(Vegan) Carrot Amaranth Patties – Meatless Monday Recipe

carrotamaranthpatties001I know how I keep saying that the best vegetarian/ vegan home-made patties are made out of beans but this time I wanted to try out something different and use a vegetable as the main ingredient.

Carrot was the chosen one; I added some amaranth (highly nutritional seeds) not only as a binding element but also because I find it adds a nice crunch to the patties. Of course I couldn’t skip throwing in some dried tomatoes which have become one of my favorite flavor enhancers; rounding it up with some sesame seeds… if I let myself go I could write poetry about this recipe!

My Meatless Monday suggestion for this week – hope you like it, buen provecho!

(Vegan) Carrot Amaranth Patties
Ingredients (makes 4):
Around 2 carrots (160g)
40g amaranth
50g dried tomatoes
10g sesame seeds
Around 75g semolina (flour)
Salt, pepper and paprika powder for spicing

1. Peel the carrots, cut them in chunks and cook them in boiling water for 20 minutes (they should feel soft when pinched).
2. Cook the amaranth (slightly covered) in boiling water for 3 minutes at low temperature.
3. In a food processor, combine the cooked carrot and amaranth, dried tomatoes and sesame seeds until you get a creamy texture. Add the semolina and mix well. The dough should be a bit dry and hold itself in order to make the patties. Feel free to add some more semolina if needed to get the right texture. Spice this up with some salt, pepper and paprika powder to taste.
4. Heat up a pan and spoon in the mixture forming the patties, making sure to turn them once so that both sides are cooked.

Soup Season is on! – (Vegan) Curried Cauliflower Soup

Soup and a hearty salad – this has been my dinner formula for the past weeks. Normally I’m not much of a soup person but the slowly-appearing cold weather is clearly influencing my cooking.
And the thing is Soup Season has started (thrilled when I found out this “season” even exists!) so I thought it was about time I brought back my less-than-5-ingredients soup recipes, like this Spinach Coconut Ginger one I posted not too long ago.
Today I’m sharing a creamier variation, cauliflower-based and guess what? This one only takes 4 ingredients to make – It doesn’t take much to treat yourself to one of the most comforting soups ever ~~

Curried Cauliflower Soup (Vegan)
Ingredients (makes 4-5 portions):
290g fresh cauliflower
700ml vegetable broth
150ml (canned) coconut milk
1 tablespoon (thai) yellow curry paste

1. Cut the cauliflower into small chunks and put them in a soup pot. Pour in the vegetable broth and bring to a boil at medium heat.
2. Regularly pinch the cauliflower with a fork until it feels soft; then add the coconut milk and curry paste making sure it dissolves.
3. Mix everything with the help of a hand mixer until you get a creamy texture. The curry paste gave this soup enough flavor so I didn’t really need to add any extra spices. Feel free to try a bit and add some salt, pepper or other spices to taste.