Boon Burger white patty recipe. Via Ciao! magazine.


Ciao! magazine recently published a real banger including a heap of vegan-friendly, and easy-to-veganize meals and sides. What really stuck out was a 3 page spread on my favourite vegan eatery, Boon Burger.


 I was real pleased to see a recipe for the white patty, my favourite! (along with the Thanksgiving-burger patty), which is paired up with Louisiana hot sauce to make a killer buffalo chicken burger.


 I cooked up mine -- the recipe made 6 patties for me -- in under an hour. They freeze wonderfully. I mixed up melted Earth Balance and Frank's and brushed the whole patty and served on a whole wheat bun with Veganaise, celery, shredded cabbage & carrots.

See the recipe below - or click here for a larger image.



Thanks to Boon for sharing their recipe with Ciao! to share with us.
OH! And check out Boon on Facebook here too, will you?

No bake coconut almond butter cookies




No bake cookies that whip up in a hot minute. Coconut oil helps firm up the cookies as it returns to it's more-so solidified state in the fridge.

Ingredients I
1/4 cup coconut oil, loosely scooped
1/2 cup brown sugar
2 tbsp dairy free cream
2 tbsp carob or cocoa powder

Ingredients II
1/3 cup nut butter (I used almond)
1 1/4 cups rolled oats
3/4 cup unsweetened shredded coconut
Vanilla
Up to 1/3 cup add-ins (chopped nuts, chocolate chips, dried cherries etc)

In a sauce pan, heat the oil in Ingredients I. Once fully melted, add in the remaining ingredients.

Let boil for a little under a minute and remove from heat. Add in all of Ingredients II, and stir until well combined.



With an ice cream scooper, scoop onto parchment paper on a 9x13 pan.

Refrigerate for a few hours (however, firms up best overnight)

Russian babaghanoush


Paprika and basil lend a hand in creating the smoky, savoury notes of this dish. Serve warm with pita bread, alongside quiona/rice/couscous, cold & slapped on buttered bread, or with tofu scramble.

Ingredients I - finely chop:
1 tbsp butter
1 tbsp olive oil
large pinch of salt
1 large eggplant

Ingredients II - finely chop:
1 tbsp butter
1 tbsp olive oil
large pinch of salt
1 small onion
2 celery sticks
1 green bell pepper
1/2 yellow bell pepper
1/2 zucchini 

Ingredients III
1/4 cup crushed tomatoes (or 2 tbsp tomato paste)
2 tsp paprika
1/2 tsp ground coriander
1/2 tsp ground pepper
1/4 tsp sweet, dried basil
Up to 2/3 cup water, as needed

In a large frying pan, sautee all of Ingredients I, until very tender. Set aside.

Repeat with Ingredients II. Add the eggplant back into your frying pan, and stir in Ingredients III,  slowly adding in some of the water. Let simmer on low for ~15 minutes (adding more water as needed) The dish will be done, when all vegetables are very tender (nearly "mushy") melt-in-your-mouth kind of deal, and the flavours have blended together nicely.