Читать книгу Peanuts Lunch Bag Cookbook - Weldon Owen - Страница 15

VIOLET’S VEGGIE BITES

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26 • PEANUTS LUNCH BAG COOKBOOK

for the veggie bites:

½ cup quinoa, rinsed

1 cup water or reduced-

sodium chicken broth

1¾ teaspoons salt

1 tablespoon olive oil

½ yellow onion, diced

½ lb cremini or other brown

mushrooms, brushed clean,

stemmed, and sliced

2 cups cauliflower florets

1 carrot, peeled and

coarsely chopped

1 cup packed baby spinach

½ cup lightly packed fresh

cilantro or flat-leaf parsley

To make the veggie bites, in a saucepan, bring the quinoa, water,

and

1

⁄4 teaspoon of the salt to a boil over high heat. Reduce the

heat to low, give the quinoa a stir, cover, and cook, without lifting

the lid, until the liquid is absorbed and the quinoa is tender, about 15

minutes. Remove from the heat and let stand, covered, for 5 minutes.

Uncover and fluff with a fork.

Meanwhile, in a large frying pan, warm the oil over medium heat.

Add the onion and cook, stirring occasionally, until starting to

sweat, about 2 minutes. Add the mushrooms and cook, stirring

occasionally, until golden brown, about 4 minutes longer. (As the

mushrooms start to release water, use it to help you scrape up the

browned bits on the bottom of the pan.) Remove from the heat and

let cool.

Put the cauliflower in a food processor and pulse a few times,

until it starts to resemble rice. Add the onion-mushroom mixture,

carrot, spinach, cilantro, black beans, tomato paste, chili powder,

paprika, remaining 1

1

⁄2 teaspoons salt, and pepper and pulse a few times

to mix well. Add the eggs and pulse just until combined. Transfer the

mixture to a large bowl. Add

1

⁄2 cup of the bread crumbs and the quinoa

and, using a silicone spatula, stir until well mixed. Cover and refrigerate

until the mixture becomes firm enough to shape, about 30 minutes.

These tasty deconstructed “sandwiches”—a combination of veggies and

beans rolled in bread crumbs and baked—pack a delight in every bite.

INGREDIENTS