Why did I start this blog? I have been having episodes of inflammation in my hands and fingers, feet and toes, and joints for some time now. I’ve consulted the doctor and have had tests done. It’s not rheumatoid arthritis and my uric acid is normal (tho at times borderline normal). In an effort to determine which food triggers the inflammation, I have been systematically eliminating certain foods from my diet and then bringing them back. After several years, I have now come to the conclusion that I seem to be reacting to animal protein in general (like some sort of allergic reaction). Different animal proteins affect me to different degrees; some cause inflammation faster than others. So I have decided to reduce my intake of meat. No, I am not going vegetarian; maybe semi-vegetarian if there is such a thing. I will be adding interesting and not too difficult recipes here as I find them. I will also include arthritis management tips that have worked for me.

Monday, June 14, 2010

Tofu Burgers


1 lb extra firm tofu

1/4 c each whole wheat flour, corn flour, & quick or rolled oats

1/2 c parsley tops or fresh basil leaves, washed & dried

1 tsp each paprika, coriander, cumin

1/2 tsp dried basil or thyme

1/4 tsp ginger

pinch cayenne

1/2 tsp salt and-or 1 Tbsp liquid aminos or soy sauce

Optional: asefetida (hing) or garlic


1. Heat a non-stick frying pan on medium with olive oil, or your favorite cooking oil

2. Add a pinch of asefetida (hing) or a crushed garlic clove to the oil for extra flavor

3. Cut tofu into 1 inch chunks, and add to food processor

4. If you don't have one, mash by hand or with a potato masher, and finely chop the parsley or basil first

5. Throw in everything else and mix well by hand, or on low in the food processor just until it all clumps up

6. Form into eight 3 - 4 inch patties

7. Fry in small amount of oil, on medium heat, 5-7 minutes on each side, or until golden brown

Source: Tofu Burgers

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