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La Panacea Quinoa Burgers (vegan)

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La Panacea Quinoa Burgers (vegan)
Beanless, and therefore fart-less quinoa burgers courtesy of José from La Panacea in Jerez de la Frontera. Served with sweet pear veganaise.
Quinoa burgers from la Panacea
Cuisine vegan, vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Passive Time 15 minutes
Servings
people
Ingredients
La Panacea Quinoa Burgers
Sweet Pear Veganaise
Cuisine vegan, vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Passive Time 15 minutes
Servings
people
Ingredients
La Panacea Quinoa Burgers
Sweet Pear Veganaise
Quinoa burgers from la Panacea
Instructions
La Panacea Quinoa Burgers
  1. Heat up a pan on medium heat with 1 tbsp of coconut oil. Add garlic and onion and sautée until translucent. Salt to help the cooking process along and to lock in this layer of flavour.
  2. Gradually incorporate about 1-2 minute apart (in this order): pepper, carrot, celery and spinach.
  3. Once your vegetables are all tender, add quinoa, cumin, salt and pepper. Cook for an additional 30 seconds. Set aside in a bowl to cool.
  4. Once cooled enough to touch, add rice flour and mix well until the mixture is homogenous. Let cool in the fridge for a minimum of 15 minutes before forming into patties.
  5. Fry on medium heat in a tablespoon of coconut oil for about 5 minutes on each side. Serve with pear veganaise.
Sweet Pear Veganaise
  1. Combine all of the ingredients except for the oil and pear in a blender. Blend, then gradually add oil until the consistency of mayonnaise is achieved.
  2. Pour veganaise into a serving bowl and fold in the pear. Serve with quinoa burgers or your other favourite veggie patty.
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Victor’s Taiwanese Cabbage and Mushrooms

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Victor's Taiwanese Cabbage and Mushrooms
These vegetable side dishes were shared by my Couchsurfer friend, Victor, and are a staple in Taiwanese cuisine. Eat them alone with rice for a vegan option, or put an egg on it for extra protein and deliciousness!
Taiwanese vegan rice bowl
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Taiwanese Cabbage
Taiwanese Mushrooms
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Taiwanese Cabbage
Taiwanese Mushrooms
Taiwanese vegan rice bowl
Instructions
Taiwanese Cabbage
  1. Heat the oil in a wok or large pan to high heat. Throw in the halved garlic cloves and sautée until they are brown in colour, but not burnt (about 1-2 minutes)
  2. Add in your chilli and minced garlic and sautée for 2 more minutes, stirring frequently.
  3. Toss in your cabbage and mix together. Sprinkle with salt to help the cabbage cook down. Cook until wilted, but still crunchy (about 3 minutes). Serve with rice.
Taiwanese Mushrooms
  1. Marinade your mushrooms in the alcohol for about 5-10 minutes. This step is optional, but it will give your mushrooms a sweeter taste.
  2. Toast your ginger on medium heat for about 2 minutes, then add the sesame oil and cook for another 3 minutes.
  3. Once the ginger is tender, add in your mushrooms and sautée until cooked through (about 5-7 minutes).
  4. Season with salt to taste, and serve with rice.
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