This delicious a healthy vegetarian burger is pure heaven. You will be surprised that this tastes so good. My husband and son were like sour faced when i told them what was for dinner. but when they tasted it they were amazed and both said it was great and they loved it.
Chipotle butternut squash and bean burger
This is a delicious hamburger made from healthy beans and squash plus of course our hot Chipotle sauce. Even our kids loved it (of course we didn’t tell them it was vegetarian ..smile. But seriously give it a try.
Squash and Bean Burger
Oats, Quinoa, flax, Cannellini bean and squash make this burger so tasty yet so healthy
2flax egg (2tbs ground flaxseed mixed with 6tbs hot water. Sit for 15 mins.
1cupcooked quinoa
2/3 cuprolled oats
1/3cupflaxseed meal
1tspcumin
2spring onions finely chopped
salt and pepper
Instructions
This is a delicious burger made from healthy beans and squash plus of course our hot Chipotle sauce. Even our kids loved it (of course we didn’t tell them it was vegetarian ..smile. But seriously give it a try.Blend the butternut squash, shallots and garlic. Add the remaining ingredients and pulse to form a dough.Divide the dough into 8 equal parts and shape them into patties. Place the burgers on a plate and refrigerate for 30 minutes.When ready to cook, preheat the oven to 375ºF.Add the vegetarian burgers to a parchment lined baking sheet and bake for 40 minutes, flipping halfway through.
Notes
Garnish *Cabbage slaw (mayo, ooft and zest of lime or lemon. *sliced tomato *Lettuce *Ooft mayo and chipotle sauce to garnish.Serve immediately.
A “doubles” is a special Trinidad street food made up of one (a singles) or two deep fried mini roti and a comfort food tasting, lightly curried, chickpea mixture. Of course being Trinidad that just the start. Add Ooft! Hot Sauce, add Tamarind sauce, add cucumber finely chopped and mixed with coriander and lime juice, add mango salsa, make it your own! The small fried roti is called a bara and the basic filling is called channa ( curry chickpea). Then you have the dressings.
VEGAN ALERT – Trinidad doubles is a wonderful filling vegan meal and EVERYONE loves it!
Every morning all over Trinidad from as early at 5am the doubles vendor comes out. He has a big pot with the hot channa and an insulated box with the barra. On his table he sets out the “dressings”. Immediately queues form. He picks up two barra laying them on his hand slightly offset and then puts a big dollop of hot channa and your chosen dressings, deftly rolls it in a paper sheet and hands to you to eat right there. usually by the cart will be a cooler filled with cold soft drinks and a water dispenser to wash your hands afterwards, this is an immersive experience and an amateur will end up with channa all over his mouth and hands and a giant smile of pleasure!
Read this lovely review of Trinidad doubles in the New York Times which highlights “doubles Trinidad street food” in point 8 – see review
Of course Trinidadian doubles street food would not be complete without hot sauce so you can buy Ooft! here by clicking below
225g white flour (or to be healthy half wheat and flour) 1 tsp yeast 1 tsp baking powder 1 tsp turmeric 1 tsp ground geera (cumin) 1/4 tsp sugar 1/4 tsp or less of salt Approx 150mls warm water (might use little more or less)
Trinidad Doubles – spreading barra before frying
Method:
Combine all the ingredients, add water gradually to make soft dough. Dough should not be to dry or to wet.. Cover 2-3tbs oil…sit for 2 hrs covered with cloth in a warm place.
Moisten hands with oil for each, use about golf ball size dough in hand, flatten into a circle… Fry on med heat, when the bara rises to surface, take your spoon and toss hot oil over bara, it should puff up a bit, turn fry till light brown in color… Have a bowl with lots of tissue and cloth to cover your bara..
