NUT BURGERS -- INGREDIENTS: Cup of soaked, peeled Almonds,* (pecans and walnuts if you have them.) Red/yellow or orange bell pepper surface washed, chopped. Cilantro chopped,  Onion, Mushrooms, Garlic, 1 egg,  can drained, mashed beans or quinoz, millet (precooked,) or use Corn bread mix. METHOD: Fry onion, garlic lightly, add mushrooms, saute til slightly soft, then add chopped nuts, optional ingredients like bell pepper, cilantro leaves, fry thirty seconds then take off fire. Add optional beans or egg or use broth in a natural cornbread mix, making a batter, add to nut/ quinoa, millet, bean mixture. Shape, dredge in flour and using frying pan, with a little oil, fry the patties on both sides. Cool, use as sandwich filling for a burger. Baggie them up in single serving patties, freeze. In morning, put one burger inside cooled toast with mayo, lettuce, onion, tomato. By time lunch comes it's thawed!

* ALMOND SKIN is astringent, harmful. Pour almost boiling water over cup of nuts, then shake into strainer, drain. Pop nuts out of skins. Do not let children eat handfuls of almonds. Blanch them, keep in clear plastic container in fridge if your kids fancy nuts. Walnuts, pecans are fine. NOT ALMOND.

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 Quinoa and Mushroom Burgers (Vegan, Gluten-Free,  Soy-Free)

"These can easily be cooked the day before and then re-heated in the oven.
BREADING/COATING MIXTURE
    * 150g quinoa 16 grams is an ounce.
    * black pepper
    * 0.5 tbsp sea salt
    * 0.25-0.5 tsp chilli flakes

BURGER FILLING:

    * 100g quinoa
    * cup blanched, toasted, chipped almonds and toasted walnuts
    * pinch of saffron
    * 0.25tsp cumin
    * 0.25tsp ground coriander
    * 8 button mushrooms
    * 3 cloves garlic
    * 3 tbsp olive oil (perhaps a tad more)
    * 3 medium carrots
    * 400g tin chick peas
    * 4 tbsp rice flour
    * 1.5tbsp ground linen or flax seeds
    * 2 'no egg' egg replacers mixed up with either rice milk or water / or if you can eat eggs, 2 eggs
    * Olive Oil for frying and some ghee.

You will also need some baking parchment and a pastry cutter about 8cm in diameter

Put all the ingredients for the coating into a blender and grind to a powder. It doesn't matter if a few whole grains of quinoa remain. Spread some of the powder onto a dinner plate, quite thickly, and set aside

Put a large pan of salted water on to boil. Add the saffron. When it is boiling, add the quinoa and leave to cook according to the packet instructions (about 15 / 20 mins?). When the quinoa is 'al dente' - it should have a slight crunch - drain it through a sieve. Use the back of a spoon to press down on the quinoa to squeeze out most of the water

Whilst the quinoa is boiling, put the mushrooms, garlic and 3 tbsps of olive oil into a liquidiser or blender. Blend it all to a paste. This took a few attempts, scraping it down from the sides with a spoon, and you might find you need to add more oil. You are aiming for a thick paste

Put the quinoa and mushroom and garlic paste into a large mixing bowl. Add the cumin and coriander. Peel the carrots and grate them finely into the bowl. Mix it all together

Drain the tin of chick peas, then use a hand blender to blend them to a thick paste. You could add a bit of olive oil if you're struggling. Add the chickpea paste to the bowl, and here is where you add chopped roasted blanched almonds and toasted walnuts.

Mix everything in the bowl together. Add the linseeds and then the rice flour tbsp by tbsp. You want a thick mass, not too squidgy

Mix up the 'no egg' egg replacer with the milk or water

Cut out a square of baking parchment, about 15 x 15cm. Place your pastry cutter onto the parchment, spoon in some burger mix and smooth it around until you have your desired burger thickness. Carefully remove the cutter, (pushing the mix down with the back of a spoon if it sticks to the cutter), to reveal your perfect burger shape!

Using the back of a teaspoon, spread some 'no egg' over the surface of the burger, this is to ensure the coating will stick. If you are using a real egg, it may be easier to use your fingers to spread instead of a spoon

Lift the burger on the baking parchment and cunningly tip it onto your coating plate so that the burger lands 'egg' side down. You may have to flip it on and hope for the best

Coat the other side of the burger with 'no egg' and spoon some coating onto it. You should now be able to lift the burger up and flip it from hand to hand to remove excess coating

Gently heat a good amount of olive oil in a non-stick frying pan, and put the burger in it. Let it heat gently for a while to warm it all through, then turn the heat up towards the end to brown it off. When it is golden brown turn it over to brown the other side

Remove from the pan and place onto kitchen paper to absorb any excess oil

Repeat the process until all the burger mix and coating is used up. Once you make these, you'll do it without recipe being necessary, it's that easy to learn.

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