Char-grilled Mushroom Burgers (Not Raw)

These...are not raw. HOWEVER. They are DELICIOUS (they taste JUST like real burgers!!), totally fat-free and jam packed with good nutrients. I got the inspiration for them from a mushroom burger recipe that I found at vegalicious.com. Note, I hate mushrooms normally...but I LOVE these!                          

240 Ml/1 Cup Brown Rice
480 Ml/2 Cups Oat Flour (I will teach you how to make your own below if you don't have any on hand)
200g Mushrooms (I used chestnut, but you may use portabello or other if you like)
3 Cloves Garlic (raw)
5 Cherry Tomatoes, rinsed
2 Tbsp Tomato Paste (or pasta sauce will do fine)
1 Tbsp Nutritional Yeast
Seasonings...I use:
1/2 tsp Fleur De Sel/sea salt
1/4 tsp Onion Granules (/Onion powder)
1/4 tsp Chipotle Powder
1/4 tsp Thyme
1/4 tsp Ground Mustardseed
1/4 tsp Black Pepper

Set the rice to cook. Rinse your veggies & put them in the food processor at high speed. Blend thoroughly. Make some oat flour if needed by putting 480 Ml or 2 Cups of oats in a blender, blending and stirring until you have something that is majoratively powder. Strain your rice and put it and the spices/seasonings in the food processor with the mushroom mix, allow it to be a bit bitty/chunky the way ground beef is. Now put the mushroom mixture in a large bowl and stir in the oat flour. Form into balls and put straight on a grill (George Foreman works great for this) or, alternatively, a lightly oiled frying pan. Cook until golden & crispy on both sides. Enjoy however way you will-add some raw by eating them with greens leaves in place of a bun, or alternatively you may eat them in a tortilla or with some rye bread. Whatever suits your fancy.

                                                                                             

Paul's Mushroom Salad

OK, I am...not a mushroom person. However, it was a big effort on my former cheese luvvin' husband's part to go vegan, let alone RAW (you rock, Paul, seriously). So, to thank him for the tremendously good thing he is doing for: the environment, animals, plants, his body and health, in being a positive role model for our son, ridding himself of his negative relationship with food and boosting my ego (by loving my uncooking!) and happiness...well, to thank him, I take the rare requests he makes and do my best to uncook what I can with them. So, my husband loves mushrooms. LOVES. Here is a hearty, earthy salad we've invented together:

2 Large Chestnut Mushrooms, chopped
1 Large Tomato, diced
About 2/3 of a Leek, diced
About a Tablespoon's worth of diced Red Onion
Small handful of Pine Nuts
Black Pepper

Toss ingredients in a bowl. Paul used a Mexican honey-mustard for a dressing, but you could use whatever you like.