Ingredients:

• 12 oz. extra firm tofu
• ¼ cup diced raw carrots
• ¼ cup sliced raw scallions (use all but the roots at the end of the bulb)
• ¼ cup sesame tahini
• 2 TBS. red miso paste (not powder)
• 1/8 tsp. ground dill weed
• dash of cayenne pepper
• 1 TBS. avocado oil (optional) 

Directions:

1. In a large mixing bowl add:

• extra firm tofu
• diced raw carrots
• sliced raw scallions
• sesame tahini
• red miso
• dill
• dash of cayenne ​

1. Begin stirring with a large wooden or metal spoon.
2. When mixture is evenly mixed switch to hand mixing to further blend ingredients.
3. Form into 4 equal patties

Cooking Options:
Lightly fry tofu burgers in 1 TBS. heated avocado oil on medium heat until both sides are golden brown.  Approximately 3 minutes for each side. 5-6 minutes total.
(Hint: when you use extra firm tofu, hand mix, form/pack patties by hand and cook each side until golden brown, your burger should flip without breaking.)
OR
Bake tofu burgers in a preheated 350-degree oven for 20 minutes: 10 minutes on each side. Burger will be dryer and less crispy but the chance of the tofu burger crumbling is reduced when plating and eating.
   4. Serve in a sesame seed pita pocket or on a gluten-free or grain-free roll with alfalfa sprouts for extra crunch and phytonutrients.
 *Gluten-free/Vegan
Copyright 2017 Azar/Reidy  “Fantasy Farm Foods” 

Ingredients:

• 1 pound grass-fed ground beef
• 1/2 cup almond meal
• 1/2 cup finely chopped walnuts
• 2 TBS. sesame tahini
• 1 large egg
• 2 large garlic cloves finely chopped
• 1 TBS. coconut aminos (Trader Joes)
• 1 TBS gourmet garden organic parsley (contains whey)
• 1/2 tsp tumeric
• 1/2 tsp. oregano
• 1/2 tsp basil
• 1/4 tsp. ginger powder
• 1/4 tsp. himalayan pink salt
• 1/8 tsp black pepper

Directions:

1. In a large mixing bowl add the beef, almond meal, chopped walnuts, sesame tahini, beaten egg, finely chopped garlic cloves, coconut aminos, parsley paste, tumeric, oregano, basil, ginger powder, himalayan pink salt and black pepper.
2. Begin mixing with a large spoon or spatula. When mixed as well as you can get down and dirty and mix by hand. Wearing disposable gloves is recommended for sanitary purposes, better grip and easier clean up.
3. Form mixed ingredients into 13 round meatballs the size of a golf ball.
4. Bake in a preheated 350 degree oven for 25 minutes.
5. Serve 1 dozen "nutty balls" on a plate with appetizer forks.

           The 13th one is for you to sample before serving :)
Serve with traditional marinara sauce or tahini dressing (under sauces/gravies)
YUM FACTOR: Your family and guests will marvel at their crunchy texture while retaining true meatball flavor.
NUTRISH FACTOR: If you want to increase your plant based protein but still maintain true meatball flavor- this is THE recipe. Your family will have all the health benefits of eating almonds, walnuts and sesame and not realize it. The mild crunchiness from the walnuts gives these meatballs a delightful texture while providing neuroprotective compounds like Vitamin E, folate, omega-3 fats and the antioxidant vitamins. Almond meal is a rich plant-based source of protein, magnesium, Vitamin E and dietary fiber.  The creamy sesame paste provides the amino acid methionine, lecithin, magnesium, potassium and iron. The coconut aminos add a salty flavor without the sodium and boost your easily digested amino acids-the building blocks of protein.
No one needs to know just how healthful these "nutty balls" are.
They will be coming back for seconds, so make PLENTY! 
*GF/Grain Free
​Copyright 2017 Mary Ann Reidy