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DATRI'ÂS VEGGIE BURGERS
Makes approx. 12 burgers
INGREDIENTS
| 1/3 cup | quinoa, uncooked |
| 1/3 cup | millet, uncooked |
| 1 cup | water |
| 1 tbsp | olive oil |
| 1 cup | onions, finely chopped |
| 2 cloves | garlic, finely chopped |
| ½ cup | carrots, grated |
| 1/3 cup | celery, red pepper, green pepper, finely chopped |
| 2 tbsp | olive oil |
| 1 cup (8 oz) | chick peas, cooked |
| 1 cup (8 oz) | red kidney beans, cooked |
| ½ cup | sunflower seeds |
| ¼ cup | fresh parsley, chopped |
| ¼ tsp | cayenne pepper |
| 2 tbsp | nutritional yeast |
| 2 tsp | sea salt |
| 1 ½ tbsp | âBraggs Liquid Aminosâ |
| (add more spices if desired) |
METHOD
- Bring water to boil and add the quinoa and millet. Reduce to low and cook for 15 minutes.
- Heat oil in non-stick frying pan. Add, onions, garlic, carrots, celery, red & green pepper. Reduce heat to medium and sauté for 5 minutes.
- In a food processor or blender mix oil, chick peas, kidney beans, sunflower seeds, spices, yeast & Braggs until smooth.
- In a bowl mix all ingredients together.
- Make patties. They me be a bit sticky at first. Just let them rest on a cookie sheet and they will firm up.
- Heat oil in frying pan. Add burgers. Reduce to medium heat. Cook for 4 minutes on each side or until golden brown. Serve with salsa or other condiments.
NUT LOAF OR BURGERS
INGREDIENTS
| 1 Tbsp | olive oil |
| 1 tsp | pureed garlic (at least 4 cloves) |
| ½ cup | diced onion |
| ½ cup | grated carrot |
| ½ cup | grated celery |
| ½ cup | grated zucchini |
| ½ cup | daikon or radish |
| ½ cup | grated squash |
| ½ cup | grated mushrooms |
| 2 tbsp | tamari or Braggs' |
| ½ tsp | Italian parsley |
| ¼ tsp | oregano |
| 1 tsp | resh dill |
| ¼ cup | sesame seeds |
| ¼ cup | pecan, almonds or walnuts |
| ½ cup | bread crumbs (if making into burgers) |
METHOD
- Grate vegetables in food processor or by hand.
- Saute the garlic, then the onions in the olive oil over medium low heat until onions are transparent (5-7 minutes). Add the grated carrots, celery, zucchini, daikon, yellow squash and mushrooms and cook over medium heat until the liquid has evaporated (20 minutes) stirring every 5 minutes. Add the tamari and herbs.
- Place the almonds (pecans or walnuts) and sesame seeds in a food processor and puree. Add the nut mixture to the vegetables and mix well.
- Lightly oil or use parchment paper, to line a pan (9x4). Bake in oven at 300 degrees F for 20 minutes. Garnish with extra dill or parsley.
- For burgers: form the mixture into 9 oval patties, about 2 inches thick. Roll the patties in the bread crumbs, place on lightly oiled cookie sheets and bake for 10 minutes at 400 degrees F or until patties are lightly browned.
- Top with Vegan Bechamel Mushroom Cream Sauce (see below)
VEGAN BECHAMEL SAUCE
Yield: 4 ½ cups of sauce
INGREDIENTS
| 2 cups | soy or almond milk |
| 1 ½ cups | water |
| ¼ cup | cashew nuts |
| 1 tsp | sea salt |
| 1/8 tsp | white pepper |
| Dash | nutmeg |
| ¼ cup | cooking oil ( preferably sesame oil) |
| ½ cup | unbleached flour |
METHOD
- Blend soy or almond milk, water, cashews, and seasonings in a blender until smooth. Pour into a double boiler and heat.
- Meanwhile, heat the oil in a small saucepan. Add the flour to make a roux. Then whisk it into the heated soy or almond milk mixture to make a light, creamy sauce. For a thicker sauce, use more roux.
VARIATION: MUSHROOM CREAM SAUCE
INGREDIENTS
| 2 tbsp | cooking oil |
| 2 cups | finely diced onions |
| 2 cups | sliced mushrooms |
| 1 tbsp | nutritional yeast |
| 1 1/2 tbsp | white miso |
METHOD
- Heat oil in a saucepan and sauté the onions and mushrooms over a medium heat until the onions are translucent.
