Dec 11, 2019 – Uploaded by Channel 4 News1. The Ultimate Sriracha Veggie Burger by The Veggie-Lover’s Sriracha Cookbook
Ultimate Sriracha Veggie Burger
Adapted from The Veggie-Lover’s Sriracha Cookbook by Randy Clemens
1/4 cup vegan mayonnaise (Apple cider vinegar, GMO Pasture-raised Cream or bean -soaked nut paste, ‘Pasture-raised’ lard or beef tallow -not any Omega 6 oils sunflower motor-like oil – Buy at Bolyards’ Pasture-raised Butcher shop in Maplewood, Mo (or google Pasture-raised butchers near me)
2 tsp. ground cumin smoked paprika
1 clove garlic, minced & smashed
2 Tbsp. plus 1/4 cup Sriracha
1 3/4 cups cooked black beans or 1 15-oz. can black beans, rinsed and drained
1 Tbsp. ground flaxseeds GMO avoid – Use Chia, millet, hemp or other non-GMO & Soaked seeds
3 Tbsp. dechlorinated water
3 Tbsp. extra-virgin olive oil
1 cup diced red onion
8 oz. cremini or button mushrooms, thinly sliced
2 Tbsp. minced fresh cilantro
2 cloves garlic, peeled
1 Tbsp. Bragg Liquid Aminos or low-sodium GMO soy sauce (Omit)
2 tsp. freshly ground black pepper
1 1/2 cups fresh from SPROUTED bread crumbs (not all-purpose enriched flour)
4 sesame seed SPRTOUED Angelic buns or rolls
GENEROUS Arugula leaves or parsley-cilantro, for garnish
1 roasted & peeled red bell pepper, cut into long strips
1 ripe Hass avocado, pitted and sliced just before serving
We love to put Sriracha on everything—and every dish from The Veggie-Lover’s Sriracha Cookbook features this spicy sauce.
2. Smoky Black Bean Beet Burgers by Minimalist Baker
Quinoa packs a protein punch, and you get too many vitamins and nutrients to list from the beets in this burger.
3. Spicy BBQ Chickpea Burgers & Lightened-Up Crispy Baked Fries by Oh She Glows
Spicy BBQ Chickpea Burgers
Vegan veggie burgers are a sensitive bunch, so take caution if adapting this recipe. If you enjoy Our Perfect Veggie Burger recipe, you should also love of this one. This burger is less dry than the former with more moisture overall. As I mentioned above, you can probably use a food processor to speed things up, just be careful not to over-process the ingredients as the vegetables can release a lot of water when processed.
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Yield: 7-8 patties
Ingredients:
- 1 cup dry/uncooked if soaked & rinsed chickpeas (or 2 & 1/4 cups Soaked, rinse & cooked chickpeas) + kombu (optional)
- 1/2 cup dry brown rice (or 1 & 1/4 cup cooked rice) OR QUINOA
- 3 tbsp raw soaked sunflower seeds + 1 tbsp pepitas seeds, LIGHTLY toasted
- 2 large garlic cloves, minced & smashed
- 1/2 cup diced red pepper – roasted & PEELED
- 1 jalapeno, seeded and diced
- 1/4 cup diced red onion
- 1 small carrot, grated
- 1/4 cup minced fresh parsley & cilantro
- 3 tbsp BBQ sauce – For 1 cup barbecue sauce: Mix together 3/4 cup (12 tablespoons) peeled tomato paste with oregano, Italians spices & Smoked Paprika
- 2 tablespoons mustard and 2 tablespoons brown sugar. Double or halve these ingredients for more or less sauce. Commercial -( catsup, motor-like oils & sugar excess)
- 1/4 cup breadcrumbs (Angelic Soaked), or more as needed (use soaked breadcrumbs if necessary)
- 2-3 tbsp ground flax GMO – Use chia, sesame, millet
- 1/4 tsp red pepper flakes
- Fine-grain sea salt, with Kelp for Iodine – to taste (I used 1 tsp + Herbamare)
1. Methods to prepare chickpeas: 1) Soak dry chickpeas overnight, or for at least 8 hours, in a large bowl filled with water. When ready, drain and rinse the chickpeas. Place in a medium-sized pot with 3 cups of freshwater. Cover with lid and bring to a boil. Remove lid and place a small piece (~1” x 2”) of kombu (optional) into the pot with 1/8th tsp salt. Cover again and simmer on low-medium for about 50 minutes, watching carefully after about 35-40. When cooked, chickpeas will be tender and some may have split open. Drain and rinse. Discard kombu. 2) Alternatively, you can use canned chickpeas or 3) the quick-soak method: Add 3 cups water and 1 cup dry chickpeas into a pot. Cover, bring to a boil & immediately turn the heat off. Keep covered and let sit for 1 hour. After 1 hour, drain and rinse chickpeas. Add into rinsed pot with 3 cups fresh water. Cook the same as method 1) above.
