Make oven chips as per recipe for “Healthy chips or Fries” (See week 20)
Season with Mary-Ann’s Seasoning salt and add the following,
2 tsp. mustard seed
2 tsp. Paprika
2 tsp. Cumin
Serve with mushroom burgers
1 large brown mushroom, seasoned with Mary-Ann’s Seasoning salt
Tomato Pesto or paste
1-2 slices tomato
1 lettuce leaf
2 slices whole-wheat, rye or polenta bread
Optional additions: Avocado, chopped spring onion, un-coloured cheese
Patties made from leftovers
To each cup of leftover potato or chips add the following
½ cup mushrooms or other veg.
1 Tbsp. Mary-Ann’s Tomato pesto or tomato puree
2 chopped spring onions
1 Tbsp. fresh or 1 tsp dried parsley and basil
Mary-Ann’s Garlic & herb salt to taste
Blend together in food processor by ‘pulsing’ the button, to prevent over processing the potato. Shape into patties and grill on a nonstick sheet or freeze between layers of greaseproof, until needed.
These can be used in place of the whole mushrooms to make burgers or served with vegetables and a salad.
Basic Avo dip
3 Ripe avocado, juice of ½ a lemon, Mary-Ann’s Herb salt to taste, mash with a fork. Serve with raw vegetable sticks/crudités’ before the chips and burgers, or on the burger.
Malted Carob and Banana ‘milkshake’
500ml Soya milk, blended with 2 Tbsp. Mary-Ann’s Malted Carob and 3 frozen bananas.Serve in a glass.