Salisbury.Fake dinner, food

Lentil Quinoa Patties

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A quick note before we get to the recipe: these patties are basic for the reason they can be used in many different ways.  You can easily customize them.  I will probably use some for taco “meat” later this week, and I’ll probably use some as “meat” for a spaghetti type sauce.  I wanted to have something basic and easy to make so I can have it on hand in case I needed to make something quickly.  These patties also freeze fairly well, but they will be crumblier once thawed out.

Ingredients:

2 cups cooked green/brown lentils (I cooked mine in Better than Bullion’s vegetable base)
1 1/2 cups cooked quinoa (Again, cooked in Better than Bullion’s vegetable base)
1/4 cup vital wheat gluten
2 tbsp oil of choice
salt and pepper to taste

Method:

Mash the lentils most of the way, leaving some for texture.  Stir in the quinoa, gluten, oil, and salt and pepper if using.  You can also use a gluten free binder if you’d prefer.  The gluten just helps hold the mixture together.  Measure out 1/3 cup portions onto a parchment lined baking sheet and form into rounds.  Bake at 375* F for 12 minutes, then flip and finish baking for another 7-10 minutes until both sides are slightly golden and the patties don’t squish when lightly pressed.  Cool completely on a wire rack for maximum crispiness.  Store in the fridge for up to a week, or freeze for up to a month.

Dressing for the salad above (not pictured, it wasn’t pretty):

2 tbsp peanut butter
1 tbsp maple syrup
2 tsp Sriracha hot sauce
2 tsp soy sauce
1 tsp sesame oil
1 tsp rice vinegar
1/4 tsp ground ginger
dash each of garlic and onion powder, black pepper
Splash of water to thin it out if desired

Whisk all ingredients together in a small bowl and pour over the salad.

Salisbury.Fake dinner, food, Uncategorized

Black Bean and Walnut Burgers

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Life being what it is, and my lack of motivation for blog posting, here’s a simple recipe for some burgers.  They’re easy.  All you need is a food processor, a mixing bowl, spatula, baking sheet, and that’s pretty much it.  Measuring spoons, too, if you’re in the mood for precise measurements.

Black Bean and Walnut Burgers 

1 cup walnuts, lightly toasted (you don’t want them completely raw, but not completely toasted either)
1 can black beans, drained and rinsed
1/2 cup quinoa, cooked
1/4 cup plain bread crumbs (the can I have isn’t vegan, which makes me wonder why milk is sneaked into everything like it knows the deal)
2 tbsp olive oil
1 tbsp white vinegar
1 heaping tbsp tomato paste
1 tsp salt
1 tsp black pepper
1 tsp onion powder
1/2 tsp garlic powder
1 heaping tsp smoked paprika (optional, but it adds in that nice kind of charred taste you get from a grill without having a grill)
1 flax egg (1 tbsp ground flaxmeal, 3 tbsp water, mix and set aside for two minutes)

In your food processor, mix together all of the ingredients aside from the bread crumbs and quinoa.  You want it to resemble a wet dough almost.  Scrape sides if you’ve got some errant spices (my paprika likes to cling to the sides). Some chunks are okay.  Texture and whatnot.

After this, add the mixture to a mixing bowl and add in the quinoa and bread crumbs.  Mix together pretty well.  You don’t want to have bread crumbs hanging out.

Scoop out 1/3 cup of the mixture and press into a patty shape.  You get about six patties out of this mixture.  You can bake them at 375* F for 15-18 minutes, flipping halfway, or you can pan fry them for 2-3 minutes a side.  I didn’t have time to babysit a pan today, so I made mine in the oven.  They freeze spectacularly well, and work well as ground “beef” crumbles in spaghetti sauce.

Fair warning, they do dry out a little in the oven, so pan frying is recommended, but if you’re okay with dousing things in barbecue sauce like I am, then you’ll be fine with oven baked.

Salisbury.Fake dinner, food

Quinoa with Red & Green Peppers, Onion, and Garlic

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1 small onion, diced
1 quarter of a red pepper, diced
1 quarter of a green pepper, diced
2 cloves garlic, minced
1/2 cup red and white quinoa
1 1/2 cups vegetable stock
1/2 teaspoon of ground coriander
2 tablespoons olive oil
salt and pepper to taste

In a medium sauce pan, heat the oil and then add in the peppers, garlic, and onion.  Cook for a few minutes until the vegetables start to soften.  Add the quinoa, stock, and coriander.  Bring to a boil and then cover with the lid tilted so steam can escape.  Reduce the heat to simmer and cook until the quinoa has expanded and white threads appear around it (10-15 minutes).  Add any salt and pepper if you’d like.

This makes several servings.  Store leftovers in the fridge for up to a week.

Salisbury.Fake baking, food

Whole Wheat Bread with Quinoa and Oats

2 1/4 teaspoons active yeast
3 tablespoons honey
1 cup warm water
1/2 teaspoon salt
1 cup cooked quinoa (I mixed 1/4 cup red and 1/4 cup white)
1/2 cup oats soaked in 3/4 cup warm water
1/4 cup unsweetened applesauce
1 1/2 cups whole wheat flour
1 1/2 cups all purpose flour

Mix the yeast, honey, water, and salt.  Let the yeast proof for about 10 minutes until it looks foamy and creamy.  Add in the quinoa, oats (with the water), applesauce.  Mix in the wheat flour, and then add in the all purpose flour 1/2 a cup at a time.  The dough will be sticky and look wet like a quick bread dough, but that’s fine.  Let the dough rise in a covered bowl for about an hour, until doubled in size.  Once the dough is doubled in size, turn it onto a well floured surface and knead about 10 turns.  You don’t want to overwork this dough, even though it’s very dense.  Separate the dough into two equal pieces, and place into two greased bread pans.  Cover the pans loosely and let the dough rise for another hour.  In the last ten minutes or so of the rising time, preheat the oven to 375 degrees F.  Bake for 25-30 minutes until bread sounds hollow when tapped.  Let bread cool completely before cutting.