2. To cook rice: In a strainer, rinse the rice. Add 1/2 cup dry rice into a pot with 1 cup of water. Bring to a boil. Reduce heat to low, cover with lid, and simmer for about 25-30 minutes, watching closely and giving it a stir after 20. Add a touch more water if necessary.
3. Toast seeds: Preheat oven to 300F. Toast sunflower and pepita seeds for about 12 minutes, or until lightly golden in colour. Set aside.
4. Chop vegetables. Finely chop the garlic, peppers, onion, and parsley. Grate carrot. Stir in half the salt. Set aside.
5. Mash chickpeas and rice: When chickpeas are ready, drain and rinse. Add the cooked chickpeas and rice into a large bowl. Make sure your rice is HOT as it helps it stick together and bind. Do not use cold rice. With a potato masher, mash very well, leaving some chunks for texture. You will need to use a lot of elbow grease to mash this up, but you want it really sticky so it’s worth it! You can also pulse in a food processor.
6. Mix it all up: Preheat a large skillet over medium-high heat. With a wooden spoon, stir in the chopped vegetables into the mashed chickpea/rice mixture. Now stir in the seeds, BBQ sauce, breadcrumbs, and ground flax. Add the salt and red pepper flakes to taste.
7. Shape patties & cook: Form 6-8 patties and pack dough together tightly. Spray the preheated skillet with oil. Cook the patties for about 4-5 minutes per side over medium-high heat (time will vary based on your temp). Burgers should be browned and firm when ready. You can also try grilling the patties (try pre-baking patties for 15 mins in the oven at 350F before grilling).
To go with the burgers I also made these amaaaaazing crispy baked fries! I tested a few different methods and this one was by far the best.
Lightened Up Crispy Baked Fries
Yield: ~2 servings
Ingredients:
- 2 large Yukon Gold PEELED potatoes (0.5 kg/1.1 lb), sliced into wedges
- 1 tbsp avoid cornstarch GMO – Use Arrowroot stars
- 1/2-3/4 tsp fine grain sea salt (with Kelp granules FOR IODINE)-
- (I used 3/4 tsp), to taste
- 1 tbsp oil – EV Coconut oil or ‘Pasture-raised’ Beef Tallow or Lard –
- (Avoid – not safe for high heat such as canola, sunflower, safflower, and sesame) all are tumor trash Body only Omega 6 –
- & will need to be reversed someday)
- Herbamare, for seasoning
1. Preheat oven to 425F. Line a large baking sheet with parchment paper and lightly spray with oil.
2. Wash potatoes and pat dry. Slice potatoes lengthwise into quarters. Slice each quarter in half (or thirds if really large).
3. Grab a small kitchen garbage bag. Add cornstarch and salt inside the bag. Add potato wedges, twist top of bag to secure & then shake the bag vigorously until the potatoes are coated with the cornstarch and salt mixture.
4. Leave potato wedges in the bag. Now drizzle in 1 tbsp oil, secure bag again, and shake until coated.
5. Place wedges on the baking sheet, with at least 3/4-inch between each one. Spacing them too close together may result in less crispy fries.
6. Bake for 15 minutes, remove from oven and flip each one. Bake for another 10-20 minutes more. We like ours quite brown and crispy so we baked them for about 32 minutes total. Fries will get soft with time so serve immediately.
Aerated last but not least, a pretty Canada Day dessert. I figured it was better to give you a burger & fries recipe (FIRED IN PASTURE-RAISED LARD OR BEEF TALLOW) today than a Canada Day dessert recipe two days late.
Have a wonderful Fourth of July to my American readers! Anyone have any fun plans?
The baked fries really seal the deal with this one. or FRY IN PASTURE-RAISED BEEF TALLOW! Brain Healthy!
