Author: John Smith

• Cut the onions up as you wish
• Put Butter in a Pan
• cook over Medium Heat for 20 minutes while stirring often
• Enjoy 🙂

• Head oven to 400 degrees F
• Line two rimmed baking sheets with foil, parchment paper, or silicone baking mats
• using a damp paper towel brush dirt away from mushrooms and cut away any hard stems
• Roughly Chop mushrooms, carrot, broccoli and onion into 1/2 inch chunks
  1 1/2 Cups Broccoli Florets, 8 oz Mushrooms, 1/4 Medium Onion, 1 Medium Carrot
• Toss vegetables into the bowl of a food processor, add garlic, oil, smoked paprika, chili powder, salt and pepper.
• Close the lid and pulse 10-20 times until coarsely ground.
• Spread ground vegetable onto one o f the lined baking sheets and press down with a spatual until a thin layer of vegetables covers the majority of the baking sheet.
• Roast vegetables for 15 minutes.

Burger Mix

• While things roast, rinse wash the food processor bowl and dry before placing walnuts, spinach and fresh herbs in it. Pulse until they are about the size of breadcrumbs.
• Add cooled beans and pulse 5 – 10 times until the beans look crumbly with large crumbs.
• Add the roasted vegetables, breadcrumbs, eggs, and tomato paste. Pulse until everything is just combined. You'll want to keep some texture not a paste.
• scrape mixture into a bowl and fold into the rice.
• Refrigerate the veggie burger mix up to 24 hours. Or make patties, cook them and freeze wrapped in foil up to 3 months.

Cooking Burgers

• When you are ready to make the burgers, divide into 8equai portions (about 31/4 ounces or 90 grams each). Form each portion into a1/2-inch thick patty.
• Heat skillet over medium-low heat, add oil, and then place patties in one layer. (We use about 1tablespoon of oil to cook 4 burgers). Cook until heated through, firm and browned on both sides, about 4 to 6minutes on each side. If any bits fail from the sides as you flip, press them back into the sides of the patty. Be careful when flipping so they stay together. For an outdoor grill, we recommend placing acast iron pan or griddle over alow fire to cook the burgers.
• To reheat frozen cooked burgers: Bake in a350 degree Foven until heated through, 15 to 20 minutes. Or reheat in askiiiet over medium-iow heat until heated through, 5to 10 minutes on each side. We do not recommend microwaving the patties (they steam and become floppy).

• Cut Brussel Sprout in half and removed damaged leaves
• Put Brussel Sprouts in a bowl and add Olive Oil, Pepper, and Salt to your taste
• Cook at 375 degrees for around 20 minutes till tender.
• Enjoy 🙂

• In a small microwave-safe Bowl, heat Olive Oil in 15 second bursts, just until it melts. Set aside to cool to room temperature.
  2 Tablespoons Olive Oil
• Place a rack in the center of your Oven and preheat the 0ven to 350 Degrees F. Coat a 9×5-inch Baking Pan with Olive Oil . Line the Pan with Parchment Paper so that the Paper overhangs both sides, then lightly coat with Olive Oil again.
• In a large Mixing Bowl, whisk together the Almond Flour, Flaxseed Meal, Baking Soda, and Salt. In a separate Bowl, whisk together the Eggs, Egg White, Honey, Apple Cider Vinegar, and cooled Olive Oil until smooth.
• Add the Wet ingredients to the Dry ingredients and with a Whisk, or Spatula, stir until well combined. The Batter will be thick and wet, like a muffin batter. Transfer to the prepared Loaf Pan and smooth the top.
• Bake until the top is toasty golden brown and a toothpick inserted in the center of the Loaf comes out clean, about 35-40 minutes.
• Place the pan on a Cooling Rack and let cool in the pan for 10 minutes.
• Transfer from the Pan to the Rack (use the Parchment overhang) and let cool completely. Slice and serve.

• Cut Broccoli and put in Baking Pan and toss with Olive Oil
  Broccoli, Olive Oil
• Bake in Oven at 350 degrees for 22 minutes.
• Season with Salt and Onion Powder.

