Veggie Burger Salad | Chef AJ LIVE! with Chef Julia Dunaway
3345 DELICIOUS DINNER RECIPES to support your weight loss: https://www.chefaj.com/5-delicious-low-fat-dinner-recipes
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Chef Julia Dunaway
I’m a plant-based chef and I’m 67 years old. I graduated from culinary school in 2009 and intended to be a professional chef after my retirement active duty in the military in 2015. I served in the military for 30 years and retired at the rank of CAPTAIN, 0-6 in the United States Public Health Service. As a chef, I conducted cooking classes from home from 2009-present. In May 2020 I decided to lose weight and improve my health in a big way. Although I had been eating a whole food plant-based diet since August 2017 my weight was stuck at 165 pounds and had gone up to 170 earlier in 2020. I decided to eat only whole plant foods and cut out all the snacks and higher calorie plant-based foods that had been sneaking back into my diet. I also started walking daily. Since May 18, 2020 I have gone from 162.5 to 140 pounds and have continued to walk 5 miles a day. I wrote an ebook called Chef Julia 21 Day Challenge to encourage others to join me. I post all the food I eat daily on the Chef Julia Support Group FB page, conduct weekly FB live cooking demonstrations, YouTube videos and more. My health has improved tremendously. My cholesterol went from 211 in February to 171, Triglycerides from 191 to 125, LD from 126 to 98, and my blood pressure went from 138/90 to the 120’s over 60. For the first time in 40 years I’m not overweight. At 5’7” I weigh 140 pounds. I want to help others attain their health and weight loss goals by showing them how to cook plant-based food that tastes great.
I now have a book on Amazon called Plant-Based Breakfast Favorites that started out as an ebook. https://www.amazon.com/dp/1945060522?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1945060522&asc_item-id=amzn1.ideas.1GNPDCAG4A86S
Veggie Burger Salad
This is the BEST veggie burger I’ve made and I’ve made a lot of them! Hope you like it!
½ cup finely chopped yellow onion
½ cup finely chopped cremini mushrooms
¼ cup shredded carrots
½ cup shredded zucchini
1 garlic clove, minced
¼ cup finely chopped walnuts or cashews (optional)
1 can (15.5 ounces) low or no sodium garbanzo beans, rinsed and drained (1 ½ cups) or make your own from dried garbanzo beans. (You can also use lentils or any other bean.)
½ cup cooked millet (Cook 1 cup hulled millet in 2 ¼ cups boiling water, reduce to simmer and cook for 25 minutes.)
2 tablespoons tapioca flour or 2 tablespoons oat flour or rolled oats
1 flax egg (1 tablespoon ground flax seed mixed with 3 tablespoons of water for 15 minutes)
½ teaspoon ground cumin
½ teaspoon paprika
½ teaspoon tamari (or coconut aminos)
1 teaspoon Kirkland brand no-salt seasoning blend or any no-salt seasoning blend you prefer
¼ teaspoon ground cayenne pepper
1 Tablespoon tahini
½ teaspoon sea salt (optional)
¼ teaspoon freshly ground black pepper
In a large skillet, over medium high heat, add the onions and cook for 3-4 minutes, until lightly browned. Add the mushrooms, garlic, carrots, and zucchini and all spices and seasonings and cook for about 3 more minutes. Add the walnuts. Place the cooked vegetable mixture in a large bowl.
In a food processor, add the rinsed and drained garbanzo beans. Pulse 3 times only. Place the garbanzo beans in the bowl with the vegetables. Add the millet, tapioca flour and flax egg. Mix together well.
Form the mixture into 4 or 5 patties, depending on the size you like.
Bake in the air fryer, 375° for 6 minutes, turn and cook for 5-7 minutes, until desired color and firmness. Alternately, bake on a parchment lined baking pan in a 400° oven for 20 minutes, turning halfway through. Serve on a bed of crispy romaine lettuce or other greens with Special Sauce, sliced tomatoes, onions, pickles, pickled jalapenos, cubed avocado or any vegetables you like.
Special Sauce
1 cup raw cashews (soaked for at least 30 minutes in water)
½ cup water
1 teaspoon white miso
1 garlic clove, minced
2 tablespoon fresh lemon juice
1 tablespoon organic Sriracha
Pinch of sea salt (optional)
Place drained cashews and the rest of the ingredients in a high-speed blender and process until silky smooth.
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