Sprouted Buckwheat Salad and Red Lentil Burgers


I’ve had a few recipes hanging around that I keep meaning to post, so today I am just going to put them out there for you.  Pictures to follow when I have more time!

Raw buckwheat is a new addition to my diet.  I tried buckwheat flour a while back and found it to be a very strong flavor… and one that I don’t care for.  So, much to my delight, the mild, nutty flavor of raw buckwheat is a welcome addition to the list of good grains.

Sprouted Buckwheat Salad

1 cup raw buckwheat, soaked for 4-8 hours, drained and sprouted for up to 2 days
1 cup raw sunflower seeds
1 pepper, any color, diced
2 cups white beans, homemade or canned (rinse them well if canned)
1 cup cilantro, minced

Vinaigrette

Juice of 1 ½ lemons
1 Tbsp olive oil
1 shallot, minced
2 cloves of garlic, minced
pinch of salt
several grinds of pepper

Combine all ingredients in a pretty bowl.  The flavors get stronger as the salad sits, so allow for a few hours of fridge time before serving if you have time. 

 

Red Lentil Burgers

1 ½ cups red lentils
2 carrots (about 1 cup)
1 leek (about 1 cup)
½ cup almonds
1 tsp chipotle powder or 1 chipotle pepper with a bit of adobo (from a can)
1 tsp cumin
1 tsp smoked paprika
1 Tbsp Braggs Liquid Aminos
1 Tbsp olive oil
¼ cup tomato paste
¾ cup water

Let’s heat things up!  Get your oven on to 400 degrees.  If you have baking stones, set them on the lowest oven rack so they get screaming hot.  If not, prep a baking sheet with a piece of parchment or lightly oiled foil.

Put lentils into food processor and pulse until they become coarse flour.  Add remaining ingredients and pulse until combined into a slightly chunky dough/paste.  You will need to scrape the sides of the processor at least once to ensure that no bits of veg are left unblitzed.  Give a tiny taste and adjust seasoning if you need to.

I use my ice cream scooper to get even scoops of batter.  Drop them on your prepared sheet or baking stone and flatten slightly to about a 3 inch diameter and ¼ inch thick.  They won’t spread, so you can get them a bit close, but it’s best to leave some room so you can flip them.  Bake for 10 minutes and then lower heat to 350, flip them and bake for another 10 minutes.

Serve on your favorite gluten free bun or on a bed of greens.

Advertisements
This entry was posted in beans, buckwheat, Family Friendly, lentil and tagged , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s