INGREDIENTS
- For 8 to 10 burgers.
- – 30 g of dried pine mushrooms.
- – 5 hydrated dried tomatoes.
- – 1 medium onion.
- – 2 cloves of garlic.
- – 2 tablespoons of chia or flax.
- – 1 cup of cooked barley.
- – 2 cups of cooked black beans.
- – 1 tbsp mustard.
- – 1 tbsp smoked paprika.
- – 1 tsp yellow curry.
- – 1 tsp black pepper.
- – 1 tsp sea salt.
- – 4 tablespoons of cassava starch.
- – Olive oil c/n.
- – Vegan cheddar cheese or some melting cheese.
- – 1 bundle of asparagus
- VEGAN BANCET:
- – 1 massive beet.
- – 1 cdita of smoked paprika.
- – Sea salt and olive oil c/n.
- SUPER CRISPY AND RICH POTATOES:
- – 3 medium potatoes.
- – 1 head of garlic.
- – 1 sprig of rosemary.
- – 1 tbsp Dijon mustard.
- – Juice of ½ lemon.
- – Salt, pepper and smoked paprika c/n.
- – Inexperienced onion and/or parsley 1 handful.
- ASSEMBLY OF THE PLATE:
- – Sourdough hamburger bread.
- – Lettuce.
- – Tomato.
- – Ketchup.
- – Purple Onion.
- – Sprouts.
BLACK BEANS AND BARLEY BURGER POWER with vegan bacon and French fries
PROCEDURE:
1. Hydrate the mushrooms and tomatoes.
2. Chop the mushrooms, walnuts, onion and garlic.
3. Brown the onion. Take away half and add the garlic and seeds. Proceed cooking for 3 minutes.
4. Flip off the warmth and add the barley, drained tomatoes, beans, mustard and seasonings. Course of till forming a paste.
5. Put the pasta in a bowl, add the mushrooms, onion, starch and a splash of oil. Knead for a couple of minutes. Regulate flavours.
6. Divide the dough into 8 or 10 balls and type the burgers.
7. Cook dinner the medallions in a pan or grill for 3 minutes per facet.
8. Brown the asparagus on a grill or frying pan with oil, salt and pepper.
VEGAN BANCET:
1. Lower the beet into thick slices. Switch to a frying pan, add a pinch of smoked paprika and one other pinch of salt.
2. Cook dinner over low warmth, with a splash of oil, for 10 minutes.
3. Then add one other splash of oil and switch. Cook dinner 10 extra minutes.
SUPER CRISPY AND RICH POTATOES:
1. Cook dinner the pinnacle of garlic within the oven wrapped with parchment paper and a bit oil, the rosemary, a pinch of salt and a pinch of pepper.
2. Then, mash the garlic and add 1 tsp of smoked paprika, lemon juice, mustard, salt, pepper and splash of oil. Mingle.
3. Clear the potatoes, minimize them into irregular squares, run them via chilly water and take away the starch. Dry them and prepare dinner them in a powerful oven with a splash of oil.
4. Combine the recent potatoes with the garlic cream and embellish with the greenery.
