I have been so busy lately I forgot a bit about the joy of cooking with fresh ingredients picked because they are resonating with vitality, no wonder I have been feeling worn out. I went to my first hot yoga class yesterday and it really woke me up again, so for today’s lunch instead of veggie sausages from the depths of the freezer I’m making chickpea and mushroom burger from Trinity’s kitchen recipes, (a new favourite recipe source). I’m having mine with some fresh made chilli dip, beetroot and lettuce from the garden and using my own grown parsley, rosemary and onion.
240g (9 oz ) chickpeas drained weight.
2 level tablespoons gram flour (chickpea flour). I used buckwheat all I had in.
1 small red onion.
|shaped and ready to grill|
2 large garlic cloves.
75g tasty mushrooms (small handful).
1 tablespoon tahini.
Half teaspoon sea salt
Half medium sized apple grated with skin.
1 teaspoon dried parsley.
1 teaspoon fresh rosemary finely chopped.
1 medium sized tomato chopped into small pieces.
Crush the garlic, dice the onion and chop the mushrooms into small pieces and sauté together in a pan for a few minutes.
1. Roughly mash the chickpeas in a large mixing bowl with a potato masher until quite mushy but leave a few pieces to give a rustic look.
2. Add the apple, the gram flour, tahini and salt, and mix with a metal spoon, press down with the spoon to help mixture to bind.
3. Add the rosemary, the tomato and the sautéed items with all remaining ingredients into the bowl. Press down with a metal spoon and mix thoroughly
4. Divide into four patties shapes.
5. Place on a grill tray and heat under a medium grill for approximately 8 minutes on each side or until nicely tanned.