Oat Burgers

3 c. Chopped onions

10 c. Water

1 T. Salt more or less to taste

1 t. Garlic powder or use 1-2 fresh minced cloves of garlic

3 T. Onion powder

1 T. Basil

2 t. Oregano

1 ½ T.  Dill weed

½ t.  Sage

½ t.  Thyme

1 c.  Sunflower seeds or chopped walnuts

1 ½ c.  Cracked wheat (can use bulgar wheat)

7 c.  Regular rolled oats

1.     In a large pot, steam onions in a little water until soft. 

2.     Add remaining ingredients, except oats, bring to boil.

3.     Add oats and reduce heat, simmer 5 more minutes

4.     Remove from heat, cover and let stand 1 hour.

5.     Spray or oil cookie sheet, use ice cream scoop to form balls and flatten with a lid so patties are desired shape and thickness (1/2 inch or less)

6.     Bake at 350 F for 25 minutes, turn over and bake an additional 15 minutes.

Almonaise

This is a great substitute for mayonnaise!

Almonaise                            Makes 2 cups

Make double batch

1/2 cup blanched almonds

1/2 cup water

2-3 tablespoons fresh lemon juice         

1 small clove garlic

1/2 teaspoon salt    

1/2 cup olive oil

If you don’t mind a few flecks of brown leave the almond skins on but if you need a white product, place almonds in boiling water for 1 minute to blanch.  Peel off skins.  Blend 1/2 cup water and almonds on high to make cream. 

Add 1 to 2 more tablespoons of water if blades don't move freely.  Slowly dribble olive oil into blender, on high, until cream thickens.  

Wilted Kale Salad

3 T. olive juice

3 T. olive oil

2 T. lemon juice

1 t. onion powder

1 red bell pepper, chopped

1 large bunch of raw kale, chopped very fine

Mix olive, lemon juice, olive oil salt and onion powder together then pour the mixture over the chopped raw kale and red pepper.  Mix well.



ALMOND MILK

Makes 3 to 4 quarts

1 cup raw almonds

1 T. maple syrup

1/8 teaspoon salt

12 to 16 cups hot water

Soak the raw almonds overnight or at least 4 hours. Blend the almonds with 1 of the 12-16 cups hot water for 30 seconds. Add an additional 2-4 cups of hot water to mixture in blender.

Strain milk mixture into a large bowl or 1 gallon pitcher through cheese cloth or a light textured white terry towel to extract as much milk as possible.

Pour 1 to 2 more cups of hot water over nut pulp, still on cheese cloth, and knead and squeeze out more milk. Repeat this procedure until the 12 to 16 cups hot water have been used and no more milk can be squeezed out of the pulp. Use pulp in your compost pile or make a spread or dip from it by adding seasonings.

Add pure maple syrup and salt to the bowl or pitcher and refrigerate milk.