Healthy vegan pumpkin Banana bread – Sweetener and spices.

First of all I love, love, LOVE sweet treats, especially during the colder seasons. But…I can’t eat sugar loaded things every day . I already own “gentle” curves . Thats why I regularly have to come up with recipes that still taste great and satisfy my sweet tooth but aren’t loaded with unhealthy carbs and refined sugar.

How do I sweeten this recipe

• very ripe bananas – its a classic, right? Nothing is sweeter than almost dead bananas.
• Dates – It’s another great source to add sweetness to your recipes.
• Sugar crust: I have to be honest with you, this recipe has a sugar cinnamon crust. I added it because I have to sell that healthier pumpkin bread to my husband and kids. The crust contains 1-2 tbsp of brown sugar, cinnamon and pumpkin seeds. It makes this bread just a little bit more fancy and special and nobody will know that its healthy . The crust is optional of course.

The best way to use dates is to first soak them in hot water for 2 hours and afterwards train them and blend into a paste . This way you alway have a ready to use natural sweeter in your fridge. I pour the date paste into a glass with a screw lid and leave it in the fridge. If you aren’t baking on a regularly base you can freeze the paste in small badges and thaw it whenever you need it.

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Pumpkin banana bread – an easy way to make the pumpkin puree

The easiest way to transform your pumpkin into ready to use pumpkin puree is:

• Peel the pumpkin
• Cut into small pieces, moist it a little bit with water
• bake for 30 minutes or until tender at 350 degree in the oven.
• Blend (add a little bit water, if necessary) and can or freeze the puree for later use.
• Tadaaaaa. Easy, right?!?

Healthy details

• whole spelt flour : it provides several essential nutrients, such as iron, magnesium and zinc. It’s also an important source of carbs, protein and fiber.
• Pumpkins are incredibly healthy. they are rich in vitamins, minerals and antioxidants.
• Bananas: They are a really health power horse.They contain fiber, potassium, folate, and antioxidants, such as vitamin C. All of these support heart health.
• Dates: dates are particular rich in vitamins A, B6 and K. Those vitamins promote bone growth and improve eye health.

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Looking for other healthy recipes? Here are my favorites:

• Healthy cheesecake recipe for 2
• Creamy wild nettle soup with garlic and spicy granola
• Healthy coconut chocolate chia seed pudding
• Healthy brownie bliss balls with tahini and cardamom
• Easy yellow Thai curry with sweet potatoes, asparagus and shrimps
• Whole grain carrot cake scones with honey lemon glaze
• Honey, quinoa, carrot & pear mini loafs

Lastly if you make this Healthy, low sugar pumpkin banana bread, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from yo guys and always to my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag us on Instagram! Looking through the photos of recipes you all have made is my favorite .

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Warm Hugs Nina

The most delicious Healthy Vegan Pumpkin Banana Bread you ever made

5 from 14 votes

Recipe by Nina Course: afternoon treat, Bread, Breakfast, fall dessertCuisine: American

Servings

8

Prep time

30

minutes

Cooking time

1

hour 

Calories

262

kcal

Total time

1

hour 

30

minutes

This is a super easy moist and healthy recipe for a vegan low sugar Pumpkin Banana bread . It's sweetness comes from the ripe Bananas of course and from the added dates. The added spices makes this bread perfect for a little fall afternoon treat. I topped the bread with a cinnamon sugar crust made of 2 tbsp brown sugar mixed with coarsely ground pumpkin seeds and cinnamon. The only real sugar used in this recipe.

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Ingredients

• Dry ingredients

• 220 g 220 spelt flour I used whole meal spelt flour

• 1 pinch 1 salt

• 1 1/2 tsp 1 1/2 ground cinnamon

• 1/4 tsp 1/4 ground cardamom optional

• 1/4 tsp 1/4 ground nutmeg optional

• 1/4 tsp 1/4 ground piment optional

• 1 pinch 1 ground cloves optional

• 2 tsp 2 baking powder

• 1 tsp 1 baking soda

• Wet ingredients

• 3 3 bananas very ripe, almost dead

• 3 3 dates soaked in hot water for 2 hours and blended until its a paste.

