The Globetrotter Cookbook

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Category: Gluten Free (page 1 of 2)

10 Tips for the BEST Vegan Burger!

Where I live, in Jerez de la Frontera, generally people don’t understand non-traditional diets. Usually when I say that I’m vegetarian, locals respond: “But you eat ham, right?” Today I got asked if I could eat mushrooms… así es la vida. The separation of food groups just doesn’t seem to be in the Spanish consciousness. So, you can imagine my surprise when I found out about a VEGAN cooking workshop held right in the center of Jerez at the natural foods store, La Panacea. For only 10 euros, I simply had to sign up!

hamburguesas veganas la panacea

How often do you see a poster for vegan workshops in little Andalusian towns?

Youtube channels such as The Happy Pear and hot for food have been my main sources of instruction so far when it comes to cooking vegan food, so it was really exciting to participate in my very first cooking class. The instructor, José taught us how to make four different and delicious burgers along with individual sauces. My favourite was the quinoa burger, and with his permission I’m sharing it with you along with 10 tips to make the ultimate vegan burger!

vegan chef natural food workshop la panacea

José, our vegan chef!

1. Salt your ingredients as you cook them.

If you add salt to the patty mixture at the end, the salt won’t absorb properly and your flavours won’t be highlighted as well.

2. Invest in the extra time and SOAK your beans.

If your veggie burgers always turn out a little soggy or mushy, try using dried beans instead of canned. It takes more time, but the texture of your patties will be firmer because you control the texture by allowing more or less cooking time. If you’re super impatient (like me), try making a beanless quinoa burger like the one at the end of this post!

veggie burger ingredients

Ingredients all lined up to be made into burgers!

3. Fry and Freeze.

If making extra for those days when you don’t feel like cooking, lightly pan fry your burgers before freezing them. This helps them to maintain their form and texture. To cook the frozen patties, pop them on the pan directly in a little oil and fry on medium heat on both sides.

4. Let your burgers chill.

If cooking them fresh, chill the mixture in the fridge before forming your burgers. This makes it easier to form compact patties that won’t fall apart when cooking.

Beet Burgers from la Panacea.

Beet Burgers from la Panacea.

5. Use rice flour.

Traditional wheat flour can make your burger taste like paste, and bread crumbs can make it heavy. Using rice flour is a lighter alternative that will also help you to get a nice crispy exterior on your patty. Bonus – It’s gluten-free!

6. Buy a knife sharpener!

As a minimalist, I try not to buy too many kitchen gadgets, but watching how easily Jose was able to slice up all the vegetables, I’m convinced that I need to purchase one. It may seem scary to use a sharp knife, but you’re less likely to cut yourself because a slick blade prevents unnecessary and dangerous slips. Because if you bleed into the burger, it ain’t vegan!

knife skills

Look at this guy! Such confidence in his knife that he doesn’t even look down!

7. Booze it up!

Add wine to unite flavours.

8. Or keep it sober.

If you prefer to be able to distinguish the taste of each individual ingredient, save the wine for you glass.

9. Make your burgers fart-free.

If you tend to shy away from veggie burgers because they turn you into a “Gassy Garry”, try using red lentils instead of beans. Because they don’t have a skin, they are easier to digest and won’t result in you emitting those embarrassing smells ?.

quinoa veggie burger mix

No beans, no bloating, no bursts of toxic fumes!

10. Garlic is for everyone!

If you love a strong garlicky flavour in your burgers, add it last to your cooked ingredients. For a subtler garlic flavour, let it be the first thing you add to your pan (Be careful to cook on low-medium heat! Garlic burns VERY quickly!). Remove the core of the garlic if you have problems digesting it.

La Panacea Quinoa Burger, recreated at home.

La Panacea Quinoa Burger, recreated at home.

My favourite burger of the day was definitely the one made with quinoa. Gluten, bean and lactose-free, it is also the most accessible burger of the bunch. I love the fresh taste of veggies, and I can’t wait to put these on a barbecue this summer. It’s amazing paired with sriracha or vegan mayo like the one I made for Ensaladilla Rusa. However, you must try José’s secret sauce – a sweet vegannaise with pear!

