PINEAPPLE TERIYAKI BURGERS

SERVES 4 BRUGERS

1 can (15 oz., or 425 g) black beans, drained and rinsed

1 cup (190 g) extra-firm tofu

1/2 cup (70 g) diced yellow onion

1/2 cup (120 ml) Easy Teriyaki Sauce, divided

1 tbsp. (7 g) toasted sesame seeds

2 tsp. (10 ml) tamari

1/2 tsp. liquid smoke

1/2 tsp. salt

1/2 tsp. garlic powder

1/2 cup (80 g) brown rice flour

4 pineapple slices, cut 1/2-inch (1.25 cm) thick, peeled and cored

1 large red onion, cut into 1/2-inch (1.25 cm) thick slices

4 hamburger buns, gluten-free if necessary

8 leaves butter lettuce

1/4 cup (60 g) Garlic Mayo or vegan mayo

NUTRITIONAL VALUES

Calories: 778kcal
Fat: 18.4g (2.7g S.Fat)
Carbs: 123.3g
Protein: 34.6g
Sugar: 23.1g
Sodium: 1062mg

METHOD

Preheat the oven to 400oF (200oC, or gas mark 6), and line a baking sheet with parchment paper or a silicone baking mat. Also, preheat a grill to 375oF (190oC).

Pulse the black beans, tofu, yellow onions, 1/4 cup (60 mL) Easy Teriyaki Sauce, sesame seeds, tamari, liquid smoke, salt, and garlic powder in a food processor fitted with an S-blade until they resemble ground meat. Fold the brown rice flour into the burger mixture until it is evenly distributed. Then, using rounded 1/2 cup (140 g) scoops, form 4 patties and place them on a baking sheet.

Bake the burgers for 10 minutes, then flip them carefully and bake for another 10 minutes. While the burgers are baking, grill the pineapple and onions according to the recipe. The burgers are done when the tops are light brown. Remove them from the oven and brush them with the remaining teriyaki sauce.

Grill the pineapple and red onion slices for 3 minutes on each side, or until softened and grill marks appear.

To make the burgers, start with four bottom buns, then top each with two butter lettuce leaves and a burger patty. Finally, spread 1 tbsp. (15 g) Garlic Mayo on the underside of each top bun and divide the grilled pineapple and onions among the burgers. Serve the burger with the bun on top.

RECIPE NOTES

These patties can be made ahead of time by hand- shaping them, stacking them with waxed paper in between, and freezing them before baking. Before baking, make sure they are completely thawed.

FRIED RICE WITH PINEAPPLE & CASHEW NUTS

SERVES 1 LARGE OR 2 SMALL PORTIONS

1/2 cup (100 g) jasmine rice

sea salt

2 oz. (60 g) cashew nuts

2 canned pineapple rings

2 tbsp. vegan margarine

1 small red pepper

1 carrot

1/3 cup (80 g) canned sweetcorn

4 tbsp. olive oil, plus extra if needed

good pinch of freshly ground white pepper

1 1/2 tsp. hot paprika, plus extra for sprinkling

2 scallions, green sections only

NUTRITIONAL VALUES

Calories: 807kcal
Fat: 53.2g (8.5g S.Fat)
Carbs: 80.9g
Protein: 10.4g
Sugar: 23.5g
Sodium: 450mg

METHOD

Cook the rice according to the package directions in salted water. Allow to drain in a strainer and cool. In a small dry frying pan, toast the cashews until golden brown, then remove from the heat and set aside. Make bite-sized pineapple rings out of the pineapple rings. Melt the margarine in a skillet over medium heat, then sauté the pineapple and set aside.

Remove the seeds from the pepper and cut it into small chunks. Using a vegetable peeler, peel the carrot and thinly slice it. In a colander, drain the sweetcorn. In a wok or frying pan, heat 2 tablespoons oil. Cook the pepper and carrot over high heat until golden brown and al dente, then continue to cook over medium heat until golden brown and al dente. If the carrot browns too quickly before being cooked, add a splash of water (any added liquid should evaporate completely). Season the vegetables with paprika, salt, and pepper.

Increase the heat to high and add the remaining 2 tablespoons oil. Stir in the rice and cook for a few minutes on high heat until crisp, then continue to brown on medium heat. If the mixture becomes too dry, add a little more oil. Heat through the sweetcorn, pineapple, and cashews. Place the rice dish in a lunchbox. Scatter the scallions over the rice after washing and slicing them. Paprika should be sprinkled on top.

FROZEN PINEAPPLE FLOATS

SERVES 4 PORTIONS

3 cups (395 g) frozen pineapple chunks

2/3 cup (190 g) thick cream from full-fat coconut milk

1 tbsp. (15 ml) agave nectar (optional)

4 cups (940 ml) pineapple juice

4 cherries, for garnish (optional)

NUTRITIONAL VALUES

Calories: 474kcal
Fat: 9.3g (8.1g S.Fat)
Carbs: 98g
Protein: 2.6g
Sugar: 67.1g
Sodium: 33mg

METHOD

In a food processor, combine the frozen pineapple and coconut cream and process with an S-blade until very smooth. If you want a sweeter soft serve, add agave and process until combined.

Freeze the mixture for 15 minutes before scooping it into 4 glasses. Fill each glass with 1 cup (235 mL) pineapple juice and garnish with a cherry (if using). Serve right away.

RECIPE NOTES

With some fancy umbrellas stuck through the cherry garnish, these floats look adorable!