There is a restaurant in Fair Oaks, CA called the Sunflower Drive In that has nut burgers that are to die for! I'm looking to start experimenting to find a recipe for one that equally as good or even better. I don't know what is in the one at the Sunflower, but if you have any recipes for this that you would recommend, I would greatly appreciate it. Thanks so much!

There is a fantastic way to make meat from whole wheat and white flour. You wash away all the carbs and are left with a pure protein glutan base which you can flavor to taste like chicken or beef. The recipe is posted on the ebay auction for "Soul To Soul A Vegetarian Soul Food Cookbook". The kids will love making it. It's like a science experiment and will validate their choice to avoid potentially hazardess meat. Book is also on sale at The Recovery Zone Gift Shop.

Nut Roast

INGREDIENTS
500 gms blitzed Hazel nuts (if these are not available you can use other nuts but not peanuts)
100 gms raw cashews
Wholemeal bread crumbs - same VOLUME as blitzed nuts crumbs
2 Large onions
2 Large peppers
200 gms mushrooms – optional
1 teaspoon mixed herbs (or equal amount of basil and marjoram – can use fresh)
1 tin chopped tomatoes
1 egg
1 vegetable stock cube
Seasoning

METHOD
Mix all the dry ingredients (non machine)

Add the Cashews first splitting them into halves (I usually can’t be bothered and just place them in a clean tea towel and tap them with a rolling pin)

Then mix in the following - mixing each in before the next ingredient

Sauté chopped onions and sliced peppers - add

If using mushrooms cut small – fry in margarine separately until shrunk and intense flavour add these with any oil remaining (don’t use too much oil initially)

Drain little tomato juice and warm this up and dissolve the stock cube – add

Mix in remainder of tomatoes (well chopped)
Add egg
Add mixed herbs
Season well with salt and pepper
If this mixture is very dry open another tin of tomatoes and add a little at a time until the mixture is just wet – don’t over wet!

Put the mixture into greased ceramic loaf tin and bake in a moderate oven 180 degrees. Place low down in the oven and for the first half of the cooking time cover with aluminium foil to stop top burning. Total cooking time approx 1 hour but check after 50 mins – when lightly pressed down it should give a little. If cooking in advance to requirement slightly under cook so that it can be reheated without it drying out too much.

Another option is to use a muffin tray but remember to heap in the mixture as the mix will not rise at all!

They freeze very well and are great for lunch boxes! I have a friend who now uses my recipe and sometimes adds some curry power for a change!

Enjoy Jan

"Beet" this Veggie Burger
makes 5 patties

*serve with carrot dogs

2 Tbsp olive oil
1 Tbsp grated raw beet
1/2 C cooked quick rolled oats*
1 C uncooked oats
1/2 C coarsely ground walnuts
1/4 C coarsely ground almonds
2 Tbsp sesame seeds
1 Tbsp veg broth or water
1/4 C green pepper, minced
1/4 C celery (or fennel)
1/4 C onion, minced
1 tsp basil (dried or fresh)
1/4 tsp sage
1/4 tsp mustard powder, or mustard (spicy brown or dijon)
2 Tbsp soy sauce
1 Tbsp nutritional yeast flakes (optional)

* Bring 1/2 C water to a boil in small saucepan. Add 1/4 C oats and a dash of salt. Return to boil, cover, reduce heat to low, and cook 7 minutes.

Directions~
Get the oats cooking while you chop the veggies. Throw everything into a big bowl and mix well. Form into patties. Heat olive oil in skillet over medium high. Cook patties until golden on each side.

I like to top these burgers with bbq sauce, avocado, and something crunchy, like onions, lettuce, or even sliced fennel. It's your burger...put whatever you want on it!