Print Recipe
La Panacea Quinoa Burgers (vegan)
Beanless, and therefore fart-less quinoa burgers courtesy of José from La Panacea in Jerez de la Frontera. Served with sweet pear veganaise.
Quinoa burgers from la Panacea
Cuisine vegan, vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Passive Time 15 minutes
Servings
people
Ingredients
La Panacea Quinoa Burgers
Sweet Pear Veganaise
Cuisine vegan, vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Passive Time 15 minutes
Servings
people
Ingredients
La Panacea Quinoa Burgers
Sweet Pear Veganaise
Quinoa burgers from la Panacea
Instructions
La Panacea Quinoa Burgers
  1. Heat up a pan on medium heat with 1 tbsp of coconut oil. Add garlic and onion and sautée until translucent. Salt to help the cooking process along and to lock in this layer of flavour.
  2. Gradually incorporate about 1-2 minute apart (in this order): pepper, carrot, celery and spinach.
  3. Once your vegetables are all tender, add quinoa, cumin, salt and pepper. Cook for an additional 30 seconds. Set aside in a bowl to cool.
  4. Once cooled enough to touch, add rice flour and mix well until the mixture is homogenous. Let cool in the fridge for a minimum of 15 minutes before forming into patties.
  5. Fry on medium heat in a tablespoon of coconut oil for about 5 minutes on each side. Serve with pear veganaise.
Sweet Pear Veganaise
  1. Combine all of the ingredients except for the oil and pear in a blender. Blend, then gradually add oil until the consistency of mayonnaise is achieved.
  2. Pour veganaise into a serving bowl and fold in the pear. Serve with quinoa burgers or your other favourite veggie patty.
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Do you have any secrets to making the perfect vegan burger? Have I missed anything? Let me know!

 

 

London Fog Latte

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London Fog Latte
Ironically, the London Fog was invented in Vancouver Canada. It offers a unique twist on a latte blending Earl Grey tea, vanilla and milk. Try it with coconut milk for a creamy vegan twist that compliments the floral notes of bergamot.
London Fog Latte
Course Drinks
Cuisine Canadian
Prep Time 30 seconds
Passive Time 5 minutes
Servings
cup
Ingredients
Course Drinks
Cuisine Canadian
Prep Time 30 seconds
Passive Time 5 minutes
Servings
cup
Ingredients
London Fog Latte
Instructions
  1. Fill a cup half-way with hot water, and steep your tea for about 3-5 minutes, depending on how strong you like your tea.
  2. Warm your milk in the microwave for about 30-45 seconds. If you have one on hand, use a steamer or milk frother to make it thicker in texture.
  3. Fill the cup up with the milk and stir in a drop or two of vanilla extract. Add brown sugar or sweetener if desired. Enjoy!
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Cooking with Couchsurfers: Victor from Taiwan

Victor is a wine aficionado from Taiwan, and the first Couchsurfing guest to appear in the Globetrotter Cookbook blog. He spent a month travelling through Spain, staying mostly with generous hosts who showed him the best places to sip the country’s famous vinos – from fruity red Rioja in Logroño to the dry Fino sherry in Jerez.

Victor couchsurfing taiwan

Meet Victor!

Txokos: The secret societies of Basque Country

Naturally, wine pairs best with food. While planning his trip to the Iberian Peninsula, Victor stumbled upon the secret world of txokos (pronounced tcho-koh): private gastronomical societies scattered around Basque Country. Members gather to cook, drink and socialize in restaurant-grade facilities. To participate, members bring the ingredients, and under an honour system deposit dues into a wooden box. These fees are put toward cleaning and maintaining the basic stock and supplies.

A typical txoko in Basque Country

A typical txoko in Basque Country

Victor was disheartened to learn that txokos are exclusive societies and do not open their doors to tourists. By chance, his Couchsurfing host in San Sebastian, Antonio, was a txoko member, and invited Victor along to cook with him and his friends. His  Couchsurfing experience was transformed into something even more special and authentic, proving that connecting with locals is the best way to travel!

