Avocado Salad

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Ingredients:

• 5 large avocados cut up not mashed
• 2 tomatoes chopped
• 1/2 bunch fresh cilantro
• 1/2 onion
• 1 jalapeno
• Tony Chachere's Seasoning or other favorite seasoning salt
• garlic powder
• salt
• 1 lemon

Steps:

• Add avocados and tomatoes to large serving bowl In a food processer mix together the cilantro onion and jalapeno If you do not have a food processor finely chop with a knife Add to bowl and stir lightly If you stir too much the salad will turn into a guacamole Sprinkle with seasoning and garlic powder and salt to your individual taste and mix Squeeze lemon into mixture and stir Enjoy

Brussels Sprout Salad With Smoked Gouda, Pecans, and Dried Cherr

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Ingredients:

• 3 tablespoons lemon juice
• 2 tablespoons Dijon mustard
• 1 small shallot minced
• 1 garlic clove minced
• salt and pepper
• 6 tablespoons olive oil extra-virgin
• 2 lbs Brussels sprouts trimmed halved and sliced very thin
• 4 ounces smoked gouda cheese shredded 1 cup
• 1/2 cup pecans toasted and chopped
• 1/2 cup dried cherries chopped

Steps:

• 1 Whisk lemon juice mustard shallot garlic and teaspoon salt together in large bowl Slowly whisk in oil until incorporated Toss Brussels sprouts with vinaigrette and let sit for at least 30 minutes or up to 2 hours
• 2 Fold in Gouda pecans and cherries Season with salt and pepper to taste Serve
• HOW TO SLICE BRUSSELS SPROUTS
• You can use the slicing disk of your food processor or slice the sprouts with a chefs knife Follow these steps to do the latter safely and quickly 1 TRIM Trim the stem end of each sprout and then cut each sprout in half through the cut end 2 SLICEWith the flat surface on the cutting board thinly slice each half

Bulgar With Peas and Mint

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Ingredients:

• 1 cup Bulgar wheat before soaking
• 1 1/2 cups boiling water
• 1 garlic clove finely chopped
• 2 cups lightly packed mint leaves chopped from about 1 bunch
• 1 cup parsley leaves lightly packed chopped
• 1 cup fresh peas or frozen and thawed
• 1 lemon zest of
• 1 tablespoon lemon juice
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon sea salt

Steps:

• In a large bowl combine bulgur and water cover and set aside until water is absorbed about 30 minutes
• Add garlic mint parsley peas zest juice oil and salt and toss until combined Serve cold or at room temperature

Butterbean Burgers

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Ingredients:

• 4 garlic cloves
• 2 chilies
• 1 bunch cilantro
• 2 15 ounce cans butter beans
• 3/4 cup breadcrumbs
• 3 cups shredded mozzarella cheese
• 2 eggs
• salt
• pepper
• cumin

Steps:

• Mince the garlic
• Finely chop the chilis
• Chop the cilantro
• Beat the eggs
• Combine all ingredients in a bowl and knead them together FYI The mozerella cheese is the shredded kind Add the spices to taste
• Form into a ball and roll into a large sausage
• Cut into 10 patties
• Saute on low heat till both sides are browned Itll take about 10 minutes
• Dress up your burger as you like

Chili Lime Glass Noodles

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Ingredients:

• 4 ounces cellophane noodles
• 3 1/2 tablespoons hoisin sauce
• 2 tablespoons low sodium soy sauce
• 3 tablespoons lime juice
• 1/2 teaspoon chili-garlic sauce Huy Fong brand recommended
• 1 1/2 tablespoons toasted sesame oil divided
• 1 8 ounce package plain tempeh diced
• 1 12 ounce package button mushrooms trimmed and sliced
• 1 lb baby bok choy thinly sliced on the diagonal
• 2 cups bean sprouts
• 6 green onions thinly sliced
• 2 1/2 tablespoons fresh ginger minced
• 1/2 cup basil chopped garnish
• 1/4 cup roasted peanuts chopped into small pieces garnish

Steps:

• Soak noodles in large bowl of water for 10 minutes Drain and set aside
• Heat 1 1/2 tsp sesame oil in skillet over high heat Add tempeh and stir-fry 4 minutes or until golden on all sides
• Add 1/4 cup water and cook for 2 minutes Transfer tempeh to bowl
• Add remaining sesame oil to skillet Add mushrooms and bok choy and stir-fry 2 minutes Stir in hoisin sauce green onions ginger and tempeh
• Stir-fry 1 minutes Serve topped with basil and peanuts

Creamy Brown Rice Risotto

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Ingredients:

• 1 cup short grain brown rice or brown sushi rice
• 1/2 tablespoon olive oil
• 1 medium yellow onion finely diced
• 12 ounces mixed mushrooms thinly sliced
• 1/2 cup white wine
• 1 red bell pepper cored and diced
• 1 1/2 cups vegetable broth room temperature or chicken broth
• 1/2 tablespoon cornstarch mixed with 1 tablespoon water
• 1/2 cup grated parmesan cheese
• sea salt
• fresh ground black pepper to taste
• truffle oil

Steps:

• In a medium saucepan over medium-high combine the rice and 2 cups water Bring to a boil then cover reduce heat to simmer and cook for 20 minutes
• Remove the pan from the heat leaving it covered The rice will not be completely cooked and there will be some water in the pan Set aside
• In a large skillet over medium-high heat the oil Add the onion and mushrooms then saute until just starting to brown about 3 to 4 minutes Add the wine and stir vigorously for 1 to 2 minutes to deglaze the pan When the wine comes to a simmer add the bell pepper and the rice along with any liquid in the pan Stir well
• Add the broth and stir well Bring to a simmer and cook stirring frequently to prevent sticking until the liquid has thickened and reduced about 10 minutes Stir in the cornstarch mixture then cook for another minute Stir in the cheese until melted Season with salt and pepper If desired drizzle with truffle oil just before serving

Fermented Giardiniera

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Ingredients:

• 2 cups thinly sliced carrots
• 2 cups thinly sliced red bell peppers
• 1 1/2 cups thinly slice onions
• 2 cups thinly sliced celery
• 4 cups cauliflower florets
• 2 cups thinly sliced green tomatoes
• 2 thinly sliced red jalapenos keep seed for more heat
• 3 long green chili pepperoncini peppers
• 3 -5 garlic cloves peeled and sliced super thin
• fresh thyme sprig
• 2 bay leaves
• 3 tablespoons unrefined salt
• 6 cups filtered mineral water using chlorinated tap water will prevent the beneficial bacteria to grow

Steps:

• Prepare brine by dissolving the salt in water
• Mix all the ingredients except the brine in a large bowl
• Add them to the Fermenting Vessel of choice check description above packing them down as you go
• Fill each jar with the brine leaving 1 -2 inches of headroomthe space at the top between the rim of the jar and the top of the vegetables Weight the vegetables so they are completely submerged in the brine
• Cover the top of the vessel with a lid coffee filter paper towel cheese cloth or tea towel to keep bugs out and odors inches
• Be sure to secure towels with a very tight rubber band or the ring from the canning jars
• Place the jar out of direct light
• Ferment at room temperature 4 days before checking the flavor If you prefer the flavor more sour continue fermenting
• If to your taste transfer the jars to the refrigerator
• Burp the jars once daily to release any built-up gasses the giardiniera does continue to ferment while in the refrigerator
• This doesnt need to be done in my home because we help ourselves to it daily

Gluten Free White Texas Sheet Cake

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Ingredients:

• 1 cup butter
• 1 cup water
• 2 cups gluten-free flour mix
• 2 cups granulated sugar
• 2 eggs beaten
• 1/2 cup gluten-free sour cream
• 1 teaspoon almond extract
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 2 teaspoons xanthan gum
• 1/2 cup butter
• 1/4 cup milk
• 4 1/2 cups powdered sugar
• 1/2 teaspoon almond extract

Steps:

• Preheat oven to 375F and lightly grease a 15 x10 jelly roll pan
• Bring butter and water up to a boil in a large saucepan
• taking care not to scorch
• Remove from heat; whisk in remaining cake ingredients until smooth
• Pour into prepared baking pan
• Bake for approximately 20 minutes or until cake is golden brown and tests done
• Cool for 20 minutes
• While cake is baking
• bring milk and butter just to the boil in a medium saucepan
• taking care not to scorch
• Remove from heat
• Add powdered sugar and almond extract; mix well and spread evenly over slightly cooled cake

