garbanzo quinoa patties with basil and kale


Delicious Bajiya patties made by the Horn of Africa restaurant that we ate at the Oregon Brewers Festival recently were my inspiration for this recipe. I saw from their menu that theirs were made of ground garbanzos and split peas, lightly fried. I had some things I wanted to use up in my refrigerator, also some good cold beer, and a friend coming over… and came up with this, which we enjoyed.

ingredients:

  • 1 can garbanzo beans, mostly lightly mashed
  • 1 stock celery, finely chopped, about 1/2 c
  • 3 leaves Lacinato kale, finely chopped, about 1 c
  • 8-10 large leaves fresh basil, finely chopped
  • 1-2 cloves garlic, minced
  • 1 serrano pepper, including seeds, finely chopped
  • 1 1/2 c cooked quinoa
  • scant 1/4 c oat flour
  • 1/4 c parmesan cheese, or to make vegan use roughy ground walnuts
  • 2 eggs, or to make vegan use 3T ground flax seeds mixed with water to same consistency as eggs
  • dash or two balsamic vinegar
  • 1/8-1/4 t salt and black pepper to taste

instructions:

Preheat oven to 375F, and lightly wipe baking sheet with 1-2 T of olive oil. Rinse canned beans very well, drain, then mostly lightly mash in a large mixing bowl: leave just enough partial bean chunks to provide for an interesting texture, but not so large chunks as to cause the patties to fall apart when baked. Chop and dice and mix all veggies, then add to the mashed garbanzos with the cooked quinoa and flour, parmesan, salt and pepper. Break and stir the eggs, or in lieu of eggs the ground flax seed, then stir the balsamic vinegar and eggs into the bean mixture. Batter will be very sticky and heavy. Use a 1/4 c scoop, then your palm to form lightly flattened round patties. Bake about 18 minutes, then check the bottoms; flip carefully and bake for another 10 minutes or so, until lightly browned both bottom and top, and a toothpick comes out clean. Makes 12-14. Cool on baking sheet for 5 minutes. These store well in an airtight container in the fridge for a couple days, also freeze well when separated by wax paper.

 

tempeh & garbanzo bean salad with kale


Potlucks with BBQ and great local brews are a summer tradition… What to bring that would be simple to make, light fare for the hot weather but also substantial protein for vegetarians passing on the meats on the grill? Here’s what I brought on the 4th, and it disappeared fast!

summer potluck salad

summer potluck salad

ingredients:

  • 1 pkg tempeh
  • 1 can garbanzo beans, well rinsed
  • 3/4 cup bulgur (or quinoa to serve gluten free folks too)
  • 2-3 yellow medium-small summer squash (pattypan or crookneck), chopped
  • 1 bunch lacinato kale, chopped into ribbons
  • 3-4 medium shallots, chopped
  • 1 clove garlic, minced
  • fresh lemon thyme, a few sprigs
  • 1/4t salt
  • lemon pepper to taste

instructions:

Place bulgur in a large serving bowl with lid. Bring just a little more than 1 3/4 cup fresh water to a boil, pour over bulgur and stir well, then cover and let sit for 20 minutes. Drain off any residual water. Chop tempeh, then saute in large frying pan in 2T olive oil over medium heat stirring well for 2-3 minutes; reduce heat to medium-low, cover and cook til lightly browned- stirring frequently to prevent burning- about 5 more minutes. Rinse garbanzo beans well. After bulgur and tempeh have each been cooked, stir these three ingredients together in serving bowl.

Using same frying pan, add 2T olive oil and saute shallots for 2 min. Then add minced garlic, fresh lemon thyme and summer squash, stir well and saute for 2 min over medium heat, then add 2T water, reduce heat and cover to simmer for about 2-3 minutes, until squash is bright in color and soft but not mushy. Add this to serving dish. Reusing same frying pan, saute chopped kale for 2 min, add 1-2T water, and cover to simmer for about 3 min, until kale is bright in color and wilted but not mushy. Add this to serving dish. Season with 1/4t salt and lemon pepper to taste. Stir all together well, cover and refrigerate– keeps well for 3-4 days. It is great served warm, room temp, or cold.

celery root, yellow pepper, kale & garbanzo bean salad


Continuing my exploration of preparing celery root, I thought I’d make a sunny winter hearty salad. I wanted something bright, and with some protein. Something that tasted light yet was sustaining. Here’s what I put together:

IMG_3064ingredients:

  • 1 medium-small celery root, peeled & julienne cut (about 3 cups)
  • 1 medium yellow pepper, chopped
  • 1 can garbanzo beans, well rinsed
  • 2-3 medium sized shallots, chopped
  • 1 bunch lacinato kale, cut into thin ribbons (2 cups or so)
  • 3 T plain Greek yogurt
  • 2 T olive oil
  • 1 T champagne vinegar

instructions:

Chop both ends off of celery root, then place root solidly on largest flat end to stabilize. Use sharp knife to then slice away outer rough skin, cutting from top to bottom as you work your way around the root to expose the inner white lovely vegetable.

Slice celery root into rounds then julienne cut into thin strips. Chop yellow pepper. Rinse garbanzo beans well. Mix all together in large salad bowl with lid. Cut center ribs out of kale, then cut into thin ribbons and set aside. Chop shallots, and saute in larger pan in a couple tablespoons olive oil for 2 minutes until just starting to become translucent. Add those to the celery root mixture, and reuse the flavored pan to saute the kale for 2 minutes stirring constantly, until turns bright green and just begins to soften but not wilt completely. Add to celery root mixture and stir all together well. Combine Greek yogurt, olive oil, and champagne vinegar in glass measuring cup or jar, then whisk or fork stir together well. Dress salad, stirring to cover all well, and refrigerate covered until ready to serve.