Meatless Monday | Beet and Bean Burger

bean and beet burger

Beet and Bean Burger

Makes:               6

Ingredients

  • 3 large red beets (about 1 pound)
  • 1/2 cup brown rice (uncooked)
  • 1 medium yellow onion, diced small
  • 3-4 cloves garlic, minced
  • 2 tablespoons cider vinegar
  • 1/4 cup old-fashioned rolled oats (gluten-free, if necessary)
  • 2 (15.5-ounce) cans black beans
  • 1/4 cup prunes, chopped into small pieces.
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon smoked paprika
  • 2 teaspoons brown mustard
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon dried thyme
  • 1 large egg (optional for non-vegan burgers)
  • Salt and pepper

To serve:

  • Thin slices of provolone or monterey jack cheese (optional for non-vegan burgers)
  • 6 hamburger buns

Method

  1. Heat the oven to 400°F. Wrap the beets loosely in aluminum foil and roast until easily pierced with a fork, 50 to 60 minutes. Set aside to cool.
  2. Meanwhile, bring a 2-quart pot of water to a boil. Salt the water generously and add the rice. Reduce the heat to a simmer and cook the rice until it’s a little beyond al dente. You want it a little over-cooked, but still firm (not completely mushy). This should take about 35 to 40 minutes. Drain the rice and set it aside to cool.
  3. Heat a teaspoon of olive oil in a skillet over medium-high heat. Add the onions and a pinch of salt. Stir the onions every minute or two, and cook until they are golden and getting charred around the edges, 10 to 12 minutes. A few wisps of smoke as you are cooking is ok, but if it seems that the onions are burning, lower the heat. A dark, sticky crust should develop on the bottom of the pan.
  4. Add the garlic and cook until it is fragrant, about 30 seconds. Pour in the cider vinegar and scrape up the dark sticky crust. Continue to simmer until the cider has evaporated and the pan is nearly dry again. Remove from heat and set aside to cool.
  5. Process the oats in a food processor until they have reduced to a fine flour. Transfer to a small bowl and set aside.
  6. Drain and rinse one of the cans of beans and transfer the beans to the food processor. Scatter the prunes on top. Pulse in 1-second bursts just until the beans are roughly chopped — not so long that they become mush — 8 to 10 pulses. Transfer this mixture to a large mixing bowl. Drain and rinse the second can of beans and add these whole beans to the mixing bowl as well.
  7. Use the edge of a spoon or a paper towel to scrape the skins off the cooled roasted beets; the skins should slip off easily. Grate the peeled beets on the largest holes of a box grater. Transfer the beet gratings to a strainer set over the sink. Press and squeeze the beet gratings to remove as much liquid as possible from the beets. (You can also do this over a bowl and save the beet juice for another purpose.)
  8. Transfer the squeezed beets, cooked rice, and sautéed onions to the bowl with the beans. Sprinkle the olive oil, brown mustard, smoked paprika, cumin, coriander, and thyme over the top of the mixture. Mix all the ingredients until combined. Taste the mixture and add salt, pepper, or any additional spices or flavorings to taste. Finally, add the oatmeal flour and egg (if using), and mix until you no longer see any dry oatmeal or egg.
  9. Cover the bowl with plastic wrap or transfer the mixture to a refrigerator container, and refrigerate the burger mixture for at least 2 hours or (ideally) overnight. The mix can also be kept refrigerated for up to three days before cooking.
  10. When ready to cook the burgers, first shape them into burgers. Scoop up about a scant cup of the burger mixture and shape it between your palms into a thick patty the size of your hamburger buns. You should end up with 6 large patties.
  11. Heat a cast-iron skillet over high heat. Add a few tablespoons of vegetable oil to completely coat the bottom of the pan. When you see the oil shimmer a flick of water evaporates on contact, the pan is ready.
  12. Transfer the patties to the pan. Cook as many as will fit without crowding; I normally cook 3 patties at a time in my 10-inch cast iron skillet.
  13. Cook the patties for 2 minutes, then flip them to the other side. You should see a nice crust on the cooked side. If any pieces break off when you flip the burgers, just pat them back into place with the spatula. Cook for another 2 minutes, then cover the pan and reduce the heat to medium-low. Cook for 4 more minutes until the patties are warmed through. If you’re adding cheese, lay a slice over the burgers in the last minute of cooking.
  14. Serve the veggie burgers on soft burger buns or lightly toasted sandwich bread along with some fresh greens.

