|You can the recipe in the end of this post|
It seems like it was just a couple of days ago, when I received an e-mail from the publisher in New York, that they would like to publish my cookbook. Now, Vegan Dinner Party has been out for a couple of months. When I received my copy, I was really happy with this beautiful book. Full color photos for every recipe and lots of amazing dishes you can prepare with ease. No fancy and long ingredient lists. No slaving in the kitchen for hours. All these recipes are comforting, super tasty and affordable. Foods, that are actually doable and not just pretty to look at.
When the publisher offered me a contract, they said they liked my "comforting dishes and vibrant photos". I was glad to hear they liked my style, since I have always made my dishes more home-style and not too extravagant.
I really want to give away a signed copy of my cookbook! Did I mention I will ship ANYWHERE in the world? Yup, you can live in the tundra, in Luxembourg or in Hawaii, I don't care. As long as you have a shipping address, the book will come to you. If you want to enter the giveaway, there are three steps you should make. First, you have to visit the VeganSandra Facebook page. And hell, if you like it, why not push the "Like" button too? Second, you should leave a comment in this blog post, writing what kind vegan of dish would you like to offer to your guests at a vegan dinner party. Third step is not mandatory, but recommended to up your chances to win. You can share this giveaway in Twitter.
Enter the giveaway here:
a Rafflecopter giveaway
Hurray! The winner is MONA MENETS! I just sent her a joyful e-mail. THANK you all for taking part of this giveaway and leaving wonderful comments! Until the next time ;)
Peek inside my cookbook in this mini-video:
But now, let's get back to this recipe. You can pan-fry, bake or grill these patties. They are pretty versatile. Delicious from Spring to Winter. From Monday to Sunday. Protein rich chickpeas give them a great texture. Baked beets add a super nice subtle sweet taste. And peanut butter gives a rich and nutty flavor. And just look at that bright pink color! You can serve these fellas on a bread with some arugula. Or as a burger. Or with rice or mashed potatoes. Whatever you feel like. In winter, it is definitely easier to pan-fry them or bake them. But in the barbecue season, grill away! Just make sure the grill tray is really hot and properly greased, before you put the patties on it.
Serves: 8-10 people
· 2 cups / 400 g dry chickpeas
· 3 cups / 400 g uncooked beet cubes
· 2 Tbsp oil
· ½ tsp salt
· pinch of ground black pepper
· 4 tsp peanut butter (I made it myself, just blend the salted and roasted peanuts until smooth)
· 1 cup / 235 ml hot water
· ¾ tsp salt
· 6 Tbsp your favorite smoky vegan barbecue sauce
· ¾ cups / 100 g breadcrumbs
Soak the chickpeas for 10-12 hours. Boil until completely soft. In the meantime, mix the beet cubes with oil, salt and pepper. Cover with foil and bake in the oven at 400 F / 200 C for 20 minutes. Then remove the foil and bake for another 20 minutes. Drain and rinse the cooked chickpeas. In a large bowl, mix drained chickpeas with peanut butter, hot water, salt and barbecue sauce. Blend with a hand blender until smooth. Add breadcrumbs and baked beet cubes. Mix with your hands. Form patties and grill on both sides.