This is classic hippie food.
Recipes from The Expanding Light Cookbook: Vegetarian Favorites from California’s Premier Yoga Retreat.
Rice Patties
(adaptations in italic)
(makes 9-10 patties)
Cook 1 cup white or brown basmati rice (rinsed 3 times) I used leftover brown basmati and wild rice mix)
Rice should be sticky. Set aside.
Sauté until onions are golden:
2 tbsp canola oil
1 cup onions, minced
2 cloves garlic, minced
Add and sauté:
1 ½ cups mushrooms, sliced
Set aside.
In a bowl, mix:
2 tbsp fresh parsley, minced (I used ½ tbsp dried), 1 tsp dried dill weed, 1 tsp salt (I used Spike seasoning), ¼ cup sunflower seeds, roasted (I toasted mine, not sure if it’s the same thing)
Add:
Sautéed vegetables and rice to the bowl and mix well. (My mixture was not wet or sticky AT ALL, maybe because I used leftover rice. So I added 1 beaten egg, about ½ cup breadcrumbs and ¼ cup of flour. This made it a sticky mixture.)
Form into patties and place on an oiled baking sheet. Bake at 350 for 15 to 20 minutes or until golden brown and crisp. I flipped mine half way through and turned on the broiler for the last 2 minutes.
(The rice patty before baking)
(I had a corner space left on the baking sheet so I added 4 tofu sticks: cover both sides with Bragg Liquid Aminos, spread mild chili sauce on top, and sprinkle with garlic powder—not gourmet, but a quick and easy protein.)
One of the suggested pairings for the patties was Tahini Sauce. I’ve been eyeing this recipe for a while and decided to finally make it.
Tahini Sauce
Sautee in a pot until onions are golden:
3 tbsp canola oil
1 small onion, minced
2 tbsp fresh ginger, peeled and grated
Add:
1/3 cup raw tahini (I don’t think mine was raw)
1/3 cup plus 2 tbsp water
2 tbsp tamari or Bragg Liquid Aminos
1 tbsp maple syrup
¼ tsp black pepper
Stir and simmer for 5 minutes. Blend all ingredients in a food processor until smooth. Add salt to taste. Before serving, add ¼ fresh parsley or dill, minced (I used dried)
This sauce is delicious. I could eat it straight out of the pot, like soup.
Note: You can make the patties and sauce ahead of time and keep them in the refrigerator.
Oh boy, these do sound good! I like that you baked the rice patties. I made some rice balls a few weeks back that I also decided to bake. I will have to try this, especially considering mushrooms are present 🙂 Bookmarked!
I hope you like them.