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Tofu Burger

Categories: Kidney Yin Vacuity, Sandwiches, Stomach Yin Vacuity

Posted by jenniferdrews
jennmaster@gmail.com

From 101cookbooks.com

Tofu Burger Recipe

Be sure to seek out the firmest tofu made from organic soybeans you can find. Also, I suspect you could grill these, they seem like they’d hold together. The next time around I’m going to try it. If anyone else gives that a go before I do, let me know, and I’ll update the recipe.

 

tofu burger

1 pound / 16 oz / 450 g extra-firm tofu, drained and patted dry, then sliced2 large eggs
1/2 cup / 2 oz / 55 g fine dried bread crumbs
1/2 cup / 2 oz / 55 g cashew nuts
1/2 cup / 2 oz /55g sunflower seeds
1/2 cup / 2 oz / 55g sliced mushrooms
1 tablespoon Dijon mustard
1 tablespoon shoyu or soy sauce
1 teaspoon ground cumin
1/2 teaspoon ground cayenne
1/4 teaspoon fine grain sea salt
1 tablespoon extra virgin olive oil

extras: whatever buns & condiments you like. I did a combination of goat cheese and homemade pickles. You could also do a lettuce wrap in place of buns. And I couldn’t resist the mini brioche buns from La Boulange.

Place all the ingredients except the olive oil in a food processor. Pulse until the mixture comes together and is free of most chunks, stopping to scrape down the sides of the food processor once or twice if needed.

Divide the mixture into eight equal portions and use your hands to press and form into round but flat-ish patties.

Pour the olive oil into your largest skillet over medium-high heat, and arrange as many patties as you can without crowding. Cover, and cook turning once, until deeply browned on both sides. Roughly ten minutes. You want to make sure the middle of the patties cook through. If the pan is too hot you’ll burn the outsides before the middle cooks up, so be mindful of that.

Serve with your favorite burger fixings. I mention a few ideas up above in the ingredient list.

Makes eight tofu burgers.

Analysis – This recipe is great for overall nourishment of the SP/ST, especially if dampness and heat are present (separate or simultaneous).

Sunflower Seed Beet Pizza recipe

Categories: Constipation, Gluten-free, Large Intestine Fluid Vacuity, Vegan, Vegetarian

beet pizza

Sunflower Seed Beet Pizza

Crust

2 cups ground sunflower seeds
1 cup grated beet
1/4 cup coconut oil, hemp oil, or EFA Oil Blend (p. xxx)
1/2 tsp parsley
Sea salt to taste
Topping

1 tomato, sliced
1/2 Spanish onion, diced
1 cup chopped celery
1/2 cup chopped fresh basil
1/2 cup grated carrot
1/2 cup chopped green onions
Procedure: Preheat oven to 300°F.

In a food processor, process all crust ingredients until mixture starts to ball up. Lightly oil the baking tray with coconut oil. Spread mixture on tray to about 1/4 inch thick (it can be thicker or thinner if you prefer).

Spread Sweet Pepper Hemp Pesto (recipe follows) on crust; add topping. Bake for 45 minutes. (This will vary slightly depending on the moisture content of the vegetables and the desired crispness of the pizza.)

Sweet Pepper Hemp Pesto

2 cloves garlic
2 red bell peppers
1/2 cup fresh basil
3 tbsp Nutritional Yeast and Sesame Seed Topping (p. xxx)
2 tbsp hemp seeds
2 tbsp hemp oil
Sea salt to taste
In a food processor, process all ingredients together until smooth. Keep refrigerated for up to 1 week. Variation: Roast the peppers for 30 minutes in a 300°F oven, lightly coated in coconut oil, before blending. This will intensify the flavor. Makes about 2 cups.