5. Vegan Grilled Portobello Burgers by The Ultimate Beer Lover’s Happy Hour
Ingredients
- 1/4 cup Pasture-Raised Lard or Beef tallow (or EV Coconut oil)
- 1/4 cup balsamic vinegar
- 2 Tbsp. dry white vermouth
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 1 tsp. Old Bay Seasoning or Cajun-Greek seasoning
- 2 tsp. low-sodium Non-GMO soy sauce (from Japan)
- 1/2 tsp.–1 Tabasco sauce
- 2 jalapeños, finely chopped
- 1 tsp. freshly ground white pepper
- 2 Anaheim roasted & peeled peppers, seeded and each carved into 2 wedges
- 8 portobello mushrooms, black gills under the caps scraped out
- 2-3 tsp. chopped fresh tarragon leaves – Substitutions. Use an equal amount of dill, basil or marjoram in its place. These herbs don’t have that licorice taste, but should still work well in the types of dishes that tarragon is typically used in. Another option is to simply omit the tarragon.
- 1/4 cup vegan mayonnaise -Easy Vegan Mayo is made with only 6 ingredients – EV olive oil, EV coconut oil (or Pasture-raised Beef tallow) lemon juice & zest, vinegar, dijon & salt & ready in 2 minutes,
GMO Tofu and Tempeh Substitutes: Unfortunately there’s no true substitute for these products, but depending on the dish you may be able to use ingredients like mushrooms (puffballs are especially tofu-like), pasture-raised cream, chickpeas & other beans, or seitan that has made without soy sauce.
- 4 burger Angelic Stpouted buns
- 4 Swiss Chard leaves, halved and trimmed to fit inside the rolls
- 1 tomato, peeled & sliced
- 1 red onion, thinly sliced
Instructions
- Whisk the oil with the vinegar, vermouth, garlic powder, onion powder, Old Bay Seasoning, soy sauce, Tabasco sauce, jalapeños, and 1/2 teaspoonful of the pepper in a large bowl. Add the pepper wedges and mushrooms and toss to coat thoroughly. Marinate at room temperature for 45 minutes.
- Lightly oil the grates, if necessary, and heat the grill to medium. Grill the pepper wedges, skin side down, until blackened, about 10 minutes, turning after 5 minutes to create crisscross grill marks. Set aside until cool enough to handle, then rub off the skins with a paper towel.
- Meanwhile, grill the mushrooms, covered, until tender, about 8 minutes, turning once after about 6 minutes. Remove from the heat and set aside.
- Stir the tarragon into the vegan mayonnaise in a small bowl. Generously spread on the inside of each burger bun. Place 1 pepper wedge and 2 grilled mushrooms on the bottom half of each burger bun and top with a lettuce leaf and one slice each of tomato and onion. Close the burgers and serve promptly.
Makes 4 burgers
Adapted from The Ultimate Beer Lover’s Happy Hour by John Schlimm. Suggested beer pairings: Belgian ale, American wheat ale, or an American or English pale ale.
The Ultimate Beer Lover’s Happy Hour recommends pairing a Belgian ale, an American wheat ale, or an American or English pale ale with this delicious burger.
**BEST TO SHOP AMAZON OR GLOBAL MARKETS FOR FOODS OUTSIDE OF GMO AMERICA & other ‘Developed Countries’ – HIGHEST IN CORONA VIRUS
Pizza Crust substitute – Flatzza by Angelic or Silver Hills – 7 grams of clean (soaked ) plant protein~
Sprouted (clean the nature seed lock & lectins in the peel – bitter to repel predator – have to be SOAKED OR ‘SPROUTED’ (GLUTEN-FREE) – NOT STARCH – READ ‘Ingredients” – STARCH IS NOT A NUTRIENT
Amazon, Dierbergs or Whole Foods (imported cheese from outside American Cheese, ice cream
Outside America- Dairy with ‘LIVE BENEFICIAL BACTERIA -FOR GUT HEALTH ~
** SILVER HILLS SPROUTED – 7 GRAMS OF PROTEIN
- ANGELIC SPROUTED BREAD, BUNS (does contain some Whole Wheat (unclean – unless sprouted?
- FLATTZA OR ‘PLANT POWER’ – PIZZA CRUST –
MODERN PEANUT BUTTER – Roasted making MOLD – NUT ALLERGIES
Modern Process to make peanut butter – ROAST & LEAVE THE ALLERGINS ON THE FOOD OR DO NOT BOIL RAW TO REMOVE THE LECTINS IN THE PEEL –
Sprouted (clean the nature seed lock & lectins in the peel – bitter to repel predator – have to be SOAKED OR SPROUTED (GLUTEN-FREE – NOT STARCH – READ ‘Ingredients” – ‘STARCH IS NOT A NUTRIENT’-
Amazon, Dierbergs or Whole Foods (imported cheese from outside American Imported Non-GMO fed dairy – Outside American- Dairy with ‘LIVE BENEFICIAL BACTERIA -FOR GUT HEALTH!