• 100 g 100 pumpkin puree

• 80 g 80 butter vegan, melted. You can also use coconut oil melted.

• 3 tbsp 3 plant based milk

• Sugar crust, optional

• 2 tbsp 2 brown sugar

• 2 tbsp 2 pumpkin seeds chopped

• 1 tsp 1 cinnamon ground

• Optional add ins

• 1/2 cup 1/2 roasted pumpkin seeds or any other nuts you like

• 1/2 cup 1/2 86% dark chocolate

Directions

• Preheat the oven to 170 degree Celsius (340 degree Fahrenheit) and prepare a medium sized loaf pan with baking paper or oil it with coconut oil or vegan butter. (21cm x12cmx7cm).
• In a medium sized bowl mix together all the dry and set aside.
• In another medium sized bowl mix together all the wet ingredients together.
• Now mix together in a large bowl with a wooden spoon the wet and the dry ingredients. If the batter is to tense add another 1 or 2 tbsp plant based milk.
• Optional: Add in nuts and/or chocolate
• Pour the batter into the prepared pan and sprinkle the cinnamon sugar and pumpkin seeds on top.
• Bake the banana bread for 1 hour or until a wooden skewer comes out clean when inserted into the middle of the bread.
• Let cool completely before transferring the banana pumpkin bread onto a plate. Enjoy with some beaten cream .

Nutrition Facts

• Calories: 262kcal
• Carbohydrates: 38g
• Protein: 5g
• Fat: 11g
• Saturated Fat: 5g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 3g
• Trans Fat: 0.3g
• Cholesterol: 22mg
• Sodium: 217mg
• Potassium: 333mg
• Fiber: 6g
• Sugar: 10g
• Vitamin A: 2226IU
• Vitamin C: 4mg
• Calcium: 69mg
• Iron: 2mg

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You will be in love with this easy and healthy celery soup! It’s delicious, comforting and fast to make! And vegan too! If you want your celery soup to be more creamy, you can add heavy cream or cashews!

Did you know that celery has a lot of health benefits? Yep, Celery fights inflammation, lowers cholesterol, lowers blood pressure and is super high in antioxidants. And there are a lot more!

Homemade sourdough bread croutons

I loooooove to serve my celery soup with homemade sourdough bread croutons! Following is how I always made them. It’s really simple, you just need 3 ingredients:

•sourdough bread, at least a day old, cut into, cut into cubes
•basil pesto to your tasting
•olive oil

Combine bread cubes, pesto and olive oil until evenly combined. Spread out onto a parchment covered baking sheet. Bake at 190°C for 15-20 minutes until crispy. Turn halfway through!

Please make sure to rate our recipe and leave us some kind words <3 . We would love for you to tag us on Instagram or Facebook when you tried one of our recipes so that we can see. nothing makes us more happy.

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Love, Antonia

Easy Celery Soup

5 from 11 votes

Recipe by Antonia Course: Breakfast, brunch, easy to make, Soup, starterCuisine: healthy

Servings

4

Prep time

20

minutes

Cooking time

25

minutes

Calories

305

kcal

You will be in love with this easy and healthy celery soup! It's delicious, comforting and fast to make! And vegan!

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Ingredients

• 250 g 250 celery

• 2 2 small potatoes

• 1 1 onion

• 1 1 spring onion

• 110 g 110 butter or vegan butter

• 800 ml 800 vegetable broth

• 1/4 cup 1/4 dill fresh or frozen

• 1/2 cup 1/2 heavy cream (optional) or replace with 1/2 cup cashews to make it vegan

Directions

• Combine finley chopped celery, roughly chopped potato, chopped spring onion and butter in a pot over medium heat, season with salt and cook, stirring until onion is tender, 8-10 minutes.
• Add vegetable broth and bring to a roiling boil, turn heat down and simmer until potatoes are tender, for 8-10 minutes.
• Turn the heat off, and blend the soup with 1/4 cup dill. If you want it creamier just add 1/2 cup heavy cream or add 1/2 cashews at the beginnig with the potatoes, but you don't need to! It's really delicious without it too!

