We don’t like to throw away our almond milk pulp and didn’t really want another batch of bliss balls, despite the impending visit of the little grandchildren at the weekend (there were other treats awaiting them), so we made burgers as there were none left in the freezer. (You can substitute the almond pulp, see below)
These were the best of our burger experiments in terms of holding together easily, they were no problem at all to form into patties.
These burgers are full of essential nutrients, including protein, iron, omega fats, b vitamins, calcium, antioxidants.
Vegan, Gluten-free, Organic where possible.
Makes about 6-8, depending on size.
All measurements are very approximate.
Ingredients
1 Cup Chickpeas, drained & rinsed, left to dry out a little
1 Chia Egg (1 Tbsp Chia Seeds soaked in 3 Tbsps Water to form a gel)
1 Cup Almond Milk Pulp (or use a substitute, eg ground almond or other nuts, ground sunflower seeds, you may need to adjust the liquid required).
1 Very Small Onion, finely chopped
Crushed Garlic, if liked
3/4 Cup Coarsely Grated Carrot
1/4 Cup Chopped Sweet Apricot Kernels (or Almonds or other nuts/seeds)
1/2 Tsp Vegetable Bouillon Powder
1/2 – 1 Tsp Ground Ginger
1/2 Tsp Ground Turmeric
1 Tsp Cumin Seeds
Good Splash of Tamari
Squeeze of Tomato Purée
1/2 Tbsp Coconut Oil, melted
Chopped Fresh Coriander
Black Pepper
Twist of Pink Himalayan Salt
Extra coconut oil for cooking.
Method
Process all ingredients until it will come together when you press it.
Using small handfuls, gently press and shape into rounds in the palm of your hands and then flatten on a board.
Refrigerate to firm them up.
(We had sun streaming through the kitchen window, trying to make amends I think after Storm Doris had blown herself out!)
Fry in a little coconut oil or bake in the oven on an oiled tray.
We served them with a mixed salad, tamari-flavoured toasted pumpkin and sunflower seeds, and I had mushrooms and sweetcorn whilst my husband had jacket potato and cheese.
Copyright: Chris McGowan
There is less fruit in this smoothie than normal, but don’t let that put you off. It still has a sweet flavour and smooth, creamy consistency. It is also chock full of nutrients: magnesium, potassium, protein (did you know Romaine lettuce is a good source of protein?), B vitamins, zinc, vitamin E, lots of other vitamins and minerals as well as healthy fats.
When my brother came for a visit recently, he asked if we could make a smoothie. It was his birthday yesterday, so I thought I would post ‘his’ smoothie recipe.
Unfortunately, we didn’t take a photo at the time, so I photographed my recreation and sprinkled on some hemp seeds and raw chocolate raisins.* Yum!
This dinner came about when I had recently finished a 3 week juice plan and wanted something simple but with a little flavour – not too much, as my digestion wouldn’t be able to cope so soon.
The idea was to have rice with mildly chilli-flavoured stir-fried veggies topped with the crumbled burger and lightly chilli-seasoned cashew cheese sauce. 
A bit late in the day, but better late than never, I hope! These were made with ingredients I won in a recent 
Spoon into silicone moulds or into a baking tray and refrigerate for a couple of hours until set. Cut into slices if set in a tray.
We had 2 butternut squash, several oranges and a lot of dried lemonbalm from our garden queuing up, begging to be used, so I decided to try some of them together. I’ve had squash with nutmeg, squash with cumin and squash with ginger, I wondered what squash with orange would be like.
Add a handful at a time, starting with the squash and carrots, then celery, stir-frying as you go until all are added.
This recipe was inspired by Masala Vegan’s 
When they are ready (they should still have a little bite to them to retain the nutrients and give texture to the meal), add the cooked rice and mix throughly but gently.
This is a favourite in our house, it is so simple and quick to make and makes a very welcome lunch or dinner on a cold winter’s day. It takes less than an hour to make and you can make it as thick or thin as you like and spicy or not according to your tastes. We prefer to blend it with a stick blender to thicken it up, but leave it a little coarse. We steamed a little broccoli for garnish and extra nutrients.
pearsnotparsnipsdotcom 
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