Hearty Whole Grain Basil Bread

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Ingredients:

• 2 1/4 ounce envelopes active dry yeast
• 2 1/4 cups warm water 110 deg
• 2 teaspoons honey
• 3 tablespoons pure maple syrup
• 4 tablespoons unsalted butter melted
• 3 cups whole wheat pastry flour
• 1 cup whole grain all purpose baking flour or could sub more whole wheat pastry flour
• 2 cups unbleached all-purpose flour or use white whole wheat flour
• 4 teaspoons coarse salt
• 1 cup chopped fresh basil large chunks
• 1/3 cup millet
• 1/2 cup rolled oats
• 1/4 cup flax seed
• 1 tablespoon chia seeds
• 1/4 cup sunflower seeds
• 1/4 cup sesame seeds
• 1 egg white

Steps:

• Soak millet in 1/2 cup warm water for 20 minutes set aside
• In a separate bowl add 1/2 cup warm water and sprinkle yeast inches Add 2 teaspoons of honey and whisk together until combined Set aside for 10 minutes or until foamy/frothy
• In a separate bowl add flours and salt and whisk together Once yeast is ready pour yeast into a mixing bowl fitted with dough hook Add melted butter 1 1/2 cups warm water and 3 TB maple syrup Mix until combined Then add 3 cups of flour mix Mix on low speed until smooth Then add in millet plus water in bowl and the rest of the seeds/oats and basil
• Mix at low speed until combined Then add remaining flour until dough is combined and somewhat smooth
• On a floured surface kneed dough for about 5 minutes until a smooth ball forms
• Place dough in greased bowl and cover with plastic wrap Let rise for an hour or so I did about 1 1/2 hours
• When dough has risen punch it down T hen divide dough into about 6 or 7 balls Form balls and place on cookie sheet fitted with a cooking mator parchment paper
• Take your egg white and add a little water and brush the tops of the dough balls Then cover baking sheet with plastic and let dough sit for about another 1 1/2 hours to rise
• Pre heat oven to 400 degrees and when the dough is ready bake for about 22-25 minutes rotating pan halfway through
• Try not to pass out of excitement due to the most amazing smell that will fill your house
• Pull out of the ovenand smile
• Dont forget to brush with more butter straight out of the oven

High Protein Yogurt amp; Berries

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Ingredients:

• 1 cup Greek yogurt or 1 cup balkan style yogurt
• 1 scoop whey protein
• 1/2 cup mixed berry
• 3/4 cup low-fat granola

Steps:

• Poor yogurt in desired bowl
• Stir in whey protein
• Place berries on top
• Sprinkle granola on top

Hot Quinoa Drink

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Ingredients:

• 1/2 cup uncooked quinoa
• 2 cups soymilk
• 2 apples peeled cored and quartered
• 2 tablespoons packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Steps:

• Place quinoa and 2 cups water in a medium saucepan and bring to a boil Reduce heat to low cover and simmer 15 minutes or until quinoa is tender
• Drain well and return quinoa to saucepan
• Add soymilk apples sugar and cinnamon Bring to a simmer over medium-high heat Reduce heat to medium and simmer 5 minutes
• Transfer mixture to a blender add vanilla and puree until smooth
• Serve hot

Iranian Sugar Pickled Garlic

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Ingredients:

• 1/2 lb garlic peeled around 5-7 heads
• 1 large red bell pepper chopped
• 1 jalapeno pepper chopped green or red
• 2 cups apple cider vinegar
• 2/3 cup white sugar
• 1/2 teaspoon ground dry mustard
• 1/2 teaspoon celery seed
• 1/2 teaspoon salt
• 10 -15 peppercorns

Steps:

• Place garlic cloves in a medium bowl
• first cutting the large cloves in half Mix in the red bell pepper
• In a large saucepan over medium high heat
• place the vinegar and white sugar Place ground dry mustard and celery seed in the liquid mixture Add salt and peppercorns Bring to a boil Boil 5 minutes Stir in garlic and peppers Continue boiling 5 minutes Remove from heat
• Place garlic and peppers in sterile container to within 1 inch of the top Fill with remaining liquid to within 1/4 inch from the top Seal and store in the refrigerator approximately three weeks before serving
• Note
• If you blanch the garlic you wont have to wait the whole three weeks