Sourced via http://www.yummly.com/recipe/external/Best-ever-beet-and-bean-burgers-371731

Meatless Monday | Spinach Ricotta and Parmesan Gnocchi with Tomato Sauce

gnocchi

Spinach Ricotta and Parmesan Gnocchi with Tomato Sauce 

Ingredients

For the gnocchi

  • 500g fresh spinach, discard any tough stalks
  • 25g butter
  • 1 onion, finely chopped
  • freshly grated nutmeg
  • 150g ricotta
  • 125g freshly grated vegetarian Parmesan
  • 60g plain flour, plus extra for dusting
  • 2 large organic egg yolks
  • salt and freshly ground black pepper

For the tomato sauce

  • 1 tablespoon olive oil
  • 1 fat clove of garlic, crushed
  • 400g can tomatoes
  • 1 teaspoon caster sugar
  • 1 tablespoon freshly chopped basil leaves
  • salt and freshly ground black pepper

To serve

  • freshly grated vegetarian parmesan
  • extra virgin olive oil

Method

  1. Tip the spinach into a large pan over a medium heat and cook until the leaves are wilted and tender. Drain and leave until cool enough to handle, then squeeze the spinach between your hands to remove as much water as possible and roughly chop.
  2. Melt the butter in a sauté pan, add a quarter of the chopped onion and cook over a medium heat until tender but not coloured. Add the chopped spinach and cook for a further 2 minutes. Tip into a bowl, season with freshly grated nutmeg, salt and black pepper and leave to cool. Add the ricotta, Parmesan, plain flour and egg yolks to the mixture and mix until smooth. Cover and chill the mixture for a couple of hours to firm up.
  3. Meanwhile prepare the tomato sauce. Heat the olive oil in a saucepan over a medium heat, add the remaining onion and cook until soft but not coloured. Add the crushed garlic and cook for a further minute. Add the canned tomatoes, caster sugar and season well with salt and freshly ground black pepper. Bring to the boil and simmer over a medium heat for about 7 minutes until slightly thickened. Add the chopped basil.
  4. Lightly dust the work surface with a little plain flour and roll the spinach mixture into a log about 3cm in diameter. Cut the log into 3cm pillows or gnocchi and lay on a baking tray that has been lightly dusted with plain flour. Bring a large pan of salted water to the boil. Add the gnocchi and cook for about 3 minutes until tender and the gnocchi float to the surface of the water. Drain the gnocchi and serve in bowls with the tomato sauce, scattered with grated Parmesan and drizzle with extra virgin olive oil.

Sourced via http://www.foodwise.com.au/recipes/spinach-ricotta-and-parmesan-gnocchi-with-tomato-sauce/

Meatless Monday | Simple Stuffed Zucchini Flowers

Simple Stuffed Zucchini Flowers

Simple Stuffed Zucchini Flowers

You can use either the male flower (with just the stem attached) or the female (with a baby zucchini attached).       Serves: 6

Ingredients

  • 6 zucchini flowers
  • 100g ricotta
  • 20g parmesan, grated (optional)
  • Half a bunch of chives, snipped into tiny batons
  • 1 handful flat leaf parsley, finely chopped
  • Grating of nutmeg
  • Salt
  • 250g plain flour
  • 450ml sparkling mineral water, very cold

Method

  1. Combine cheese, herbs and a little nutmeg in a bowl. Taste and check if it requires more salt.
  2. Gently open the zucchini flowers petals to check for insects and remove stamen or pistil.
  3. Cut the corner from a plastic freezer bag to make a piping bag. Add the cheese mix to the bag and squeeze through the hole into the flowers. Set aside.
  4. Heat oil in a saucepan. You will know it is hot enough when bubbles appear on the back of a wooden spoon that is dipped in the oil.
  5. While the oil is heating place flour in a bowl and then whisk in the cold mineral water. Don’t get too pedantic about small lumps.
  6. Dip the stuffed zucchini flowers into the batter and then remove giving them a little twirl allowing the excess batter to drip off.
  7. Deep fry immediately in hot oil.
  8. Scatter with a little extra grated parmesan and serve.

recipe sourced via http://www.lifestylefood.com.au/recipes/11317/simple-stuffed-zucchini-flowers