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Today is quite bittersweet. Ending one adventure to start another. Today will be my last day creating @bluefinchplates for @mountainjuicery
My cousins have helped teach me and coach me into turning an idea into physical products and learning the core values and guidelines to creating a business. I have learned so much in less than a year, and I am grateful for every opportunity and person who purchased & supported BFP.
I will look back on this and feel proud of every step and milestone. It has been an exciting journey, and i’m looking forward to seeing what the future holds ☺️
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Follow @bluefinchplates for all things plant based!
Want to try this Vegan monster burger? Here's the recipe:
Ingredients:⠀
Pattys:⠀
100 g potato⠀
1 1/2 onions⠀
1/2 red bell pepper⠀
2 tsp olive oil⠀
50 g corn (canned)⠀
1 tsp curry powder⠀
1/2 tsp cumin⠀
50 g oats⠀
salt⠀
pepper⠀
Toppings and Bun:⠀
2 burger buns⠀
2 tsp Sriracha mayo (it's vegan :))⠀
1 tsp vegan cream cheese⠀
1/2 avocado⠀
1/2 onion⠀
1/2 tomato⠀
50 g red cabbage (pickled)⠀
2 leafs of lettuce⠀
Step by step:⠀
1. Chop the potato, onions and bell pepper finely.⠀
2. Heat 1 teaspoon of olive oil in a pan and fry the chopped ingredients until the potatoes are done.⠀
3. Add the the potatoes, onion, bell pepper and the remaining ingredients for the patty into a blender and process until smooth.⠀
4. Form your patties and let them rest in your freezer for around 10-20 minutes.⠀
5. Meanwhile slice the tomatoes, onion and avocado.⠀
6. Heat the remaining olive oil in a pan on medium heat and fry the patties from both sides until golden brown.⠀
7. Toast the burger buns to taste.⠀
8. Stack your burger from bottom to top starting by schmearing the vegan cream cheese and Sriracha mayo on the burger bun. Add the lettuce, patty, onion, tomato, patty, red cabbage, avocado and top half of the bun.⠀
9. Enjoy your monster burger!!
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.regrann from @vegan_biglove
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