Red Quinoa / Moong Bean Burger * Arugula * Homemade Faux Sourdough Bread * Satsuma Orange / Avocado Chutney * Pan Seared Fennel Bulbs

Red Quinoa / Moong Bean Burger * Arugula * Chutney * Homemade Bread * Pan Seared Fennel Bulbs

The world can be divided into two types of vegetarians: the kind who love whole green moong bean and the kind who smile politely and say, “No, that’s okay, I’m fine with just water.” I belong to the latter group, which may, in fact, be a vegetarian minority.

Moong beans are high in protein and vitamin C and are a good source of iron. They cook quickly, are the easiest of all beans to digest and are naturally cholesterol free. People really like them!

Personally, I prefer black beans and chickpeas. I don’t know what it is about those beans (ahem, the flavor), but I would definitely put them towards the top of my shopping list. Moong, on the other hand, gets left off. That is, of course, unless I am shopping for someone else.

A customer just ordered 5 dozen moong bean burgers, requesting the addition of red quinoa into the mix. As I wait for a batch to get out of the oven, I thought I would sit down here and share the recipe with you. Feel free to tweak it to your tastes. Last week I made this recipe with barley instead of quinoa and, although as you can imagine the texture was different, the taste was still good.

Red Quinoa / Moong Bean Burger Recipe

If you are looking for a gluten free burger recipe,this recipe’s your man.

2.5 cups green whole moong beans

1/2 cup red quinoa

2 tsp yellow hing

1 tsp garam masala

1/2 tsp celery seed

2 tsp yellow mustard powder

1.2 tsp course ground pepper

1 tbsp salt

1/2 c nutritional yeast

1/3 cup chickpea flour

1/3 cup arrowroot powder

1 cup diced or shredded cabbage

1 cup diced celery

2 tbsp olive oil

*not everyone enjoys the texture of celery seed. you can run it through a spice grinder if this is the case or simply omit.

*some people are anti-grain/gluten. if you are not anti-grain, add 2 tbsp gluten flour and 1/3 c rolled oats as added binder if you feel you need it.

Step 1

Wash and soak moong beans overnite. This will make them cook quicker and make them more digestible.

Step 2

Rinse quinoa in a sieve.

Discard moong bean soaking water, rinse beans and put moong beans a in pot with 7 cups of water.  Add quinoa. Bring to boil and then reduce heat to simmer.

Step 3

When beans and quinoa are very soft (after about 20-30 minutes), remove from heat and pour contents of pot into a sieve to drain off any remaining liquid.

Step 4

While moong and quinoa are draining, heat olive oil in a pan on high heat and then toast the yellow hing, mustard powder, garam masala, celery seed and black pepper a few seconds before adding celery and cabbage. Toss with spoon, reduce heat and cover. Cook approximately 8 minutes.

Step 5

Combine all the ingredients in a mixing bowl. Using a 1/3 cup measure, scoop the well combined mixture onto a parchment lined baking sheet, leaving space in between each scoop. Using your hands, press and shape each burger into a 4.5 inch circle.

Step 6

Bake in preheated oven at 400 degrees fahrenheit for 20 minutes. Finish off on stovetop in frying pan with a bit of oil or continue cooking in oven for 10 more minutes.


Satsuma Orange / Avocado Chutney

Satsuma Orange / Avocado Chutney

Creamy, yet totally vegan, this chutney is great spread on sandwiches or as an accompaniment to savory finger foods.

One Step Only : Just assemble all the ingredients and give them a whir in the food processor.

1 tbsp dijon mustard

1 satsuma orange, peeled and seeded

1 large avocado

1/2″ piece of ginger root

1/2 tsp salt

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2 Comments

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2 responses to “Red Quinoa / Moong Bean Burger * Arugula * Homemade Faux Sourdough Bread * Satsuma Orange / Avocado Chutney * Pan Seared Fennel Bulbs

  1. padi

    i love the sound of the orange guac! i’ll have to make some after the farmer’s market.

  2. sabjimata

    i have some burgers for you and i can share some guac as well.

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