Featured Recipe: Gluten-Free Quinoa Veggie Burger
Place 4-5 medium chopped mushrooms, 1 small chopped onion, and 5 chopped baby carrots in bowl of food processor. Pulse until all is ground to coarse consistency, about the size of rice grains. Add 1 tbsp. ground flax seed, 1 tbsp. of mild miso paste, 1 tbsp. corn starch, 1 tbsp. paprika, and 1 cup of cooked quinoa, and pulse until everything is combined. In separate bowl, combine ¼ cup nutritional yeast flakes, 1 cupArrowhead Mills Organic Gluten-Free Brown Rice Flour, ½ cup of yellow corn meal, and 1 tsp. of salt. Stir until well combined. Pour flour mixture into food processor with other ingredients and pulse until well combined. Set aside. Place skilled over burner, add 1 tbsp. of olive oil, and turn to medium/medium-high heat. Make veggie burger patties out of mixture, add more corn meal for firmness if necessary. Place patties in skillet. Sprinkle patty with salt and pepper to taste. Allow to cook until browned on bottom side, then flip until browned on other side