Cooking in a txoko in Basque Country

An exclusive look into the txoko kitchen.

Couchsurfing dinner in the txoko.

Couchsurfing dinner in the txoko.

Vegetarian food in Taiwan

Sharing is my favourite part about hosting travellers – and Victor shared many interesting things about food culture in Taipai, Taiwan. I learned that not only is Taiwan home to many vegetarian Buddhists, cooking at home is not so common because kitchens are small and stocking cupboards with ingredients is less economical than eating out. Cities offer many street food stands that provide cheap food and lots of vegetarian and vegan options.

In the Couchsurfing spirit of sharing, Victor cooked me up two Taiwanese vegetable recipes straight from his mum’s kitchen.  Now, prepare for your mouths to water because I’m going to share them with you.

Taiwanese vegan rice bowl

Taiwanese veggie rice bowl

Print Recipe
Victor's Taiwanese Cabbage and Mushrooms
These vegetable side dishes were shared by my Couchsurfer friend, Victor, and are a staple in Taiwanese cuisine. Eat them alone with rice for a vegan option, or put an egg on it for extra protein and deliciousness!
Taiwanese vegan rice bowl
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Taiwanese Cabbage
Taiwanese Mushrooms
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Taiwanese Cabbage
Taiwanese Mushrooms
Taiwanese vegan rice bowl
Instructions
Taiwanese Cabbage
  1. Heat the oil in a wok or large pan to high heat. Throw in the halved garlic cloves and sautée until they are brown in colour, but not burnt (about 1-2 minutes)
  2. Add in your chilli and minced garlic and sautée for 2 more minutes, stirring frequently.
  3. Toss in your cabbage and mix together. Sprinkle with salt to help the cabbage cook down. Cook until wilted, but still crunchy (about 3 minutes). Serve with rice.
Taiwanese Mushrooms
  1. Marinade your mushrooms in the alcohol for about 5-10 minutes. This step is optional, but it will give your mushrooms a sweeter taste.
  2. Toast your ginger on medium heat for about 2 minutes, then add the sesame oil and cook for another 3 minutes.
  3. Once the ginger is tender, add in your mushrooms and sautée until cooked through (about 5-7 minutes).
  4. Season with salt to taste, and serve with rice.
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These recipes are a great addition to your travel-recipe arsenal because the ingredients are cheap and easy to find. You don’t even need soy sauce because the garlic and salt bring out all the flavour you need – I was skeptical, but trust me on this one! Both dishes are vegan, but if you are vegetarian, I strongly recommend topping your dish with a fried egg with a runny yolk. No explanation needed.

put an egg on the veg

I was a little upset that I broke my yolk for the photo, but my tastebuds sure didn’t complain!

Do you Couchsurf? What have you cooked up for your hosts? Let me know in the comments!

4 Oven-less Christmas recipes

Are you spending Christmas in hostels rather than at home? Have you only got a backpack and passport to your name? Are you going to be missing the comforts of roast dinners that normally symbolize the holidays? If you answered yes to the previous questions, I dedicate this post to you!

Food and family sum up the holidays for me, and if I can’t afford a ticket home to Vancouver this year to see my parents and sister, well I simply refuse to also forgo stuffing my gut with delicious Christmas grub.

christmas dinner

As such, I have developed FOUR holiday recipes that can be made with very few supplies, and best of all, NO OVEN NEEDED! You can make ALL of these recipes with only a frying pan or pot, a knife for chopping, a spoon for stirring, and a stove top. Each recipe calls for very few ingredients and is cheap and quick to make. Make them for your Couchsurfing host, or gather your hostel buddies together for a globetrotter Christmas feast!

