I can not resist to a flowers bouquet. I smile, I pretend to blush and I say – ohh … but … for me ?? – Sniffing it and bringing it to my chest. But if each flower is a sign of love, cauliflower bouquet is a sign that you are a gardener, man, and with your bouquet I make veggieballs! (mocking laughter and bloody images following.)
Here’s what I do of your flowers!
Cauliflower rice once again? Are you addicted? You’ll say..Yep, is the answer, and nope, I do not promise to stop, at least until it is in season. But then, tell me one thing, do you think that this beauty below is a good reason to get out with this drug ???
I don’t think so. The vegan mayo, whose recipe is here, is homemade. Even the ketchup. And even the bread. (But is it possible that I have to do everything myself, here!! ??)
Yep, I will give the recipes. Nope, not for free. The cost is disproportionate expressions of virtual affection for this blog. A vous de jouer.
These beauties above are the ingredients of this veggieballs. No, that’s not grated cheese. No, those are not beaten eggs. No, that is not ground beef. Yes, that’s breadcrumbs. – But you’re suuure ??
But first things first. The chickpea flour. Chickpea flour is the new egg.
If for dinner tonight you crave for hamburger, you must to know that this here is a great solution, the happier, I would say. In addition to being an excellent source of vegetable protein, chickpeas contain folic acid, especially if raw and sprouted (cooking reduces their folic acid level, but the combination with whole grains, such as a sandwich of wholemeal spelt, as in this case, restores the amount). One of the merits of folic acid is to keep low blood levels of homocysteine, an amino acid that in doses beyond the norm raises the risk of occurrence of cardiovascular events such as stroke and heart attack. Chickpeas also contain B vitamins, they are gluten-free and soaking and cooking them with a piece of kombu seaweed facilitates their digestion. Finished for today. Class dismissed. Enjoy your Friday.
VEGAN BURGER WITH CAULIFLOWER, MUSHROOMS AND CHICKPEAS FLOUR
-2 large raw portobello mushrooms
-about 500 grams of raw cauliflower
-2 garlic cloves
-2 tablespoons of tomato paste
-4 tablespoons of chickpea flour
-extra virgin olive oil
– himalayan salt
– black pepper
-wild fennel seeds powder
– dried or fresh mint
-dry or fresh parsley
-4 tablespoons of ground cashews
-1 teaspoon nutritional yeast
-Prepare a batter by mixing the chickpea flour with an amount of water necessary to obtain a batter of the consistency similar to that of the crepes; add salt and pepper, one of the two finely chopped garlic and rosemary. Allow to stand for at least 20 minutes
– in the food processor, with the S blade, chop very finely the cauliflower to obtein the “cauliflower rice”. Set aside
-with the same procedure, chop the mushrooms. Set aside
-in a pan, pour extra virgin olive oil, briefly sauté garlic and add chopped mushrooms, stir well
– fry over high heat, stirring constantly and as soon as the mushrooms are wilted and have lost their water, remove from the pan and place them aside in a large bowl
-sautè the “cauliflower rice” in the pan just as made with mushrooms. As soon as the cauliflower is well wilted, add the mushrooms, stir and, on high heat, sprinkle with a tablespoon of soy sauce, stirring constantly
-add the tomato paste, stir well
-veggies will be ready when they will be well mixed with each other and they will have taken a beautiful dark brown-red color. Transfer into a bowl and let them cool
-prepare the mixture of your veggieballs: incorporate to the veggies now cold the ground cashew, the herbs, the spices and the nutritional yeast; mix well
-at this point you have to use your hands, you must control the quantity of batter of chickpea flour and the breadcrumbs to add to the veggies to obtain a mixture that you can shape into balls. Add them gradually feeling the consistency of the mixture between your palms. Try to use less bread crumbs as possible to avoid covering the flavor
of the other ingredients
-press the veggies mixture between your hands and shape the veggieballs or the burgers
-cook in a pan with a little of extravirgin olive oil oil, from side to side, turning with a spatula.
And what about you? How do you cook your veggie burger? Which sauces do you like? Which combinations of vegetables do you love? And above all, do you like this recipe? Let’s talk about it! 🙂
Good appetite and good weekend!