Archive | November, 2012

My Juicy Vegan Potluck Entry: Sprouted chickpea and sprouted sunflower seed burgers with sweet potato fries

1 Nov

Thank you very much for finding your way to my blog – I hope you will like my recipe for sprouted burgers. It is a vegan alkaline dish, that is very versatile and you can change it to your liking and to match what you have in your pantry. Furthermore you will get a quick introduction to sprouting and also learn how to make tahini and linseed egg substitute.

The recipe is for 2-3 people – with enough burgers to use for lunch the next couple of days. Ideas for lunches could be wraps with cucumber, lettuce, tomatoes and some sweet chili dressing. You can also use them sliced in a sandwich with pesto and lettuce.

Excluding the sprouting time the burgers take about an hour to make. You can make the sweet potato fries and some salad while the burger mix rests in the fridge.

If you don’t have time to spouted the chickpeas and seeds – dont worry – you can use canned chickpeas and unsprouted sunflower seeds, but you will raise the nutritional value a great deal by using sprouts.

HOW TO SPROUT:

Fresh organic sprouts are the perfect food. It is highly alkaline and will energize you body. And then its cheap and very easy to do. You can use almost all kinds of seeds, beans and legumes. I will only give you a short introduction here, but until I do a more detailed blog about sprouting use the internet – it’s has a lot of info about this, so google away 🙂 You are of course also very welcome to write to me for sprouting advice 🙂

You can sprout in a glass with a mesh or cheese cloth over or you can buy sprouter box, sprouting bag, an automatic sprouter etc.

Most beans and peas need an overnight soaking before you put them in your glass or sprouter and rising and drain twice a day until the sprouts have grown. The glass should be place upside down so the water will run out. Depending on the seed or bean this takes 3-5 days. I only sprouted the sunflower seeds for 1½ day before putting the sprouts in the fridge to slow down sprouting. For the chickpeas I used a little different method – I actually soaked them for the whole 2½ days – changing the water and giving them a rinse 2 times a day.

For the burgers:

250 grams of dried organic chickpeas – To raise nutritional value sprout for 2-3 days

100 grams of sunflower seeds – sprout for 2-3 days

2 gloves of garlic

2 large onions

a small handful of sundried tomatoes

3 teaspoons of salt (Use only unrefined salt like himalaya salt, sea salt etc.)

2 teaspoons of hot paprika

1 teaspoons of mild paprika

2 teaspoons of dried thyme

2-3 teaspoons of tahini – Storebought or homemade.This is very easy to make: Grind sesame seeds in coffee grinder, then blend with himalaya salt, sesame oil and sunflower oil. Tahini can be use in a lot of different recipes and it is very good as a spread on a piece of bread or a crispbread.

2 teaspoons of linseed (flaxseed) “eggs” – Grind linseed and stir in water to make and egg substitute. You can use this in a lot of recipes instead of eggs.

200-300 ml of water

1 teaspoon of baking soda

200 grams of breadcrumbs, spelt wholewheat flour and oats – I used about equal parts of each

Proces the chickpeas and seeds first in a food processor, then add the rest of the ingredients except the last 2 things on the ingredients list (Baking soda and the flours). Add the water little by little – the food processor should be able to proces, but the mix should not get watery.

Combine the mix in a bowl with the rest of the ingredients and leave to rest in the fridge for about 30 mins – you can leave it longer.

Take a small handful of the burger mix and flatten it. I like my burgers fried in a pan in sunflower oil – fry for about 6-7 minutes on each side at medium heat. You can also bake them in the oven for 20 minutes at 220C/425F.

For the sweet potato fries – Turn the oven to 220 C/425F

4 sweet potatoes – peeled and cut into fries – about ½cm thick

Sunflower oil

Salt (himalaya or seasalt)

Pepper

In a freezer bag add oil, salt, pepper and half the sweet potatoes and shake and “massage” the fries to cover in oil – repeat with the rest of the potatoes. Place on a tray and bake for about 20 minutes – the turn on the grill in the oven at bake for about 5 minutes more. The fries should be brown and crispy – but not black 🙂

Serve everything with tomato salad and cucumber – ENJOY!

I hope you will try the recipe and make your own version.

Please follow my blog and feel free to share if you like it – that would be much appreciated – THANKS

Hit “Go Forward” to read about another great vegan dish from Márcia at “Compassionate and passionate cuisine”

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