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Maple parmesan green beans

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Maple parmesan green beans
An original and quick way to eat your green beans. The sweet maple syrup combined with the salty parmesan is unexpected and delicious.
Maple parmasan green beans
Course Dinner, Side Dish
Cuisine Canadian
Prep Time 5 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Course Dinner, Side Dish
Cuisine Canadian
Prep Time 5 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Maple parmasan green beans
Instructions
  1. Prepare your green beans by washing and cutting off the ends.
  2. Bring a medium-large pot of water to a boil. When bubbling, throw in your beans and cook until tender but still crisp (about 4 minutes).
  3. Transfer to serving bowl and toss with maple syrup. Grate parmesan cheese overtop and serve immediately.
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Pan-roasted potatoes

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Pan-roasted potatoes
Who needs an oven to achieve delicious roast potatoes? These spuds can be made anywhere, even in a hostel with sparse cooking supplies. Throw in some yams to take this dish to the next level!
xmas Pan roasted potatoes
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
xmas Pan roasted potatoes
Instructions
  1. Scrub your potatoes clean and chop into bite-sized chunks. Separate and peel your garlic cloves.
  2. Heat olive oil on medium heat in a non-stick pan. Once hot, add potato chunks, cut side down, as well as garlic cloves. Cook for 10 minutes, turning potatoes and garlic cloves occasionally so that they colour on all sides.
  3. Add rosemary and 1/2 cup of water to the pan and reduce heat to medium-low. Cover and cook until water has evaporated and spuds are tender.
  4. Season with salt and pepper and serve immediately. Best eaten with gravy poured over!
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Vegan tapa series: setas al ajillo

I remember back in 2013 when I moved to Madrid and discovered setas al ajillo, a garlicky, earthy tapa often served in a sizzling in a clay-dish in the north of Spain. Making them at home is a whiz – only 5 ingredients (minus the salt), and it only takes 15 minutes to whip up! Plus, is there anything more fabulous then garlic sizzling in olive oil perfuming the house? I don’t think so! After devouring, make sure you’ve got some bread to wipe up the drippings, that’s the best part!

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Introducing the VEGAN TAPA series! : Ensaladilla Rusa

I feel like sometimes I complain too much about Spain’s food because of its inflexibility on the vegetarian scene. It’s not really fair for me to judge, I’ve come to live here out of my own free will, and it’s up to me to adapt my lifestyle while living here, not the other way around. That’s why I’ve decided to introduce a new series to the blog – THE VEGAN TAPA SERIES!

Turns out they do exist – although they can be hard to track down, especially in the Cadiz region where Serrano ham is basically considered a vegetable among most locals. For the next few weeks, you can expect to be introduced to several typical Spanish tapas – some naturally vegan, others adapted by yours truly for all to enjoy.

Tapas on the Terraza.

Tapas on the Terraza.

Starting off this week we have a timeless tapa that you can find in most bars all around Spain: la Ensaladilla Rusa. Yes, I know, its name translates to “Russian Salad”, but Spaniards have adopted it into their national cuisine. La Ensaladilla Rusa was actually invented by a Belgian chef working in Moscow, and the original recipe included many ingredients unsavoury to the vegetarian palate such as veal tongue and crayfish tails. The Spanish version is at best vegetarian since it includes mayonnaise smothered potatoes, carrots, roasted pepper and capers. Many bars will also throw in some tuna or langoustines for good measure.

close-up-ensaladilla-rusa-tapa

First off, here is the vegan mayonnaise you NEED in your kitchen. Guys, I’m not kidding, it’s life changing. It’s not only incredibly cheap and simple to make, but it lasts a month in the fridge and tastes better than any name brand mayo out there. You can let your imagination go wild with it – this mayo is delicious not only as a sandwich spread but also as a base for ranch dressing, alioli or other creamy dips.

Print Recipe
Super QUICK and CHEAP Vegan Mayonnaise
This vegan staple is ready in less than a minute! Great on sandwiches, as a base for creamy salad dressings or dipping sauce. It tastes better than the store bought stuff, and you probably have most of the ingredients in your pantry anyway!
Cook Time 1 minute
Servings
500g jar
Ingredients
Cook Time 1 minute
Servings
500g jar
Ingredients
Instructions
  1. Throw all of the ingredients into a blender except for the oil. Blend on high speed and gradually add the oil until it thickens to the texture of mayonnaise. Transfer to a jar and keep it up to 3 weeks in the fridge.
Recipe Notes

Don't use olive oil for this recipe - I know it's healthier, but the flavour is much too overpowering.

