Quinoa Beet Mini Burgers With Cashew Mustard Sauce

DSC_33210021-

Quinoa and beetroot is such a great combination. I have many different recipes with this combo that I keep coming back to over and over again. Quinoa and beet burgers are quite a classic nowadays and you can find various recipes for them all over the internet. This recipe has a little heat (from chili) added to it and together with the slightly subtle flavor of lemon zest you will get a more exiting and surprising result.

Another great partner for beetroot is mustard. For these quinoa and beet burgers I have created a mustard sauce with a base of cashews. It is almost impossible to believe that this sauce is dairy free, but it really is! Cashews are a great base for so many vegan and raw recipes where you would normally use sour cream, cream, creme fraiche, milk or yogurt. Not only will the great texture completely surprise you but also the mild and creamy flavor. If you haven’t yet tried to use cashews this way I seriously suggest you give it a go!

DSC_33190019-

Quinoa Beet Mini Burgers With Cashew Mustard Sauce

Ingredients:

Quinoa Beet Mini Burgers

  • 1.5 dl / 0.6 cup quinoa
  • 1 big or 2 small onions
  • 200 g beetroot
  • zest from 1 lemon
  • 1 dl / 0.4 cup chickpea flour / besan /gram flour
  • 1 tbsp chili flakes
  • 1 tsp salt
  • vegetable oil for frying

Cashew Mustard Sauce

  • 50 g cashews
  • juice from half a lemon
  • 1 garlic clove
  • 1-2 tsp dijon mustard
  • 0.5 tsp salt
  • a pinch of turmeric (for nice color)
  • 0.5-1 dl / 0.2-0.4 cup water

Method:

Quinoa Beet Mini Burgers

  1. Cook the quinoa for about 20 minutes or until soft. Let it cook for a bit longer than you would normally do when preparing for example a quinoa salad. You want the quinoa more soft than for a salad but a bit more firm than porridge. I like to prepare the quinoa by cooking it in a lot of water, like when I prepare pasta, and then remove the water by pouring everything into a strainer. Set aside.
  2. While the quinoa is cooling you chop the onion finely and fry it in a generous amount of oil. When the onion is soft and golden brown it is done. set aside.
  3. Peel the beets and shred them finely in a food processor alternatively chop them finely into a sprinkles in a food processor.
  4. Place all ingredients for the burgers in a bowl and mix thoroughly using your hands. You need to almost mash or kneed the mixture a bit until it becomes very well combined and mushy. Try to fry a test-burger and see if the texture is fine. If it comes out to soft or if it doesn’t stick together simply add more chickpea flour and try again. Fry the rest of the burgers and serve warm. The burgers could also be prepared in the oven on 200C /390F for approximately 25 minutes. Enjoy!

Cashew Mustard Sauce

  1. Soak the cashews over night or at least for five hours.
  2. Add all the ingredients for the sauce in a food processor or a blender and mix until you have a completely smooth sauce. Adjust the amount of water depending on desired thickness. Serve at once together with the mini burgers. Enjoy!

 


Red Pesto With Walnuts And Homemade Sun Dried Tomatoes

DSC_31200008-

Making your own sun dried tomatoes is easy. Time consuming but easy. I recently red that store bought sun dried tomatoes are in fact rarely dried in the sun but instead more often dried in normal ovens. Reading this made me want to try making some of my own and so I did. They turned out great and with much more flavor than the store bought ones.

With a batch full of lovely, homemade, dried tomatoes and walnuts harvested in our own backyard I decided to make my favorite red pesto. Red pesto comes in many different varieties but most of them are based mainly on sun dried tomatoes. I however find the combination of dried tomatoes and walnuts exquisite and prefer the same amount of both ingredients for the tastiest result! This pesto is something extraordinary and whenever made it doesn’t last more than five minutes.

DSC_31180006-

Red Pesto With Walnuts And Homemade Sun Dried Tomatoes

Ingredients:

  • 50 g walnuts
  • 50 g sun dried tomatoes
  • 1 garlic clove
  • 1/2 tsp salt
  • 2-4 tsp chili flakes
  • 1 tsp balsamic vinegar
  • 1-1.5 dl / 0.4-0.6 cup olive oil

Sun Dried Tomatoes

  • 1 kg tomatoes
  • salt

Method:

  1. If you want to use homemade sun dried tomatoes for your pesto, then prepare them one day in advance. Preheat the oven to 60°C / 140°F. Wash and quarter the tomatoes. Remove the seeds (optional) and place on a baking tray covered in parchment paper. Sprinkle with salt and dry inside the oven until the tomatoes take a leathery texture. This might take up to a full day depending on the size of the pieces and which type of oven you are using. If you want to decrease the time inside the oven then divide the tomatoes in smaller pieces. It took me six hours to prepare the tomatoes you see in the picture above. Store your sun dried tomatoes inside the refrigerator.
  2. Place all the ingredients for the pesto, except the olive oil, in a food processor and mix until you receive a pesto-like texture. Remove the mix to a bowl and stir in the olive oil a little at a time. Enjoy!