Veggie Burgers with Basil Aioli

Veggie Burgers
1 can black beans, rinsed and drained or 1/2 cup cooked beans
1 can tomatoes with zesty mild chilies, drained
1 garlic clove, minced or pressed, or 1 teaspoon garlic powder
1 teaspoon onion powder
2 green onions, chopped
 1 cup chopped carrots cone #1
1 cup parsley or cilantro 
 2 cups quick rolled oats
(add ½ cup water or more if  mixture looks too dry)
Optional: ¼ cup nutritional yeast
Process the first seven ingredients using an immersion or a regular blender or food processor. Remove contents into a large bowl and stir in the oats. Form into patties (*I made patties flat so they would cook more evenly), Preheat Electric Skillet 350 or griddle or other sized skillet on medium heat. Add a small amount of cooking oil or spray Brown on each side until golden.

Basil Aïoli
3/4 cup mayonnaise veganaise
1/3 cup finely chiffonade fresh basil
1 tablespoon fresh lemon juice
4 drops of Basil Essential culinary oil
1 1/2 teaspoons minced garlic
1 1/2 teaspoons grated lemon peel
Mix all ingredients in medium bowl. Season to taste with salt and pepper. Cover and refrigerate at least 1 hour to allow flavors to develop. (Can be prepared 2 days ahead. Keep refrigerated.)

Cabbage Watermelon Rind Summer Slaw

The Salad:
½ small cabbage, finely cut with cone #4
1 carrot, grated cone#2
2 cups water melon rind cone#2
¼ cup fresh parsley & mint, chopped
1 green onion, finely chopped
¼ cup dried cranberries or raisins
¼ cup raw sunflower seeds sprouted- soak raw seeds in water overnight


¼ cup apple cider vinegar
1 tbsp Dijon mustard
¼ cup Olive oil
Splash of roasted sesame oil
1 tbsp fresh ginger, grated
½ tsp Sambal Oelek or Siracha
½ tsp salt
1/4 tsp black pepper

Process all the veggies with the saladmaster machine.
In a separate bowl, add vinegar, ginger, sambal, salt, pepper and Dijon mustard. Blend until well combined. Pour over reserved salad and stir well.

Summer Fruit Salad with Citrus Dressing

Salad Mixture:
1 pint fresh raspberries or other summer fruit
2 apricots diced
1 avocado, diced
1 1/2 cups fresh chopped pineapple
2 cups chopped watermelon - Cut into wedges then use cone#3
1 cup fennel bulb, thinly sliced cone #4 
fennel fronds chopped well
1 sm chopped radicchio
2-3 Tbsp sunflower seeds roasted
2 Tbsp capers
Bunch of greens- roughly chopped - I used kale
Sunny Citrus Dressing:
1/2 cup fresh squeezed OJ
1 lemon juiced
1/4 tsp coriander
1/4 tsp pepper
4 Tbsp olive oil
Prep Fruit Mixture - Mix Dressing - Toss dressing with Fruit Mixture - pour fruit mixture over top salad base - serve!