OM Yoga UK - August 2017

om living

Serves 2
Preparation time – 5 mins
Cooking time –15mins.

Makes 4 burgers

Barbecuing time: 10 minutes

Preparation time: 70 minutes

Ingredients

For the cashew tofu sauce

• 100g / ½ cup silken tofu


• 50g /^1 / 3 cup soaked unsalted cashew nuts


• 1 tbs tahini


• 1 tbs soy sauce


• 2 tsp sweet white miso paste


• Salt & pepper to taste

For the Salad

• 80g /^1 / 3 cup quick cook mixed rice or other grain,
  cooked as per packet instructions


• 1 tsp olive oil


• 1 tsp lemon juice


• Handful fresh mint leaves roughly chopped


• Drizzle of olive oil


• 2cm thick slice water melon cut into wedges and the
  green rind removed


• 1 lime cut into quarters lengthwise

Ingredients

For The Patties:

• 7 0 g /^1 / 3 cup brown rice


• 2 0 g /^1 / 8 cup wild rice


• ½ onion


• 7 tbsp olive oil


• 75 g / ¾ cup shelled walnuts


• 25 g /^1 / 5 cup sunflower seeds


• 2 tbsp linseed


• 1 tsp thyme


• 1 tsp ground cumin


• 1 tsp ground turmeric


• ½ tsp chilli flakes
  
  
  • 1 tsp salt
  
  
  • 2 0 0 g / 2^1 / 3 cup cooked black
    beans
  
  
  • 20 g / ¼ cup dry breadcrumbs
  
  
  
  

Extras:

• 4 tsp mustard


• 1 pear


• 4 burger buns


• 1 handful rocket


• 1 shallot
  Method • 4 tsp vegan mayonnaise

1. Soak the cashew nuts


2. To make the cashew tofu sauce place all the
   ingredients into a blender or mini food processor
   and whizz until you have a smooth sauce. Season to
   taste, place into a bowl, cover and store in the fridge
   for up to 48 hours.


3. Cook the rice as per the packet instructions, add
   the olive oil and lemon juice, mix well, allow to cool
   a little before stirring through the chopped mint
   (reserving a little for garnish).


4. Whilst the rice is cooling, brush melon slices with a
   little oil.


5. Place the melon slices and lime quarters on the BBQ
   or a heated griddle pan, let them cook for about 4- 5
   minutes until seared, then flip over.


6. Arrange the griddled fruit on top of the rice mixture
   garnished with the reserved mint and the lime
   quarters. Serve with the cashew tofu sauce.

Recipe, photography & styling by Helen Best-Shaw,
Fuss Free Flavours (fussfreeflavours.com)

Method

1. Bring the rice to the boil in 175 ml / ¾ cup water and steam over a low heat

with the lid closed for 40 minutes. Leave to cool for 15 minutes.

2. Finely dice the onion. Put 3 tablespoons olive oil into a hot frying pan and

fry the onion over a medium heat for 15 minutes. Combine the walnuts,

sunflower seeds and linseed with the herbs and spices in a food processor

or mortar and grind to a fine powder.

3. Mix the rice, onion, remaining oil, nut and seed mixture, beans and

breadcrumbs, and knead by hand until smooth. Leave the mixture to rest in

the refrigerator for 30 minutes.

4. Shape the mixture into 4 patties, brush with 1 tablespoon olive oil and cook

over direct heat for 4–5 minutes each side. Halve the pear and grill the

halves on their cut side for 4 minutes over direct heat, and then slice.

5. Cut the burger buns open and warm them on their cut side on the grill for 1

minute. Cover each of the bottom halves with 1 teaspoon mustard, rocket,

one patty, finely chopped shallot and pear slices. Top with mayonnaise and

cover with the top halves.

Vegan BBQ by Nadine Horn & J.g Mayer, published by Grub Street.

BBQ Watermelon

with cashew tofu dip

Mega Bean Burger

with Grilled Pear

Mixed rice & griddled watermelon and mint salad :
a refreshing twist for a vegan BBQ.
Cooking concentrates the taste of watermelon as
well as giving it a firmer texture. The resulting ‘steaks’
are deliciously juicy and pair amazingly well with savoury
flavours. Soaking cashew nuts makes them soft and
creamy – prepare a batch in advance by soaking overnight
in the fridge, drain and freeze them.