Sesame Adzuki Bean Burger (makes 6-7 patties)

1 tbsp. sesame oil

1/4 lb. onion, diced (about 1/2 an onion)
3 stalks celery, diced
2 cloves garlic, minced
1 tbsp. minced fresh ginger
1/2 red bell pepper, diced
3 Cups stemmed, chopped kale
2 2/3 cups cooked and drained adzuki beans, divided
3 tbsp. tahini
2 tbsp. water, or as needed
1/4 cup or more sesame seeds (optional)

Preheat oven to 375deg and lightly oil a baking sheet.

Heat the oil in a large pan over medium heat and add the onion, celery, garlic, and ginger.  Cook, stirring occasionally, until the onions are softened and beginning to brown (about 5 minutes).  Stir in the bell pepper and kale and cook, covered, until kale has wilted (another 5 minutes or so).  Remove from heat.

Meanwhile, puree 2 cups of the adzuki beans, tahini, and water in a food processor.  It doesn’t have to be completely smooth, but make sure the ingredients are well incorporated.  Transfer to a large mixing bowl and stir in the veg mixture, and remaining 2/3 cups whole adzuki beans.  Sprinkle sesame seeds on a large plate, if using.  Using wet hands, scoop out about 1/2-3/4 cup of the mixture and form into a ball.  Flatten slightly and press into sesame seeds if using, then transfer to baking sheet.  Repeat with remaining mixture.  Bake at 375degF for 20 minutes, turning once halfway through, or until a slight crust has formed.

Serve with baked pumpkin slices on top.

 

Lentil Pilaf

2 tbsp olive oil

1 bunch spring onions chopped

2 garlic cloves, finely chopped

1 cup lentils rinsed

½ cup brown rice rinsed

½ cup wild rice rinsed

2 tbsp flaked almonds

½ tsp dried thyme

3 cups dashi stock

 

In a large saucepan, sauté the onions, garlic, lentils and both types of rice in the olive oil until the onion is tender, abut 5 minutes.  Add the almonds, thyme and dashi stock and bring to a boil.  Reduce heat and simmer covered for about 30 minutes or until the liquid is absorbed.

 

Basic Salad Dressing

Parsley – one handful

Olive Oil – half a cup

Balsamic Vinegar – 2 tablespoons

Shoyu

Sea salt

Mustard – 2 tablespoons

Lemon juice

Black pepper (optional)

 

Place all the ingredients into a blender.  Adjust ingredients according to taste.  Store in a sealed glass jar in the refrigerator.

 

Rice Croquettes

Recipe one

1 bottle organic sunflower oil for frying

2 cups sushi rice brown sushi rice

½ cup oat flakes

1 tbsp shoyu

½ carrot grated

½ leek, finely chopped

Recipe two

2 cups brown sushi rice

½ cup oat flakes

2 tbsp shoyu

1 tbsp lemon zest

1 tsp Umeboshi paste

Dipping sauce

2 tbsp shoyu

4 tbsp water

 

Combine rice and oat flakes, mix in the shoyu, grated carrot and chopped leek for recipe one and for recipe two, mix the shoyu, lemon zest and Umeboshi puree.  Form into small balls.  The balls should be firm otherwise they will fall apart when you cook them.    Heat the oil; you can usually cook 3-4 croquettes at a time depending on the size of the pan.  Fry the rice balls until crisp and lightly browned.   Mix the shoyu and water together for the dipping sauce and serve with the croquettes.  If you prefer add small freshly grated ginger juice to the dipping sauce.

 

Pear Trifle with Cashew Nut Cream

200g cooked cashew nuts Boiled for 30 min drain and rinse.

White grape juice, approx. ½ cup

2 soft sliced pears

300ml apple Juice

1 tablespoon agar-agar

1 tablespoon lemon juice

4 crunchy organic biscuits *

Lemon zest of one lemon

Pistachio or walnut pieces toasted

Black sesame seeds

Heat the apple juice and whisk in the agar-agar and lemon juice. Simmer until agar dissolves. Crush the biscuits, mix with the lemon zest and place in a dessert bowl.

Layer the chopped pears over the biscuits. Pour the apple juice jelly over the pears slowly and put in the fridge to set. Meanwhile blend the cashew nuts and grape juice, add the juice slowly until it becomes thick and creamy (use more grape juice if necessary)

Pour over the top of the trifle and garnish with mint leaves, toasted pistachio or walnut pieces and drizzle some rice syrup sparingly. Top the trifle with black sesame seeds and chill in refrigerator.

*I make my own biscuits but you can buy some sugar-free ones from natural food stores.

 

Coconut Biscuits

1 ½ cup rolled oats

1 ½ cups spelt flour

½ cup dried coconut

2 tsp. baking powder

2/3 cup coconut milk

½ cup sunflower oil

1 cup rice syrup

Put the dry ingredients into a bowl and mix well. Blend the wet ingredients together and then fold into the dry ingredients.  Leave to sit for about 15 minutes.  Place heaped teaspoonful’s onto a parchment paper lined baking sheet.  For larger cookies use a heaped tablespoon.  Leave a few inches space between as the biscuits will spread during cooking.  Bake at 160oC for 20 minutes or until golden brown and crisp around the edges.