Cooking the Channa (I use half bag)
Cook time 20-30mins Pre soak overnight with 2tsp bicarbonate of soda…Rinse, drain well. Add garlic clove, 1 tsp (chief)curry powder and salt to taste, cook in water until tender. Drain channa, reserve the liquid…Heat oil, mix 1 clove finely chopped garlic, 1/2 onion finely chopped, 1tsp curry powder, 1-2 tbs chopped cilantro in 50ml water. Fry /sauté for 2 mins, (don’t burn the curry) Add channa to pot & stir throughly. Add the reserve liquid, you can always add more water if channa not tender..When cooked mix in 1 tsp geera, stir and set aside…
Best eaten right away, as they say in Trinidad…”On de spot” Serve as topping… mango chutney, cucumber chutney, tamarind sauce, Ooft! Of course…
Trinidad Doubles
The definitive Trinidad street food, sold on every corner and enjoyed for a breakfast or lunch. All vegetarian and all delicious
150mlwater depending on flour may be little more or lesssee pic for consistency
making the filling or Channa
the pre soak
250gmsChick peas (known as channa in Trinidad)
2tspbicarbonate of soda
The cook 1
1clovegarlic
1tspcurry powderfor authentic taste use Chief from Amazon
1tspsalt
The cook 2
1clovegarlicfine chopped
1/2onionfine chop
1tbsCurry powder
1/2cupcorianderchopped
1/2cupwater
Instructions
making the fried roti
Combine all the ingredients, add water gradually to make soft dough. Dough should not be to dry or to wet.. Cover 2-3tbs oil…sit for 2 hrs covered with cloth in a warm place.Moisten hands with oil for each, use about golf ball size dough in hand, flatten into a circle…Fry on med heat, when the bara rises to surface, take your spoon and toss hot oil over bara, it should puff up a bit, turn fry till light brown in colour…Have a bowl with lots of tissue and cloth to cover your bara..
cooking the chick peas – the pre soak and the cook 1
Pre soak overnight with 2tsp bicarbonate of soda…Rinse, drain well. Add garlic clove, 1 tsp (chief)curry powder and salt to taste, cook in fresh water until tender. Drain chick peas
the cook 2
Heat 1 tbs oil, meanwhile mix 1 clove finely chopped garlic, 1/2 onion finely chopped, 1tsp curry powder, 1-2 tbs chopped cilantro in 50ml water. Fry /sauté for 2 mins, (don’t burn the curry)Add chick peas to pot & stir thoroughly. Add the reserve liquid, you can always add more water if channa not tender..When cooked mix in 1 tsp roasted cumin, stir and set aside… This should have consistency show in pics
Chilli sauce with a Vegetarian Lentil Chilli by searching for spice
Chilli sauce goes well with vegetarian meals. You can buy our hot chilli sauce by clicking this link. Food Bloggers have changed the face of the worlds home cooking. Unlike professional chefs the food blogger is some one you can relate to, has a family, works hard and the recipes are the sort of thing anyone can try at home. One of the best known food bloggers in Britain is Corina Blum with her food blog “Searching for Spice” LINK TO BLOG. As Corina says she is a busy mum so sticks to tasty recipes she can prepare quickly for her family. She loves spicy food and her recipes feature tasty hot food from Mexico, India, Thailand and China. In her own words:-
“I love using spices and discovering new ones and that’s how the blog’s name came about. A lot of the dishes are inspired by dishes from around the world – Some of my favourite recipes are curries, stir fries and spicy salads. I love Indian, Mexican, North African, Thai and Chinese food.
Naturally many of the recipes use herbs and spices, although I do make all kinds of dishes. Initially there were very few sweet recipes but over the last 2 years, I have become more interested in baking, especially since my daughter (Little Miss Spice, born April 2012) has started to enjoy helping me out in the kitchen. Master Spice (born April 2014) is also keeping me very busy”.
We sent Corina at searching for spice a sample of Ooft! and she has used our sauce in a classic vegetarian Chilli dish using lentils instead of meat. It sounds wonderful and here at Ooft! central we can’t wait to try it as we love lentils. The recipe is on searching for spice at LINK TO RECIPE
We make these tasty little pies when we go out to farmers markets for a tasting. We are always asked by customers “do you sell them” as everyone loves the flavour. We use this vegetarian potato pie recipes in two ways. One as simple puffs for a party, delicious and vegetarian. The other is filling small fried pies great for snacking and keep well. Reheat with a microwave and use plenty of Ooft! hot sauce
Boil potatoes in salted water, when cooked, drain then mash. Meanwhile sauté the onion and garlic in the oil, until onions go transparent, then add geera. Add a little salt if necessary..Stir well, then mix into mash potato, then mix in the Ooft. Leave to cool.
When the mixture is cool enough, you can now start filling your puff pastry, in whatever shape you want… Cook for 15-20 mins, oven 180-200 Celsius..
These are delicious with a nice dip maybe just our hot sauce or mix our hot sauce with ketchup for a milder taste
If you want to make make as an Potato pie a Trinidad street food then follow below.
