When we’re fed up with legumes, we look for some new ideas for a well balanced meal. Lately we’ve been going crazy with pumpkin recipes and that’s how our delicious vegan gluten free cutlets came into being. They’re served with mint and lemon dip with sunflower seeds. It’s light and perfect for lunch or dinner.
Ingredients (9 cutlets):
5 slices butternut squash
80g basmati rice
4 tbsp quinoa
2 tbsp finely chopped fresh parsley
salt
black pepper
1/3 chili pepper
2 tbsp coconut oil
Cut the butternut squash into slices 2cm thick. Sprinkle the slices with olive oil and grill in the oven (at temp. 180 degrees C) for about 20 minutes (grill mode if available), until the pumpkin is soft.
Cook quinoa and rice.
In a mixing bowl combine grilled pumpkin and quinoa and blend until you get smooth cutlet mixture.
Add rice and mix well. Season with some salt and pepper. Chop the chili pepper finely and add it to the cutlet mixture. Add parsley leaves.
Shape small cutlets out of the cutlet mixture.
Fry in coconut oil for about 1.5 minutes each side.
MINT AND LEMON DIP
6 tbsp sunflower seeds
2 tbsp vegetable oil
fresh juice of 1/2 lemon
few fresh mint leaves
salt
black pepper
2 tbsp water
Put all the dip ingredients into the blender. Season with some salt and pepper. Blend until you get a smooth mixture.
Serve cutlets with dip and favorite veggies.
Etykiety: cutlets, english, gluten free, main course, pumpkin, recipes
