“UPCYCLED FOOD” TABLE
Today, more and more, consumers, and also hospitality professionals, tend to reuse the surpluses of other dishes to create new elaborations, both for savings and environmental reasons, which is causing the rise of “supra-recycled”, that is, food that can help reduce waste and food waste.
This trend is leading us all to reinvent ourselves, and to discover new uses for food, as well as to reduce costs and waste, and to optimize each product, reducing our environmental footprint. Something that, without a doubt, our pocketbook welcomes, and also the planet.
In this sense, we can say that olives are of pure use when cooking. Thanks to its enormous versatility, since they bring together the four basic flavors, they combine perfectly with all kinds of ingredients, so, combining them with any food in your pantry, or your fridge, you can prepare a tasty, healthy plate, and in minutes!
In addition, the remains of the olives themselves can also be reused, such as their bones. Did you know that there are companies that even manufacture heaters with them? Yes! One more example that olives are synonymous with “zero waste”.
VEGAN BURGERS WITH HOJIBLANCA OLIVES
Gluten free, Vegan
- 180 g of Hojiblanca black olives
- 250 g of chopped mushrooms
- 425 g cooked black beans
- 400 ml of water
- 200 g quinoa
- 90 g of natural walnuts
- 1 tomato
- 3 medium-sized dates
- Juice of half a lemon
- 2 tbsp gluten-free soy sauce
- 1 tbsp dried rosemary
- 1 tbsp smoked paprika
- 1 tbsp onion powder
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- Gluten-free burger bun
STEP BY STEP INSTRUCTIONS
Chop the olives into small squares.
Bring a medium saucepan with water to a boil, cook the quinoa for 15 minutes or until you see the white part separated from the grain. Fluff with a fork and let it cool.
Place the black beans in the oven at 320º for 20 minutes. Let it cool.
Heat a saucepan over medium heat with a drizzle of olive oil. Fry the mushrooms for about 10 minutes until golden brown. Add the soy sauce, reduce and set aside.
In a food processor, mash the dates and walnuts until finely chopped. Place the mixture in a mixing bowl. 6. Place the beans, mushrooms and quinoa in the food processor with the juice of one lemon, pressing only for the short time it takes to crush and mix. Add this to the mixing bowl as well.
Add olives and all remaining ingredients to bowl and combine. Taste the mixture and adjust to taste if necessary.
Use clean hands to press into 2 cm thick patties.
Fry in a saucepan over medium heat for 4-5 minutes, flip and cook on the other side for another 4-5 minutes or until both sides are golden brown.
Prepare the hamburger bun and cut some tomato slices to serve with the meat.