– Dairy made in America -Cheese, ice cream (TO BE AVOIDED UNTIL GMO IS BANNED & FACTORY BARNS COLLAPSE)
** SILVER HILLS SPROUTED – GRAMS OF PROTEIN
- ANGELIC SPROUTED BREAD, BUNS
- FLATTZA OR ‘PLANT POWER’ – PIZZA CRUST –
MODERN PEANUT BUTTER – MOLD – NUT ALLERGIES
Modern GMO Processing -ROAST & LEAVE THE ALLERGINS ON THE FOOD OR DO NOT BOIL RAW TO REMOVE THE LECTINS IN THE PEEL –
DECHLORINATE WATER – BOIL – Tea Kettle for 10 minutes – remove lid & let cool
Read More – People who know the DANGERS OF FACTORY PROCESSED FOODS
Greta Thunberg full speech at UN Climate Change … – YouTube
15 year old activist Greta Thunberg speaks truth to power at the UN COP24 climate talks: “My name is Greta …
Dec 15, 2018 – Uploaded by Connect4Climate
Swedish activist Greta Thunberg says “we no longer have time to leave out the science,” as she gave a speech …
Dr. Joe Dispenza is a New York Times best-selling author, international lecturer, researcher, and educator. Jun 5, 2018 – Uploaded by London Real
Dr. Joe Diespenza – Heal and Rewire Your Brain ((Meditation))
Living in a time of Extremes – Political, Governmental, Medical, social, etc
The environment are all being PULLED APART – There is an element that connects to the Cosmos – We are in ‘Survival’ mode – pain, fear, judgementalism, pride, prejudice separation
– We are more than physical beings – Meant to Create!
Dr Joe Dispenza (2020) – Fastest Way to REWIRE Your Mind [IT REALLY WORKS!]
what the bleep do we know – placebo dr joe Dispenza
https://www.google.com/search?client=safari&rls=en&q=placebo+dr+joe+dispenza&ie=UTF-8&oe=UTF-8
https://www.youtube.com/watch?v=yj7IMtFW8Wk
Joe Dispenza: You Are the Placebo – YouTube
Dr. Joe Dispenza explores the history, the science & the practical applications of the so-called placebo …
Jul 5, 2014 – Uploaded by cyacyl
Joe Dispenza explores the history, the science, and the practical applications of the so-called placebo effect …
DR JOE DISPENZA – THE PLACEBO EFFECT … – YouTube
Distribution of ABO Blood Type Blood Types ~ rh-Positive or rh-Negative ~
https://wordpress.com/post/facebookcomdeehinkle2.com/4170
Let’s affirm:
- •Life loves me!
- •All is well in my world. …
- •It’s only a thought, and a thought can be changed.
- •The point of power is always in the present moment.
- •Every thought we think is creating our future.
- •I am in the process of positive change.We approaching a PARADIGM SHIFT! GLOBAL WARMING At Home Project to Become Active & Create Awareness – PLAYLIST YOUTUBE
School Strikes for Climate – IF RULES ARE NOT WORKING – ‘Save the World’ by Changing the Rules | Greta Thunberg a Youth| TEDx StockholmThe Planet is SCREAMING for Healing!! The Cosmos is Responding with Innovation ~ Displacing ‘Old News’ Dysfunction ~ On All Levels ~ Mind, Body & Soul~ published on Oct 25, at 1:47 PM
The Truth about Modern CAFO-GMO Dairy ~ Made Putrid by Modern Processing! Shutting Down Small Farms!
published on Oct 11, at 1:09 PM
published on Dec 3, at 8:54 PM
The Chart telling why Over-milling (All propose-less flour) is one of the leading case in Developed countries- GMO in US – leading the way to the Bottom of Health – GMO & all their processes – Takes out Omega 3 & Plant protein – for the CNS & Prefrontal Brain-
WHY WOULD WE CONTINUE TO EAT UNNATURAL PROCESSED GMO & ULRA- REFINED GRAIN & OVERHEATED DAIRY & NUTS?
** INGEST FACTORY FOOD? (only use is fat storage)
– like recycling spent’ motor oil’ in your car!
