Nori Linseed Crackers

I don't wish to set a precedent but this recipe does not need a Thermomix (gasp!).  Karen was kind enough to lend me her dehydrator last week and my lovely friend Jan showed me these crackers that she discovered at a yoga retreat in Bali (phew).  Too simple for words.

Soak some flaxseeds (lots) and pumpkin seeds in water overnight.

The next day spread out sheets of nori onto the dehydrator trays.
Add a couple of splashes of tamari or shoyu into the flaxseed mixture
Thinly spread the flaxseed mixture onto the nori sheets
Dehydrate at low setting (I did 43 degrees) for 5 hours or until crisp
cut into squares with scissors and store in airtight container.

My kids loved them and great for lunchboxes.

Shaggy Dog Pikelets

As a child my Mum often use to makes us Pikelets and I have made them the same way for years, but with all the new ingredients now in my cupboard, I have made this old time favourite a little healthier. This recipe actually doesn't need to be mixed in the Thermomix (shock horror!!) and is better just mixed in a bowl with a spoon.

1 cup Spelt Flour
1/4 cup Rapadura Sugar
2 tbsp Macadamia Nut Oil
1/2 - 3/4 cup of milk of choice 
1 tsp baking powder
1 tsp vanilla extract
1 egg

Topping
Shredded coconut
Sultanas

Add all ingredients except milk to bowl and mix to combine
Slowly add Milk and mix after each addition until it forms a smooth batter

To Cook
I have found that by cooking on a non-stick sandwich press you can quickly cook these pikelets with little mess and it also requires no butter or oil to cook them. If you don't have one, then of course they can be cooked in a fry pan.

Spoon smallish circles of the batter onto sandwich press/fry pan and then sprinkle with shredded coconut and sultanas.

Turn over when batter is bubbling and then cook for a further minute until cooked through.

Yummy eaten hot or can be eaten cold i.e. in the kids lunch box

brown rice crackers

I've  been  meaning to post this for ages.  I made  these crackers with some leftover cooked brown rice.  I'm wondering if it would work with other leftover cooked grains like quinoa,  buckwheat or millet.

210g cooked brown rice (or 110 g uncooked)
300g uncooked brown rice
1 tbsp of linseed (could use chia or sesame or other seed of choice)
1 tsp sea salt
50g EVO
60-80g H20

heat over 180 degrees
If need to cook 110g rice
put uncooked rice into clean dry bowl 1 min sp 10
add all ingredients - only 60 g of water 20 sec sp 7
add more water though the lid if need to- mixture should come together as dough
roll between 2 sheets baking paper
score with pizza cutter
bake 30 minutes until brown

Lazy Leftover Deconstructed Roast Pie

This is a version of of Quirky Cooking's leftover roast meat pie.  Mine is for the lazy ones among us.  I usually do this quickly on a monday after work when we've had roast lamb or beef on a sunday night.

Ingredients
1 or 2 sheets of frozen puff pastry depending on how many you wish to feed
1 clove garlic
1 onion
1 carrot
1 stick celery
1 tbs coconut oil
handful mushrooms if you have them
A few leaves of kale if you have it chopped up
leftover roast meat cut into bite sized pieces
leftover roast vegies (including any mash or rice)
leftover gravy
stock concentrate
water
2 tbsp flour of choice (cornflour, spelt, rice flour) to thicken

1. Preheat oven 180 degrees and take puff pastry out of the freezer to thaw
2.Garlic 3 sec sp7
2. add onion, carrot, celery (I also had some zucchini that needed using) 5 sec sp 5
3. add coconut oil 100 degrees 3 minutes sp1
4. add mushrooms 10 sec sp 3
5. cook 100 degrees 2 minutes sp 1
6. add kale, meat, roast veg, gravy, flour and top up the bowl with some water and add a little stock concentrate.  100 degrees 10 minutes reverse soft (may need longer to thicken up)
7.  Carefully cut pastry sheets into 4 squares.  Place on a lined baking tray and pop into the oven.
8.  Serve pie mixture in a bowl topped with square of pastry

Night before sourdough pancakes

I have Karen to thank for putting me onto this fantastic recipe.  I have a sourdough starter in my fridge which I like to use for making bread but I have to be super organised with all the rising etc. So this recipe is an easy way to use your starter without all the hassle of making bread.

You make most of the batter the night before then just add the last bits and pieces in the morning.  I use whole spelt flour but I think any flour would work find.  Photos forthcoming......

