Today, beet ones, with a touch of aioli. Well, but what this aioli is?
This is a traditional Provençal garlic sauce. Mix yolks with garlic and mustard, then slowly pour the oil and lemon juice and whisk until smooth – like mayonnaise. The Catalan version does not use egg yolks.
My aioli is based on veganaise, a vegan mayonnaise made of sunflower seeds. You can use plain mayonnaise or try to do vegan . 🙂
In the absence of burger buns,I served burgers with the potatoes from the oven and salad with spinach and kaki (persimmon). I regret that we did not do pictures plates with whole meal, because colors were almost blinding. It looked like glimpse of summer in the middle of autumn spleen.
So… let’s make some colors!
3 medium beets
0.5 cups of red lentils
0.5 cups of red quinoa (we can give more lentils or brown rice)
0.5 cups of expanded amaranthus
1 tablespoon minced and roasted cumin
0.5 tsp ground fenugreek
0.5 tsp red pepper
0.5 tsp cayenne
2 cloves of garlic
0.5 cups of sunflower seeds
3 – 4 tablespoons of sunflower oil
1 – 2 tablespoons white wine vinegar (or apple)
1.5 teaspoons of mustard
3 teaspoons of agave syrup
1 teaspoon salt
approx. 5 – 6 tablespoons boiling water
0.5 teaspoons lime juice
6 tablespoons veganaise (or mayonnaise)
2 cloves of garlic
1 tablespoon lime juice
- Pour boiling water over sunflower seeds and leave soaking for a few hours, at least 3.
- Drain seeds and translate into blender. Add remaining ingredients (except water). Blend all quite a long time, until it gets a smooth, uniform consistency. My poor blender was dying and cried, so the whole process took me (with interruptions) approx. 2h. But I had to cool the blender from time to time.
- When the mixture is smooth, slowly add the water, by one spoon at the time, and mix until the desired consistency.
Thus prepared weganez we can store in the refrigerator up to two weeks.
- Mince garlic.
- Squeezed lime juice pour through a strainer.
- Mix veganaise, garlic and lime juice. We can store it in the fridge.
- Beets cook until soft. Cool down and then peel off the skin. Cut into small cubes.
- Cook quinoa and lentils.
- Blend altogether beets, quinoa, lentils and amaranth.
- Add spices and garlic. Mix again.
- Teach the pan with baking paper.
- Use cookie cutters to food burgers we form – we try to be fairly thick, while baking slightly flatten.
- Preheat oven to 180C (356F) and then bake burgers 15 – 20 minutes.
Serve as we like – with potatoes in a bun, but necessarily topped with a touch of aioli. Enjoy! 🙂