- 2 tsp ground chia seeds
- 2 Tbsp tamari
- 1 Tbsp honey or maple syrup (for plant-based)
- 1 Tbsp yeast
- 1 tsp dried thyme
- 1 small onion, finely minced
- 2 cloves garlic, minced
- ¼ tsp sea salt
- 1 Tbsp virgin coconut oil, divided
- ⅔ cup raw cashews
- ½ lb(s) mushrooms, roughly chopped
- ⅓ cup flat-leaf parsley
- ¾ cup dried bread crumbs
- Slider buns or small bread rolls
- Toppings: lettuce, tomato, mayo, etc.
1. In a large bowl, mix the chia seeds with 2 tablespoons of water, the tamari, honey, yeast, and thyme. Set aside to allow to gel for 10 minutes.
2. Sauté the onion and garlic with the salt in 1 tablespoon of the oil over medium heat until translucent, stirring occasionally.
3. While keeping an eye on the onion and garlic, in a food processor fitted with the steel blade, blitz the cashews until just chopped into small pieces. Pour on top of the chia mixture.
4. Put the mushrooms and parsley in the food processor and pulse until finely chopped. Be sure not to process them so much that they become pureed. You want some texture. Add to the bowl on top of the cashews, and add the bread crumbs as well.
5. Spoon the cooked onion and garlic into the bowl with everything else, and stir until well mixed.
6. Cover and place in the refrigerator for at least 1/2 hour.
7. To make uniform-size patties, use a small ice cream scoop to measure out balls of the cashew-mushroom mixture into your hand, then form each into a small disk shape that will fit your slider buns. You can do this one by one, putting them straight into the pan, or form all twelve patties first, laying them out on a plate ready to be cooked.
8. Heat the remaining 1 tablespoon of oil in a large skillet over medium heat. Cook the patties for approximately 4 minutes on each side, flipping carefully and keeping watch that they don’t burn. If the pan becomes too hot, turn the heat down as necessary.
9. Serve in a slider bun with your favourite burger toppings. We enjoy ours best with mayo, lettuce, and tomato, and sometimes, to fancy them up, with pickled red onions or chutney.
Coconut Curry with Almond Butter
- ½ Tbsp coconut oil
- 1 large sweet potato, spiralized with the 3mm blade (about 250g of potato)
- 1 tsp fresh ginger, minced
- 1 ½ – 2 tsp yellow curry powder
- 1 (13-oz) can light coconut milk
- 2 Tbsp creamy almond butter
- ½ tsp salt
- ½ large apple, spiralized with the 3 mm blade
- 1 Tbsp pumpkin seeds
- 2 Tbsp golden raisins
- Chopped cilantro, for garnish
1. In a large pan, heat the oil on medium/high heat.
2. Add in the sweet potato noodles and fresh ginger and cook, stirring frequently, until the noodles just begin to soften and wilt, about 3 minutes.
3. Add in the curry powder (see note) and cook until fragrant, about 1 minute.
4. Pour the coconut milk along with the almond butter, salt and a sprinkle of pepper into the pan and stir until well combined and the almond butter melts. Bring the curry to a boil, stirring frequently.
5. Once boiling, reduce the heat to medium/low and cook, stirring occasionally, until the curry thickens, about 10-15 minutes.
6. Divide the curry between bowls and top with the spiralized apple noodles, pumpkin seeds, raisins and garnish with cilantro.