Our organic grocery store often carries seasonal fruits and vegetables we’ve never seen before. It is not very difficult to surprise us. If you look at the fresh produce section of regular grocery stores, you’ll find the same kind of apples, pears, lettuces, etc. over and over again. Everything is pretty standardised. So we like to try new produce, especially if it is organic and local, like these mushrooms:
They are called Samthaube (velvet cap) in German. If I am not mistaken their English name is pioppino mushroom. Their taste is similar to regular button mushrooms. When we thought about what to make with them, my first thought was risotto. Mushroom risotto is a favourite in this household. usually P. takes care of this, as I am to lazy to do all the stirring. But then I remembered that there were some cooked white beans and some cooked grains that had to be used up. I decided to dump them into the food processor and make some patties. The mushrooms went into the mushroom gravy from Veganomicon. P suggested to serve couscous with the patties and couscous it was.
Bean and Spelt Patties (Makes 8 patties)
45 g (1/4 cup) spelt berries
45 g (1/4 cup) grünkern berries (or more spelt)
300 ml (1 1/2 cups) water
1 red onion, diced
2 cloves garlic, diced
oil for frying
160 g (1 cup) cooked white beans
6 tablespoons water
1 teaspoon salt
2 tablespoons hazelnut butter (or other nut butter)
4 tablespoons chopped parsley
1 tablespoon Hungarian paprika
1 tablespoon soy sauce
1/2 tablespoon lemon juice
1 tablespoon tomato paste
additional oil for frying
Combine grains and water in a pot, add water and bring to a boil. Boil for 40 minutes or until the berries are al dente and the water is absorbed. Heat oil in a pan and fry onions for 2-3 minutes. Add garlic and fry for another five minutes. Set aside. Add beans and water to a food processor and process until smooth. Add remaining ingredients and purée until the mixture is smooth again. Heat oil in a pan (medium heat) and fry patties on each side for about 3-4 minutes.
Note: These patties are rather soft. For firmer patties add 1/2 to 1 cup of bread crumbs and adjust the spices.
By the way, the hazelnut butter I used was homemade. Their high oil content makes these nuts easy to process, even if you only have a mini food processor like me.
When I first made the hazelnut butter, I had plans for cupcakes, brownies, or some bars. But then I realized that the butter is great in savoury food too. (Which doesn’t mean I stopped thinking about cupcakes, brownies, and other dessert type things. Of course.) The salad dressing in the back was made with hazelnut butter, olive oil, mustard, lemon juice, and maple syrup.
This weekend we also tried the latest recipe from FatFree Vegan. It was an Indian eggplant and chickpea curry. We were lucky to have all ingredients on hand, even the eggplant. Once you’ve grilled it, the rest of the dish is made in no time. It was very delicious!