Ingredients:
1 cup sourdough starter
2 cups H2O
3 1/2 cups whole flour  (may need a bit more or a bit less depening on thickness of starter)
3 eggs
4 tablespoons sweetner of choice (I use maple syrup)
1/4 melted coconut oil or butter
1 tsp bicarb soda
1 tsp salt

1.  The night before (or any time up to 3 hours before) add starter, water and flour.  Mix 20 sec sp 4 and leave in the bowl overnight.

2. In the morning add the rest of the ingredients and mix 20 sec sp 4 until combined.

3.  Cook in the frypan with a little coconut oil as per usual pancake.

I like to serve mine with the strawberry sauce from the EDC and some ricotta.  I use half the sugar as the recipe suggests and vary the berries to whatever is in the freezer and I make the sauce whilst the pancakes are cooking.

A great weekend breakfast that even dads can do!

Quinoa Balls

After a very hot spring day, all I felt like was some salad, so I cooked some Quinoa and mixed with some roasted eggplant, onion, tomato and finished with some baby spinach and feta. Simple but very yummy....but of course, I always cook too much Quinoa. So today, whilst I was waiting for a new window to be installed, I set about finding a way to use it up and this what I came up with.

1 cup oats
1 cup cooked Quinoa
1/4 cup coconut
1/3 cup sunflower seeds
1/4 cup raisins
1/4 cranberries
1 tsp vanilla extract

1. Put all ingredients in TMX bowl and mix
Speed 6 / Approx 10 sec or until combined

2. Roll into balls and store in the fridge

Crackers

I can't believe I have been buying expensive not so healthy crackers when these are so easy to make. After my girls sat down to eating a plate of these with some hommus, I later caught them stealing a few more from the baking tray...so I'm guessing they like them!!

70 g warm water 

70 g olive oil
250 g wholemeal Bakers Flour

10g Chia seeds

10g Linseeds
2 sprigs fresh rosemary, remove sticks
1 tsp sea salt 

Preheat oven to 180ºC 

Place water and oil into TMX bowl and warm 

80ºC/ Speed 1 / 1 min

Add remaining ingredients and blend

10 secs / Speed 7

Tip into a bowl and scrunch into a ball to form a soft dough

Wrap and allow to rest for 5 minutes.

Divide into thirds and roll out each ball of dough as thinly as possible. Side onto a flat baking tray.      
Use a pizza cutter to score the dough

Bake for 12 - 15 minutes or until crisp.

Turn off oven and break into crackers into pieces. Return to oven to completely dry out.

Icing Ideas

With all the birthday cakes that have been made here recently, I thought I would devote a post to purely icing ideas. Here are some of the ones I have tried recently and a couple of others which sound yummy!

Icing used was the Creamy Vanilla Frosting

Cashew Nut Cream

1 cup of raw cashew nuts 

1/2 cup of water
little vanilla

Add all ingredients to TMX bowl
2 mins  Sp 9 (or until smoothish)

Berry Cashew Cream

1/4 cup raspberries (thawed, but any berry would work)

1/2 cup cashews (If you have time soak for an hour first and then rinse before using)
2 tsp vanilla extract

2 tbsp coconut milk

2 tbsp maple syrup

 Add all ingredients to TMX bowl
2 mins / Sp 9  (or until smoothish)

Creamy Vanilla Frosting 

From Steph Berg’s Blog http://www.stephberg.com/?p=2888

35g Plain Flour

200g whole milk

150g sugar

200g unsalted butter

35g natural vanilla extract

Place flour and milk into TMX bowl and blend

5 secs / Sp 6

Cook for 15min / 80deg / Speed 4

Pour into a bowl, cover with plastic wrap, pushing plastic down onto surface of mixture.

Cool completely

In clean TMX bowl add sugar and pulverise

15 secs / Sp 9

Add butter and chop
5-10 secs / Sp 7

Insert Butterfly and aerate butter and sugar

1-2 mins / Sp 3 with MC off to allow air in bowl

Scrape down sides of bowl when necessary.

Add Vanilla and beat

6 secs / Sp 4

Add cooked milk mixture and continue to beat
2-3 minutes /Sp 3 until very smooth and white.

Cover and refrigerate for 15 minutes (No longer and no less). Use immediately

Tip: As Mim discovered...make sure the milk mixture is completely cool before adding to the butter mixture.

Coco Cheese Icing
Recipe stolen from Karen....this one is so yummy and particularly good if you need white icing.

