The Meaty Truth Read Online Free PDF Page A

carrots, and simmer for about twenty minutes. Squeeze in four to six drops of Sriracha sauce, or more if you like your curry very strong. Add potatoes and broccoli. Adjust seasonings. Before serving, add one to two cups of spinach leaves, and mix well.
    Make it a meal, and serve over Thai jasmine rice.
    Mushroom Pecan Burgers (Mmmm-Mmm Good!)
    Even those who don’t fancy mushrooms will fall in LOVE with these burgers!
    Ingredients:
    1½ pounds cremini mushrooms
    1 cup fresh parsley or cilantro
    1 cup cannellini beans
    2 tablespoons olive oil
    2 large-size yellow onions, finely chopped
    4 garlic cloves, minced
    1½–2 cups bread crumbs or cracker meal
    3½ tablespoons plant-based barbecue sauce
    1 cup toasted pecans or walnuts, well chopped
    3 tablespoons tamari soy sauce
    2 teaspoons dried oregano
    ½ teaspoon dried sage
    1 teaspoon thyme
    Salt and ground pepper
    In a sauté pan over medium heat, cook onions and garlic for five to six minutes. Place the mixture in a large bowl. Add the minced mushrooms, cilantro or parsley, bread crumbs, barbecue sauce, tahini, chopped nuts, tamari, tyme, oregano, sage, salt, and pepper.
    Place the mixture in the refrigerator for about an hour. Form the patties with your hands. The texture will be soft, so add bread crumbs if needed.
    In a sauté pan, warm the olive oil, and fry these awesome patties over medium heat for about three or four minutes on each side, until slightly browned and crispy.
    Yields ten to twelve servings. You can also put the mixture into a 5” x 9” x 2” loaf pan and bake at 350 degrees Fahrenheit for twenty to twenty-five minutes.
    Pâté: Walnut and Mushrooms
    We have made this over twenty times and like to play with it, adding and subtracting the personal favorite flavors of the evening’s guests. It is adapted from one of our favorite cookbooks, Veganomican. Whether you want to increase the thyme and tarragon or add sage or black olives, this pate recipe is the best . . . ever. And no rotting, infected liver goes into it!
    Ingredients:
    4 tablespoons olive oil
    1 cup diced, yellow onion
    3 cloves garlic
    3 teaspoons dried thyme or 9 teaspoons fresh
    2 teaspoons dried tarragon or 6 teaspoons fresh
    2 teaspoons dried sage or 6 teaspoons fresh
    1 teaspoon salt
    Freshly ground black pepper
    1 pound of your favorite mushrooms, chopped
    1 cup toasted walnuts
    1 cup cooked cannellini beans
    ½ cup hummus
    3 teaspoons balsamic vinegar
    ⅛ cup vegetable broth
    Cook onions in a sauté skillet for about four minutes until translucent. Add garlic, thyme, tarragon, sage, salt, and pepper, and cook for another minute. Then add the mushrooms, and cook for another four minutes at medium temperature. Place the walnuts in a food processor or blender and process until very fine.
    Add the cooked-mushroom mixture to the walnuts in the food processor. Add the balsamic vinegar, beans, and olive oil. Process until smooth, adding the vegetable broth a little at a time, as needed. Puree the ingredients until the pâté is a thick spread. Scrape mixture into a container, and chill for at least one hour. Bon Appetit!
    Yields about 2½ cups.
    Delicious White Sauce
    This white sauce is quick, easy, and absolutely our favorite sauce to eat with everything. It can be served over roasted vegetables or tofu with rice, or even used as a fettuccine alfredo sauce.
    Ingredients:
    ¼ cup almond oil
    1¼ cup water
    One package firm, organic tofu (rinsed)
    ¼ cup Bragg Liquid Aminos
    ¼ cup Nutritional Yeast Flakes (available at Whole Foods and most health-food stores)
    ¼ teaspoon kelp powder
    ¼ teaspoon Spike seasoning (optional)
    ½ teaspoon organic basil
    ¼ teaspoon organic, granulated garlic flakes or one or two cloves fresh garlic, depending on your taste
    2 tablespoon fresh lemon juice (can use organic bottled)
    1 tablespoon Tamari sauce
    Blend above ingredients until smooth and creamy. Gently heat in a saucepan on low heat before putting on vegetables or pasta. Store any leftover sauce in