ya. The decor inside this tiny cafe is a mash up of kitsch, old hollywood, hippie, hoarded cluttered goodness! This little gem is one of the things I’ll miss the most when I leave Adelaide.

I can never go past their vegie burgers, but they sell salads and soups as well, which look equally as amazing. A full burger costs $11 (I think?) or you can order a half size for $7.5.


A warning to you: don’t eat at all before heading there (or expect to be able to function afterwards!) – these burgers are MASSIVE and will fill you up for the rest of your day. Amazing value and so so delicious. I’m pretty certain all burgers are also vegan – but I’ve never asked. They make everything in house and all ingredients are always fresh.

This time around I ordered the Curry N Lovin It burger and Muffin ordered the Mexican Burger (he loves/misses his Canadian nacho fix).

His is a soft vegie pattie, tomato, lettuce (and I’m not sure what else) on a dark rye bun, covered – AND I MEAN COVERED in a “cheese sauce” and then swirls of chilli sauce, served with a jymungo side of corn chips.

Mine is a more solid chickpea pattie, cucumber, carrot, avocado, tomato, sprouts, lettuce, brinjal pickle and mango chutney served on a dark rye bun. It is spicy and delicious, the contrast of the pickle and the chutney make me wanna just eat more and more and more!

cross section!

We manage to finished them (well Muffin left a bit of bread! Shock horror!) and then we stumbled to a park bench in the sunshine to digest and discuss the nap we would have when we got home! Hahaha.

Vego & Love'n It

Adelaide – I love you.

Vego’s – you’re partly the reason why!

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I realised that I never posted photos of my beetroot cake after I cut into it!

Nor did I ever mention that it was seriously the greatest chocolate cake I have ever made (and I make cakes VERY OFTEN)!

Imagine the most moist, chocolatey, sweet, perfect cake ever – and you’re a little close to what it tasted like :p

After I ate my first piece I was just in shock from the beauty of it!

So moist!
Now.. some food I’ve made lately: 

Burger of doom. Cracked wheat rissole on a toasted turkish bread roll, with tomato, avocado, mushrooms and baby spinach. BIG!

A big fresh salad with a cuppa vanilla t, and crackers spread with pesto, olive tapenade and walnut “pate”.

Spicy soy hokkien noodles for mah muffin.

Home-made laksa for the bug (muffin isn’t a lover of coconut like me! hence his soy noodles)


Side by side dinners. I fried the tofu, onion, garlic, lemongrass, chili, capsicum, tomato, mushroom etc all together and then separated the noodles and made the soy sauce in one pan and the laksa in another –

(just kidding, my mum used to do that allllll the time hahaha)

The beginning of perfect tiny scalloped potatoes in my perfect tiny pots.

Perfect pots baked fresh outta the oven!

Just like popart!

Perfect mini scalloped potatoes.

Makes four mini pots.

3 large dirty taters (starchy ones), sliced super thin
1 small onion, sliced super thin
1 sprig rosemary, finely smooshed
1 vegie stock cube
1/4 cup water
1/2 cup (ish) skim milk
1 Tablespoon cold butter
1/2 cup grated cheddar cheese (optional)
Preheat your oven to 200C.
Rub cold butter around the edges and bottom of your ceramic pots.
Slice taters and onion super thin. I used a food processor with a slicing attachment, although a mandolin or a knife would do!
Heat the water and stock cube in a saucepan until dissolved. Add milk, rosemary and salt and pepper – bring to the boil and switch off.
Layer your taters and onions alternately and top with a little extra butter and the grated cheese.
Pour the hot liquid into the pots, don’t worry if it doesn’t fill it – half way is fine.
Put the mini lids on and bake until soft (but not mooshy) … about 45 mins… to be honest I didn’t pay attention and just baked with mah nose and sense of smell!You’ll know.


Nom. Nom. Nom.

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This week we had a family dinner at my mumma’s. She, like most mums, is an amazing cook.

She made lasagna – both meat and vegie to accommodate everyone, and we ate it with a nice garden salad and AMAZING olive sour dough bread from the Semaphore Bakery. SO GOOD.

For dessert we had individual carrot cakes, tiramisu and donuts… well, i mean… ya know, we shared it all n stuff. Muffin and I definitelyrolled into bed that night and I fell into a deep food-coma like sleep. Whereas he couldn’t sleep at all due to feeling too round! HAHA.