250g cream cheese
120g chilled coconut cream (not light)
1/4 cup maple syrup
1 tsp lime zest
1 tsp vanilla essence or paste

Add all ingredients to TMX bowl and mix to combine

Approx 30sec / Sp 6

Chocolate Ganache

As per the Everyday Cookbook (not so healthy but very yummy!)

100g Dark chocolate, broken into pieces

80g Cream

Place chocolate in TMX bowl and grate

30sec / Sp 8

Add Cream and cook

2 mins / 50degreesC / Sp 5

Chocolate Icing

This came from "The Healthy Chef" website

1/4 cup honey

2 ripe avocadoes
1 teaspoon vanilla extract or 1/2 teaspoon vanilla bean paste
1/4 cup good quality dark cocoa powder

Add honey first then add all other ingredients and blend

30 sec / Sp 6 until smooth and creamy
Spoon into a bowl and allow to set in the fridge.

Tip: The addition of banana or a little water makes for a lighter mousse.

Quirky Cooking's Gooey Chocolate Icing 

Grind cashews for 10 secs / Sp 9, until fine

100g raw cashews

Add remaining ingredients and mix at speed 6 for 30 seconds, scrape down, add a little more water if needed, and mix another 30 seconds until smooth:

- 3 fresh pitted dates

- 20g raw cacao powder

- 1 tsp vanilla extract

- 20g pure maple syrup

- 20g filtered water

Natural Food Colouring
If you are looking for Natural Food Colouring, I ordered them from Allergy Train - http://www.allergytrain.com.au/Store/tabid/62/CategoryID/9/List/1/Level/1/catpageindex/3/Default.aspx

Breakfast smoothie

In addition to our fantastic baked beans this morning we had a breakfast smoothie, a great way to get everyone to eat a good few serves of fruit (even vegetables).

Here's what we had this morning (blended together sp10 for at least 1 minute)
Frozen blueberries, frozen mango cheeks, banana, avocado (gives smoothie an amazing smooth velvety texture), strawberries, kale, ice, orange juice

Yum yum...

Some ground flax seed would be a great addition for additional fibre and Omega 3

(saw a recipe for left over roast sweet potato, strawberries, frozen banana yoghurt, milk snd ice, might have to try that one day soon)

Baked Beans

We always seem to eat so well when Mim and I go away together with thermomix in tow. This morning we had eggs and baked beans so i thought i would add the recipe so I can remember to make them when i get home. It's a recipe from Quirky Jo and I'll leave it for Mim to make her changes in the comments...

Ingredients
1 brown onion
2-3 bacon rashers
30g olive oil
1000g pre-cooked beans - tinned would be fine but ones you've cooked have to be better. Mim used red kidney beans
1 400g tin crushed tomatoes
60g tomato paste
1/4 tsp mixed spice
2 bay leaves
25g molasses
25g rapadura
1tsp sea salt
Pepper
100g water

Method
Place onion and bacon in thermomix bowl chop 2-3secs Sp5
Add oil and cook 5mins, 100deg, sp1
Insert butterfly and then add all other ingredients and cook 15mins, 100 deg, sp1 (add water to desired consistency)
 Remove bay leaves and serve

Fruit Sorbets!

Making sorbets in the thermomix have to be reason enough to buy one, especially for non- fruit eating children like one of mine seems to think he is!

Basic sorbet recipe
rapadura sugar to taste (start with 1 tblsp and more can be added if necessary)
Frozen fruit (depends on how many you are serving)
Egg white (can use cream if you would prefer not to use raw egg but it's not the same)

Blitz sugar for 10 seconds sp 10
Add frozen fruit sp10 30 sec
Insert butterfly, add egg white and mix sp4 30 secs

Use frozen mango cheeks, blueberries, raspberries, strawberries, mixed berries...whatever takes your fancy! 
Freeze pineapple and blend with frozen coconut cream and mint for a pina colada icecream (add white rum for the adults).
Freeze canned lychees with the syrup and blend with mint.

Shower steamers to clear blocked noses

Having had the worst cold in ages this past week which has developed into a nasty sinus infection, I remembered reading about homemade 'Vicks' shower steamers. Here's the recipe...

