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consciouseatingrecipes VEGAN BURGER


Ingredients 1 oz carrot 1 oz asparagus 1 oz red bell pepper 2 ea mushrooms button 1 oz broccoli 1 oz turnip


1 oz corn kernals 2 oz cooked brown rice 1 oz baby spinach 1 oz cauliflower 1 oz green peas 1 oz Italian parsley 2 oz onions (red or white) 2 cloves garlic ¼ tsp ginger fresh chopped 2 Tbsp extra virgin olive oil 6 Tbsp flax seed powder Freshly ground pepper and sea salt to taste 1 tsp paprika


Steam vegetables of your choice for about 5 minutes (except parsley and onions). Allow vegetables to cool slightly then pulse in a food processor with the cooked brown rice until well chopped. Do not let it go too long or it will become a paste.


In a separate pan on medium heat, add the olive oil and sauté chopped onion, garlic and ginger for


Allow to cool slightly and then make a patty shape to bake or grill or pan sauté. Enjoy this delicious burger on a healthy roll of your choice. Serve with a side salad and iced herbal tea. Enjoy!


one minute, then add the rest of the remaining ingredients to the pan along with vegetables mixture that you have previously prepared, season with salt and pepper and add flax seed powder to bind the veggie mixture together.


Master Chef Vasantha Perera is a graduate from ICHA (International College of Hospitality Administra- tion) in Switzerland and the Insti- tute of Restaurant and Hospitality Management in Atlanta, Georgia. He worked as former President Bill Clinton’s holistic chef from 1998 to 2001 after his heart attack. He is now the owner of Andrew’s Café in Bayonne, NJ, where he resides with his wife and two small children. See ad below.


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