1 green serrano chile, seeded, ribbed, and finely chopped
2 Tablespoons vegetable broth
2 Tablespoons freshly squeezed lemon juice
1 teaspoon finely grated lemon zest
1 1/2 cups (425g) cooked chickpeas (garbanzo beans), or 1 (15-ounce/425g) can, rinsed and drained well
1 1/4 cups (180g) cooked brown rice
1 Tablespoon Bragg liquid aminos, wheatfree tamari, or soy sauce
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/2 teaspoon natural salt
1/2 cup (15g) finely chopped cilantro
1/2 cup (70g) chickpea (garbanzo bean) flour
6 large portobello mushrooms, stemmed
24 medium-thin stalks asparagus, ends snapped off
24 small cherry tomatoes
Natural salt and freshly ground black pepper
1 1/2 teaspoons finely chopped garlic (about 1 large clove)
6 cups (260g) firmly packed baby spinach
1 teaspoon Bragg liquid aminos, wheat-free tamari, or soy sauce
3 cups (66g) loosely packed arugula
2 1/2 teaspoons freshly squeezed lemon juice
11/2 teaspoons gomasio (see note below) or sesame seeds
Heat 1 tablespoon of the oil in a saute pan over medium heat.
Add the onion and saute for about 5 minutes, until soft and translucent. Add the
garlic and chile, and saute for about 5 minutes more, until the onion is cooked and
just beginning to brown. Remove the pan from the heat and set aside.
Pour the broth, lemon juice, and zest into your blender. Add the chickpeas and pulse
until combined but still a bit chunky. You may need to stop the machine and scrape
down the sides of the container. Using a spatula, transfer the chickpeas to a large
mixing bowl, being sure to scrape out every last bit from the blender.
Fold in the
brown rice and the onion mixture, and then add the liquid aminos, cumin, coriander,
paprika, cayenne pepper, and salt and stir well to combine. Add the cilantro and the
remaining 2 tablespoons of olive oil and stir until the mixture is wet and well
Add the chickpea flour slowly, stirring after each addition, until the
mixture is well incorporated. Using your hands, scoop up about 1/2 cup (125g) of
the mixture and form a round patty roughly 4 inches (10cm) in diameter; repeat
with the remaining mixture to form 6 patties.
Place the patties on a plate, cover with plastic wrap, and chill in the fridge for at
least 1 hour.
Preheat the oven to 450°F (235°C). Set a large pot of water over high heat to boil.
Place the mushrooms in a large baking dish gill-side up and drizzle with 3
tablespoons of olive oil. Bake for 12 minutes, until fork-tender. Reduce the oven to
its lowest setting to keep the mushrooms warm.
Fill a bowl with water and some ice cubes. Add the asparagus to the pot of boiling
water and blanch for 2 minutes, until tender but still crisp. Quickly transfer the
asparagus to the ice water bath to cool. Once it’s cooled, drain the asparagus and set
Heat 2 tablespoons of olive oil in a large frying pan over medium heat until hot but
Add the burgers and fry for 4 to 5 minutes, until golden brown. Using two spatulas,
carefully flip the burgers and fry for 4 to 5 minutes more, until golden brown and
cooked through. (You can also flatten the patties to your desired thickness.) Place
the burgers in the oven along with the mushrooms to keep warm.
Slice the cherry tomatoes in half (or leave them whole—whatever your prefer). In a
small bowl, toss the tomatoes with 1 tablespoon of olive oil and a pinch of salt and
pepper. Set aside.
In a deep frying pan or wok, heat 2 tablespoons of olive oil over medium heat until
hot but not smoking. Add the garlic and saute for 1 minute, then add the spinach and
liquid aminos and saute for 1 minute more, until just wilted but still green and
glossy. Remove the pan from the heat and cover to keep warm.
In a large bowl, toss the arugula with 11/2 teaspoons of olive oil, 1/2 teaspoon of
the lemon juice, and a pinch of salt. In a separate bowl, toss the asparagus with the
remaining 2 teaspoons of lemon juice and a pinch of salt.
To serve, mound 1/2 cup (11g) of the arugula in the center of each of six plates.
Place a Portobello cap on top of the arugula, gill-side up. Mound equal portions of
the spinach mixture on top of the mushrooms. Place a burger on top of the spinach,
and then arrange the tomatoes and asparagus around the plate. Drizzle each plate
with 1/2 teaspoon of olive oil and sprinkle with 1/2 teaspoon gomasio.
Note about Gomasio:
Gomasio is a macrobiotic condiment made from ground, roasted sesame seeds and
sea salt. This calcium-rich mix is a fabulous substitute for plain sea salt. You can
purchase prepared gomasio from health food stores. To make your own, toast 1 cup
of raw sesame seeds in a dry pan until they begin to pop and release a nutty
fragrance. Allow the seeds to cool and then combine with 1 ½ tablespoons of
natural salt. Grind everything together with a mortar and pestle or a spice grinder
until the seeds are about half crushed. Store in a sealed glass container in the pantry
for up to 3 months.
Tess’ book, “The Blender Girl,” by Tess Masters is available on Amazon.com and at bookstores nationwide. Published by Ten Speed Press.
For more info on Tess, go to: www. theblendergirl.com
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