Notes

• If you add cashews to the potatoes, add some lemons juice, for the taste

Nutrition Facts

• Calories: 305kcal
• Carbohydrates: 24g
• Protein: 3g
• Fat: 23g
• Saturated Fat: 14g
• Cholesterol: 59mg
• Sodium: 1069mg
• Potassium: 709mg
• Fiber: 3g
• Sugar: 5g
• Vitamin A: 1650IU
• Vitamin C: 16mg
• Calcium: 55mg
• Iron: 1mg

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It’s the 7th week of self quarantine and we Austrian people are very lucky because we haven’t been hit very hard by the COVID-19 virus. The home improvement stores are already open again and with may 1st small business can open their doors again too. But why do I tell you this will you ask yourself? Well… all that time at home with nothing to do let me gain some weigh unfortunately . Thats why I started swiping the unhealthy food and treats with healthy treats and dishes. Therefore I needed a chocolatey sweet snack when my sweet tooth was calling me. Healthy brownie bliss balls were born.

Healthy chocolate brownie bliss balls with tahini and cardamom are my new favourite vegan, gluten free and dairy free treat

The chocolate bliss balls are my new favourite thing to snack on when my blood sugar is low or whenever I feel like I deserve some chocolate. What I love the most is the subtle flavour of cardamom, tahini and the tonka bean. These spices go so well with chocolate that I can’t believe I didn’t combine those flavours sooner.

Chocolatey brownie energy balls are the perfect healthy treat and so easy to make

For these vegan healthy treats you only need a blender and the ingredients of course. Even my kids love these little bites full of good ingredients.

• First you need nuts. To be honest you can use any nuts you have at home or prefer. I use a mix of cashews and other mixed nuts.
• Secondly I use pitted dates as a natural sweetener. I love the taste of them very much.
• The spices. Tonka bean and cardamom and a pinch of sea salt. When you don’t have these spices at home its all good just leave them out or use something else like cinnamon or vanilla extract.
• Nut butter. For my recipe I use of course tahini as one part and another nut butter like peanut butter or almond butter for example.
• At last the coconut milk. You can swipe the coconut milk for any other plant based milk of course.
• Unsweetened cocoa powder: the cocoa powder is for the chocolate flavour and to cover the bliss balls.

Please make sure to rate the recipe and leave us some kind words <3 . We would love for you to tag us on Instagram or Facebook when you tried one of our recipes so that we can see. nothing makes us more happy.

Save the recipe for later or pin it to your Pinterest board. We are pinners.

Sweet healthy chocolatey hugs Nina <3

If you like the recipe you may wanna give Antonia’s back to school granola bars a try.

Vegan Brownie Bliss Balls with Tahini and Cardamon

5 from 11 votes

Recipe by Nina Course: Dessert, SnackCuisine: healthy, healthy snack

Servings

30

pieces

Prep time

30

minutes

Cooking time

0

minutes

Calories

66

kcal

Total time

1

hour 

These little healhty treats are the perfect sweet snack for the whole family. They are easy to make and the tahin and cardamom give them a unique and iresistible taste. It will be hard to stop snacking on them.

