INGREDIENTS:
-2 "Casa Vegana" quinoa burgers
-One batata
-One large potato
-One white onion
-Two large carrots
-20 asparagus rods
INSTRUCTIONS:
This is easy vegan comfort food available in Buenos Aires:
Step 1: Soak all the produce in 2 quarts water and 2 tbsp. white vinegar for 10 minutes to remove all pesticides (this is a general rule of thumb before cooking any fruits or vegetables if you are going to eat the skin).
Step 2: Peel the batata, carrot, and potato. Cut all into golf-ball sized chunks. Also cut the onion into chunks so that each flake is about 1'' by 1''. Place all in a large bowl.
Step 3: Cut the white ends off of the asparagus. They are too tough to chew. Steam the asparagus in either the microwave or using a stovetop steamer/pot. (Do this prior to putting the heavier winter vegetables in the steamer).
Step 4: When the asparagus are cooked, take them out of the steamer with tongs and place them on a plate. Then transfer the heavier winter vegetables from the large bowl into the steamer. The water in the steamer is already hot, making this process more time-effective.
Step 5: While the winter vegetables are steaming, take out a large pan and pour in 1-2 tbsp. of olive oil. On medium heat, heat the quinoa burgers in the pan (they are pre-cooked and just need to be warmed up). Remove them from the pan and put them on the plate with the asparagus when they are heated/browned (to your taste).
Step 6: Periodically check the steaming winter veggies. When the Potatoes/batatas/carrots are soft enough to easily puncture with a utensil, you can remove these veggies from the steamer pot and place them in a large serving bowl. Drizzle olive oil, and add a pinch of salt and a little fresh black pepper (if desired).
Serve and Enjoy!
ADDITIONAL INFORMATION:
Quinoa looks and tastes like a grain but is actually the high protein seed. It is originally from Peru and is popular in in many parts of Latin America. I have found it is easy to find quinoa to cook with in the USA and in Europe. I like to create balanced-plate recipes that may exclude meat and dairy, but not vital nutrients.
Find more information here: http://en.wikipedia.org/wiki/Quinoa
-2 "Casa Vegana" quinoa burgers
-One batata
-One large potato
-One white onion
-Two large carrots
-20 asparagus rods
INSTRUCTIONS:
This is easy vegan comfort food available in Buenos Aires:
Step 1: Soak all the produce in 2 quarts water and 2 tbsp. white vinegar for 10 minutes to remove all pesticides (this is a general rule of thumb before cooking any fruits or vegetables if you are going to eat the skin).
Step 2: Peel the batata, carrot, and potato. Cut all into golf-ball sized chunks. Also cut the onion into chunks so that each flake is about 1'' by 1''. Place all in a large bowl.
Step 3: Cut the white ends off of the asparagus. They are too tough to chew. Steam the asparagus in either the microwave or using a stovetop steamer/pot. (Do this prior to putting the heavier winter vegetables in the steamer).
Step 4: When the asparagus are cooked, take them out of the steamer with tongs and place them on a plate. Then transfer the heavier winter vegetables from the large bowl into the steamer. The water in the steamer is already hot, making this process more time-effective.
Step 5: While the winter vegetables are steaming, take out a large pan and pour in 1-2 tbsp. of olive oil. On medium heat, heat the quinoa burgers in the pan (they are pre-cooked and just need to be warmed up). Remove them from the pan and put them on the plate with the asparagus when they are heated/browned (to your taste).
Step 6: Periodically check the steaming winter veggies. When the Potatoes/batatas/carrots are soft enough to easily puncture with a utensil, you can remove these veggies from the steamer pot and place them in a large serving bowl. Drizzle olive oil, and add a pinch of salt and a little fresh black pepper (if desired).
Serve and Enjoy!
ADDITIONAL INFORMATION:
Quinoa looks and tastes like a grain but is actually the high protein seed. It is originally from Peru and is popular in in many parts of Latin America. I have found it is easy to find quinoa to cook with in the USA and in Europe. I like to create balanced-plate recipes that may exclude meat and dairy, but not vital nutrients.
Find more information here: http://en.wikipedia.org/wiki/Quinoa
