Eggplant Burgers with Baked Sweet Potato Fries

EGGPLANT “BURGERS” – Page 301 (One of my favorites!)
Bake til soft 2 medium eggplant with skins on baking tray at 350°F for 30-35 min. Scoop out inside, mash, chop and mix. Add to a bowl and mix well together with:
1/2 c. quick oats (gf* option: gf oats)
3/4 C. ww* or gf flour
1 c. ground walnuts or pecans
2/3 C. diced onions
1/2 t. sea salt
1/2 c. red pepper, diced
1 T. SS Beef-like Seas., p.277
1 T. SS Chicken-like Seas.,p.276
1 T. garlic powder
1 T. sweet basil

Measure 1/3 c. per burger and put on oiled baking sheet. Flatten. Form into burgers. Bake 15 – 20 min. on each side. Serve with you favorite spread (see pp.278, 279 in Shorter’s Health Manual). Makes 12 burgers.

SISTER SHORTER’S ZESTY BBQ SAUCE (GF) – Page 304
4 cups spaghetti sauce or Marinara Sauce p.286
1/4 c. honey
2 T. onion powder
2 t. garlic powder
1 T. Wright’s Smoke Flavor (opt.)
1/4 c. molasses
1/4 c. tomato paste
1/4 c. or less extra virgin oil
pinch of cayenne
1 t. salt (may add less)

Simmer in a medium pot on low for 20 to 30 min.

SS BETTER THAN MUSTARD – Page 279 (Time 20 min. See CDF p.242)
Blend until smooth:
3/4 c. raw cashews
1/2 t. onion powder
½ t. garlic powder
3/4 t. salt
1/2 C. water
1/2 c. lemon juice, fresh or bottled
3 T. soy flour
3 t. turmeric powder

Put in plastic mustard squeeze bottle or glass jar. Keeps well refrigerated. May also freeze.

BAKED SWEET POTATO FRIES – Page 288 (a great side dish for any sandwich or wrap.)
Cut potatoes 1/2 inch thick. Dust with potato or tapioca starch for extra crispiness. Add sea salt and garlic powder and spray with a few tablespoons of coconut oil or home spray. Shake in a large paper bag. Place in a single layer on baking pan. Bake at 400°F, 15-17 min. on each side. May add extra salt. Serve hot.

*gf = gluten-free
*ww = whole wheat