Noochy Burgers and Fiesta Mac Salad

Here's yet another mac salad for you! Plus a bonus tester recipe from the burger book. Noochy Burgers=Cheezy goodness.


Noochy Burger (makes about 6 patties)
Serving Suggestion: I like to keep the fixin's simple on this one as the taste of this patty is pretty rich. A little mayo, maybe some avocado and some ketchup, if you must, on a soft white bun.

1 cup TVP
1 cup veggie broth
1/2 cup cashew nut butter
1/2 cup vegan sour cream
1/4 cup tahini paste
2 tbsp mellow white or yellow miso
1/2 cup nutritional yeast
1 cup vital wheat gluten
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp paprika
1/4 tsp turmeric
1 tsp dried parsley flakes (or 1 tbsp fresh)
Salt & Pepper to taste

Reconstitute TVP with the veggie broth (either by mixing together in a microwave safe dish and covering tightly with plastic wrap and microwaving for 6 minutes, OR by pouring boiling veggie broth over the TVP, cover and let sit for 10 minutes.) Allow TVP to cool enough to handle. Mix all dry ingredients together in a mixing bowl. Add all wet ingredients to the TVP. Mix well. Add dry to wet and knead together until a nice dough forms. Form into patties and prepare as desires. Fry in oil until golden and crispy, about 3-5 minutes per side or bake in the oven at 350, loosely covered in foil for about 25-30 minutes, flipping halfway through.

Fiesta Mac Salad
1 lb elbow macaroni, prepared according to package instructions
1 cup chopped fresh cilantro
1 medium red onion, diced
12 oz fire roasted red peppers (I use jarred, packed in water)
1/2 cup vegan mayo
3/4 cup vegan sour cream
1 packet of taco seasoning
1 tsp cayenne pepper
1 tsp ground cumin
salt and pepper to taste

Drain and cool prepared pasta. Mix all ingredients into the pasta. Keep refrigerated until ready to serve.