Jerk Seasoning

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Ingredients:

• 2 teaspoons whole allspice
• 2 teaspoons whole black peppercorns
• 2 tablespoons onions dried minced
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/2 teaspoon turmeric
• 1 teaspoon sugar
• 2 teaspoons thyme dried

Steps:

• Put allspice and peppercorns in spice grinder
• Grind very coarsely 1 to 2 1-second pulses
• Add all other ingredients and pulse until you have a coarse powder

Lalab Platter With Sambal Terasi

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Ingredients:

• 10 Thai chiles
• 3 arbol chili peppers
• 2 tomatoes
• 1 tablespoon shrimp paste vegetarian or 1 tablespoon yellow bean paste vegetarian
• 1 teaspoon salt
• 1 tablespoon dark brown sugar or 1 tablespoon granulated sugar
• 1 tablespoon lemon juice
• 2 cups cabbage sliced
• 1 large cucumber sliced
• 2 cups lettuce sliced
• 1 cup sour papaya sliced
• 2 cups green beans cut into 1 inch pieces
• 2 cups small tomatoes quartered
• 1 cup fresh basil minced
• 2 cups spinach leaves
• 1 green eggplant thick sliced small

Steps:

• Put all chili peppers and tomatoes in a blender or a food processor; add in a little bit of water Blend them until they look like juice Heat the frying pan Add in shrimp paste and dry fry for 1 minute Pour in the mixture from the blender/food processor salt sugar and lemon juice Stir until the liquid is a bit dry Pour the sambal in a clean jar and keep in the fridge Chill until ready to serve
• When ready to serve place bowl in middle of serving platter Fill with sambal terasi along with ladle Around bowl place vegetables washed in cold water and served raw

Make-Ahead Garlic-Potato SoupCook's Illustrated

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Ingredients:

• 3 tablespoons unsalted butter
• 1 medium leek white and light green parts halved lengthwise washed and chopped small about 1 cup
• 3 medium garlic cloves minced-pressed through a garlic press about 1 tablespoon
• 2 heads garlic rinsed-papery skins removed and top third of heads cut off and discarded
• 6 cups low sodium chicken broth or 6 cups vegetable broth
• 2 bay leaves
• 1 1/2 lbs russet potatoes peeled and cut into 1/2-inch cubes about 4 1/2 cups
• 1 lb Red Bliss potatoes unpeeled-cut into 1/2-inch cubes about 3 cups
• 1 cup low sodium chicken broth or 1 cup vegetable broth
• 1/2 cup heavy cream
• 1 1/2 teaspoons fresh thyme leaves minced
• ground black pepper
• 1/4 cup fresh chives minced
• 3 tablespoons olive oil
• 6 medium garlic cloves sliced thin lengthwise
• table salt

Steps:

• TO MAKE SOUP BASE Melt butter in Dutch oven over medium heat When foaming subsides add leeks and cook until soft do not brown 5 to 8 minutes Stir in minced garlic and cook until fragrant about 1 minute Add garlic heads 6 cups broth bay leaves and 3/4 teaspoon salt; partially cover pot and bring to simmer over medium-high heat Reduce heat and simmer until garlic is very tender when pierced with tip of knife 30 to 40 minutes Add potatoes partially cover pot and bring mixture to simmer over medium-high heat Take pot off heat and let rest 10 minutes Separate soup into 2 storage containers and freeze up to 1 month
• TO REHEAT AND SERVE Run hot water over surface of storage containers to help release frozen blocks of soup Add soup and 1 cup broth to large Dutch oven set over medium-high heat Cover and cook stirring occasionally until soup is hot and potatoes are tender about 20 minutes Discard bay leaves Remove garlic heads; using tongs or paper towels squeeze garlic heads at root end until cloves slip out of their skins Using fork mash garlic to smooth paste in bowl
• 3 Stir cream thyme and half of mashed garlic into soup; heat soup until hot about 2 minutes Taste soup; add remaining garlic paste if desired Using immersion blender process soup until creamy with some potato chunks remaining Alternatively transfer 1 1/2 cups potatoes and 1 cup broth to blender or food processor and process until smooth Process more potatoes for thicker consistency Return puree to pot and stir to combine Season with salt and pepper and serve sprinkling each portion with chives and garlic chips
• For Garlic Chips Heat oil and garlic in 10-inch skillet over medium-high heat Cook turning frequently until light golden brown about 3 minutes Using slotted spoon transfer garlic to plate lined with paper towels; discard oil Sprinkle lightly with salt