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Ingredients

• 1/2 cup 1/2 cashews

• 1/2 cup 1/2 mixed nuts

• 2 cups 2 dates pitted

• 1 tbsp 1 tahini

• 1 tbsp 1 nut butter peanut for example

• 1 tsp 1 cardamom

• 1 tsp 1 tonka bean grated, you can use vanilla extract instead too

• 3 tbsp 3 unsweetened cocoa powder

• 1/2 tsp 1/2 sea salt

• 2 tbsp 2 coconut milk

• 1 tbsp 1 dessicated coconut

• 1/2 cup 1/2 unsweetened cocoa powder for coating

Directions

• Soak the nuts for 2 hours in warm water.
• Drain the nuts and put them with all the other ingredients but the half cup of cocoa for coating, into a blender.
• Blend everything until smooth.
• Put the batter into a bowl cover it and let it rest for 1 hour in the fridge.
• Form little balls about the size of 1/2 a tbsp and roll them in the reserved unsweetened cocoa powder.
• You can keep the energy balls up to 2 weeks in an airtight container in your fridge.´
• Happy snacking <3.

Nutrition Facts

• Calories: 66kcal
• Carbohydrates: 10g
• Protein: 2g
• Fat: 3g
• Saturated Fat: 1g
• Sodium: 41mg
• Potassium: 129mg
• Fiber: 2g
• Sugar: 6g
• Vitamin C: 1mg
• Calcium: 11mg
• Iron: 1mg

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This is an easy broccoli soup recipe topped with some garlic-quinoa crunch. It’s healthy! It’s vegan and you don’t need that much ingredients! If you have broccoli, onion, celery, zucchini and potato at hand than you’re good to go!

Since we are only at the beginning of the coronavirus crisis, I am cooking a lot of things which I can easily portion and freeze, since I always make more than needed! This broccoli soup is perfect for freezing and the quinoa crunch too! And yes my freezer is more than full, I am currently in discussion with my boyfriend to get another little freezer, which “I” so desperately need but he thinks otherwise

The garlic quinoa crunch is just perfect and so versatile! You can omit the seeds and use the ingredients you have at home like nuts or almonds! And you can use the garlic quinoa crunch not only to top of soups but also salads, meat, everything! It’s soooo good!

Hope you enjoyed this recipe for my delicious vegan broccoli soup!

Say HELLO to us on social media <3 ! You can connect with us on Pinterest, Facebook and Instagram ! We would love to see you there! #twosisterslivinglife

Love, Antonia

Broccoli Soup with Garlic Quinoa Crunch

5 from 8 votes

Recipe by Antonia Course: Appetizer, easy to make, few ingredients, Soup, vegan, vegetable for lifeCuisine: healthy, vegan cuisine

Servings

4

Prep time

20

minutes

Cooking time

35

minutes

Calories

418

kcal

This is a fast and easy broccoli soup made with only a few ingredients like zucchini, celery and potato. It's vegan too! Served with the best garlic quinoa crunch!

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Ingredients

• Broccoli soup

• 2 tbsp 2 olive oil

• 1 1 onion diced

• 2 2 cellery chopped finely

• 2 2 cloves of garlic crushed

• 1 1/2 1 1/2 large head of broccoli cut into florets

• 1 1 zucchini chopped coarsely

• 1 1 potato large, chopped coarsely

• 3-5 cup 3-5 vegetable stock

• Garlic Quinoa Crunch

• 100 g 100 white quinoa rinsed well

• 2 tbsp 2 olive oil

• 2 tbsp 2 sunflower seeds

• 2 tbsp 2 pumpkin seeds or almonds

• 1 tbsp 1 tomato flakes

• 2 2 cloves garlic crushed

• 2 tbsp 2 parsley

Directions

• Broccoli Soup
• Heat oli and cook onion and celery, stirring until softened. Add garlic and cook for 1 minute.
• Add broccoli, zucchini, potato, stock and some water, it should cover slightly all the vegetable, bring to boil. Reduce heat to low-medium and simmer for 10 minutes, until vegetables are tender. Remove soup from heat and process until smooth. Season with salt and pepper.
• Garlic Quinoa Crunch
• Cook quinoa following packet direction; drain. Heat oil, add quinoa, seeds and tomato flakes. Cook stirring frequently for 10 minutes until quinoa becomes golden. Add garlic and parsley, cook for 1 minute. Let it cool, it will crisp while it cools.

