Author Notes: A word of warning: this recipe uses words that might freak out some vegetarians. But fear not: our chorizos are purely plant-based! This is without doubt the most unexpected dish in this cookbook. Not only have we made sausages(!) but we also threw them in a quinoa salad. It’s definitely not our usual combination, but it is really good. The mustard dressing in the salad matches the chorizos perfectly. Of course, you can also make the quinoa salad without the chorizos (or buy ready-made). And, on the other hand, there are many ways you can eat and serve the vegetable chorizos -- as a classic hot dog, in bangers and mash, or in a stew. - Green Kitchen Stories
- 1/2 cup sundried tomatoes, rinsed
- 3/4 cups cashew nuts, toasted
- 1/2 red onion, coarsely chopped
- 1/2 small red chili, seeded and finely chopped
- 6 unsulphured dried apricots, coarsely chopped
- 2 sprigs fresh oregano, leaves picked and chopped
- 1 cup rice flour
- 1 tablespoon xanthan gum
- 1 tablespoon flax seeds, ground
- 1/4 cup extra virgin olive oil, for frying
Quinoa salad and dressing
- 1 cup black quinoa
- 15 cherry tomatoes, halved
- 2 small red apples, diced
- 1/2 onion, sliced
- 2 cups cooked lima beans
- 1/3 cup extra virgin olive oil
- 1/2 lemon, juice and zest
- 3 tablespoons hot English mustard
- 1 pinch sea salt
- 2 sprigs fresh oregano, to garnish
- To prepare the chorizos, combine the sundried tomatoes, cashew nuts, onion, chili, and apricots in a food processor or blender.
- Pulse until finely chopped.
- Add the herbs, rice flour, xanthan gum, and flax seeds and pulse until everything is combined.
- Add the olive oil and 1⁄4 cup water and pulse until a dough is formed. It should be easy to handle and form into a sausage shape.
- Divide the dough into 5 equal parts. Roll each piece into a sausage, place on the cheese cloth, roll up and tie the twine firmly around both ends. Repeat with the rest of the sausages.
- Bring the vegetable stock to the boil in the widest frying pan you have. Lay the chorizos in it and let them boil for about 45 minutes.
- Next, carefully remove the cloths from the boiled chorizos. Heat the olive oil in a frying pan on a medium-high heat and fry them until they are nicely browned all over.
- Next prepare the quinoa salad. Place 2 1⁄4 cups water, the quinoa, and salt in a heavy-based saucepan. Bring to the boil, lower the heat, and gently simmer for 15 to 20 minutes.
- Drain any excess water and set aside to cool.
- Prepare the tomatoes, apples, and onion, and slice the fried chorizos.
- Whisk together olive oil, lemon, mustard, and sea salt in a small bowl.
- Put the quinoa, tomatoes, apples, onions, and lima beans into a large bowl. Add the chorizo slices, then pour the dressing over the salad and toss about to make sure all the ingredients are well coated.
- Garnish with oregano and serve.
- This recipe is a Community Pick!