Ultimate Mushroom & Veggie Burger Patties1/4 cup pearl barleySea salt flakes500 g mushrooms (stemmed)2 tablespoons olive oil (divided)Freshly ground black pepper1 14.5- ounce can black beans (drained)1 medium onion (finely chopped)2 garlic cloves (finely chopped)1/2 cup unsalted (roasted cashews)1 tablespoon oats1/2 cup mayonnaise1 large egg yolk1 tablespoon miso1 teaspoon chili powder1/2 teaspoon garlic powder1/2 teaspoon... Read More »
Zucchini Quinoa Fritters with Parmesan 3 medium zucchini (grated)1 teaspoon sea salt1/2 cup quinoa1/2 cup Parmesan (grated)1 free range (egg)1/2 teaspoon dried thyme1/2 teaspoon garlic powder1/4 teaspoon Freshly ground black pepper2 tablespoons olive oil Place a fine mesh strainer over a large bowl. Toss the grated zucchini with 1/2 teaspoon salt and place in the... Read More »
Crispy Cauliflower Tacos, Slaw & Avocado Cream For the Crispy Cauliflower1 small head of cauliflower or 1/2 a large head of cauliflower (cut into bite-size florets)1 cup gluten-free rolled oats2 tablespoons chopped fresh coriander2 teaspoons chili powder1 teaspoon smoked paprika1/2 teaspoon cumin1/4 teaspoon garlic powder1/4 teaspoon ground turmeric (optional)1/8 teaspoon cayenne pepper1 teaspoon fine grain... Read More »
Oat Crusted Fish Tacos + Mango Salsa For the Crispy Cauliflower1 small head of cauliflower or 1/2 a large head of cauliflower (cut into bite-size florets)1 cup gluten-free rolled oats2 tablespoons chopped fresh cilantro2 teaspoons chili powder1 teaspoon smoked paprika1/2 teaspoon cumin1/4 teaspoon garlic powder1/4 teaspoon ground turmeric (optional)1/8 teaspoon cayenne pepper1 teaspoon fine grain... Read More »
!Make THE BBQ sauce
Combine all the ingredients except the water and corn starch mixture in a medium size sauce pot. Bring to a boil and reduce and simmer for five minutes or until all the sugar has dissolved. If you like a thicker BBQ Sauce add the water and corn starch mixture. Simmer until desired thickness is reached, but watch closely. It thickens really fast! Serve immediately or cover and store in fridge.
!Burgers
In a small bowl combine the BBQ sauce, pineapple juice, lime juice, coriander, salt and pepper and mix well to combine. Set aside for later.
Add salmon to the bowl of a food processor and pulse until it’s somewhat minced. You can also chop the salmon very finely with a sharp knife.Remove and add salmon to a bowl with the panko bread crumbs, parmesan and 2 tablespoons of the BBQ sauce from step 1 (save the rest for serving) and mix with a spoon until just combined.
Form into 4 equally sized burgers.
Heat a skillet or pan to a medium-high heat with a tablespoon of coconut oil. Cook burgers on each side until golden, about 3-4 minutes per side. During the last minute of cooking add the swiss cheese and the jalapeños, if using.
In a separate pan heat the remaining 2 tablespoons of coconut oil and place the pineapple slices in the pan.
Cook for about 3-4 mins, flip and cook another 3-4 minutes.
To assemble place a piece of lettuce on the bottom of a bun, then the burger, mashed or sliced avocado and a ring of pineapple. Drizzle each burger with the remaining BBQ sauce.
