Family get togethers always tend to get the creative spark firing – not least because there are at least two other Kitchen Stars in SheWhoMustBeFed’s extended family. It just isn’t on to be bringing out the same ol’ dish all the time, though it must be said that The Plumber is rather fond of Soccattata – especially as it is gluten free. When he is left near a plate of Socha’ you only have to blink twice and half of it is gone. Woosh!
A food processor is handy for making this salad, though not mandatory. Grating the cauliflower could be done with a hand grater over a large bowl, though it would of course be far more work than whizzing it down the chute of the processor and I suspect generate a lot more mess. Cauliflower does tend to fly around the place when grating!
- 1 Large cauliflower
- 1 bag of baby spinach leaves or mixed salad greens
- 1 standard punnet of cherry tomatoes, all halved
- Olive oil
- Grate the cauliflower using the “coarse” holes in your hand grater / or food processor attachment
- Spread out the grated cauliflower on one or two baking trays (best to not have it too deeply piled)
- Thoroughly coat with olive oil and a few dashes of tamari. It is best to roll up the sleeves and use your hands to help evenly coat everything.
- Bake at 180-200c for about 20 minutes. Give the baking cauliflower a mix and return to the oven for another 10-15 minutes. You’re aiming for a slightly crisped, but not burned result.
- Allow the baked cauliflower to cool to room temperature (consider preparing the cauliflower a day before you need the salad and refrigerate overnight)
- Just before serving, mix the cauliflower with the greens and the halved tomatoes
Some beans really contribute to the taste of a dish while others are more subtle and tend to just round out the flavours of everything else in the meal. Black Beans don’t like to stand on the sidelines – they’re definitely an “Individual Contributor”.
- However many Black Beans you get from pressure cooking one cup of dry beans (maybe two standard tins worth?)
- 1 large onion, halved
- 3 or 4 cloves of garlic
- 3 bay leaves
- 2 medium potatoes, halved
- Handful of fresh parsley, chopped
- Handful of fresh dill, chopped
- 2 TBSP ground pepper
- 2 TBSP miso
- 1 cup of white wine
- Generous splash of olive oil
- In a large, lidded baking dish…
- Add the herbs, garlic, pepper, oil and miso
- Next add the spuds and the onion (try not to separate the onion halves into rings)
- Tip the beans over
- Add the wine, and enough water to cover everything
- Bake at a medium heat until the liquid is well reduced.
I keep asking SheWhoMustBeFed where the name for these burgers comes from. The answer seems to involve either She or one of the LoinFruits exclaiming “Wow! They’re nice burgers.” upon first tasting them. Personally, I keep thinking that “WOW” must surely be some clever acronym.
Here are some suggestions from the long list of possibilities:
- World Of Warcraft
- Women Of Wrestling
- War Of the Worlds
- Women On Wheels
- Wendy O Williams
- Whip ’em Out Wednesdays
However you slice that (potential) acronym these are indeed a tasty burger that hangs together really well (courtesy of the oats and the linseed) that also have a really great ‘mouth feel’ due to the inclusion of all the seeds and the veggies.
Wow, what do I put in them?
- 1 medium onion, finely chopped
- 2 large cloves garlic, crushed
- 1 cup raw almonds
- 1/2 cup sunflower seeds
- 1/4 cup pepitas
- 1/4 cup linseeds
- 3/4 cup oats (or replace with gluten free flour)
- 1 medium zucchini, grated
- 1 medium carrot, grated
- 2 1/4 cups of butter beans, mashed
- 2 TBSP Tamari
- 1/2 TSP ground pepper
- 1 TBSP finely chopped rosemary
- 1/4 cup finely chopped fresh parsley
Wow, those all sound good! What do I do with them?
- Process the nuts, seeds and oats in a Bamix or similar until grainy but not powdery
- Thoroughly mix everything in a large bowl
- Form into patties (this recipe should make about 12 patties)
- Fry or bake
- Exclaim “Wow! They’re nice burgers.” upon first tasting them
As with all burger mixes, these will hold together even better if made ahead of time and refrigerated for a few hours (cover container).