Nuts
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1.5 lb. cremini mushrooms
1/2 cup fresh parsley
2 tablespoons olive oil, divided
2 large yellow onions, finely chopped
3 large garlic cloves, minced
1.5-2 cups bread crumbs or cracker meal
3 tablespoons tahini
2 tablespoons hoisin sauce
3/4 cup toasted pecans or walnuts, chopped
3 tablespoons tamari soy sauce
1 teaspoon dried oregano
1/2 teaspoon dried sage
salt and pepper, to taste
Mince mushrooms and parsley in a food processor; set aside. Warm 1 tablespoon olive oil and cook onions and garlic for 5 to 6 minutes. Transfer onion mixture to a large-size bowl, and combine with minced mushrooms and parsley, bread crumbs, tahini, hoisin sauce, chopped nuts, tamari, oregano, sage, salt, and pepper. Place mixture in refrigerator for at least half an hour. Mixture will be soft, but you should be able to form patties. Add additional bread crumbs or tahini, if needed. Make patties; fry in remaining oil over medium heat for 3 to 5 minutes on each side, until lightly browned and crispy.
From: Epicurious.com
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Nutburgers
3/4 cup water
1 cup bulgur
1/8 cup soy sauce
3/4 cup cashew nuts
3/4 cup sunflower seeds
1 1/8 cups eggs
1 teaspoon chili powder
2 cloves garlic, minced
dash of hot pepper sauce
Bring the water, bulgur, and soy sauce to a boil; remove from heat, cover, and set aside until all the liquid has been absorbed, about 10 min. Grind cashews and sunflower seeds to a fine meal in a food processor. Mix the bulgur, nuts, eggs, chili powder, garlic, and hot pepper sauce. Cover and refrigerate for 4 hours to blend flavors. Grill the patties, turning once, until heated through and browned, about 10 min.
From: AllRecipes.com
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