Veggie Burgers & Yoghurt-Dill Dressing

Let’s be honest, veggies aren’t always at the top of everyone’s culinary lust list. When you’re thinking of indulgent meals many other things come to mind. Succulent steak, crisp bacon, and all things deep-fried. But the older I get, the more I realize that there are other options out there that make veggies more fun. Especially when my body craves them after a gluttonous Easter. Who’s with me?

My latest experiment? Veggie burgers! I recently discovered Wholly Veggie patties –and the options are endless. I’ve had these in salads, in wraps, and in this latest version, as a burger. And no, this isn’t a promoted post, it’s really how much I love them. Combine this with my tangy yoghurt-dill dressing, and you’ll be asking for seconds!

Ingredients (makes 4):

Burger & toppings:

1 box of Herby Garlic Greens Wholly Veggie patties (4 in one box)
4 leaves of red kale
1/2 red onion
4 slices Blue cheese
1 cup pickled parsnips

Dressing:

1/2 cup plain yoghurt
1 clove of garlic
1 tbsp mayonnaise
2 tsp finelly chopped dill
1/2 lime

Instructions:

Dressing:

1. In a medium bowl, combine the yoghurt with the mayonnaise and stir well.
2. Add the finely chopped garlic, followed by the dill. Stir until combined.
3. Finish off with the splash of lime.

Burger:

1. Toast the buns or grill them for extra crunch.
2. Grill your Wholly Veggie burger in a pan or on the BBQ, until you have some nice, golden-brown grill marks.
3. Start your layering with the red kale, followed by the parsnips.
4. Add the patty, then a slice of blue cheese.
5. Top off with a tablespoon of the sour cream dill dressing, and the red onion.
6. Sandwich all the good stuff with the top part of the bun, and bite in!

Do you have a favourite way to make veggies a more enjoyable part of your diet?

Style is served!

Creamy Tarragon Veggie Soup with Croutons

SoupAlright, I have a confession: this was my first time making soup! Well, my first time if you don’t count my attempt when I was 5 years old and nearly sliced my finger open. Maybe the trauma has finally worn off, or I was REALLY craving some soup. Either way, it was well worth a try because this will become a regular on my winter menu.

Creamy soups are super easy to make, and even more enjoyable to slurp on! They’re packed with with flu-fighting veggies and are consistent enough to have as a meal –especially if you add some crisp croutons. Here’s how to make yours:

Ingredients:

2 leeks

2 medium size potatoes

1 broccoli head

3 cups low sodium vegetable stock

2 tsp dried tarragon

Instructions:

1. In a medium pot, add 2 tbsp of olive oil, salt and the leeks. Saute for about 5 minutes.

2. Carefully add in your vegetable stock, and salt and pepper to taste

3. Wash, chop, and peel your potatoes as well as the broccoli. Add to the pot.

4. Boil until the veggies have softened, over medium heat.

5. Using a hand blender, mash the mixture until you’re left with a thick consistency. If it’s too thick, add some water of vegetable stock.

6. Add in the tarragon, and stir. For the croutons, simply dice some bread and toast it in a pan until golden brown. Garnish soup

Style is served!

Zucchini Bruschetta/ Halloween “Frankenstein Fingers”

bruschetta

To close out Veggie Month on ThePoshDish, here’s the third recipe! And because it’s also Halloween, why not use it as a healthy treat for a party –kids and kids-at-heart will be equally happy to taste it.  Sure, it’s not candy but it’s the most fun way to avoid a sugar rush. Not to mention, an excellent bread-free alternative to bruschetta for any occasion to come.

Ingredients

2 medium zucchinis

2 tomatoes

2 tbsp olive oil

Basil

1 green onion

½ cup goat cheese

3 tbsp Parmesan

Steps:

  1. Preheat the oven to 375 degrees Fahrenheit
  2. Wash and cut the zucchinis in half, horizontally
  3. Wash and dice your tomatoes, basil, and onions
  4.  In a small bowl, mix the tomatoes, with the olive oil, green onions, and
  5. Place spoonfuls of the mix onto the zucchini halves.
  6. Crumble the goat cheese and Parmesan cheese on top.
  7. Bake in the oven for approximately 45 minutes, and enjoy!

So whether you savour them as a Halloween treat or an everyday snack, keep this recipe on the ready for a bread-free alternative to bruschetta.

Style is served!

Feta-Cauliflower Crumble

Cauliflower

With fall in full wing, the harvest is bountiful! So to celebrate, October’s posts will be all about veggies –what better time to reap the rewards of summer than by making savoury dishes?

Earlier this week, carrots had their time in the spotlight with this recipe. But now it’s cauliflower’s turn to shine! Even though you may scrunch up your nose at the though of its smell, baking it in the oven with cheese and fresh herbs will turn it from yuck to “you better have saved me some for later”! Here’s how to put it all together, but whether you’re willing to share it or not, that’s up to you!

Ingredients

1 cauliflower head

3 eggs

100 g sour cream

2 tsp garlic powder

1/2 cup Feta cheese

Fresh dill

Salt

Steps

1. Bring a medium pot of water to a boil, and place the cut-up and washed cauliflower in it. Boil until soft

2. Strain the cauliflower of all water, and place it in a greased oven-safe dish. Round, square –any shape works

3. In a separate dish or small cup, beat the eggs with the sour cream, and garlic powder. Pour over the cauliflower, mixing once with a wooden spoon

4. Crumble the Feta cheese on top, sprinkle the dill, and season with salt!

5. Pop into the oven for approximately 30 minutes at 375 degrees Fahrenheit, until the top turns golden brown

When all is done,  scoop a spoon of sour cream on top and dig in! Second serving anyone?

Style is served!