Day 129 Nut and Cheese Burgers

Nut and Cheese Burgers

1 1/2 Cups Cooked Brown Rice
1 1/2 Cups Walnuts
1/2 Cashews
Vegetables from the Green Stock (Day 126)*
Salt
4 Teaspoons Potato Starch
8 Ounces Dayia Cheddar 'Cheese', shredded
Pepper

Leftover vegetables from the green stock

* If you don't have the leftover vegetables, you can use onions, garlic, mushrooms and herbs that have been well cooked.  You will need at least 4 Cups

1.  Preheat oven to 375F.  Place cooked rice is a large bowl.  Grind the nuts in a food processor and add to the rice.

2.  Place the cooked vegetables and salt to taste in the food processor.  Process until the veggies lose their shape.  Combine with the rice and nuts.  Mix well.  Add the cheese, potato starch and pepper. Mix well.

Raw burgers

3.  Line baking sheets with parchment paper and oil.  Form the mixture into burger and place on the baking sheets.  Cook for 1 hour.  Let sit for 15 minutes before serving.  The burgers will still be soft.
Makes 9 to 12.

Serve on whole wheat buns with ketchup, oil free mayonnaise (Day111), lettuce and caramelized onions.

Pairs well with 2005 Shafer Cabernet Savignon Hillside Select

Soundtrack - The Beatles - Revolver

Recipe a Day

New Year - New Blog.

I am trying a Vegan Recipe of the Day for 2016.  We shall see how dedicated I can be. I do have a tendency to lose interest after a month.

Chocolate Candy

Chop nuts or dried fruits into small pieces.  I used almonds, walnuts, currants and dates. Oil 2 12 count mini muffin tins with safflower oil.

Place the chopped fruit and nuts in the bottom of mini muffin tins.

Melt a package of bittersweet chocolate with 2 Tablespoons of Cherry Liquor.

Spoon chocolate on top of the fruit and nuts.  Place in the refrigerator for 30 minutes.

When chilled, the chocolates should easily drop from the tins with a little tap.

Enjoy!

Sound track - New Years Day - Malevolence