Maika's Cookbook

Zesty Cauliflower Rice

We love serving this rice with our Unbeatable Red burgers for a red and white taste explosion.

4 Maika ‘Unbeetable red’ veggie burgers with Cauliflower rice

Cauliflower rice:

1 pack of Maika Beet veggie burgers
6 cups water
1.5 cups of jasmin rice
½ head of cauliflower
1 clove of minced garlic
1 Tbsp of coconut oil
½ cup of yellow onion
Salt and pepper to taste (you can combine both in a TSP)
Grated parmesan cheese (to taste)


Rice preparation:
Heat the water to a boil. Add the rice and salt.
Mix at the beginning, so that the rice does not stick. Simmer under a lid for 10 minutes.

Cauliflower prep:
Rinse cauliflower under cool water and dry.
Grate the cauliflower to a texture, approximately of the size of rice grains. Or use a food processor to pulse the cauliflower (until desired texture).
Heat the canola oil in a skillet over low-medium heat.
Sauté the onion and garlic for 3–4 minutes, or until the onion is relatively translucent.
Add in the cauliflower rice and continue to sauté for 3–4 minutes.
Season with salt and pepper, and serve.

Mix the cauliflower with the rice, add parmesan cheese to taste.

Serve with your Unbeetable red Maika veggie burgers!


Goat Cheese Spread

The perfect way to dress up our Unbeatable Red burgers. A delicious twist on a classic burger.

Maika Unbeetable Red Veggie burgers with basil goat cheese spread

Goat Cheese spread Recipe:

In a food processor, combine all ingredients and whirl until smooth. Add salt and pepper to taste.

For the Basil and Goat Cheese Spread:

4 oz soft goat cheese
1 cup fresh basil
1 TBS extra virgin olive oil
1 large garlic clove, minced

SUGGESTED TOPPINGS: Avocado slices, alfalfa sprouts, tip: Works well with additional small fig and asparagus touch. We recommend to toast the bun of your choice!


Green Pesto Orzo

Serve with our Peasful Green burgers for a green feast.

Maika peasful green veggie burgers With green orzo

6 oz (170 g) orzo , 1 teaspoons sea salt for the pasta water, extra virgin olive oil, 1 cup of cooked yellow or white corn, 1/2 cup pesto (or to taste), sea salt to taste.

Pesto ingredients:

Coarse salt and ground pepper, 1 garlic clove, peeled, 1/4 cup toasted pine nuts, 3 cups packed fresh basil leaves (2 1/4 ounces), 1/2 cup extra-virgin olive oil, 1/4 cup freshly grated Parmesan.

Pesto Directions:

On a cutting board, sprinkle 1/4 teaspoon salt over garlic and roughly chop. Using a flat side of the knife blade, crush mixture into a thick paste. Add to a food processor with pine nuts, basil, and 1 tablespoon oil. Pulse until ingredients are finely chopped. With machine running, add remaining oil in a slow, steady stream. Add Parmesan and pulse to combine. Season with salt and pepper.
Step1: Bring 1 quarts of water to a boil. When the water is boiling, add the salt and the orzo. Cook pasta until tender but still al dente. Drain well and rinse under cold water until pasta is lukewarm. Shake off all excess water and place in a large bowl. Drizzle with a little olive oil and stir well (this will prevent the pasta from sticking together). Tip: The pasta can be prepared up to 1 hour ahead. Cover with a clean kitchen towel and keep at room temperature until ready to assemble.

Step 2: Add corn and the pine nut- pesto to the orzo and stir well. Add sea salt to taste and stir again. Transfer to a serving bowl and serve immediately with your PEasful green Maika burgers! You can make this an even greener experience by adding a green juice of your choice!


Creamy Avocado Dressing

The perfect way to dress up a classic Peasful Green burger.

Peas burgers with avocado cream sauce


The avocado cream sauce
2 tablespoons of fresh lime juice.
1 very ripe avocado, halved
(4 oz) sour cream


In a serving bowl, mash avocado, sour cream and lime juice until smooth. Season with salt, to taste. Suggested Toppings: , onion, fresh alfalfa sprouts, . Toast bun of your choice!


Tricolor Cous Cous

A great companion for the jewel burger.

Maika 24 carrot Gold veggie burgers with Tricolor Cous Cous


1/2 medium onion, finely chopped
1 tablespoons extra-virgin olive oil
1/2 garlic clove, minced
1/4 cup water
3/4 cups low-sodium vegetable broth (10 fl oz)
1/2 (10-oz) box tricolor couscous (3/4 cups)
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh basil
1/2 tablespoon fresh lemon juice, or to taste


STEP 1: Cook onion in 1 tablespoon oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until browning, about 3 minutes. Add garlic and cook, stirring, 30 seconds. Add water and broth and bring to a boil.

STEP 2: Stir in couscous, then cover and remove from heat. Let couscous stand, covered, 5 minutes, and then fluff with a fork and stir in herbs, lemon juice, remaining tablespoon oil, and salt and pepper to taste.

You can use white couscous if tricolor is not available in stock.
Serve with your 24 Carrot Gold Maika veggie burgers!


Tart Tahini Spread

Try this perfect combination.

Carrot burgers with lemon tahini

Tahini Spread:
150ml plain soy yogurt
1 tsp fresh lemon juice
1 tsp tahini

Simply mix it all together and chill in the fridge for at least an hour.

Suggested Toppings: Avocado, watercress, small sweet tomatoes slices . We recommend to toast the bun.


Flavor Burst Kale Salad

A square meal.

The square kale salad with lemon vinaigrette dressing

Salad Ingredients:

4 cups chopped kale
1 Avocado (Diced)
½ cup cooked quinoa
½ cup cranberries
½ cup chopped pecans
¼ cup crumbled goat cheese

Lemon vinaigrette dressing:

1/2 teaspoon finely grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 teaspoon sugar
1/2 teaspoon Dijon mustard
1/4 teaspoon fine sea salt, or to taste
3 to 4 tablespoons extra-virgin olive oil
Freshly ground black pepper to taste

Lemon vinaigrette preparation:
Step 1: In a small bowl, whisk together the lemon zest, lemon juice, sugar, mustard, and fine sea salt, whisking until the sugar and salt are dissolved. Slowly add 3 tablespoons of the oil, whisking constantly until the dressing is well blended. Season with fine sea salt and freshly ground black pepper. If desired, whisk in the remaining oil in a slow stream, whisking constantly. Top: Vinagrette can be prepared ahead and cooled in a fridge.
Step2 :Assemble salad, putting kale in base and rest of ingredients on top, pour dressing on top of salad and gently toss to mix.

Serve with your Colorful mix Maika veggie burgers!


Tasty Tofu Spread

Enjoy the colorful mix with artisanal fresh spread.

Multi veggie burgers with tofu spread

Tofu spread:
1 pound firm tofu
1 stalk celery, chopped
1 green onion, chopped
1/2 cup vegan mayonnaise
2 tablespoons soy sauce
1 tablespoon lemon juice

Drain the block of tofu, Squeeze out any moisture by hand, then wrap in paper towels, and squeeze again. Crumble into a medium bowl. In a blender, Add all ingredients together and blend for a few seconds until well blended.

SUGGESTED TOPPINGS: Avocado slices, lettuce, onions, alfalfa sprouts. We recommend to toast the bun of your choice!