For a savoury sandwich spread
1 cup (250 ml) assorted nuts, finely ground
1 tbsp (15 ml) Bragg all-purpose seasoning
1 tbsp (15 ml) cold-pressed sunflower seed or pumpkin seed oil
2 to 3 tbsp (30 to 45 ml) cold water (or more if paste is still too dry)
1 tsp (5 ml) nutritional yeast
herbal salt and thyme to season
Mix all ingredients to a smooth paste and add fresh herbs such as parsley or fresh oregano. Try your own variety of herbs or spices. Top the sandwich with fresh cucumber slices or pickles.
For a sweet sandwich spread
1 cup (250 ml) assorted, finely ground nuts such as filberts, almonds, pistachios
1/2 cup (125 ml) raisins
1/4 cup (60 ml) orange juice
1 tsp (5 ml) lemon juice
1 tsp (5 ml) honey
pinch of ground cloves, cinnamon, and coriander for seasoning
In a food processor or blender, mix raisins, orange juice, lemon juice, and honey. Mix with ground nuts and season with spices. You may easily double or quadruple the recipe. This spread will keep in the fridge for days, because the honey serves as a preservative.
source: "Brain Food", alive #252, October 2003
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.