1 cup Baking soda
1/3 cup Water plus extra if needed
Essential oils: Eucalyptus, lavender and rosemary
Muffin tin
Muffin liners

Pre heat oven to 170 degrees
Slowly add water to baking soda while stirring  to form a thick paste (like putty) add more water if required
Spoon into lined muffin tray and bake for 20 mins at 170 degrees
Once cooled add 15 drops of each oil

Drop onto shower tray of hot steaming shower and inhale the essential oils

Chimichangas

After getting back from swimming lessons a little late one Saturday (probably chit-chatting to Karen about recipes for too long!!) these were pretty quick to make. Made the wraps and then whilst the chicken was cooking I quickly rolled and cooked the tortillas.

8 large wraps or make your own tortillas 

120g cheese - cubed
1 onion - quartered
1 clove garlic
20g olive oil
1 tsp Mexican Chilli Powder (Masterfoods)(Adjust seasoning at the end depending on how spicy you like it)
½ red capsicum
4 mushrooms
350g chicken breast –diced
1 tbsp sweet chilli sauce
handful of baby spinach leaves
1 tomato, chopped
sour cream

Make tortillas and set aside on a plate wrapped in a plastic bag to keep them warm and soft

Grate cheese in TMX
4 secs/speed 8.  Set aside

Chop onion and garlic in TMX
2 secs/speed 5

Scrape down sides, add oil and saute
3 mins/100 degrees/Reverse/ Speed 1.
Add the spices and cook for a further minute.

Chop capsicum and mushroom
3 secs/speed 5

Add chicken and sweet chilli sauce and cook
5-10 mins (depends on how big your chicken pieces are)/100 degrees/Rev/ Soft speed.
Once cooked add spinach leaves and stir through. Check spice levels

Chop up tomato with a knife and set aside.

Assemble the Chimichangas by placing cheese down the centre on each wrap and spreading the chicken on top (drain any liquid first)
Fold in opposite sides to cover filling and then roll into a parcel

Heat a little oil in a fry pan and cook the parcels on each side for a minute or so. Serve with tomato and sour cream

Cleaning stainless steel eg taps, sinks

Here's a great tip for cleaning your kitchen sink...

Sprinkle with bicarb
Rub with the flesh of a used lemon
Rinse with water

I've never had such shiny sinks...too easy!

Dishwasher Powder

I've decided I work best if tackle things one at a time so for now I am continuing my search to make home made cleaning products. Here's one for the dishwasher, can be made with or without thermomix.

125g Citric Acid
250g Bicarb
125g Lectric soda
20 drops of essential oil - I used eucalyptus

Mix together!

Store in an air tight container. It's important to label it or put it in an old plastic dishwasher powder container with child proof lid.  Most importantly keep it out of reach of little people.

Use as normal and add vinegar as a rinse aid.

Orange Pepita Cupcakes

This recipe is based on the one found on the Mixing it Up HK website (Thanks for the link Mim), which was a Citrus Poppyseed Muffin. I was lacking a couple of ingredients so here is my version, which I have also reduced the amount of sugar in (but definitely try out the original as well)

1 whole apple 
1 whole orange
2 large eggs
30g coconut oil, melted if solid 
50g natural yoghurt
2 tsp baking powder
1 tsp bicarb
120g white spelt flour
120g wholemeal bakers flour
70g rapadura
Handful of pepitas

1. Preheat oven to 170°C and grease 12 cake cake/muffin tin

2. Remove core and quarter one apple. Add to the TMX bowl and chop
10 secs/Speed 4. Scrape down the sides.

3. Add 20g water and cook 8 mins/100°C/Speed 1. MC lid off 

4. Cut a whole (incl skin) orange into quarters. Remove white pith and any obvious pips. Add to the TMX bowl and blend Speed 7/10 secs

5. Add the eggs, coconut oil and natural yoghurt and Mix Speed 8/10 seconds until well combined. 

6. Add baking powder, bicarb, flours, rapadura and pumpkin seeds and mix 8 secs/Rev/Speed 4 until mixture just comes together. Do not over-mix.

7. Spoon mixture into prepared cake tin and place in preheated oven to bake for about 12-15 mins  

8. Once cooled a little, I topped each cake with a dollop of natural yoghurt

Pink Butterfly Raw Biscuits

This is a healthy raw biscuit recipe. The biscuit and filling are very easy to make but the assembly process is a little messy but fun to do with the kids. I made Butterflies with Pink filling and for the boys out there I made Stars, which was suppose to have a blue filling but looks more purple! Trick when making these biscuits is to keep everything very cold.

