Shopping list
- 2 handfuls of baby spinach leaves
- 4 big leaves of dark green cabbage, cut into small chunks
- 6 Brussels-sprouts
- 1/2 Courgette sliced finely
- 2-3 teaspoons of powder garlic (depending if you really like garlic)
- Olive oil
- freshly ground black pepper and sea salt
- 600 gr potatoes
- 1 onion
- balsamic vinegar
- 2 teaspoons of sugar
- Nutmeg
- 2 full tablespoons of (vegan) butter
Method
For the greens check
Recipe #65 Sauteed Greens
For the mash:
Boil the potatoes for about 20min in salt water. They should fall apart when you pierce them with a fork. Dran the water. Add the butter and 1 teaspoon of olive oil. A good dash of black pepper, salt, nutmeg. Mash it together.
For the burger: fry them for 5-8 minutes in olive oil. Take them out and use the same frying pan for the caramelized onions. Add a bit more olive oil and add the onion (chopped in thin loops). Let it get golden. Add a good dash of balsamic vinegar (2-3 tablespoons depending on the size of the onion) and the sugar. Let this thicken on medium heat. (2-5 minutes)