CHART OF GLOBAL PANDEMIC CORONA VIRUS (& CANCER)
Countries and territories[a] | THE ‘DEVELOPED’ COUNTRIES ~ LOVE WHITE FLOUR & RICE! NO PROTECTION WITH WEAKENED IMMUNE SYSTEMS!
READ MORE ON THE CAUSE OT A GLOBAL PANDEMIC ~ CONNECT THE DOTS!! |
ANOTHER REASON TO BAN GMO FACTORY PROCESSED FOODS TO PREVENT ANOTHER PANDEMIC – US & OTHER COUNTRIES THAT LOVE ‘REFINED’ WHITE BFRAD & RICE~ LEADING THE WAY IN SPREADING VIRUS ~ (CANCER & OTHER flu will also fall by Banning GMO in America)
Countries and territories[a] | Cases [OF CRONNA VIRUS ] | Deaths[c] | Recov.[d] | Ref. | |
â€234 | â€1,981,239 | â€126,681 | â€486,622 | [2] | |
GMO & HIGHLY REFINED | United States[e] | 614,180 | 26,061 | 49,857 | [11] |
NON-GMO & HIGHLY REFINED | Spain[f] | 174,060 | 18,255 | 67,504 | [14] |
NON-GMO & HIGHLY REFINED | Italy[g] | 162,488 | 21,067 | 37,130 | [17] |
NON-GMO & HIGHLY REFINED | Germany[h] | 132,210 | 3,495 | 58,112 | [18][19] |
NON-GMO & HIGHLY REFINED ~ CROISSANT | France[i] | 103,573 | 15,729 | 28,805 | [21][22] |
NON-GMO & HIGHLY REFINED | United Kingdom[j] | 93,873 | 12,107 | – | [24][25] |
NON-GMO & HIGHLY REFINED | China (mainland)[k] | 82,295 | 3,342 | 77,816 | [26] |
Iran[l] | 74,877 | 4,683 | 48,129 | [32] | |
Turkey | 65,111 | 1,403 | 4,799 | [33][34] | |
Belgium | 33,573 | 4,440 | 7,107 | [35] | |
Netherlands[m] | 27,419 | 2,945 | – | [37] | |
Canada | 27,063 | 903 | 8,235 | [38] | |
Switzerland | 25,936 | 1,174 | 14,700 | [39] | |
Brazil | 25,262 | 1,532 | 14,026 | [40][41] | |
Russia[n] | 24,490 | 198 | 1,986 | [42] | |
Portugal | 17,448 | 567 | 347 | [43] | |
Austria | 14,234 | 384 | 7,633 | [44][45] | |
Israel[o] | 12,200 | 126 | 2,309 | [46] | |
Ireland | 11,479 | 406 | – | [47] | |
Sweden[p] | 11,445 | 1,033 | – | [48] | |
India | 11,439 | 377 | 1,306 | [49] | |
South Korea | 10,591 | 225 | 7,616 | [50] | |
Peru | 10,303 | 230 | 2,869 | [51][52] | |
Japan[q] | 8,100 | 119 | 853 | [53] | |
Chile[s] | 7,917 | 92 | 2,646 | [59] |
Read more on chart above ~ WORDPRESS ~
Dr Tom
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Save Lives by Saving Sustainable Farms & Banning GMO & Join the Rest of the World!
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Life Cycle of CAFO-GMO Factory Food ~ Also known as Carnival Food!
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Catholics Come Home (Just Plain Angry)
Danubian corridor History
Topography of Europe, with Danube marked red
The Ludwigskanal in the context of the Rhine and Danube
In paleontology and archeology, the Danubian corridor or Rhine-Danube corridor refers to a route along the valleys of the Danube River and Rhine River of various migrations of Eastern cultures from Asia Minor, Aegean, Caspian etc., into the north and northwest Europe.[1][2]
From Wikipedia, the free encyclopedia
References
- 1.^ Larson G, Albarella U, Dobney K, et al. (September 2007). “Ancient DNA, pig domestication, and the spread of the Neolithic into Europe”. Proc Natl Acad Sci USA. 104 (39): 15276–81. doi:10.1073/pnas.0703411104. PMC 1976408. PMID 17855556.
- 2.^ McCormick, Michael E. (2001). The origins of the European economy: communications and commerce, A. D. 300-900. Cambridge, UK: Cambridge University Press. p. 553. ISBN 0-521-66102-1.