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Recipes for an animal-friendly BBQ!

7/2/2018

A big Thank you to Elfe Scirè Calabrisotto from the FoodACADEMY for providing the recipes.

4 serves
35 minutes
easy

Sweet potato burger

For 8 patties

Ingredients: 

1 sweet potato (200 g) ½ cup dried porcini mushrooms 1 cup chickpea flour 1 cup green peas (fresh or frozen) ½ bunch smooth parsley 1 tiny kleine red onion 1 tsp Kala Namak (black salt) 1 tsp ground cumin 2 tbsp peeled hemp seed 2 tbsp basil seeds (or chia-seeds)) 100 ml water

Coconut oil (or similar oil) for frying

Preparation: Scrape the sweet potato lengthwise with a knife. Cook for about 40 minutes in the steamer or in the oven at 200 degrees for about 20 minutes. Let the sweet potato to cool down, remove the peel and crush the pulp with a fork. Porcini mushrooms in a small bowl covered with water. Soak for 30 minutes. Drain the water and drain the porcini mushrooms in a sieve. Cut into fine strips. Wash parsley and chop finely. Peel onion and dice. Mix all ingredients well.

Heat coconut oil (or similar oil) in a pan. Sear the burgers from both sides in a pan and place on the grill after.

 

Veggies- BBQ

For 4 people

Ingredients:

500 g sweet potatoes 2-3 tbsp olive oil 1 tbsp bell pepper powder (sweet) 1 tsp Kardamon 1 tsp salt

1 eggplant, sliced 2 big carrots, sliced lengthwise 2 halved tomatoes 2 red onions, peeled and halved 2 peeled garlic cloves 2 small bulb fennel, cut root and halve it 4 mini-peppers 4 mushrooms 1 branch rosemary

Preparation: Slice sweet potatoes (not too thick). Mix olive oil with the rest of the spices and turn slices in it.

Heat up the BBQ. Grill the sweet potatoes until they are soft. After that, you can continue by adding the other veggies with the branch of rosemary on the grill. Add your favorite flavors, herbs and spices.

Tip: Spread the tomatoes with green pesto.

3 delicious BBQ dips

Peavine-Humus

10 servings

 

Before! Let peavines (550 gr) soak in water overnight 1 tbsp Natron 2 bay leaves

Put the soaked peavines in a colander and rinse well. Then cover with water in a saucepan, add natron and bay leaves and cook it gently for 25 min., until they are soft. Stay close to the saucepan to avoid overflowing if the heat is too high. Forming foam is quite normal, then simply remove it with a spoon.

Strain the chick peas, rinse well again with water and drain in a sieve.

For humus: cookes peas 1 tbsp Kurkuma 2 tbsp olive oil 1 tbsp Cumin 1 tsp Kardamon 200 g Cashewmus 1 tsp Kala Namak (black salt) 1 small garlic clove 80 ml water

Puree all ingredients in a blender to a creamy consistency.

 

Yoghurt-Tomato-Dip:

500 g natural Soy Yoghurt 6 ripe tomatoes, finely diced 1 tsp salt 1 tbsp oregano 2 tbsp hemp oil

Mix all ingredients well.

 

Kurkuma-Dip:

500 g natural Soy Yoghurt 1 tsp Kala Namak (black salt) 1 tbsp Kurkuma 2 tbsp hemp oil