Posts tagged 'vegan'

Recipe / Receta (C) (C) http://danzadefogones.com/pate-vegano/

Danza de Fogones is a Spanish food blog where they suggest this taste Vegan Paté whose main ingredients aredried tomatoes, red peppers, almonds, garlic, say sauce, ground cumin, olive oil and smoked paprika powder.

Danza de Fogones es un blog gastronómico español donde sugieren este sabroso Paté Vegano cuyos ingredientes principales son tomates secos, pimientos de piquillo, almendras, orégano, ajo, comino, aceite de oliva y pimentón ahumado.

Spanish firm NETASA is pleased to show the quality and culinary possibilities of La Chinata Smoked Paprika, by presenting an easy and useful recipe for those who practice veganism in their daily routines. We present our own “Vegan Burger with zucchini fries”, in which, in addition to our Smoked Paprika, the main ingredients are fresh beet, ricotta cheese, red quinoa, red beans, black pepper, ground cumin, olive oil, and salt, amongst others.

Vegan burger with zucchini fries

Preparation time: 20 minutes

Cooking time: 50 minutes

Total time: 1 hour: 10 minutes

Servings: 4

Ingredients:

100 g (4 oz) fresh beet, grated

30 g (1 oz) ricotta cheese, drained well

100 g (½ cup) red quinoa

240 ml (1 cup) water

150 g (½ cup) cooked red beans, drained well and mashed

75 g (2/3 cup) rolled oats

1 egg yolk

2 cloves garlic, minced

2 tbsp fresh parsley, chopped

1 tsp wholegrain mustard

¼ tsp ground coriander

¼ tsp ground cumin

1 tsp La chinata sweet smoked paprika

½ teaspoon sea salt

¼ teaspoon ground pepper

1 teaspoon olive oil

For the guacamole sauce:

1 medium (150 g) avocado, peeled, pitted, and cubed

1 tbsp (15 ml) chopped parsley

2 tbsp (15 ml) lemon juice

1 garlic cloves, minced

½ tsp (2 ml) La chinata hot smoked paprika

½ tsp (2 ml) salt

For zucchini fries:

1 kg (2 lb) zucchini

2 egg whites

6 tbsp corn meal

100 g grated Parmesan

1 tsp La chinata hot smoked paprika

1 tsp garlic powder
½ tsp salt

1 tbsp olive oil

The rest of ingredients:

4 hamburgers buns

2 small (180 g) tomatoes, sliced

1 small (70 g) red onion, sliced

8 lettuce leaves

Directions:

Preheat oven to 350°F. Place the quinoa in a fine-mesh strainer, and rinse well under cold water. Soak before use for 10 minutes. Drain well and place in a heavy bottom pot. Add 1 cup water and bring to the boil. Cover, simmer and cook for approximately 15-20 minutes or until all the water has been absorbed. Use a fork to fluff up the quinoa. In a medium bowl combine the beet, quinoa, beans, egg yolk, ricotta, garlic, parsley, oats, salt, pepper, mustard, La Chinata sweet smoked paprika, cumin and coriander. Mix it well. Divide the mixture into four balls. Line a baking tin with parchment paper. Place the balls on prepared tin and flatten them. Handle them delicately. Brush with 1 tsp of olive oil and bake in preheated oven for 15 minutes.

Meanwhile make the zucchini fries. Peel the zucchini. Cut them in half lengthwise and remove the seeds. Slice the zucchini into 0.6×0.6×5 cm (1/4×1/4×2 inch) pieces. Combine the La Chinata hot smoked paprika, Parmesan, corn meal, salt and garlic in a pie plate. Beat the egg whites in another pie plate. Line a large baking sheet with parchment paper. Dip the zucchini fries into the egg whites, then press into cheese corn mixture. Place zucchini slices on prepared baking sheet, brush them lightly with olive oil. When the burgers are done, take them from the oven and set aside. Place the zucchini fries in the oven and bake for 20 minutes or until golden brown.

And finally, make the guacamole sauce. Place all the ingredients in a bowl and coarsely mash with a fork. Set aside.

When zucchini fries are done, take them from the oven. Place the burgers in the buns along with guacamole sauce, slices of tomato, onions and lettuce and serve with zucchini fries.