Vegan

1. Time to get out your food processor! Throw in the beans, flour, walnuts, garlic, and seasonings.

2.Mix on a puree setting till it looks like a reddish dough. 

3. Grab hunks of the mixture and form each one into a burger patty. 

4. Add oil and sprinkle some salt in the pan. On medium heat, fry the bean patties till they are golden brown on each side. Then add a slice or two of Daiya on top of each patty and cook till melted. 

Berry Reduction Sauce:

Mash berries with sugar and juice and let set for at least an hour.
Pour berry mixture into a small pot, place over low heat, and lightly simmer for 20-30 minutes, or until liquid has reduced by almost half.
Strain out large bits and seeds (optional) and refrigerate in a glass jar (keeps for about a week).

The Sammich:

Melt one tbsp of butter and maple syrup in a nonstick frying pan over medium-high heat.
Drop one side of the bread into mixture and remove. Then add another tbsp of butter and syrup in the pan and place the dry side of the bread into the mixture.
Leave the bread on the heat and grill until the sugar has caramelized and is golden brown.
Flip the bread and immediately add the Daiya cheese on ONE slice of the hot side of the open bread and smear the cream cheese on the other slice of hot bread.
Slice the peach and stick onto the cream cheese.
Stick the two open sides of bread together and continue to grill, flipping once, until both sides are crispy and middle is hot.
Cut in half and drizzle with Berry Reduction.

- preheat oven to 350 F
- make 'quickie guacamole' using avocado and prepared salsa
- arrange mushrooms, stems removed, hole side up on a baking sheet, stuff with guac, then top with pepperjack daiya and drizzle with oil if you like
- bake for 20-25 minutes, for extra crispy daiya cheese, turn the broiler on high and broil for about 5 minutes
remove from oven and top with hot sauce and sprinkle with cilantro

Let them cool a little before eating or you will burn your mouth…I know it will be hard, but wait…trust me, I know this from experience.

1) Jackfruit from a can has a soft consistency and briny flavor. To get rid of the brine, rinse multiple times, soak in water for about 1 hour, then rinse again and drain. To toughen the consistency, broil on non-stick foil at 400 degrees for about 15 minutes or until jackfruit is dried out and starting to brown around the edges. Mid way through, remove from oven and pull jackfruit apart with 2 forks to attain desired appearance, then return to oven.

2) While jackfruit is browning: crumple nori and add to food processor or blender and blend. Add boiling water and blend.

3) Add spring onion, shallot, garlic, celery and pulse until ingredients are chopped.

4) Add mayonnaise, capers, relish, miso, nutritional yeast, parsley and blend.

5) Add chickpeas and pulse until chickpeas are chopped but not blended.

6) Remove jackfruit from oven, transfer to large bowl and allow to cool. In the meantime, place 2 slices of bread on hot foil, add 1 slice of Daiya on on piece of bread and return to oven just until Daiya melts and browns a bit.

7) Mix chickpea mixture into jackfruit by hand. Spread 1/2 cup of the mock tuna salad on hot toast with melted Daiya, add preferred toppings, and enjoy!