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    Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
    Vegetarian Keftas with Sesame Sauce https://www.metro.ca/userfiles/image/recipes/keftas-vegetariens-sauce-sesame-6711.jpg PT20M PT08M PT1H28M
    Place all the ingredients for the keftas, except for the coriander, mint and pine nuts, in the food processor. Pulse until just combined (the mixture should not be smooth). Transfer to a bowl, add the remaining 3 ingredients and mix well with a spatula. Shape into 8 sausages 23 cm (5 in) long. Refrigerate for 1 hour.Combine all ingredients for the sauce, using enough water to obtain a pourable consistency. Set aside at room temperature.In a skillet, heat the oil and fry the keftas until well browned on all sides. Serve hot with the sesame sauce. Sprinkle with fresh herbs, if desired.
    4
    3 7 5 2
    14 oz (398 mL) can red kidney beans, rinsed and drained 1/2 cup (125 mL) red onion, chopped coarsely 1/2 cup (125 mL) whole oats 1/2 tsp. (2 mL) ground cloves 1 tsp. (5 mL) ground cinnamon 1/2 tsp. (2 mL) ground cumin 1 eggs Salt and freshly ground pepper to taste 5 oz (150 g) smoked caciocavallo cheese, grated 2 Tbsp. (30 mL) fresh coriander, chopped finely 1 Tbsp. (15 mL) fresh mint, chopped finely 3 Tbsp. (45 mL) toasted pine nuts sesame sauce 1/4 cup (60 mL) tahini 3 Tbsp. (45 mL) freshly squeezed lemon juice 1 clove garlic, minced Sufficient quantity water 3 Tbsp. (45 mL) grapeseed oil for frying
    Vegetarian Keftas with Sesame Sauce

    Vegetarian Keftas with Sesame Sauce

    Rate this recipe
    7 Votes
    4
    servings
    0:20
    Preparation
    0:08
    COOKING
    1:28
    TOTAL TIME
    Imprimer ma sélection

    Ingredients

    Imprimer ma sélection
    • 14 oz
      (398 mL)
      can red kidney beans, rinsed and drained
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    • 1/2 cup
      (125 mL)
      red onion, chopped coarsely
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    • 1/2 cup
      (125 mL)
      whole oats
    • 1/2 tsp.
      (2 mL)
      ground cloves
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    • 1 tsp.
      (5 mL)
      ground cinnamon
    • 1/2 tsp.
      (2 mL)
      ground cumin
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    • 1
      eggs
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    •
      Salt and freshly ground pepper to taste
    • 5 oz
      (150 g)
      smoked caciocavallo cheese, grated
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      GALBANI MOZZARELLA OR BOCCONCINI

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      170 - 227 g SELECTED VARIETIES

      SNOWDONIA OR BEECHWOOD CHEDDAR CHEESE 150 - 200 g

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      $13.79 ea.

      SELECTED VARIETIES

      NUTS FOR CHEESE SPREAD

      NUTS FOR CHEESE SPREAD

      $9.99 ea.

      210 g SELECTED VARIETIES

      VIOLIFE SLICED CHEESE

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      KRINOS IMPORTED GREEK FETA

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      BOTHWELL CHEESE 170 g

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      SELECTED VARIETIES

      BERGERON OR LOUIS CYR CANADIAN GOUDA CHEESE

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      DELI CUT or PRICES AS MARKED

    • 2 Tbsp.
      (30 mL)
      fresh coriander, chopped finely
    • 1 Tbsp.
      (15 mL)
      fresh mint, chopped finely
    • 3 Tbsp.
      (45 mL)
      toasted pine nuts
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      PLANTERS NUTS OR SELECTION PEANUTS

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    •
      sesame sauce
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      TINGLY TED’S SAUCE

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      TINGLY TED’S SAUCE

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    • 1/4 cup
      (60 mL)
      tahini
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    • 3 Tbsp.
      (45 mL)
      freshly squeezed lemon juice
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    • 1
      clove garlic, minced
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    •
      Sufficient quantity water
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    • 3 Tbsp.
      (45 mL)
      grapeseed oil for frying
    Imprimer ma sélection

    Preparation

    Place all the ingredients for the keftas, except for the coriander, mint and pine nuts, in the food processor. Pulse until just combined (the mixture should not be smooth). Transfer to a bowl, add the remaining 3 ingredients and mix well with a spatula. Shape into 8 sausages 23 cm (5 in) long. Refrigerate for 1 hour.

    Combine all ingredients for the sauce, using enough water to obtain a pourable consistency. Set aside at room temperature.

    In a skillet, heat the oil and fry the keftas until well browned on all sides. Serve hot with the sesame sauce. Sprinkle with fresh herbs, if desired.

    Source : Saputo

    Legal Notice

    Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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