NUT BURGERS -- INGREDIENTS: Cup of soaked, peeled * Almonds, (pecans and /or walnuts if you have them.) DRY your freshly skinned almonds in closed cupboard overnight to GET MOISTURE OUT, then store in fridge in TIGHT JAR. Must be dried out from PEELING phase to TOAST them. Before you make burgers,Toast almonds slightly in heavy metal skillet. Mashed beans optional, Red/yellow or orange bell pepper surface washed, chopped. Cilantro chopped, Onion, Mushrooms, Garlic, 1 egg, can drained, quinoa or millet (precooked,)TO BIND ALL: 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 SKIN-COVERED-almonds. Blanch them, keep in TIGHT LID container in fridge if your kids fancy nuts. Walnuts, pecans are fine. NOT ALMOND.
Quinoa and Mushroom Burgers (Vegan, Gluten-Free, Soy-Free) English recipe
"These can easily be cooked the day before and then re-heated in the oven.
* 1/2 cup quinoa NEEDS TO BE OSTERIZED INTO POWDER.
* black pepper
* 0.5 tbsp sea salt
* 0.25-0.5 tsp chilli flakes
* 100g quinoa
* cup blanched, toasted, chipped almonds and toasted walnuts
* pinch of saffron
* 0.25tsp cumin GROUND
* 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 also called garbanzos. drained
* 4 tbsp rice flour
* 1.5tbsp ground 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. (clarified butter) 1/4 tsp HING or ASFOTIDA from Indian store. Spice that gives meat taste
SEE: http://www.mapi.com/ayurvedic-recipes/entrees/nutburger.html which has HING in recipe as writer was HINDU, Hare Krsnas big on this spice
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, hing 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. FREEZE most of the burgers in individual wax paper or saran wrap, onlywheen cool, serve everyone a batch tonight
VEGETARIAN MEAT LOAF- ON HAND- 1 cup of your CHOICE OF GRAIN* rice, buckwheat, oats, (soaked 2 hrs. at l00 degrees*) or it can be sprouted grain bread, toasted and turned into crumbs. Now, season with garlic, chopped onion, oil, thyme, oregano, chopped celery, celery seed, mushrooms, 1/4 cup soaked, almost sprouted nuts: may be mixed sunflower seeds, blanched toasted almonds, walnuts; bell pepper, onion, mushrooms, a lb of tofu, 1 can creamed corn, water chestnuts, cooked lentils or garbanzos, tahini, Salt/pepper & vegie broth.
Use a good grain from healthfood store like millet, brown rice, quinoa, (COOK GRAIN, if bulgur wheat, soak in WATER YOU GOT WHEN COLD and heated til very hot for 30 min then cook.). Grind or chop nuts. (Almonds must be soaked overnight in water, then skinned, dried and toasted when dry so it's a week earlier you got that jar made. Skins are not good for you, very astringent.)
METHOD-saute vegies in garlic, onion, MIX in pre-soaked then DRAINED then cooked GRAIN, nuts, cooked oats or breadcrumbs, spices, all the other ingredients until you have a burger. Saute onion, garlic, red or green peppers, stir in the other ingredients on top. IF SHAPEABLE DO SO, if not, beat in a few eggs.
Then, you can then shape a patty, fry lightly then overn bake. Or shape a meatloaf, last five minutes bake a little cheese and tomato sauce or Ketsup on top. INDIVIDUALLY Freeze 3/4 of slices.
MORNING? Slip a frozen patty in, by noon kid has his vegie burger.
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