Nutrition Facts

• Calories: 418kcal
• Carbohydrates: 47g
• Protein: 15g
• Fat: 22g
• Saturated Fat: 3g
• Sodium: 811mg
• Potassium: 1385mg
• Fiber: 11g
• Sugar: 8g
• Vitamin A: 2152IU
• Vitamin C: 224mg
• Calcium: 169mg
• Iron: 6mg

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My parents have a really large wild grown garden and walking through it always feels like magic. And Nina and I we always find something new like these wild blackberries.

Doesn’t they look nice? But we needed to be extra careful, standing on a ladder because they had thorns. And I laughed my ass off while like a hundred thorns stuck in Ninas clothes because the Queen of Chaos is extremely clumsy too!;)

How to make Blackberry-Lavender Scones

First we prepare the vegan buttermilk: In a small bowl whisk together the nut milk and the vinegar and led it stand for a few minutes. Then add the vanilla extract.

In a large bowl whisk together the flour, brown sugar, baking powder, baking soda, cardamon, salt until combined. Add vegan butter cubes, then rub in with your fingers until the mix looks like fine crumbs. You can also use a pastry knife.

Add in the chopped lavender & blackberries with the wet ingredients and gently with a spatula fold into the dry ingredients until a ragged dough forms. Do not overmix! You should still se some streaks of flour throughout.

Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Divide the dough into 2 parts and shape each half into a disk about 1 1/2 inch thick. Cut each disk into 6 parts. You should end up with 12 scones.

Add scones onto a baking sheet, 6 each sheet, and brush with some nutmilk and sprinkle with brown sugar.

Bake on 180°C for 18-22 minutes until golden brown. Let cool. Once the scones have cooled for a few minutes, drizzle with the blackberry glaze (2-3 tbsp crushed blackberry juice, 1 1/2 cup icing sugar depends on consistency, whisk together until smooth).

Sadly I did not had enough light to shoot the scones the first evening and that’s why they look differently on the pictures. The first day you have a pinkish-violet-reddish colored glaze and the next day they look not as shocking and more natural;)

Enjoy these really delicious scones, they are moist and perfect and great for breakfast, snack or in the afternoon with some coffee.

Love, Antonia

Don’t forget to tag us on Instagram @twosisterslivinglife or hashtag #twosisterslivinglife. You can find us on Facebook too and Antonia and I would be more than happy if you followed us on our social media channels for more delicious food pictures and infos to what we are up to at the moment.

Vegan Blackberry-Lavender Scones

0 from 0 votes

Recipe by Antonia Course: Breakfast, Dessert, SnackCuisine: American, british

Servings

12

Prep time

30

minutes

Cooking time

20

minutes

Calorieskcal

Scones are perfect, especially these! They are vegan, dairy-free and with the perfect early fall ingredients lavender and blackberries! Moist and perfect as a breakfast, snack or with some coffee in the afternoon!

