Thai Veggie Burger

Adapted from: Produce on Parade

Makes 6 patties

Flax egg:
1 Tbsp. ground flax seed
2 Tbsp. water
Quinoa:
1 cup prepared quinoa

Patty:
1 cup old-fashioned oats, dry (gluten free)
1.5 cups of chickpeas prepared
1/2 medium yellow onion, diced
1/2 cup fancy snow peas, chopped
1/2 cup fresh cilantro, chopped
6 garlic cloves, chopped
1 Tbsp. green curry paste ( I used my leftover green curry from our Thailand cook book)
1 Tbsp. tamari sauce
1 Tbsp. honey
1 Tbsp. ginger
1 tsp. ground cumin
1/2 tsp. himalayan salt
1/4 tsp. ground black pepper
1/4 tsp. red pepper flakes

In a small bowl, whisk together the ground flax and water. Set aside to rest for at least 10 minutes.

In a food processor, pulse the oats until they are coarsely ground. Add the remaining patty ingredients, including the flax egg. Process well, until smooth and thick. Add Quinoa.
Preheat oven to 350 F and coat a baking sheet with a non-stick cooking spray.

Heat a large frying pan over medium heat with a splash of olive oil. Using a 1/3 measuring cup, form the burger mixture into patties and fry for 1-2 minutes on each side, until browned. Repeat until all the mixture is gone. This should make about six patties.

Once they are browned on both sides, place in oven and bake at 350 F for about 10 minutes, until golden and crispy.

Thai Salad with Thai Tamari Dressing

Adapted from: Pinch of Yum

Thai Tamari Dressing
⅓ cup olive oil
6 cloves garlic, peeled
3 tablespoons low sodium tamari
2 tablespoons water
2 tablespoons honey
1 tablespoon lemongrass paste (ginger would also work) I used Ginger

For the salad:
16 ounces frozen shelled edamame
5-6 cups baby kale or spinach (You may need more)
1 large carrots
2 Celery
2 bell peppers (1 red, 1 yellow)
1 cup cilantro leaves
¾ cup cashews curry cashews (Natural Grocery)

INSTRUCTIONS

Puree all the dressing ingredients in a food processor until smooth. Taste and adjust to fit your preferences. Transfer to a dressing jar and rinse the food processor out for use later.
Thaw the edamame
Meanwhile, slice up the kale/spinach, carrots, celery, peppers, cilantro leaves, into thin strips or shreds.

Place theedamame in the food processor and pulse 5 times to get a minced texture. Transfer to a bowl and repeat the same process for the cashews. Toss the kale, carrots, celery, peppers, cilantro, edamame, and cashews together until well combined. Drizzle with the dressing, toss gently a few times, and serve immediately.