Archive for November, 2012

blackbean burgers, beetroot chutney, quince-mango chutney, chickpeas, avocado, watercress, tomato, vegan, bbq

Blackbean Burgers & Chutneys

Blackbean Burgers & Chutneys

Blackbean burgers

  • ¼ cup rolled oats
  • 1 tablespoon cashew nuts
  • ¼ bunch of coriander
  • 1 cup blackbeans, drained
  • ½ cup chickpeas
  • 1 tablespoon peanut butter
  • 2 tablespoons red onions
  • ¼ red chili, deseeded, finely chopped
  • ½ teaspoon coriander, freshly grinded
  • ½ teaspoon cumin, freshly grinded
  • ¼ teaspoon smoked paprika
  • Grated zest of ¼ lime
  • Sea salt
  • Black pepper
  • Olive oil
  • Cornmeal or flour
  • 1 ½ cup watercress or rocket
  • 2 Hass avocados
  • 1 Lime

Grind oats, cashew nuts and coriander. Put in a big bowl.

Then mash blackbeans, chickpeas and peanut butter with a fork. Mix blackbean mash with the grinded oats. Add onions, chili and season with salt, pepper, coriander, cumin, smoked paprika and lime zests. Mix all and rest for 30 minutes.

Make 4-6 equal pieces. Dust two flat plates with cornmeal or flour.

Wet your hands with water and form 6 blackbean burgers patties and dredge in flour.

Heat olive oil and roast patties from both sides.

Dab the hot blackbean burgers with kitchen paper.

Wash and drain watercress or rocket. Slice avocado and drizzle with lime juice.

Roasted Mushrooms

  • 6 big mushrooms or Portobello mushrooms
  • Olive oil
  • Black pepper
  • Coarse sea salt

Remove the stem. Heat olive oil and roast mushrooms from both sides for 1 minute.

Then season both sides with black pepper and sea salt.

Roast both sides again for 3-5 minutes on medium heat.

Place roasted mushrooms top down on a plate. Layer watercress or rocket.

Place the burger patty on the mushroom.

Top with avocado slices, beet root and quince mango chutney.

As side dish roasted sweet potatoes or sweet corn fits well. Or eat it on a bun or roll it in a tortilla wrap.

Beet root chutney

  • 1 tablespoon olive oil
  • 1 tablespoon red onions
  • 1 teaspoon brown sugar
  • ½ cup beet root, finely diced
  • ½ teaspoon cardamom, freshly grinded
  • ¼ cup raspberry cranberry sauce
  • Black pepper
  • Sea salt
  • 1 tablespoon water
  • 1 teaspoon red chili, deseeded, finely chopped

Heat olive oil in a saucepan.

Add onions and sugar. Roast for 1 minute. Add beet root and cardamom.

Reduce heat and steam for 2-3 minutes.

Fill up with raspberry cranberry sauce.

Season it with salt and black pepper. Cook for 10 minutes, stir occasionally and add water. Boil up again, after 2 minutes and add chopped red chili.

Cover the saucepan and shut down the heat.Simmer for 5 minutes.

Serve it in a small bowl.

Quince mango chutney

  • 1 tablespoon olive oil
  • 1 tablespoon red onions
  • 1 teaspoon brown sugar
  • 1/3 cup quince, peeled and chopped
  • 1/3 cup mango, peeled and chopped
  • ¼ teaspoon cumin, freshly grinded
  • ½ teaspoon coriander, freshly grinded
  • Black pepper
  • Sea salt
  • ¼ cup water
  • 1 tablespoon lime juice
  • ¼ teaspoon vanilla beans
  • 1 teaspoon red chili, deseeded, finely chopped

Heat olive oil in a saucepan.

Add onions and sugar; roast for 1 minute. Add quince, steam for 3-5 minutes, than the mango and season with cumin and coriander. Reduce heat and steam for 3 minutes. Fill up with water.

Season it with vanilla beans, salt and black pepper. Cook for 10 minutes, stir occasionally and add water if necessary. Boil up again for few minutes and add chopped red chili.

Cover the saucepan and shut down the heat. Simmer for 5 minutes. Serve it in a small bowl.

To store the chutneys use two lockable glass jars (filling quantity around 1 cup).

First boil water and fill in the glass jar and cover the lid. Empty the glass jar and fill up the hot chutney and close it.

Put the glass jar in the fridge and the chutney is good for 5 to 7 days.

Another burger pattie option are the Thai tempeh patties.