60g brazil nuts

60g cup pepitas

2-3 tbsp cacao powder

2 tbsp maple syrup

2 tsp vanilla extract

pinch of salt

1. Add nuts and seeds to TMX bowl.

Speed 9/ approx 30 sec until cumbly

2. Add remaining ingredients except maple syrup

Add maple syrup slowly once blades are running. Batter should come together easily without being too wet

Speed 6 / approx 10 sec 

3. Put mixture on cutting board and roll out 

Using cookie cutters cut shapes out and place onto a plate (even numbers - approx 12 depending on your cutter size) Set cookies aside in fridge

Pink Filling Ingredients

1 banana

1/2 cup frozen raspberries (at room temp) (for the blue/purple ones I tried blueberries)

4 tbsp coconut oil

1. Place all ingredients into TMX bowl and blend till creamy

Speed 4 / 10 sec and then scrape bowl and repeat a couple of times

2. Pour onto a cutting board and put into freezer

3. Once set, cut shapes and assemble biscuits. Once done they are best kept in the freezer until they are ready to eat

Black bean brownies

This recipe is converted from the Healthy Hybrid.  Similar concept to the magic bean chocolate cake which uses red kidney beans in place of flour.  I have yet to try it but thought I'd post anyway

Ingredients

2 cup cooked black beans, drained of all liquid - could use a can.
2/3 cup rapadura sugar or sweetner of choice
1/3 cup raw cacao powder, cocoa, or carob powder
2 tbsp coconut oil, or butter
3 eggs,
1 1/2 tbsp vanilla extract
1/4 tsp sea salt
walnuts (optional)

Do

1.  Preheat oven to 180 degrees and prepare a rectangular slice pan/ dish (grease or line with baking paper) 

2.  Blend ingredients other than walnuts together with 20 seconds sp 5 or until well blended
3.  Pour into greased 8"x8" pan. top with walnuts for decoration if you'd like

4.   Bake in the oven maybe 15 minutes. When the top starts to crack, they're golden and cooked.

Healthy Red Velvet Cupcakes with Cashew Nut Cream

I thought I would try out a new recipe for Fathers Day, although seeing as they came out a little bit red/pinkish it maybe good for Mothers Day!! This recipe has been adapted from the one found on "The Healthy Chef" website. It makes 12 smallish cupcakes, which didn't last long in our household. The last ones were eaten (without icing) after dinner with Quirky Jo's Cashew honey vanilla bean custard http://quirkycooking.blogspot.com.au/2012/02/cashew-honey-vanilla-bean-custard.html Yum!

2 large raw beetroot
2 eggs
1 tsp vanilla extract or paste
1 tsp ground cinnamon
Pinch of sea salt
150g almonds
¼ cup cocoa powder or raw cacao powder
3 tbsp macadamia oil
60ml honey
½ cup raisins
1 tsp baking powder

1. Preheat oven 160 C (fan forced) 

2. Add almonds to TMX bowl and grind
Sp 9 / 2 mins. Set aside

3. Add Beetroot with skin into TMX bowl and grate
Sp 6 / 3 secs (until grated)

4. Add eggs, vanilla, cinnamon, ground almonds, cocoa, honey, oil and baking powder and mix
Sp 6 / 10 sec

5. Add raisins and mix
Sp 3 / 3 sec

6. Spoon into paper lined cupcake tins

7. Bake for 40 minutes or until cooked through

Cashew Nut Cream Icing1 cup of raw cashew nuts 

1/2 cup of water
little vanilla

1. Add all ingredients to TMX bowl
Sp 9 / 2 mins (or until smoothish)

Chicken and Vegetable Pie

This pie is so yummy and moreish!

1 onion
2 cloves garlic
5 rashers bacon
20ml olive oil
3 cups mixed vegetables (I used carrots, mushrooms, zucchini, celery)
2 tsp TMX vegetable or chicken stock
1 large chicken breast
a handful of fresh parsley
2 sheets of frozen puff pastry 

Cheese sauce 
300ml milk
25g butter
25g plain flour
50g cheese

 

1. Preheat oven to 180 degrees C

2. Put vegetables (except onion & garlic) in TMX bowl and chop
Sp 5 / 5 secs (approx).  Set aside.

3.  Place chicken and parsley in TMX bowl and chop
Sp 5 / 5 secs (approx) Set aside

4.  Place onion, garlic and bacon in TMX bowl and chop
Sp 5 / 5 secs (approx)

5. Add oil and saute
Varoma / 5 mins / speed soft / Reverse / MC off

6.  Add vegetables and chicken mix back to the bowl with stock and cook
100 degrees / speed soft / REVERSE / 8 mins
Use spatula to mix around a couple of times.  Set aside and rinse bowl.

