Woodward Veggyburger


1 cup chopped onions
2 TBSP minced garlic
2 TBSP oil
1 tsp dried basil or 2 tsp fresh basil
2 cups of cooked brown rice
2/3 cup sunflower seeds
2/3 cup  cashews
1/3 cup of sesame seeds
1/3 cup of raw walnuts
1/3 cup of raw almonds
1/3 cup of tamari  (concentrated soy sauce)
2/3 cup tahini (sesame seed paste
1 tsp oilIMG_2784

Saute onions and garlic in 2 TBSP oil. When onions are translucent, add basil and mix well.
Add mixture to rice. Grind all seeds and nuts in blender until fine. Add to rice along with tamari and tahini.
Shape into patties and brown in nonstick pan  with one teaspoon oil.
Veggy buyrgers should be served in pita bread or burger buns with the usual toppings (tomato, lettuce, ketchup, relish, etc)

Variation: I didn’t have fresh onions or garlic on hand, so I just sprinkled some garlic powder and onion salt into the mix. I also used regular soy sauce and only added half the required amount.IMG_2786

Serves 6-8
Recipe from Newman’s own cookbook


Chicken Khao Soi Soup

6-8 servings  A simple curry paste gives this northern Thai-inspired soup surprising depth of flavor.


Khoa soi paste
4 large dried New Mexico or guajillo chiles* stemmed, halved and seeded
2 medium shallots, halved
8 garlic cloves,
1 (2″) piece of ginger, peeled, sliced
1/4 c. chopped cilantro stems
1 TBSP ground coriander
1 TBSP ground tumeric
1 tsp curry powder

2 TBSP vegetable oil
2 (14 oz) cans unsweetened coconut milk
2 c. low-sodium chicken broth
1 1/2 lb. skinless, boneless chicken thighs, halved lengthwise
1 lb. Chinese egg noodles*
3 TBSP (or more) fish sauce (such as nam pla or nuoc nam)
1 TBSP (packed) palm sugar or light brown sugar
kosher salt
sliced red onion, bean spouts, cilantro sprigs, crispy fried onions or shallots, chili oil* and lime wedges

Directions for paste:
Place chiles in a small heatproof bowl, add boiling water to cover and let soak until softened, 25-30 minutes.
Drain chiles, reserving soaking liquid.
Puree chiles, shallots, garlic, ginger, cilantro stems, coriander, tumeric, curry powder and 2 TBSP soaking liquid in food processor, adding more soaking liquid by TBPS if needed until smooth.
Directions for soup:
Heat oil in a large heavy pot over medium heat. Add Khao soi paste; cook, stirring constantly until slightly darkened., 4-6 min.
Add cocounut milk and broth. Bring to a boil, add chicken. Reduce heat and simmer until chicken is fork-tender, 20-25 minutes. Transfer chicken to a plate to cool slightly and then shred.
Meanwhile, cook noodles according to package directions.
Add chicken, 3 TBSP fish sauce and sugar to soup. Season with salt or more fish sauce, if needed. Divide noodles and soup among bowls and serve with toppings.

*Dried Chiles are availabel at Latin markets; Chinese egg noodles and chili oil are available at Asian Markets. All can be found at many supermarkets.
Recipe by Ravin Nakjaroen