Last night muffin and I had vegie burgers with rocket pesto, mushroom ‘pate’, tomato, alfalfa and pickles! Very simple. My favourite veggie patties to buy are definitely the cracked wheat rissoles from Foodland. I’ve eaten them since I was a little kid and at $1.80 each they are a bargain! They’re not too strongly flavoured, but you can see peas in them which I assume means they’re healthy. Amirite, amirite?! I hope so.

For brekky one day this week I had THIS….

actually i lie, i had less than half of this. What was I thinking?! It was a day after mums giant meal and I think I stayed full for about 16 hours! It was baked beans, tofu scramble, a million vegetables, grilled tomato and vegetarian sausages. Anywho, what I did eat of it was tasty. See that toast there? Avocado and sweet chilli sauce! The best thing ever! I’m onto something with that winner.

And to finish off this lovely post… lookie what Muffin got me!!!!! Man oh man, its a submarine tea infuser. THIS IS LOVE.

ps, awwwwwwww.

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Super simple, super easy, super cheap, super fast recipe. Also great for winter as it is delicious and hot – i mean really, what more do you want in winter?!

Moroccan vegies with cous cous:
olive oil
1 onion, diced
2 garlic cloves, minced
1 big zucchini, diced into big chunks
7 mushrooms, diced into big chunks
2 teaspoons cumin powder
1 teaspoon dried chilli flakes
1 tin tomatoes

1 handful rocket

1 cup cous cous
1 cup vegetable stock
1 teaspoon za’atar

In a big pot fry onion and garlic in oil until softened. Add in zucchini and mushroom.
After about 5 minutes, add in cumin, chilli flakes and tomatoes.
Place lid on pot and leave to simmer for another 5 minutes. Season with salt and pepper.
In the meantime bring stock, salt, pepper and za’atar to a boil in another saucepan. Once boiled, remove from the heat, stir in cous cous with a fork, replace lid and leave for around 3 minutes. Fluff with a fork before serving.
NOTE: this is my perfect way of doing cous cous, i have no idea why but this makes it crazy fluffy and amazing and never stodgy. It retains enough heat to fully cook through within a few minutes and be perfect. Perfect, i tells ya.

This recipe should clearly have eggplant in it to be uber-moroccan, but i had none 😀

Rocket pesto
2 cups rocket
1 garlic clove
1/2 cup cashews
good glug of olive oil

Blend everything to buggery in a blender. The end.

Paprika chips:
Cut potatoes into chunky chip size. Pat dry. Lay on baking tray with olive oil, paprika and s+p. Roast at 200 for about an hour, flipping every 20 minutes ish until crisp.

For dinner we had swiss mushroom burgers with rocket pesto, tomato, onion, carrot, alfalfa and lettuce! I figured giant swiss mushrooms would be almost as good as portabellos (how do you spell this freaking mushroom?!?!!) … alas, they shrunk to about half the size when I fried them in a balsamic marinade. Still tasty – just small.

burger production line 😀

nom nom nom.

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Recipe ala bug.

1 onion, finely sliced
3 swiss mushrooms, finely sliced
3 garlic cloves, minced
1 small zucchini, grated

¼ cup cashews
½ cup oats
1 block firm tofu
¼ cup breadcrumbs
1 Tablespoon nutritional yeast
3 Tablespoons sriracha
1 Tablespoon smoky bbq sauce
1 teaspoon ketchup
1 Tablespoon dried oregano
1 teaspoon dried chilli flakes
Quite a pinch of salt

Fry first three ingredients until soft and translucent.
Transfer to a large bowl.
When cooled – add grated zucchini.

In a food processor blitz the cashews until they are like fatty breadcrumbs – then add to bowl.
Blitz oats next, until they are almost a powder – add to bowl.
Blitz tofu next, until crumbly – add to bowl.
Add all other ingredients.
Test the seasoning by frying a tiny size burger and tasting it to adjust it to your liking.
Form the mix into four big burgers. The easiest way to do this is to roll them into big balls and pat them down when you put them in the pan.
Fry them for 5 minutes on each side and then transfer to a preheated 180C oven for 10 minutes to dry out a little.

This batch should make 4 quite hefty burgers. They appear dry on the outside but are quite moist in the middle. They’re probably not the best burger to eat in a burger bun as I think they would be too mooshy with the bread. We ate them with broccoli, peas, mashed potato and mushroom gravy and I pretended it was meatloaf – even though i always hated meat loaf hahaha. Yum yum yum!

bad photography - was too hungry!

Ps. this was the first veggie burger recipe that I made up from scratch myself! I am quite proud 😀

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