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For more information on the October Unprocessed Challenge, visit the Eating Rules website and learn more about the challenge from the Official Guide. If this sounds like a challenge you can accept, Take the Pledge!

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Here’s an easy recipe you can try at home,

from Cater to You's Domingo hernandez!

YIELD: 4 burgers

INGREDIENTS

 1 pound firm tofu

1 ½ cups zucchini, grated

4 shallots, finely chopped

1 tbsp garlic, finely chopped

½ cup ricotta cheese

 1 large egg

2 tsp ground thyme

 1 tbsp dried oregano

¼ cup fresh parsley, finely chopped

¼ tsp crushed red pepper flakes

Salt and pepper, to taste

Panko flakes

Chimichurri

Burger toppings of your choice (We recommend fresh raw spinach, sliced tomato, and pickles.)

Buns of your choice (We recommend whole grain buns.)

METHOD

STEP 1: PREHEAT

Preheat the oven to 350ºF.

STEP 2: MASH

Mash tofu with hands and mix with grated zucchini.

STEP 3: SAUTÉ

Drizzle a teaspoon of extra virgin olive or coconut oil in a sauté pan. Sauté the shallots and garlic over medium heat until the garlic is fragrant, about 2-3 minutes. Set aside.

STEP 4: COMBINE

In a large mixing bowl, combine the shallots, garlic, ricotta, egg and seasonings. If the mixture is too wet, sprinkle in a little breadcrumb or flour.

STEP 5: SHAPE

Form mixture into patties and roll in panko flakes.

STEP 6: PAN FRY AND BAKE

Toast the patties in a sauté pan on medium heat for 1-2 minutes on each side. Then, place them on a baking sheet and allow them to bake for ten minutes, flipping the patties after 5 minutes.

ENJOY!

Serve the tasty veggie burger on a bun with chimichurri and fresh toppings of your choice.