March 3, 2015 Bean Recipes

Amaranth Cakes w/ Lentils, Kale & Chipotle Aioli

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Amaranth Cakes w/ lentils, kale and chipotle aioli - high protein meal, vegan & gluten free | www.feastingathome.com

It is in the nature of things to be drawn to the very experiences that will spoil our innocence, transform our lives, and give us necessary complexity and depth.

Thomas Moore

These protein-packed cakes are made with an ancient gluten-free grain called Amaranth. Lentils and kale give heft and nutrients, while the vegan chipotle aioli, drizzled over top, gives them a flavorful smoky spicy tangy boost of flavor. Not only are these healthy guys gluten-free, they are also vegan and low in fat. They can also be baked, although I do prefer the crust that develops from searing in cast iron skillet on the stove. Serve with lime and cilantro and a fresh zesty Mexican style cabbage slaw or leafy green salad, and you have a healthy and satisfying, protein-rich meal.

When this post arrives to you, if things go as planned, Brian and I will be in Panama with our friends Jill and Lamont. After spending a few days in Panama City, we will fly over to the Caribbean side of Panama where there are tiny little islands to explore. I will try to post photos on I nstagram – so if you want to get a glimpse of this beautiful area, its culture, people, and of course its food, feel free to come along with with us.

Amaranth, if unfamiliar, is an ancient grain originating on the American continent. It was a staple food of the Aztecs, Incas and Mayas, thought to have been domesticated 6000 years ago. Another gluten-free and delicious wheat alternative for those with celiac or gluten intolerance, Amaranth is a complete protein—containing all the essential amino acids, including lysine, which is lacking in most grains. High in fiber and a good source of magnesium and iron, it can be found at most grocery stores, health food stores and ethnic markets. Bob’s Red Mill is a good source for it.

In many South American countries, it is sold as street food, often popped like popcorn. In India, Mexico, Nepal, and Peru, it’s a traditional ingredient for breakfast porridge. In Mexico, a favorite treat is dulce de alegria -“alegria” is the Spanish word for joy – a sweet confection made from popped amaranth mixed with sugar or honey, very similar to our rice crispy treats.

Because of its small size, cooking amaranth is very fast and easy – gently boil like you would pasta, in water for 15 minutes, then drain. The cooked grains hold their shape and can be added to veggie burgers, patties, or your morning porridge for a boost of nutrition. Or for fun, try popping Amaranth, like you would popcorn on the stove top – the little popped grains look like miniature popcorn. In this recipe for Southwest Amaranth Lentil Patties, it adds a nutty flavor and pleasant crunchy texture.

For this recipe, I used red lentils, because they seem to cook at the same fast rate as the Amaranth. If using different lentils, cook them separately, then combine.

I like to pack these guys with healthy greens, onion and garlic.

Gently sear in a skillet to get a nice crust. Seared, the crust allows them to hold their form a little better, although I have baked them.

Drizzle with the vegan chipotle aioli- which adds quite a bit of flavor and zest. Don’t leave this off.

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Recipe Adapted from :http://gourmandelle.com/amaranth-patties-chiftelute-de-amaran