Gone With the Beans ~ LA PENSINE MUTINE (EN)

Sadly, as there's always a good excuse for division, I all too often see 'enlightened' people, ‘freedom advocates’, ‘truth seekers’ and the like behaving exactly the same way as those they're pointing at. Polarity, mirror effect, call it what it is, it's both wearisome and unacceptable. Thus, those who have opted for a diet of a non-animal origin known as ‘vegan’ are often being wrongly equated with the woke movement and its many abuses. 'Fragile' men are even called 'soy men'! A fallacy that speaks volumes about its propagators and supporters. How ironic that it furthers the interests of the puppeteers behind the scenes.

The vegan burger recipe below is no meat substitute. It neither looks nor tastes like meat. However, unlike the famous synthetic meat they're trying to force down our throats, it contains only natural ingredients, rich in nutrient-packed plant proteins.

Ingredients

Makes 6 burgers:

- 1 onion
- 400 g black beans (cooked)
- 70 g chickpea flakes
- 2 tablespoons tahini (sesame mush)
- 2 tablespoons tomato paste
- 3 tablespoons ground flaxseed
- 1½ tablespoons psyllium
- 2 tablespoons lemon juice
- 1 tablespoon balsamic vinegar
- 2 tablespoons water
- 1 teaspoon paprika
- 2 drops cumin oil

Instructions

Peel and finely dice the onion and fry until brown.

Add to the drained beans and other ingredients, then process long enough to a thick smooth dough.

Arrange 6 burger-shaped buns on a baking tray lined with baking paper (or a silicone mat) and bake for 25 minutes at 200°C.

Flip burgers and bake for a further 10 minutes.

NOTE: You may replace onion with shallot; chickpea flakes with oatmeal or buckwheat flakes; flaxseed with chia seeds; lemon juice with apple cider vinegar; paprika with turmeric; and cumin oil with dried cumin. I haven't tried yet, but you may also substitute kidney beans for black beans.

The burgers may be reheated in a pan, a couple of minutes before serving and safely frozen as they'll retain their full texture and flavour.