• Heat a 4-quart Sauce Pot over medium high heat. Add Olive Oil and Onions, sauté until translucent, about 8 minutes. Add Garlic and sauté until fragrant, about 2 minutes.
  2 Tablespoons Olive Oil, 1 Medium Onion, 4 Cloves Garlic
• Add Tomatoes, Salt, Tomato Paste, Soy Sauce, and Apple Cider Vinegar. Bring to a slow boil, lower to a simmer and using a Spoon crush the whole Tomatoes. Add remaining Ingredients and continue to simmer, uncovered for 45-55 minutes, stirring occasionally, until very thick. Make sure to keep an eye on it and stir it to keep it from scorching.
  36 ounces Tomatoes, 3 Tablespoons Tomato Paste, 1/3 Cup Apple Cider Vinegar, 1 Tablespoon Soy Sauce, 1/2 teaspoon Chili Powder, 1/4 teaspoon Powdered Ginger, 1/4 teaspoon Ground Allspice, 1/4 teaspoon Cinnamon, 1 Tablespoon Salt
• Use an Immersion Blender to Puree the Ketchup. If you don't have an Immersion Blender, transfer it carefully to a Blender or Food Processor and process until smooth. (Optional: Strain through a fine Mesh Strainer.) Chill in rRefrigerator for at least 2 hours. Add Honey after Ketchup has cooled. The Ketchup will continue to develop flavor and thicken.
  1/3 Cup Honey

NOTES:)

• Keep Refrigerated in an Airtight Container up to a month.
• Sweeteners and Spices can be adjusted to taste.
• Possible flavor additions: Balsamic Vinegar Reduction, Sriracha, Roasted Garlic or Roasted Red Pepper.

• In a Saucepan, cook Honey and Coconut Oil together until it reaches the boiling point.
  2 Cups Honey , 1 1/2 Cups Coconut Oil
• Whisk together Einkorn Flour, Baking Soda and Spices (heaping teaspoon) until no streaks remain.
  2 teaspoons Baking Soda , 1 1/2 teaspoons Cinnamon , 1 teaspoon Cloves , 7 1/2 Cups Einkorn Flour , 1 teaspoon Allspice
• Form the Dough into 4 rolls, wrap in Parchment Paper and chill thoroughly in the Refrigerator for at least 2 hours.
• Slice into 3/8 inch thick slices .
• Bake in preheated 375 Degree F oven for 9 minutes .
• Enjoy 🙂

• Feed the Sourdough Starter 4-8 hours before making this Bread.
• Combine all ingredients in a Large Bowl until it begins to form a ball. The Dough should be barely sticky and one large mound able to hold it's shape.
• Cover the Bowl and let sit 15 minutes so the grain absorbs all the moisture in the Dough.
• Scrape out the Dough onto a lightly floured surface and fold the Dough 8-10 times. Pull Dough back into a ball and place into a banneton or the Bowl. Cover with a damp Cloth . Let it rise for 6-8 hours.
• After 6-8 hours preheat the Dutch Oven to 475 Degrees Fahrenheit. Lower the middle Oven Rack if needed to fit the Dutch Oven into the Oven. After 30 minutes remove the Dutch Oven and line with Parchment Paper.
• Drop the risen Bread Dough into the Parchment lined Dutch Oven then rub lightly on top with more Flour. Score the Dough. Cover with the Dutch Oven Lid and bake for 20 minutes. Remove Lid and bake 15 more minutes.
• Let the Bread cool on a Cooling Rack for 30-60 minutes before cutting. Enjoy!

• Preheat oven to 350°F. Oil and Flour an 8.5” x 4.5” inch Loaf Pan.
• In a large mixing Bowl or in a Standing Mixer with the Wire Whip, or by hand beat the Pumpkin Puree until very smooth. Add Eggs and continue to beat until creamy and thick, about 2 minutes.
  1 Cup Pumpkin Puree, room temperature, 3 large Eggs
• Add Honey and beat for 1 minute.
  9 Tablespoons Honey
• Add ½ cup of Olive Oil, Cinnamon, and Ginger, beat for 1 minute more.
  ½ Cup Extra Virgin Olive Oil, plus more for oiling the Pan, 1 teaspoon Cinnamon. heaping, ½ teaspoon Ground Ginger
• Sift Einkorn Flour and combine with Baking Soda and Sea Salt.
  2½ Cups All-Purpose Einkorn Flour, sifted, 1 teaspoon Baking Soda, ½ teaspoon Sea Salt
• Add the dry ingredients to the wet ingredients slowly, combining with a Spatula until just incorporated. Do not overwork the Batter.
• Pour Batter into the Loaf Pan and bake for 50-55 minutes, or until a Cake Tester / Toothpick comes out clean.
• Let cool for 10 minutes before turning out on a Wire Rack to cool.
• Slice and serve. Store leftovers at room temperature, cover for 3-4 days. It can also be frozen and defrosted at room temperature.