Veggies on the counter

Adzuki Bean and Sun-Dried Tomato Burgers

Posted in main courses by veggies on the counter on February 5, 2011

Today, I have some apologies to make. Firstly, I apologize for not being around here in the last couple of days: in fact, my semester ended yesterday and, to cure the tireness of a pretty hectic week, I had a twelve-hour sleep (yes, you read well) and now I feel really refreshed and brand new. The second apology has to due with the fact that I have another burger recipe to share with you.

I’ve made these burgers last week and was quite surprised with how they came out: the burgers were tasty, had a great texture and after being pan-fried they  really got a nice crispy outside and a chewy inside. As far their taste goes, it’s  toasty and grainy (thanks to the millet), as well as salty and tangy because of the sun-dried tomatoes. I suspect you could replace the adzuki beans for black beans, but on the other hand, canned ones won’t probably work out in here: canned beans tend to be to soft and mushy, and you really want your beans not to be overcooked. On the other hand, you could play a bit with the herbs in here: thyme and chives were what I had on hand, but using fresh basil instead would be a great substitution. Wish you all a great weekend, and I promise I’ll come back very soon with some more veggie love to share. ; )

Adzuki Bean and Sun-Dried Tomato Burgers

(makes 6 burgers)

195 grams (1 cup) millet

750 ml (3 cups) water

½ teaspoon salt

60 grams (about 12 halves) dry-packed sun-dried tomatoes

½ teaspoon salt

400 grams (1 ¾ cups) cooked adzuki beans

4 large garlic cloves, peeled

5 tablespoons plus 3 olive oil

freshly grated black pepper

½ teaspoon dried thyme

½ teaspoon dried chives

1. In a dry skillet over medium-heat, toast the millet for about 3 to 4 minutes, stirring often, until it turns golden brown and starts smelling toasty.

2. Transfer the toasted millet to a pan filled with 750 ml (3 cups) water and bring to a boil. Once boiling, decrease the heat to low-medium, add ½ teaspoon salt and cook, covered, for 30 minutes, or until all the water has been absorved and the millet is cooked through. Remove from the heat and let it cool down a bit at room temperature.

3. In the meantine, put the sun-dried tomatoes in a bowl filled with hot water (1 cup – 250 ml – should be enough). Cover, and let the sun-dried tomatoes rehydrate for 15 minutes. Drain them and coarsely chop them. Set aside.

4. Using a mortar and pestle, crush the garlic cloves with a pinch of salt. In a frying pan over medium heat, warm 5 tablespoons of olive oil. When hot, but not smoking, add the crushed garlic and salt mixture and fry until golden brown – 4 to 5 minutes. Let the garlic cool to room temperature.

5. In a food processor, process 2 cups of the cooked millet, ½ cup of the cooked adzuki beans, the fried garlic and the oil, the dried thyme and chives, black pepper, and half of the chopped sun-dried tomatoes. Process for 2 minutes, or until a thick purée comes together. Have a taste and season with a little more salt if needed.

6. Add the remaining adzuki beans and sun-dried tomatoes to the purée and pulse no more than 2 or 3 times – you want the burgers to have some texture, so these ingredients only need to be broken down a bit. The mixture should now be thick and easy enough to handle and shape.

7. Lightly oil your hands and divide the mixture into 6 equal portions. Shape into patties the size of your hand palm.

8. In a large frying pan, heat 3 tablespoons of olive oil. Add the burgers when the oil is hot, and pan fry them  for 5 to 6 minutes on each side, only turning them once. Serve hot with your favorite ingredients or as shown in the picture bellow.

Advertisement

Pasta with Sun Dried Tomato Sauce

Posted in main courses, salads by veggies on the counter on September 26, 2010

The good thing about this pasta dish, is that you can make the sauce ahead of time, and then all you have to do a couple of minutes before lunchtime, is to cook the pasta and grill the aubergine. It’s a quick and very yummy dish, one of those recipes I make specially when I have guests around, because it’s easy to put together and people generally enjoy it very much.

I’ve done it to death around here, with a few varitions though: for instance, sometimes I use slightly cooked vegetables (such as broccoli and cauliflower), while on other occasions I use grilled ones (onions, aubergines, zucchini). Quite frankly, adding grilled vegetables is what I prefer the most, although that is just for the sake of my personal taste. Regarding the sauce, I think it’s one of those sauces you want to eat by the spoonful: salty and slightly tangy, it can also be a nice addition to savory crêpes or used as a dipping sauce for steamed veggies.

It’s funny that I haven’t thought of this recipe to post to the blog before. These days, I’ve been thinking a lot about when I started cooking vegan food, and the recipes that by then I used to enjoy the most. This one was definitely one of those. Actually, some years ago, I wasn’t that much of a cook. Any recipe that would take more than 10 minutes to be prepared, would most likely be ignored by myself. But on the other hand, I feel that that attitude towards cooking really led me to create some quick and tasty meals, and those are the ones I’m focusing on right now. But before we seriously embrace the everyday vegan cooking topic, I must tell you: there’s going to be a cake showing up here in an upcoming post… ; )

Pasta with Sun Dried Tomato Sauce

(serves 4)

450 grams pasta, such as fusilli or conchiglie (I used the latter)

1 large aubergine

olive oil

salt to taste

fresh basil leaves, for garnish

For the Sun Dried Tomato Sauce:

½ cup (40 grams) dry packed sun dried tomatoes

¼ cup sun dried tomatoes soaking water

¼ cup olive oil

3 tablespoons rice vinegar

3 tablespoons lime juice

90 grams natural unsweetened soy yoghurt

½ teaspoon salt

1. In a small saucepan, bring about 2 cups (500 ml) of water to a boil. Turn off the heat and add the sun dried tomatoes. Cover, and let them re-hydrate for 15 to 20 minutes, or until soft and plump. Drain, and save the water.

2. In a large pan, bring plenty of salted water to a boil and add the pasta. Cook for 8 to 10 minutes or until al dente. Drain and chill under cold running water. Drain again.

3. Heat a large grilling pan over high heat. Slice the aubergine into rings of about 0,7 cm thick, and brush each side of the rings with olive oil. Lay down as many pieces of aubergine as the pan will hold in a single layer, and sprinkle with salt. Cook each side for 5 to 6 minutes, or until the aubergine has good grilling marks and has almost started to blacken.

4. To make the sauce, put all the ingredients in the bowl of a food processor and process until creamy. Have a taste and adjust the seasonings if needed.

5.  In a large bowl, combine the pasta, grilled aubergine and sauce. Mix well and serve immediately, garnishing each individual serving with a few leaves of fresh basil.