Marfigs' Munchies

Adventures in vegan eats and feats

carrot cake bars and beet burgers

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Today was my last day at aftercare, so in order to celebrate my freedom I decided to jazz it up and make carrot cake bars and beet burgers for dinner. I’m so stuffed from the beet burgers that I haven’t had a chance to indulge in the carrot cake bars, but a nibble on the crust confirmed its goodness. Where to begin! I made both these things at the same time, so it was a rather chaotic set-up but very much worth it.

Beet Burgers – I ganked the recipe from Post Punk Kitchen, but due to lack of ingredients it came out a little different but oh oh so delicious.

Firstly, the bit I don’t show is the peeling of the beets. To be honest, I nearly gave up here, simply because peeling beets more torturous than looking after children. Still, perseverance. The warning that should come with the recipe, however, is that your hands will turn red. Which, durr, but I didn’t think so far, and had a little freak out. Moving on!

beetsy hands

I then blitzed my chopped beets (approximately 2 makes I cup shredded or blended). This is where my excitement started. I love colourful food, and it can’t get better than beets.

blitzing the beet

Once that business was sorted I mixed in the beans and rice. Starting to look yummy!

ingredients for beetburger

blitzed beet mixture

Once that was done I had to wait a whole half hour for it to sit and mull over its existence in the fridge. Naturally I only held out 15 and went to town making the burger shapes with the lid of a biggish bottle.

burger shaping

At last, time to fry! This took at least 15 mins of tossing and turning, simply because I was determined to have the stuff retain its shape, which it did! Jazzed it with a bean and gooseberry salad and a 1/4 cup and mwah! So utterly delicious- even the man-thing approved (after vehemently arguing about how disgusting the idea was the whole day and pulling faces every time he stepped into the kitchen). I now have “permission” to make it again. Jeez!

tada beets

Seriously, this is the yummiest thing I’ve made in a while! I left out the mustard, onion, garlic and substituted almond butter for peanut butter but wowza! Added some tumeric and cayenne pepper and that extra kick made the difference.

Carrot cake bars -ganked from FatFreeVegan.

mixture

carrot cake bars done

So lovely! Can’t wait to be less full and get stuck into this! I must say it is very sweet though, so my plans for making avo chocolate icing or Chocolate Covered Katie’s “Reece’s Pieces Fudge Icing” are now moot. Ah well!

In other news, I have now decided to go balls-out vegan. I sincerely hope that’s a legit term. :S

Author: Marfigs

Ahoy, I’m Margaux! History teacher and freelance editor; wench to my Man-thing; volunteer at a cat shelter; and handmaiden to our kitsy cats, Gatsby, Freyja and Atlas. This blog is dedicated to vegan food, occasionally overthrown by pictures of foster kittens and other fluffy creatures. I love sharing ideas and recipes, so don't be shy: stop by and say hi!

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