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Ingredients

• 1 cup 1 nut milk

• 2 tbsp 2 vinegar or lemon juice

• 1 tsp 1 vanilla extract

• 2 3/4 cup 2 3/4 whole grain flour

• 1/2 cup 1/2 brown sugar

• 1 tbsp 1 baking powder

• 1 tsp 1 baking soda

• 1/8 tsp 1/8 ground cardamon

• 2/3 cup 2/3 vegan butter

• 1 1/2 tsp 1 1/2 lavender

• 1 cup 1 blackberries

• 1 pinch 1 salt

Directions

• Preheat the oven to 180°C and line baking pans with parchment paper 
• In a small bowl whisk together the nutmilk and the vinegar and led it stand for a few minutes to make vegan buttermilk. Add vanilla extract.
• In a large bowl whisk together the flour, brown sugar, baking powder, baking soda, cardamon, salt until combined. Add vegan butter cubes, then rub in with your fingers until the mix looks like fine crumbs. You can also use a pastry knife.
• Add in the chopped lavender & blackberries and toss to evenly distribute.
• Add the wet ingredients and gently with a spatula fold into the dry ingredients until a ragged dough forms. Do not overmix! You should still se some streaks of flour throughout.
• Add the wet ingredients and gently with a spatula fold into the dry ingredients until a ragged dough forms. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Divide the dough into 2 parts and shape each half into a disk about 1 1/2 inch thick. Cut each disk into 6 parts. You should end up with 12 scones.
• Add scones onto a baking sheet, 6 each sheet, and brush with some nutmilk and sprinkle with brown sugar.
• Bake for 18-22 minutes until golden brown. Let cool.
• Once the scones have cooled for a few minutes, drizzle with the blackberry glaze (2-3 tbsp crushed blackerry juice, 1 1/2 cup icing sugar depends on consistency, whisk together until smooth)

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If you liked this recipe I would recommend you look at these Granola Bars! They are vegan too! You can find the recipe here.

The post Vegan Blackberry Lavender Scones appeared first on Two Sisters Living Life.

This recipe for coconut milk rice pudding is vegan, gluten-free and naturally sweetened!

There are many different kind of recipes for milk rice or milk rice pudding and every country has it’s own variation.

In Austria this is called Milchreis; English milk rice pudding. It’s a stable in every household and you can even buy it ready-to-eat in the supermarket. There is even a brand which sells its white-short grain rice under the name Milchreis, which is especially for making Milchreis. It’s super simple to make. We, Austrians eat it in the morning for breakfast, as a snack in front of the TV (like my boyfriend) and as a dessert.

The classic Austrian “Milchreis” is made with milk, rice, pinch of salt and vanilla and topped either with some sugar and cinnamon or with fresh fruits!

Sounds good, eh?

Let’s get to the question how to make this super simple deliciousness?

• First of all gather all the ingredients for the milk rice pudding and then put everything in a medium saucepan. Mix well.
• Place over medium heat and bring to boil, stirring often.
• Reduce heat and simmer for 25 minutes (depending on the type of rice) or until rice is soft and mixture thickens. stir often.
• Serve with mango sauce (mango slices purred in mixer previously)

Be careful, there is a higher risk for burning when making the milk rice!

Love, Antonia

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Coconut milk rice pudding with mango

Every country has it's own kind of milk rice. In Austria and Germany ours is called Milchreis – kind of milk rice pudding. This recipe is for a vegan and gluten-free coconut milk rice pudding topped with mango sacue. Perfect for breakfast, snack or dessert!

• 1 cup white medium-grain rice
• 4 cup coconut milk
• 1 pinch salt
• 1/4 cup maple syrup
• 1 tsp pure vanilla extract
• 1 mango

1. Mix the rice, salt, coconut milk, maple syrup and vanilla in a sauce pan.

2. Place over medium heat and bring to boil, stirring often.

3. Reduce heat and simmer for 25 minutes (depending on the type of rice) or until rice is soft and mixture thickens. stir often.

4. Serve with mango sauce (mango slices purred in mixer previously)

Enjoyed the recipe? Maybe you’d like to try our recipe for tropical pineapple-coconut galette too.

The post Coconut milk rice pudding with mango appeared first on Two Sisters Living Life.

I don’t live a vegan lifestyle but I try to do without meat 1-2 times per week. Sure you could eat a salad, a quinoa bowl, spaghetti with olive oil and salt. But I honestly love eating a good burger therefore it was time for me to get creative and back into my kitchen

I read a lot of recipes for meatless burgers but wasn’t satisfied with most combination. Don’t get me wrong I like sweet potatoes, spinach and so on but I wanted to try something else.

Since I bought fresh red beets two days ago at the farmers market I wanted them to be the main part in my burger patties . It is always the same concept for a meatless burger patty.

You need vegetables of course, something as a filler, what absorbs the liquid and a glue food which holds everything together.