Mom's Banana Bread

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Ingredients:

• 2 cups mashed bananas
• 1 cup sugar
• 2 eggs well beaten
• 2 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 tablespoons milk
• 1/2 cup chopped nuts
• 1/2 cup melted butter

Steps:

• Combine all ingredients mixing in melted butter last Bake in loaf pans for 1 hour at 350 degrees Once youve pulled it out of the oven
• gently remove it from the pan Mom recommends waiting five minutes
• but I rarely have problems with getting it out right away and wrap in tin foil This will keep the moisture in
• without the bread getting soggy Let it sit for at least half an hour before cutting into it also for moisture purposes

Pate Reinagel Vegetarian Spread

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Ingredients:

• 4 ounces reduced-fat goat cheese unripened
• 2 ounces black mission figs finely chopped about 6
• 1 tablespoon argan oil
• 2 teaspoons mild honey
• 3/4 teaspoon black pepper coarsely cracked

Steps:

• Combine all ingredients mix until well combined and fluffy Chill Serve with apple slices crackers or flat-bread or Belgian endive leaves Makes about 3/4 cup

Rahat Al-Holqum

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Ingredients:

• 2 cups sugar
• 1/2 cup cornstarch
• 1 1/2 cups water
• 1/2 teaspoon cream of tartar
• 1 tablespoon orange extract or 1 tablespoon creme de menthe
• red food coloring looks nicer with it
• 1/2 cup chopped roasted pistachios add along with your choice from above or 1/2 cup almonds add along with your choice from above
• 1 cup granulated sugar 1 c equals 250 ml or 1 cup desiccated coconut for dusting 1 c equals 250 ml

Steps:

• Combine sugar
• 1 c water
• cream of tartar
• and flavorings in a small saucepan and bring to a boil
• In a separate bowl
• combine cornstarch with remaining water
• mix completely
• and slowly stir into sugar mixture
• Boil over medium-low heat for 20-30 minutes
• until the mixture reaches Firm-ball stage
• or 248 F 120C on a candy thermometer
• Apply non-stick cooking spray to a form ice cube trays will do nicely or an 8x8 pan
• Pour the hot mixture into the pan or form and allow to set When cool
• release from form or cut into cubes as applicable and roll each piece in powdered sugar
• granulated sugar
• or coconut
• Store at room temperature in airtight container

Randy's Cranberry Buttermilk Oat Muffins

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Ingredients:

• 1/2 cup craisins
• 1/2 cup water
• 1 cup old fashioned oats NOT instant oats
• 1 cup buttermilk
• 1/4 cup brown sugar or Splenda brown sugar baking blend
• 1/4 cup vegetable oil
• 2 eggs
• 1 cup flour use 1 1/2 cups if you keep and use the cranberry soaking liquid
• 1 teaspoon ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Steps:

• Soak dried cranberries in 1/2 cup water overnight Soak oats in 1 cup buttermilk overnight in the fridge
• Preheat oven to 375F gas mark 5 190C
• Stir brown sugar oil and eggs into the soaked buttermilk and oats mixture
• Combine dry ingredients in a large bowl
• Add the wet ingredients to the dry stirring until moistened and let stand while preparing the tin We use a pop-over tin and this makes 6 muffins but a regular muffin pan can be used if you adjust the cooking time Lightly spray or oil the tin Fill the cups to the brim Bake for 20-25 minutes or until browned and firm or they pass the toothpick test Let cool slightly after removing from the tin

Raw Mayonnaise

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Ingredients:

• 3/4 cup water or less
• 1 1/2 cups of macadamian nuts expensive but worth it
• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon Italian spices
• 1/2 teaspoon sea salt
• 1 dash cayenne

Steps:

• Blend until smooth

Sauersprouts

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Ingredients:

• 2 heads cabbage
• 5 -10 Brussels sprouts chopped
• 2 whole onions sliced into thick slices
• 5 garlic cloves crushed
• 2 -3 tablespoons salt

