MUSHROOM-BEAN-BARLEY BURGER-NO OIL - BY THE HAPPY VEGAN COUPLE (recipe posted below in description) скачать в хорошем качестве

MUSHROOM-BEAN-BARLEY BURGER-NO OIL - BY THE HAPPY VEGAN COUPLE (recipe posted below in description)

We've got another great burger recipe with outstanding ingredients! In fact, if you know about the G-Bombs, this delicious burger has all the G-Bombs in them except for the berries (and if you don't know what G-Bombs refer to, you will find out in the opening segment). This burger has great protein and fiber along with all the healthy compounds in mushrooms that reduce our risk for cancer and other chronic disease. Wondering why the bread looks a bit dark on top? Georgie loves to spread a bit of cashew cheese spread on the bread and then grills it making more yummy flavor for our sandwich. We hope you will try this recipe and enjoy it as much as the Happy Vegan Couple! Let us know what you think. PS: When Georgie was explaining how he made the barley, he wanted to say after it finished cooking, he takes it to the sink to drain any water left in the pot; by mistake he said he took it to the stove. LOL. If you'd like to join the Plant-Based Eating Group meeting on Zoom the 1st and 3rd Tuesday of each month, 6-7:00 pm Tucson time as mentioned in the opening segment, send an email to Denise at derose@comcast.net There is no charge to participate! Space is limited but as of today when this video posts, there are spots open for more participants. Following is the burger recipe: MUSHROOM-BEAN-BARLEY BURGERS (NO OIL) Prepared by the Happy Vegan Couple for your health, use organic ingredients when possible Ingredients 1 small onion chopped (about 1 cup) 16 ounces baby bella (cremini) mushrooms sliced (you can sub other varieties) 5 garlic cloves minced 1 tsp dried thyme 1 tsp smoked paprika ½ cup walnuts 1 ¼ cup hulled barley cooked* (see instructions below to cook barley in Instant Pot) 1 cup cooked pinto beans (drained) 2 Tbsp nutritional yeast 1 Tbsp Vegan Worcestershire ½ cup whole wheat breadcrumbs (check out our Baked Onion Rings Cooking Video to see how Georgie makes breadcrumbs) 1 tsp salt. or less black pepper to taste Instructions 1. Heat a saute pan on medium high heat and add the onions. Do a dry saute for a few minutes. Then add the mushrooms and cook the onions and mushrooms for about 10 minutes. Add the garlic, thyme and smoked paprika and cook for about 5 minutes. It is done when the moisture in the pan has evaporated. 2. Preheat your oven to 400 degrees. This is the temperature you will bake the burgers. 3. Using a food processor, add the walnuts and pulse a bit. You want the walnuts to still have some texture but be smaller pieces. 4. Add to the walnuts, the mushroom mixture and all the other ingredients: barley, pinto beans, nutritional yeast, Worcestershire, breadcrumbs, salt and pepper. Pulse several times to mix. Between pulses, mix well, using a spatula, bring up the mix on the bottom to the top. Do not pulse to a mush. You still want some texture. PS: In the video, Georgie added the pinto beans to the food proceessor last. He found it easier to do it that way. 5. Pour the food processor contents into a bowl. Using a ½ measuring cup, scoop out the burger mixture and form into patties. Georgie made them about ½” thick but you could make them the size you prefer. You might want to wear food gloves when you do this because the mixture can be sticky. He formed 6 patties. 6. Place the burgers on a silicone pad or parchment paper on a baking tray. Bake for about 45 minutes, turning them over ½ way through the cooking time. Since all ovens work a bit differently and the size of the burger can affect the cooking time, check the burgers near the end of the cooking time to ensure they are not getting overcooked. The goal is to have them somewhat crispy on the outside and somewhat moist in the inside. 7. Serve on whole grain bread with your preferred condiments. Georgie used Dave’s Killer Bread Organic 21 Whole Grain and Seeds. He spread a bit of our cashew cheese spread on 1 side of the bread and placed it in a pan to grill. He turned the bread over to heat the other side as well. 8. Our condiments were mustard, onions, lettuce, red cabbage, pickles, tomatoes and kalamata olives. Instructions to cook the hulled barley in the Instant Pot 1. Put 1 cup dry hulled barley in the Instant Pot. Add 2 ½ cups of water. Using the manual button, set the time for 15 minutes. Use high pressure and normal cooking settings. 2. The Instant Pot will take some time to build up to pressure. Once it does, it will start the 15 minute cooking process. When the 15 minutes is up, the IP will beep. Now allow it to do a natural release for 5 minutes. After 5 minutes, release the rest of the steam manually. Ensure your face and hands are not near where the steam will come out. You don’t want to burn yourself! Open the lid and remove the inner pot. Drain any remaining water from the barley. Now your cooked barley is ready to be used for the recipe above. Thanks to myquietkitchen.com for this recipe which we slightly adapted for our preferences.