- In a large bowl, whisk the yeast and miso into the béchamel sauce. Then add this mixture to the sautéed vegetables.
- Bring to a simmer, stirring constantly.
VARIATION: DILL SAUCE
| To 4 ½ cups | Vegan Bechamel Sauce, add the following ingredients and mix well: |
| 1 tbsp | paprika (preferably Hungarian) |
| 2 tbsp | dill weed |
| 1 cup | soy milk (or almond milk). |
Recipe from “Friendly Foods” by Brother Tom Picharskiwww.christineslonetsky.com
WALNUT BLACK BEAN TACOS
GROUND "MEAT" INGREDIENTS
| 1 cup | raw walnuts |
| 1cup | black beans (optional) |
| 4 | sun dried tomatoes, rehydrated |
| 1 Tbsp | Tahini |
| 1 tsp | Braggs' (unpasteurized soy/tamari sauce) |
| 1 Tbsp | Chili powder (or Chipotle powder) |
| 1 tsp | ground cumin |
| 3/4 tsp | ground coriander |
| pinch | cayenne |
METHOD
- Process walnuts, black beans and sun dried tomatoes in a food processor until they reach the consistency of ground beef. Add the rest of your ingredients and pulse until thoroughly combined.
- To rehydrate sundried tomatoes you can soak them in water for 24 hours, or buy sundried tomatoes preserved in oil.
Note: if you want a completely raw taco omit the black beans. If you like it spicy don'ât adjust the spices once you have omitted the beans. If you donât like it spicy adjust the spices as desired. I would keep the Braggs, Tahini, and sundried tomatoes the same. Braggs and Tahini can be purchased at health stores or in the health section of Loblaws/Superstore.
CREAM SAUCE INGREDIENTS
| ½ cup | soaked sunflower seeds |
| ¼ cup | soaked cashews |
| 1 tsp | apple cider vinegar |
| 2 tsp | Braggs' or tamari sauce |
| Water | as needed to make more runny |
METHOD
- Blend till creamy, taste and balance the flavors
- Serve in soft or hard taco shells, (soft shells are healthier because they have no oil or preservatives added. Loblaws has sprouted corn taco shells in the freezer of the health section. Fill with fresh shredded organic greens, live taco meat, diced tomatoes topped with cream sauce
Original recipe from: trustintheprocess.com
ALMOND FLAX BURGER
INGREDIENTS
| 2 cloves | garlic |
| 1 cup | almonds |
| 1/2 cup | ground flaxseed |
| 2 tbsp | balsamic vinegar |
| 2 tbsp | coconut oil, hemp oil or EFA Oil Blend |
| Sea salt to taste |
METHOD
- Serve raw or lightly cover with coconut oil and bake at 300 degrees F for 35 minutes. Alternatively, lightly fry over medium heat until golden brown, flipping once.
- Serve with mixed greens and Sweet Pepper Hemp Pesto.
- Makes 2 medium patties
SWEET PEPPER HEMP PESTO
INGREDIENTS
| 2 cloves | garlic |
| 2 | red bell peppers, cored and seeded |
| 1/2 cup | fresh basil |
| 3 tbsp | Nutritional Yeast and Sesame Seed Topping (below) |
| 2 tbsp | hemp seeds |
| 2 tbsp | hemp oil |
| Sea salt to taste |
METHOD
- In a food processor, process all ingredients together until smooth.
- Keep refrigerated for up to 1 week. Can also be used as a pizza sauce or a dip for crackers and vegetables.
VARIATION:
Roast the peppers, lightly coated in coconut oil, for 30 minutes in a 350 degree oven before blending. This will intensify the flavor.
Makes about 2 cups
Recipe from www.brendanbrazier.com
NUTRITIONAL YEAST AND SESAME SEED TOPPING
| 1 part | nutritional yeast flakes |
| 1 part | unhulled sesame seeds |
You can make a couple of cups of this topping at a time and put it into a cheese shaker so that itâs always handy. Keep in the refrigerator to prevent from going rancid. Can be used in place of Parmesan cheese in any recipe.
From everydayraw by Matthew Kenney