HARJ RAM - POWERPLANT CHEF
‍
Ram brings a plant-based pedigree formed throughout a cooking career that spans Hackney favourite Dalston Superstore, as well as Head Chef at Cardiff’s first all-vegan restaurant Anna Loka, at Bhuti in Richmond, and Fulham’s Eat My Grass.

QUINOA BURGER
QUINOA (from Quechua kinwa or kinuwa)

Considered a pseudocereal, quinoa is actually a seed of Andean origin especially known for being an excellent vegetable protein. It has a greater amount of protein than any other cereal which makes it valuable in vegetarian and vegan diets. Try this delicious and easy recipe to – or taste it from our menu!

INGREDIENTS

Mix quinoa meat
• 100 gr of cooked white quinoa
• 100 gr of cooked black quinoa
• 100 gr of cooked red quinoa
• 15 gr finely chopped parsley
• 15 gr Dijon mustard with seeds
• 60 gr of red onion roasted on the griddle
• 2 gr of paprika
• 160 gr mashed sweet potato roasted in the oven
• 15 gr of chia flour

Quinoa cheese
• 250 gr of white quinoa (soaked overnight)
• 1000 gr of soy milk
• ½ clove of fresh garlic
• Salt

Wacataya vegannaise
• 100 gr of soy milk
• 125 gr of vegetable oil
• 5 gr of lemon juice
• 10 gr of leaves of wacataya
• Salt

PREPARATION

Mix quinoa meat
Place the onion in a grilled shell for grilling until it is cooked. Peel and julienne, and mix all the ingredients (quinoa, roasted onion, roasted sweet potato mash, finely chopped parsley, paprika, dijon mustard). Separate half and take to food processor with the chia flour, blending to make a paste. Add to the other half of the mixture for a serving size of 150 gr – approximately 3 to 4 hamburgers.

Quinoa cheese
Having the quinoa soaked one night before, take the quinoa to the food processor with the fresh garlic, soy milk, salt. Bring the mixture to a saucepan over low heat, stirring constantly until you get a thick paste. Place on a plate and bring to cool.

Wacataya vegannaise
Place in a blender: soy milk, wacataya, lemon juice, salt. Pulse the food processor until everything is integrated the color is green. Add the vegetable oil little by little to achieve an emulsion like a mayonnaise.

PLATE
‍
Cut and toast bread, top with the wakataya vegannaise base, the grilled quinoa burger, roasted onion slices, fresh tomato slices, gherkins, mix of green leaves seasoned with oil of olive and salt. Again the wacataya vegannaise and cover.
Accompany with French fries.

Enjoy!