Today: Vegetarians, don't be scared by the word chorizo -- it's not just for meat eaters anymore.
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A word of warning: this recipe uses words that might freak out some vegetarians. But fear not: our chorizo is 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 "sausage" perfectly. Of course, you can also make the quinoa salad without the chorizo (or buy it premade). And, on the other hand, there are many ways you can eat and serve the vegetable chorizo: as a classic hot dog, in bangers and mash, or in a stew.
1/2 cup sun-dried tomatoes, rinsed 3/4 cup 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
For 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
David & Luise are the couple behind the critically acclaimed and award winning food blog Green Kitchen Stories. Healthy, seasonal and delicious vegetarian recipes paired with colorful and beautiful photos have become a trademark of their style. They recently won the Saveur Food Blog of the Year Award and their app "Green Kitchen" was selected as App of the Year Runner-Up in App Store Best of 2012. David is Swedish and Luise is Danish, and they currently live in Stockholm with their 3-year old daughter Elsa.