Spanish beans

Back in the days before the BTD, I had a love affair with chorizo. I still love chorizo, but I don't eat it as regularly as I used to because it's a) pork, and b) smoked. All the same, if you love chorizo, I definitely recommend adding it to the bean recipe, below. Although this dish is great without any added meat, the chorizo puts it over the top.

Spanish Beans (inspired by Epicurious) 


Ingredients

• 1 onion, diced
• Extra-virgin olive oil, for drizzling (about 1 tsp)  
• 4 cloves garlic, minced 
• 1 tsp paprika 
• 2 cans (19oz) Cannellini beans, rinsed and drained
• Small handful of parsley, minced 
• 4-6 sprigs of winter and/or summer savory, leaves removed and minced
• 2-3 big handfuls of baby spinach (or more if you wish)
• 1/4 - 1/2 cup water
• Juice of 1 lemon 
• Pinch of salt 

Directions

1. Cook the onion with a small amount of oil and a pinch of salt in a medium pot over medium heat until onion is soft, about 6 mins, stirring occasionally.
2. Add the garlic and paprika and let cook about 1 min.
3. Stir in herbs and beans, then add spinach and a scant 1/4 cup of water. Mix until combined, and let cook for a couple of minutes, uncovered, until the spinach wilts a bit. If the mixture looks too dry or is sticking to the pot, add more water.
4. Just before serving, add lemon juice for added zippiness.
5. Check of seasonings and adjust as necessary, then comer!

Quinoa Veggie Burger

It's burger season here in Vancouver, and this one is absolutely divine. I adapted the recipe from Chatelaine without too much hassle or difficulty. It was more or less compliant off the bat, which I liked. They are crispy on the outside and soft on the inside, and full of flavour.

I've been looking for a good vegetarian alternative to your standard meat burger. Though these can be made in standard burger size and served with a salad - you'll see in the directions how this is done - they would also make great mini burgers, dolled up for a cocktail party as finger food with a dab of sour cream and chives on top.

Quinoa Veggie Burger (adapted from Chatelaine)

Ingredients

• 1/2 cup uncooked quinoa (about 2 cups cooked) 
• 1 tsp olive oil, plus more for frying
• 1/2 227 g pkg cremini mushrooms, coarsely grated (1 cup) 
• 1 cup coarsely grated zucchini (about 3/4 of a zucchini)
• 3/4 cup coarsely grated carrot (1-2 carrots)
• 1 small shallot, minced 
• 1 garlic clove, minced 
• 1 egg, beaten
• small handful of parsley, minced  
• 2 tbsp arrowroot starch 
• pinch of coarse salt 

Directions

1. Cook quinoa according to package directions, about 14 min. I buy my quinoa in bulk, and this is my method: rinse the quinoa in a fine mesh strainer. Bring 3/4 cup of water to a boil and then add the 1/2 cup quinoa (ratio is 1:1.5). Give it a good stir, put a lid on, drop the heat to low and let it simmer for 15 minutes. Turn the heat off and fluff with a fork. Let it cool with the lid off. 
2. Grate your veggies. I have done this in with a hand grater and a food processor (with grater attachment). It works well, and if you aren't pressed for time, use the hand grater to save yourself some dishes. 
3. Heat a large, wide non-stick frying pan over medium. Add oil, then mushrooms, zucchini, carrot, shallot and garlic. Cook until soft, about 5 min. 
4. In a large bowl, mix egg, starch, salt and parsley. Add quinoa and mix thoroughly and then add veggies and mix.
5. Heat the same non-stick frying pan over medium. Add a little more oil if the pan looks too dry. Firmly press quinoa mixture into a 1/2-cup measuring cup. Turn and release into pan. Gently press to shape into a patty about 4 in. wide. Repeat, cooking 2 patties at a time. Cook until golden and warmed through, about 4 min per side.