Something mundane like sharing a recipe seems would make for a good start to this blog. Besides which, I can't wait to share this!!! Although this dish is incredibly healthy in every way, once we tried it it is just so deliciously good that it doesn't seem right to call it healthy! Restaurant worthy, deceptively healthy, if you try this you have to forget how good for you it is and just look forward to some good food :-)
Now that you know this should not be thought of as health food, then I can tell you how good for you it is! I originally came up with this dish for a friend who has been diagnosed with kidney failure. Recommended diets for kidney disease limits sodium intake as well as low potassium and low protein so this dish is spiced using no salt and can actually be made entirely vegan, in addition to being gluten-free.
The hardest part of this dish is making the veggie bean patties (recipe below) but using the regular sized cans of beans makes a lot. This dish makes a great appetizer for a dinner party but whatever extras you don't use can just go in the freezer. Freeze them in individual patty servings and you can just pop out whatever you need when you want, and of course the patties can be used in other dishes.
The patties take about 10 minutes to cook, (longer if frozen). I used my friend's George Foreman Grill which worked great. Pan frying or baking should also work, if you use an outdoor grill you'll probably want to put foil down over the grill. I made small-ish sized patties, about a teaspoon scoop, to fit the purpose.
Once you have the patties, this dish is as simple as taking an individual endive leaf, lining it with a layer of rice along the leaf spine. Put your mini bean patties on the rice and top with mango chutney and diced fresh tomato. Endives are reportedly has great antioxidants against breast cancer and other cancers, and tomatoes are also supposed to be good in antioxidants (though better when cooked). We found a good organic chutney with no added sugars or preservatives, and used brown rice, a gluten-free whole grain.
Hope you'll enjoy!
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This is a very loose recipe with endless variations you could try with different ingredients.
Bean Veggie Burgers
1 16 oz. can black beans, drain & rinse
1 16 oz. can chick peas, drain & rinse
1 green pepper, fine chop
1 onion, fine chop
6 cloves minced garlic
1 8 oz. can waterchestnuts, fine chop (for texture, or I was going to try jicama)
1/4 cup sunflower or pumpkin seeds
3 tbsp diced sundried tomato
2 or 3 tbsp minced parsley
2 tbsp chili powder
2 tbsp cumin
2 tsp sriracha thai chili sauce or other hot sauce
few dashes of Worcestershire sauce (*contains anchovies, leave out for vegan. Lee & Perrins website states they are cholesterol free, fat free, preservative free, gluten free and has 80% less sodium than soy sauce)
1 cup bread crumbs (*gluten free bread crumbs)
2 tsp. corn starch, dissolve in 1/4 cup water (for binding, or you could use an egg)
Mash the beans & chick peas first, then just mix in all the other ingredients & separate into patties.
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