Vegan Cooking with TLC

Several years ago I came across a recipe for Macadamia Burgers somewhere. It had many ingredients in it I don't eat, but it intrigued me. I took some time and played around with the foundation and created a new recipe that I thought better suited me. In part, I swapped out some of the macadamia nuts for cashews because where I live macadamia nuts are very expensive. Macadamia also contain considerably more fat than cashews. This recipe is still expensive and a little heavier on fat that I typically like, but it is tasty. I make it as an occasional indulgence, both financially and health-wise. I prefer it with sweet potato fries made in the air fryer over regular fries. Macadamia Cashew Burgers   ¾ cup macadamia nuts ¾ cup cashews 1 medium carrot 1 small onion 2 garlic cloves 1 jalapeno pepper 1 ½ cups chickpea flour 2 tablespoons fresh cilantro 1 teaspoon ground cumin ½ teaspoon ground coriander ¼ teaspoon ground black pepper 1-2 limes   Grate carrot. Chop onion. Remove membr...

Finding a plant-based burger recipe that works well has been a bit of challenge for me. I've tried several that worked okay but not great. I've tried several that had inconsistent results. So far I've made this recipe for Lentil Pecan Burgers a few times, and it's turned out well each time. I will say they are like any other burger in that cooking them can be tricky. They must be watched closely. Overcooking them will leave them dry and crumbly and undercooking them will leave them a bit mushy. Overall, I've had consistent results with these Lentil Pecan Burgers . Lentil Pecan Burgers   2 cups cooked brown lentils * 1 cup pecans pieces ¼ cup barley groats ¾ cup rolled barley 1 small onion 2 cloves garlic 2 tablespoons apple cider vinegar 2 tablespoons ground flax seeds 2 tablespoons nutritional yeast 1 tablespoon ground cumin 1 teaspoon ground coriander ½ teaspoon chili powder   Soak barley groats in hot water until they fluff up a bit, approximately 15-20 minutes....