The Plant Kitchen by Ryland Peters & Small

Author:Ryland Peters & Small
Language: eng
Format: epub
Publisher: Ryland Peters & Small
Published: 2020-01-10T16:00:00+00:00

QUINOA BURGERS WITH PORTOBELLO MUSHROOMS

This is your new go-to vegan burger! Quinoa is moist and mixes with sweet potato and black beans to give a meaty consistency.

3 tablespoons olive oil

1 onion, finely chopped

2 garlic cloves, crushed

75 g/½ cup black beans

120 g/⅔ cup cooked quinoa (see Note)

100 g/½ cup sweet potato, flesh scooped out

1 carrot, shredded

½ teaspoon ground cumin

½ teaspoon ground coriander

2 tablespoons parsley, chopped

15 g/⅛ cup breadcrumbs

5 portobello mushrooms

sea salt and freshly ground black pepper

TO SERVE

1 avocado, stone/pitted, peeled and sliced

1 large tomato, sliced

1 gherkin/pickle, chopped

½ red onion, sliced

handful of fresh coriander/cilantro

1–2 tablespoons freshly squeezed lime juice

baking sheet, lined with baking parchment

Makes 5 burgers

Preheat the oven to 180°C (350°F) Gas 4.

Heat 1 tablespoon of the olive oil in a saucepan or pot over a medium heat. Fry the onion for about 3 minutes, until softened. Add the garlic and cook for another minute. Then add the beans, stir and cook for a few minutes longer. Remove from the heat and transfer the mixture to a large mixing bowl.

Lightly mash the beans with a fork until they’re semi-crushed. Add the rest of the ingredients (except the mushrooms and remaining olive oil) to the bowl, add salt and pepper and mix well. If the mixture is too moist, add extra breadcrumbs. If too dry, add some more smashed beans.

Form patties with your hands and place on the prepared baking sheet. Bake in the preheated oven for 20–25 minutes, checking after about 15 minutes and turning once to insure even browning. Once cooked remove from the main oven and keep warm in a cool oven or hot plate.

Increase the temperature of the oven to 200°C (400°F) Gas 6.

For the mushroom base, clean the mushrooms with a damp cloth. Remove the stems and drizzle with the remaining 2 tablespoons olive oil. Season with salt and pepper and roast for 20 minutes.

When ready to serve, place each burger on top of a roasted mushroom and garnish with your choice of burger toppings.

Note To prepare a basic cooked quinoa, put 210 g/1¼ cups quinoa in a frying pan/skillet with 240 ml/1 cup stock and 200 ml/¾ cup water. Bring to the boil then reduce the temperature. Cover and simmer for 20 minutes. Uncover, fluff with a fork and set aside for 5 minutes before using.

CAULIFLOWER LARB WITH COCONUT RICE & FRESH LEAVES

Larb is a flavoursome dish from Northern Thailand that is usually made with meat and served as a salad with rice and crisp leaves.

30 g/¾ cup coconut chips

3 tablespoons vegetable oil

1 large cauliflower, finely chopped

1 lemongrass stalk, tough outer layers removed, finely chopped

4 fresh kaffir lime leaves, thinly sliced

3 green Thai chillies/chiles, finely chopped

4 tablespoons soy sauce

freshly squeezed juice of 1 lime

5 spring onions/scallions, thinly sliced

10 g/½ cup coriander/cilantro, leaves picked and chopped

10 g/½ cup mint, leaves picked and chopped

sea salt

TO SERVE

lettuce leaves

cooked jasmine rice

purple basil (optional)

Serves 4

Heat a wok or a large, heavy-based frying pan/skillet over a medium-high heat. Add the coconut chips and cook, stirring, for 2 minutes or until golden brown. Remove from the heat.

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