Hands-On Foods | 9796 | Hands-On Foods
BEET BURGER
MAKES 5 PATTIES
Sink your teeth into this rib-sticking vegetable burger. With earthy beet
flavors, crispy quinoa, crunchy sunflower seeds and zing from the red
onion, this delicious patty is a far cry from the sad, bland veggie burgers
of yore. In fact, it might even “beet” the meat version!
INGREDIENTS:
2 beets, skins scrubbed and
shredded with Shredder Blade
2 carrots, scrubbed* and
shredded with Shredder Blade
1 white onion, shredded
with Shredder Blade
cup cooked quinoa (pg. 43)
1 tsp. salt
1 large clove garlic
1 tsp. black pepper
2 eggs
⅓ cup sunflower seeds
cup rolled organic oats
*See pg. 31 for scrubbing technique
DIRECTIONS:
Add the shredded beets, garlic,
carrot and onion to the optional
blender attachment or a high
speed blender. Mix for 1 minute.
Add cooked quinoa and rolled
oats. Process until finely
chopped.Add the sunflower
seeds and process another
10 seconds, leaving some
sunflowers whole for texture.
Add salt and pepper.
Transfer to a mixing bowl.
Using the dressing bullet, crack
your eggs and blend for 10
seconds. Pour over the mixing
bowl. Mix together until well
combined. Cover and place in
the fridge for at least 30 minutes.
Once mixture is chilled, remove it
from fridge and form the patties.
Divide mixture into 4-5 patties
and place them onto a plate.
Heat 1-2 Tbsp. olive oil in a cast
iron skillet. Cook the patties for 5-6
minutes on either side, until the
edges are brown. Do 2-3 patties at
a time, don’t crowd the pan!
Serve on a toasted bun, tucked
inside pita bread, or on top of a
leafy green salad with avocado
and micro greens.
GREEN GODDESS SANDWICH
MAKES 2 SERVINGS
Whether you’re picnic-bound or lunching in the comfort of your own
kitchen, this beautiful sandwich—stacked high with fresh vegetables and
accented with succulent, herbaceous Green Goddess Mayo—will elevate
your midday meal to something divine. Feel free to halve the recipe and
store extra veggies for later to make a single portion.
INGREDIENTS:
4 slices good bread
-1 Tbsp Green Goddess Mayo
(pg. 129)
cucumber, sliced
with Slicer Blade
1 celery stalk, sliced
with Slicer Blade
1 medium sized green zebra
tomato (or another
heirloom tomato variety),
sliced by hand
½ small ripe avocado,
sliced by hand
Sliced onion to taste
2 leaves butter
or romaine lettuce
4 ¼-inch slices cured tofu
(pg. 47; optional)
Microgreens or sprouts, rinsed
and dried
DIRECTIONS:
Toast bread and spread each
slice with ½ Tbsp. Green
Goddess Mayo (pg. 129).
Layer cucumber, celery, tomato,
avocado, pickled red onion,
lettuce, cured tofu, if desired,
and sprouts on top of two of the
bread slices, then top with the
remaining bread slices to make
two sandwiches.
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