7.  Add sauce ingredients to TMX bowl, except cheese. 
90 degrees / Sp 4 / 7 mins

8.  Add cheese and mix
Sp 7 / 10 secs
then heat for 1 min / 90 degrees / Sp 3

9.  Put pastry into bottom of pie dish. Spoon filling into the pie base (remove as much liquid as possible to avoid the pastry becoming too wet).  Pour over cheese sauce.  Put top sheet of pastry on and gently press into bottom layer of pastry around the sides and make a slit opening into the top of the pie.  Brush with a bit of milk or egg wash if desired.

11.  Put in the oven and bake for approx 20 minutes or until browned and pie is cooked through.

Cake a Day.....

After a week living it up in Cairns, we all needed to break our taste buds addiction to sugar etc but still needed some yummy morning teas to get us through a week of renovations on our sun room. So just for a bit of fun, here are the morning teas I made (all Quirky Jo recipes) and any variations.

Monday
Pancakes with Banana and Rainforest honey (from Cairns)
http://quirkycooking.blogspot.com.au/2009/02/blender-batter-brown-rice-waffles.html

I made these just with Buckwheat and sliced up bananas which I put in each pancakes whilst it was cooking

Tuesday
Blender Batter Berry Cake
http://quirkycooking.blogspot.com.au/2009/07/blender-batter-berry-cake-gf-df.html

Halved the sugar in these

Wednesday
Carrot Cake
http://quirkycooking.blogspot.com.au/2012/08/one-bowl-thermomix-carrot-cake-gluten.html

Halved the honey and added some pumpkin seeds as well

Thursday
Flourless Pecan Cake
http://quirkycooking.blogspot.com.au/2009/08/flourless-pecan-cake-gf-df_16.html

I didn't have enough pecans so used some walnuts instead. Also I couldn't face not using all the thick coconut cream in the tin so I added a bit extra. The cake was a little softer but so so yummy. The girls were at Pre-School but Guy and I nearly ate the whole cake. (mainly Guy actually it was a favourite of the week)

Friday
Sultana Spice Bread
http://quirkycooking.blogspot.com.au/2011/09/grain-free-sultana-spice-bread.html

Again I didn't have any pecan nuts so instead I made the 120g up with Brazil nuts, cashew nuts and pumpkin seeds. I have made this one before with Pecans and it still came out very similar with the different nuts. I didn't add the honey which is optional in the recipe.


My freezer is now full with the leftover cakes cut up in slices. YA!

Sweet Potato, Chickpea and Chia Burgers

These are really yummy and definitely don't leave out the healthy tomato sauce

400g sweet potato, chopped (no need to peel)
400g can chickpeas, rinsed
2 spring onions 
1/2 lemon peel (just use veggie peeler to take off half the lemon)
1 garlic clove, peeled
2 eggs 
1 tsp ground cumin
few sprigs parsley 
2 tbs chia seeds
oil to cook

Tomato sauce

few broccoli florets
1 carrot
few mushrooms
3/4 tin organic chopped tomatoes
heaped tbs tomato paste
tsp veggie stock concentrate 
   
Bread rolls
Lettuce
Tomato
Cheese
1.  Place chopped sweet potato in Varoma tray.  Fill TMX bowl with 1L water and steam for 20 minutes on Varoma setting, speed 4.  Set aside.
2.  Empty and dry bowl.  Place spring onions, lemon peel, parsley and garlic in TMX bowl.  Chop on speed 7 until you no longer hear chopping noise.  Scrape down and repeat if necessary until finely chopped 
3.  Add sweet potato, chickpeas, eggs, cumin and chia seeds.  Press turbo until all ingredients combined but with a bit of texture left in the mix.  Scrape mix out into another bowl to have the TM bowl free for making the tomato/veg sauce.  No need to clean.
4.  Heat frypan over medium heat and place patty sized balls into pan. When browned, flip carefully with spatulaand cook until warmed through.  Repeat with remaining mix.
5.  While cooking the patties, place carrot, broccoli and mushrooms into TMX bowl and chop on speed 5 for 5 seconds.  Add tomatoes, paste and stock concentrate and cook at 100 degrees, speed 2 for 10 minutes.  Set aside.
6.   Assemble burgers by spreading tomato sauce onto bun, top with patty and remaining topping ingredients of your choice.