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ensaladilla-ingredients

To make a traditional Ensaladilla, I’ve used all of the classic ingredients. However, The best part about this recipe is that it’s super adaptable! Try adding corn, pickles, beets, onion or any of your other favourite veg! For a sweet surprise, add some apple! Yum!

Print Recipe
VEGAN Ensaladilla Rusa
The classic tapa enjoyed all over the world. Here is a veganized version of the Spanish take on the "Russian Salad".
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 1 hour
Servings
people (as a tapa)
Ingredients
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 1 hour
Servings
people (as a tapa)
Ingredients
Instructions
  1. Peel the carrots, place in a pot with cold water and bring to a boil. Reduce to a simmer and cover, cooking for 5-10 minutes. You want your carrots to be tender, but firm. Drain and run under cold water until manageable. Cut into cubes and mix them in a bowl with your peas. Splash some apple cider vinegar over the vegetables and set aside.
  2. Place potatoes in a pot of cold water and a tsp of salt and bring to a boil. Cover and reduce heat to low. Cook until they can be pierced with a fork, but not too long otherwise they will break apart (15-20 minutes depending on the size). I suggest choosing potatoes that are the same size otherwise they won't cook evenly. Drain and run under cold water until manageable. Remove the skins and cut into small cubes.
  3. Thinly slice your red pepper into short strips.
  4. Combine all of the vegetables in a medium-sized bowl along with your capers. Fold in the mayonnaise. Season to taste with salt and pepper. Store in the fridge until cold or overnight before eating. Serve with breadsticks, and enjoy as a tapa or side dish.
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What are some other Spanish tapas you’d like featured or veganized as part of the series?

Super QUICK and CHEAP Vegan Mayonnaise

Print Recipe
Super QUICK and CHEAP Vegan Mayonnaise
This vegan staple is ready in less than a minute! Great on sandwiches, as a base for creamy salad dressings or dipping sauce. It tastes better than the store bought stuff, and you probably have most of the ingredients in your pantry anyway!
Cook Time 1 minute
Servings
500g jar
Ingredients
Cook Time 1 minute
Servings
500g jar
Ingredients
Instructions
  1. Throw all of the ingredients into a blender except for the oil. Blend on high speed and gradually add the oil until it thickens to the texture of mayonnaise. Transfer to a jar and keep it up to 3 weeks in the fridge.
Recipe Notes

Don't use olive oil for this recipe - I know it's healthier, but the flavour is much too overpowering.

Share this Recipe

Vegan Ensaladilla Rusa

Print Recipe
VEGAN Ensaladilla Rusa
The classic tapa enjoyed all over the world. Here is a veganized version of the Spanish take on the "Russian Salad".
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 1 hour
Servings
people (as a tapa)
Ingredients
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 1 hour
Servings
people (as a tapa)
Ingredients
Instructions
  1. Peel the carrots, place in a pot with cold water and bring to a boil. Reduce to a simmer and cover, cooking for 5-10 minutes. You want your carrots to be tender, but firm. Drain and run under cold water until manageable. Cut into cubes and mix them in a bowl with your peas. Splash some apple cider vinegar over the vegetables and set aside.
  2. Place potatoes in a pot of cold water and a tsp of salt and bring to a boil. Cover and reduce heat to low. Cook until they can be pierced with a fork, but not too long otherwise they will break apart (15-20 minutes depending on the size). I suggest choosing potatoes that are the same size otherwise they won't cook evenly. Drain and run under cold water until manageable. Remove the skins and cut into small cubes.
  3. Thinly slice your red pepper into short strips.
  4. Combine all of the vegetables in a medium-sized bowl along with your capers. Fold in the mayonnaise. Season to taste with salt and pepper. Store in the fridge until cold or overnight before eating. Serve with breadsticks, and enjoy as a tapa or side dish.
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