Steps:

• In food grade plastic bucket or large crock like the ceramic insert to your crock pot grate 1 of the cabbages Add chopped Brussels sprouts and thoroughly mix
• Sprinkle 1 to 1 tablespoons salt evenly over the cabbage
• Toss in the onions Add the crushed garlic
• Grate second cabbage and add it to the crock with the rest of the salt
• Using your hands crush the mixture until liquid comes out of the cabbage freely
• Place a clean plate on top of the kraut then a clean weight such as clean rocks or a bag of water on top of the plate Cover with a towel and lid; check it after 2 days
• Clean off the scum repack and check every three days
• In about a week the kraut should be ready Dont worry if the garlic turns blue it happens

Spicy Thai Tofu Curry

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Ingredients:

• 1 cup unsweetened coconut cream
• 1 cup coconut water
• 1 1/2 tablespoons curry powder
• 1/2 teaspoon kashmiri chili powder or 1/2 teaspoon cayenne
• 1 serrano peppers or 1 finger chili minced
• 1 tablespoon litehouse freeze dried lemongrass
• 1 teaspoon fresh grated ginger
• 4 garlic cloves grated
• 3 tablespoons tamari
• 2 baby leeks or 1 large leek thinly sliced
• 1 oriental yam peeled and diced AKA Japanese Sweet potato red skin or white flesh
• 1 purple sweet potato peeled and diced
• 1 delicata squash peeled seeded and diced
• 1 1/2 lbs firm tofu cut into 1/2-inch cubes
• 1 cup unsweetened cashew milk
• 1 8 ounce can shredded bamboo shoots
• 7 ounces snow peas halved
• 1 green bell pepper sliced
• 10 ounces baby spinach leaves

Steps:

• In a large pot whisk together the coconut cream coconut water curry powder chili powder minced chili lemongrass ginger garlic and tamari
• Bring to a simmer and cook stirring occasionally for 10 minutes
• Add leeks yam potato squash and tofu Cook for 5 minutes
• Stir in cashew milk and bamboo shoots
• Bring to a low boil and cook for 1 hour stirring occasionally
• Add snow peas and green pepper cook 5 minutes
• Remove from heat and stir in baby spinach
• Serve over rice

Tomato Sauce With Pine Nuts, Capers, Olives and Raisins

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Ingredients:

• 1 28 ounce can plum tomatoes preferably San Marzano variety
• 2 tablespoons olive oil
• 2 garlic cloves chopped
• 2 tablespoons pine nuts
• 2 tablespoons golden raisins plumped in hot water then drained
• 1/2 cup black olives pitted and roughly chopped
• 2 tablespoons capers chopped
• salt to taste
• fresh ground black pepper to taste

Steps:

• Drain tomatoes into a measuring cup Reserve 1/4 cup of packing juice Roughly chop tomatoes and set aside
• In a medium saucepan heat olive oil over low heat until shimmering Add garlic and cook gently until soft but not brown Add tomatoes raise heat to medium and cook tomatoes until they are soft and broken down about 15 minutes Add a little reserved juice if necessary but keep the sauce very thick
• Meanwhile toast pine nuts in a small dry skillet over medium heat until golden stirring or shaking and tossing often Stir into the sauce along with the raisins olive and capers Season sauce to taste and serve with fish or tossed with pasta

Veggie Burgers Low Fat and Low Cholesterol

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Ingredients:

• 115 g mushrooms finely chopped
• 1 small onion chopped
• 1 small courgette chopped
• 1 carrot chopped
• 25 g unsalted peanuts or 25 g cashew nuts
• 2 cups fresh breadcrumbs
• 2 tablespoons fresh parsley chopped
• 1 teaspoon yeast extract
• salt and black pepper
• flour for shaping

Steps:

• Cook the mushrooms in a non stick frying pan without oil stirring for 8-10 minutes to drive off all the moisture
• Whizz together the onion courgette carrot and nuts in a processor until they are beginning to bind together
• Stir in the mushrooms breadcrumbs parsley yeast extract and seasoning to taste Shape into burgers with lightly floured hands and chill
• Cook the burgers in a non stick frying pan with very little oil or under a hot grill for about 8-10 minutes turning once until they are cooked and golden brown