After thinking those 3 parts through I came up with my ingredients. My vegetables would be red beets , spring onions and white beans. For the filler I would use oats, quinoa and ground roasted walnuts. Equally important as the first 2 parts is the glue. There are not many foods you could use as a glue. When you look through recipes its mostly eggs which get used in non vegan recipes and as a vegan substitution its almost always bananas for sweet baked good and a flax seed egg for savoury food. So flax seed egg here we come!

What is a flax seed egg? A flax seed egg is 1 teaspoon ground flax seeds mixed with 3 teaspoons water.

First things first!

At first we have to peel and grate the red beets. I would recommend wearing kitchen gloves and an apron. I think there is no further explanation needed .

After we have prepared the burger mass, sorry for not breaking the whole procedure down but just go some spaces down and there is the whole recipe step by step ;-).

So after we have prepared the burger mass we do the forming. Certainly you can form the burgers with your hands what gives the patties a rustic and authentic look. But I will tell you how I formed mine.

I don’t own a fancy burger ring mould. So I thought what could I use instead of it? It should have a straight bottom and the right size and than the light came to me: why not use my starbucks special edition destination mug? Straight bottom perfect size! Yes!

Once I found my mug I prepared the bottom and the sides with some olive oil, pressed about 3/4 cup of burger mass on to the bottom. Leveled it a little bit and then turned the mug with a little force and a clang onto a wooden board.

Perfect beautiful and round! That’s what it looked like.

You will get, with that recipe, the attention of all your family members. Not only because of the deep red colour but because of the delicious taste. Even my husband who doesn’t like red beets ate TWO burgers.

The best thing about these beauties is, you can prepare them in advance and they can be stored up to 4 days in the fridge. Thats perfect for all with a busy schedule, am I right ? Give me a fist pump, YES!

If you need a fluffy buns recipe maybe you wanna try our delicious recipe for fluffy turmeric brioche buns. Sorry they are not vegan but will meld in your mouth deliciously and have a unique colouring.

Antonia and I would love to hear from you so if you have any questions or complains leave a comment. I will answer them all. Please tag us on social media @twosisterslivinglife if you try one of our recipes, nothing is more satisfying than seeing others happy with succeed.

Love Nina

Vegan Red beets, white bean and quinoa burger

Vegan never tasted that good. I don’t live vegan but I try to avoid eating meat every day and this is a delicious meatless Burger alternative everyone should try.

• 5 red beets (about 500g)
• 400 g white beans (drained and rinsed)
• 4 spring onions (coarsely minced)
• 250 g cooked quinoa (that's about 100g uncooked)
• 1 tbsp olive oil (for cooking the vegetables)
• 200 g oats (quick cooking oats preferably)
• 150 g walnuts (ground)
• 1 lemon (juice and zest)
• 100 g Parsely (finely chopped)
• 2 tbsp flax seed meal
• salt and pepper (to your liking)

1. First peel and grate the uncooked red beets.

   Then cook the red beets, smashed white beans and diced spring onions over medium heat for about 10 minutes or until the red beets are tender. Season with salt and pepper. Stir ocassionally.

   When the red beets are tender, let everything cool slightly.

   Mix the 2 tablespoons flax seeds with 6 tablespoons water and let it sit for about 5 minutes.

   In a big bowl mix together oats, ground walnuts, cooked quinoa, vegetables, parsley, flax seed-water mix, lemon juice and zest 

   Knead the everything a little bit like a dough so that everything comes together

   Let everything rest for a couple of minute

   Form burger patties with your hands or with a round burger mould or with my mugs  method

   Heat a pan over medium high head with some olive oil, when the oil is ready for frying put the burgers in to the pan and cook for about 6-8 minutes on every side.

   Serve them low carb on a bed of salad with avocado, vegan sour cream and horseradish or on our fluffy turmeric brioche bun

   Red beets patties can be made ahead up to 5 days.

   Enjoy!

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