Receipies

Publisher: ZZZ Unknown

Page 56

MAIN COURSES
Tofu Tahini Burgers
Adapted through creative experimentation
1 lb. firm tofu, mashed 1-1/2 cups rolled oats 1 cup tahini 4 Tbsp soy sauce 1/4 cup parsley, chopped 1/4 cup onion, chopped 1/2 tsp salt (optional) 1/2 tsp dry mustard 1/8 tsp black pepper Any favourite seasonings such as basil, tarragon.
The mixture will feel somewhat soft and sticky. Put it in the fridge for an hour or so. The flavours will meld and the mixture will be easier to work
with.
The choices for cooking are: Roll into 1-1/2" "neat” balls. Roll in flour and fry. Serve with chilli sauce. or/Make flat patties and bake for 20 minutes. or/Make flat patties and BBQ. I would recommend basting with a light oil (vs. rolling in flour)
before putting on the BBQ. If baking or BBQ, use a garlic BBQ sauce. It gives the burgers a
crunchy brown outside. or/Make into a loaf, bake for approximately 30-40 minutes at 350°F, and serve with chilli sauce.
*
*
*
Healthy Cashew Gravy Adapted through creative experimentation
In a blender, blend well:
1 cup cashews (raw) 1 small can mushroom pieces (I'd probably use fresh) 1 small onion 1 clove garlic (or more) 2 cups water or broth
Add to blender: 1 cup water 2 Tbsp vegetarian seasoning 2 Tbsp Braggs Aminos (this is healthier than soy sauce, but soy sauce will be okay if you can't
buy Braggs Aminos where you live)
Pour from blender into a large skillet. Heat to simmer. Add, to thicken, 1/2 cup water with 3 Tbsp spelt flour mixed in.
*
*
*
Contact smchiavictoria@gmail.com ©2009 The Supreme Master Ching Hai International Association 50