Main Meals

Chickpea & Mushroom Veggie Burgers

Chickpea & Mushroom Veggie Burgers
This tasty creation is a healthy take on the classic burger, made with organic ingredients, that is sure to please everybody’s appetite and palate. The mushrooms provide plenty of flavor and are surprisingly similar in texture to meat when cooked.

Chickpeas are not only deliciously tasty (I could eat them every day and sometimes, I do), and are loaded with minerals and phytonutrients, and are high in fiber and protein too.

The addition of fresh rosemary, with its pungent flavor and aromatics, pulls the flavors all together while adding an array of medicinal benefits from supporting brain health, improving memory, aiding digestion, and providing anti-inflammatory properties.
You may like to serve them topped with Vegan Curry Sauce or Awesome Sauce for some extra flavor and nutrients. But they are just as good eaten without sauce and served alongside of some fresh avocado and salad greens.


2 cups cooked chickpeas (about 1 tin drained weight)
1/2 cup chickpea flour
1 small red onion, finely chopped
2 large cloves garlic, minced
2 cups mushrooms (buttons, Portobello, or shiitake)
2 tablespoons tahini
1/2 teaspoon sea salt and black pepper to taste
Half medium sized apple, grated, including skin
1 teaspoon dried parsley
1 tablespoon fresh rosemary, finely chopped
1 medium sized tomato, finely chopped
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil, or coconut oil

Heat the oil in the pan and add the crushed garlic, diced onion and the chopped mushrooms and sauté together in a pan for a few minutes.

Roughly mash chickpeas in a large mixing bowl with a potato masher or fork. The mash doesn’t have to be totally smooth, and it’s fine to leave a few partially mashed pieces.
Add the gram flour, tahini, salt and apple and mix all together using the back of a metal spoon (to press down and help support the binding process).

Add the rosemary, and tomato
Add the sautéed items along with all remaining ingredients into bowl, pressing down and mixing thoroughly with a metal spoon.

Divide into 4 and firmly shape and mould into patties.

Place onto a grill tray and heat under a medium grill for approximately 8 minutes on each side (or until nicely browned).

Mushroom and Leek Brown Rice Risotto

Makes 4 servings

3 cups (about 15 ounces) freshly cooked or leftover brown rice
1 garlic clove, minced
1 small onion, finely diced
½ small leek, rinsed well and thinly sliced
1 cup thinly sliced brown or white mushrooms, brushed free of dirt
½ cup (about ½ ounce) dried porcini, soaked in 1 cup water until soft and chopped. Reserve the soaking liquid
Extra virgin olive oil, a little
1 tsp. sea salt or to taste
1/4 cup sake (optional)
1 tbsp. white miso

Mixed baby leaves or arugula
1/2 cup balsamic vinegar, reduced to about half or syrupy consistency and cooled (optional)

Heat up the oil and sauté the garlic a little. Add the onions and sauté until sweet. Add the leek, mushrooms and salt and continue to sauté a little. Add the porcini, porcini soaking liquid and sake if you wish and cook a few minutes.

Add 3 cups water and bring to a boil. Lower the flame to medium-low and cook for 10 to 15 minutes or until a nice flavor develops.

Add the cooked brown rice and white miso and continue to cook on a medium flame while constantly stirring with a wooden spoon until desired consistency.

Adjust taste if needed. Serve topped with the leaves and reduced balsamic vinegar if you wish.

Black Bean Hemp Burgers

Serves 3-6


1 red pepper, roughly chopped
1/2 red onion, roughly chopped
1/2 cup Brazil nuts
1/4 cup pumpkin seeds
1/4 cup hemp seeds
2-3 garlic cloves
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoons sea salt
1 1/2 cups cooked black beans, or use 1 14-ounce can black beans
1/2 cup corn kernels
1 cup cilantro, chopped
1/2 cup quick-cooking oats or oat bran
2 cups arugula, mixed greens, or butter lettuce
1 avocado, sliced
1/2 cucumber sliced

Preheat oven to 350°F and line a baking dish with parchment paper. Also grab a large mixing bowl, and your food processor. Add the red pepper and onion to the food processor, and pulse until minced. Pour into the large mixing bowl.

Add the brazil nuts, seeds, garlic cloves, chili powder, cumin, and sea salt to the food processor, and blend until it has combined into a grainy mixture. Pour into the mixing bowl with the onion and pepper. Add the beans and cilantro to the processor, and blend until almost smooth (a few chunks of bean is okay). Pour into the mixing bowl.

Pour your oats into the mixing bowl with the other ingredients, and stir well to combine. The oats will expand and help hold the burgers together. Form into tight palm-sized patties, and place each onto the baking sheet. Bake for 25 minutes.

Remove from the oven and use a spatula to flip each burger. Continue baking for another 10 minutes. Serve with ciabatta, avocado, cucumber, and arugula.