Beet Burger

The best burger EVER. So easy to make and so very very good.

Ingredients:
1 finely grated raw beet
1/2 cup cooked oats (quick or regular rolled oats)
1 cup uncooked oats (quick or regular rolled oats)
1/2 cup walnuts, coarsely ground
1/4 cup almonds, coarsely ground
2 tablespoons sesame seeds
1 tablespoon vegetable seasoning or instant vegetable broth
1/4 cup green pepper, minced
1/4 cup celery, minced
1/4 cup onion, minced
1 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon ground sage
1/4 teaspoon mustard powder
2 tablespoon soy sauce
1 tablespoon nutritional yeast flakes, optional

Directions:
1. Mix all ingredients together well.
2. Form into patties and gill until cooked through.
Serve with tomato and your favourite condiments. I, of course, serve with avocado.

Miso Sauce

Wow. This sauce is amazing I could eat it straight. I used it in 2 different dishes. In the first one I fried up some onions and added chopped swiss chard and cooked it until wilted. I added roasted potatoes then mixed in the sauce. Very good. In the second one I fried onions, then added green beans and fried them then added quinoa and sauce. Also very good.

MISO SAUCE
110ml/4 oz silken tofu (I used firm tofu and crumbled it)
2 tbsp light miso
1 tbsp rice vinegar or ½ tbsp cider vinegar
1 tbsp spring onions, chopped 2 tsp ginger root, grated
80ml/5 generous tbsp orange juice
1 tsp soy sauce
1 tsp brown sugar or agave syrup
1 tsp sesame oil

Method:

1. Combine all ingredients in a blender or food processor and purée until smooth. It will keep in a screw-top jar in fridge for about a week.

Miso Soup

Very GOOD!

5 cups water
2 tbsp soy sauce
1/4 cup green onions
3 tbsp mellow white miso paste
6 oz firm tofu, cut into very small dice

In a large soup pot, bring the water and soy sauce to a boil Add the green onions. Reduce the heat to low and simmer for 5 minutes.
Place 1/2 cup of the hot soup into a small bowl and add the miso into the soup and simmer for 2 minutes. Do not boil. Add the tofu and adjust the seasonings, adding a little more miso paste or soy sauce if needed, and serve.

Vegan Gluten Free French Toast

Very Good!!

2 slices bread (gluten free)
1 tbsp ground flax
3 tbsp water
1 tbsp almond milk
1/4 tsp cinnamon
1/4 tsp pure vanilla extract
dash of salt
dash of nutmeg

Combine the flax and water and whisk for one minute until thickened. Add the rest of the ingredients. Soak each slice of bread until saturated. Fry in skillet until golden brown on both sides. Top with you desired toppings. In used blueberry sauce and maple syrup.

Banana Ice Cream???

WOW WOW WOW another great recipe from pinterest. All you do is freeze a banana and add 1 tbsp of cocoa powder and blend. So only about 110 calories. I added a splash of soy chocolate milk to make it a bit more smoother. INCREDIBLE.

Baked Zucchini Sticks

My all time favourtie food - forever - was zucchini sticks....mmm.. but I didn't like the deep "friedness". I finally found a recipe that works and tastes GREAT.

Cut your zucchini into 1/4s lengthwise. Salt, and put in a colander to drain, about 1 hour. Preheat your oven to 425 degrees. Line a baking sheet with parchment paper and grease with olive oil.  When the zucchini strips are ready, rinse and towel dry. Dip in almond milk then in crumbs (I mixed panko, nutritional yeast and oregano)  Bake for 12 minutes then turn and bake 12 minutes more. For the dip I mixed veganaise, almond milk, dill and some lemon juice.

Cauliflower Chia CREAMY Soup

WOW so creamy and good.

Ingredients for 2 people
half a cauliflower cut into small pieces
one small onion
2 cups of vegetable stock (use a good stock I use "Imagine Organic")
sea salt to taste if required
1 tablespoon of freshly ground chia seeds
Method
Chop the onion and fry in a little coconut oil for 4 minutes add the small cauliflower pieces and the vegetable stock bring to the boil. Simmer for about 15 minutes.
Take out half the mixture and blend with the ground chia seeds, Return this mixture to the pot and stir through. The result – a lovely thick, creamy cauliflower soup. Serve with your favourite crusty bread and a refreshing salad.