Azuki burguer, stuffed mushroom, swedes pureé and sprouts & celery salad
This set of recipes is somewhat complex because of the variety presented in the dish. The mix of raw and cooked elements, as well as the different textures and colors make it a very interesting dish for a satiating meal with an excellent protein supply. The combination of vegetables, beans and some cereal makes it a very balanced meal.
| Prep Time | 2 h |
| Cook Time | 1 h |
| Passive Time | 8 h |
| Servings |
doses
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- 500 g azuki bean boiled and drained
- 2 small sweet potato
- 1 medium carrot
- 100 g oats
- 1 medium onion
- 1 dente alho
- 2 bay leave
- 25 g coriander
- to taste sea salt, olive oil, shoyu and pepper (I used a bit of mix from 5 spyces)
- 1 package marron mushroom portubelo would be great as well
- 200 g dough from the burguers
- 1 medium onion
- 350 g peeled rutabaga
- stems from the mushrooms
- 2 bay leaves
- pinch umeboshi vinegar, sea salt , pepper and olive oil
- 2 stems celery
- 1 small green smith apple
- juice of 1/4 lemon
- pinch olive oil
- 50 g pumpkin seeds
- to taste oregano and sea salt
Ingredients
Burguer
Mushroom
Rutabaga puree
Celery & apple salad
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- Cut as small as possible onion and garlic and put it in a pan. After 2 minutes add the olive oil, sea salt and the bay leaves. Let cook for 5 minutes more and then turn the fire off and take the bay leaves out.
- Grate the carrot and the sweet potato to a big bowl where after you'll mix all the ingredients.
- Add in the beans and the cooked onion. Season with sea salt, pepper and shoyu to taste.
- Blend the oats until flour and add it to the dough until you have a good consistency to mold the burguers. Save some of this preparation so that you can fill the mushrooms after.
- With your hands wet (I advise you to have a bowl with water close to you, so you can wet your hands throughout the process without the dough gripping you) mold the dough as hamburger and arrange in a tray lined with parchment paper.
- Bake in preheated oven at 180ºC for at least 30 minutes, or until the burgers are golden and with some consistency.
- Since I had a pack of some mushrooms, I cleaned them (I never wash the mushrooms in water so they do not lose their taste, I'll just wipe them with a moist towel to remove any dust they might have) and remove their stems (which I used to the rutabaga puree).
- I put the mushrooms on a tray with a pinch of salt and filled with the hamburger dough.
- I let it cook along with the burguers.
- Cut the onion in slices and put it in a pot with a bit of olive oil and the bay leaves. Turn the medium fire on and cook it until the onion is translucent. To make sure the onion doesn't burn stir it once in a while.
- Add in the rutabaga cutted in small cubes and the stems of the mushrooms (I just add it because it was a leftover from the stuffed mushrooms, but if you don't put it the puree will still be very good).
- Lower the heat and pour a bit of umeboshi vinegar, sea salt and pepper and cover the pan. Let it cook for 15 to 20 minutes or until the rutabaga is tender.
- Turn the fire off and blend it until creamy.
- Cut the celery stalcks in thin slices.
- Peel the apple and grate it. Mix it with the celery and immediatly add the sea salt wrapping it all together.
- Add in toasted pumpkin seeds. Season with lemon juice, olive oil, sea salt and oregano.
To cook the azuki beans, first soak it for some 8 hours. Then throw the water of soaking. Cook in the pressure with 1 strip of kombu seaweed, water and a pinch of sea salt, for 15min. This type of beans are a miracle to our kidneys and should be consumed to increase our vitality.
In the exhibited photo you see leek sprouts over the rutabaga puree, and beetroot sprouts under the mushroom. The sprouts have excellent properties for our body and the germination process potentiates its bioavailability in our organism. Sprouts are also excellent to tonify our body and to nourish the liver and gallbladder energy.