225g Flour, 1tsp baking powder, 1/4 tsp yeast, 200mls water, less or more might be needed pinch salt Oil for frying
Knead flour with bp, salt, yeast, lukewarm water to form soft dough.. Cover and leave to rest for 20-30 mins.. Next, take some dough and roll into small balls, (golf ball) leave to rest for 10 min… Roll the dough ball on floured surface into a circle Place 1-2tbs potato filling in centre of circle, spread it a little length ways, then fold into a half moon, press the ends with a fork.. Heat oil then fry…when the pie rises, spoon some hot oil over it couple time, the dough with puff up.. then flip over the other side.. should be a nice golden color when cooked…
we hope you love our vegetarian potato pie recipes
Finger Food alternative
When we used to go on farmers markets we used these lovely little puffs for dipping. A lot of vegetarians asked us for them as they say its so hard to find good finger food for parties. This is the same potato recipe just rolled in some pre rolled puff pastry and bake at 200c for 25 minutes
Boil potatoes in salted water, when cooked, drain then mash.Meanwhile sauté the onion and garlic in the oil, until onions go transparent, then add geera. Add a little salt if necessary..Stir well, then mix into mash potato, then mix in the Ooft. Leave to cool.When the mixture is cool enough, you can now start filling your puff pastry, in whatever shape you want… Cook for 15-20 mins, oven 180-200 Celsius..
Pies
Knead flour with baking powder, salt, yeast, lukewarm water to form soft dough..Cover and leave to rest for 20-30 mins..Next, take some dough and roll into small balls, (golf ball) leave to rest for 10 min…Roll the dough ball on floured surface into a circlePlace 1-2tbs potato filling in centre of circle, spread it a little length ways, then fold into a half moon, press the ends with a fork..Heat oil then fry…when the pie rises, spoon some hot oil over it couple time, the dough with puff up.. then flip over the other side.. should be a nice golden color when cooked…
Notes
To create a simple dip add scotch bonnet sauce 1 tsp to 2 tbsp ketchup and a little mustard.
Keyword aloo pie, Caribbean potato pie, potato pie
This is banana big brother and very versatile. In the tropics you see them 10-20ft tall towering over bananas. They are very nutritious and good cooked in several ways. They keep well making them a great cupboard item. You can find them in some supermarkets (if you live in a culturally diverse area), or Asian shops or fruit and veg stalls. Ripen in a dark cupboard. Cook it green as a vegetable with curry, or let it ripen until dark and then peel slice and fry gently until golden brown. Salt lightly and serve with roti and drops of Ooft! Scotch Bonnet, or as in picture on a roll. Plantain has a taste that will have you coming back for more.
Ripe Plantain slow fried on a roll with Ooft! Hot Sauce
Nutritional Facts About Plantains
One cup raw plantain has roughly (in recommended daily values)
Someone is eating mangoes as we see lots in our supermarket. But when we press them lightly we can tell they are almost always overripe. Soft mangoes are not easy to cut, squashy and taste too sweet. Choose firm mangoes even for normal eating, but if you are able to find harder ones then this salsa treatment makes for a delicious treat and kids love it as well as adults. This mango chow recipe uses is a family favourite both children and adults love it and it quickly disappears. You can serve it as a day time snack or even as a party plate or starter. Its not far from a salsa but this dish from Trinidad is its own style.
Mango Chow is my favourite way to eat slightly hard mangoes. Other than just eating them ripe a lot of people struggle to know what to do with mangoes. This very simple dish is a lovely healthy snack. Choose firm mango, peel and cut up into a bowl. Add spoon of sugar, spoon salt, small bunch coriander finely chopped, Ooft! Aged Scotch Bonnet hot sauce 1 tsp or less. 2 cloves garlic fine chopped and a little fresh lemon or lime. Mix and leave for 20-30 minutes to absorb flavours. Kids love this. Our boys would eat the bowl out in 2 minutes!
Mango Chow great way to eat this fruit
Nutrition
In addition to sumptuous tropical flavour, mangos deliver a host of nutrients and make healthy eating a delightful sensory experience. The Dietary Guidelines for Americans recommend that healthy adults consume 5 to 13 servings of fruits and vegetables every day (based on a daily consumption of 1,200 to 3,200 total calories). That’s where mangos come in! The versatile mango is available year round and adds delicious flavour to a balanced diet. The mango society has a lovely poster for kids and adults see it at Mango_Nutrition_Handout_digital_2020.pdf
Mango Chow Recipe
A delicious snack made with fresh mango that kids and adults will love
1hard mango Choose firm mango even hard if available
1tspsugar
1tspsalt
1tspScotch Bonnet hot sauce
2cloves garlicminced
1/4cupcorianderfine chopped
1/2lemon or limejuice
Instructions
Choose firm mango, peel and cut up into a bowl. Add spoon of sugar, spoon salt, small bunch coriander finely chopped, Ooft! Aged Scotch Bonnet hot sauce 1 tsp or less. 2 cloves garlic fine chopped and a little fresh lemon or lime. Mix and leave for 20-30 minutes to absorb flavours.
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