DINNER

Dinosaurs, Burgers and Tattoos

We are sharing one of our favorite recipes from our Little Green Kitchen book today. A delicious green burger with prickly dino skin texture that will make you strong as a sailor and tall as a dinosaur. We have also just launched a mini web shop with the cutest vegetable tattoos we know.
1 hour
Serves 6-8
1 hour
Serves 6-8
If you have followed us on social media this past year, you might have caught a glimpse of the vegetable tattoos that we created together with artist Penelope Dullaghan for the launch of our Little Green Kitchen book. We have often played around with various temporary tattoos in our family, and when we wrote this book we thought tats could be one more fun way to spread vegetable positivism. Maybe wearing a broccoli on your arm can be a good reminder for kids (and adults) to also eat them. The first batch of tattoos that we printed was very small and we only sent it to friends and family along with the book, but now we have a new batch and have opened up a mini web shop here on the site to make them available for everyone. To start with, we only sell the tattoos and will keep the shop open until Christmas. We want to test so everything works with sales, taxes, shipping etc. But if all goes well and we enjoy the process, we will hopefully add other products as well. We are working on a few product collaborations and might also put some signed books and photo prints in the shop, if there is an interest for it? So if you want to spread a little vegetable positivism this upcoming holiday, these tattoos are perfect to put in a Christmas stocking, send to grandkids or wear yourself.
We are also sharing a popular recipe from our Little Green Kitchen book. It is a pretty simple mini burger packed with spinach and quinoa and yet with a round sweetness from green peas, oats and cheese. We call them Dino Burgers because (A) It's a fun name, (B) it's a reminder that this type of food makes you strong, and (C) because we imagine that the prickly quinoa texture looks like dinosaur skin and that proofs that many dinosaurs ate quinoa ;)
Here below is a short video showing how to make it.
INGREDIENTS
Spinach and pea patties
100 g (31⁄2 oz/1⁄2 cup) black quinoa, rinsed and drained
250 ml (81⁄2 fl oz/1 cup) water
3 handfuls (75 g/21⁄2 oz) of fresh spinach, stems removed and roughly chopped
300 g (101⁄2 oz/2 cups) frozen peas, thawed
2 sprigs of basil, stems removed
2 eggs, preferably free-range and organic
75 g (21⁄2 oz/3⁄4 cup) (gluten-free) rolled oats
50 g (2 oz/1⁄2 cup) grated pecorino or Parmesan
2 tbsp lemon juice
1 tsp sea salt
olive oil, for frying

Burger dressing
5 tbsp mayonnaise
2 tbsp capers (baby capers), rinsed, drained and chopped
1 tbsp good-quality ketchup

To assemble
mini sourdough or gluten-free buns
good-quality ketchup
sliced tomatoes
crispy lettuce leaves
We have been overwhelmed by the response on Little Green Kitchen and all the photos of recipes we have seen you guys share on instagram. Hearing stories about how your families are incorporating more vegetables into your meals with the help of our book and seeing your kids helping out in the kitchen and flicking through the pages means EVERYTHING to us. If you have kids and haven't got the book yet, you can order it here. 

Hope you enjoy the burgers. And the tats. And let us know if you'd be interested in seeing more things in the shop.
Print this recipe.