gluten-free Wild Wood Veggie Burgers with Shiitake– one of the best I’ve had

It may be snow­ing in Stratford today but we’re still enjoy­ing sun­shine and clear skies in Toronto. I’m tired of brais­ing every­thing, I want some­thing light and meat­less. I want a burger and a salad. After shop­ping at Fiesta Farms yes­ter­day, I picked up these gluten free burger buns and a new veg­gie burger I want to try out. There’s also some unpas­teur­ized clover honey from Wild Country over in Guelph, I know I want to use that in the salad. A Cortland apple, some napa cab­bage and organic, heir­loom New Farm car­rots, here goes.

The Sunshine salad is a sim­ple mix of veg­gies that are locally grown and read­ily avail­able in the fall.

Ingredients

napa cab­bage, shredded

car­rot, grated

apple, small dice

sun­flower seeds*

lime, zest and juice

plain yogurt

clover honey

Veggie Burgers go great with Sunshine Salad

Steps

1. Toss all the veg­gies together with sun­flower seeds in one bowl
2. In another bowl com­bine yogurt, lime juice and zest, honey and salt and pep­per to taste until you have a nice tangy, sweet dressing.
3. Toss salad with dressing.

You don’t need a recipe for the burger — just heat and serve with what­ever condi­ments you want.

* if you are a celiac, be cer­tain that your sun­flower seeds are gluten-free before using. Sometimes nuts, seeds and dried fruit are tossed with a bit of flour before packaging.