• 1 package HV Vegetarian Hamburger Mix
  
• 2 medium Asian pears (or Bartlett if Asian not available)
  
• 2 scallions, white parts minced, green parts sliced on the diagonal
  
• 2 large cloves garlic, minced
  
• 1 tablespoon minced fresh ginger
  
• ¼ cup mirin
  
• 3 tablespoons fresh lemon juice
  
• 2½ tablespoons Bragg’s Liquid Aminos (or soy sauce)
  
• 1½ tablespoons sesame oil
  
• 1 tablespoon plus 1 teaspoon toasted sesame seeds
  
• Himalayan crystal salt (or sea salt) and freshly ground black pepper
  
• 2 tablespoons rice vinegar
  
• 2 teaspoons fish sauce
  
• 1 small head butter or Boston lettuce, torn into bite size pieces
  
• 1 small romaine heart, torn into bite size pieces
  
• 4 large red radishes, thinly sliced
  
• ¼ medium English cucumber, thinly sliced
  
• 1 tablespoon vegetable oil
  

Vegetarian Steak

1. Preheat oven to 350° Fahrenheit
   
2. Prepare HARMONY VALLEY VEGETARIAN HAMBURGER MIX according to package instructions. Add ¼ cup vegetable oil once mix has set
   
3. Divide the mix in half and place on a flat surface covered with waxed paper. Pat down to flatten, cover with another sheet of waxed paper and roll to 1/4” thickness. Remove paper on top, place cookie sheet over the mix, grab the bottom sheet of wax paper and flip over so that the mix is now on the cookie sheet. Remove the waxed paper. Bake in oven for 8 minutes. Remove, cool, and cut into 2” x 1” rectangles.
   
4. Repeat with other half of mix.
   
5. Cut the pears in half. Peel and core one of the halves. Grate it on the small holes of a gox grater set in a medium bowl. Add the minced scallions, garlic, ginger, mirin, 2 Tbs. of the lemon juice, 2 Tbs. of the Bragg’s, ½ Tbs. of the sesame oil, 1 tsp. of the sesame seeds, ¼ tsp. salt, and a few grinds of pepper. Add the “steak” and toss well. Cover and refrigerate for 15 – 30 minutes.
   
6. Remove the HARMONY VALLEY “steak” pieces from the marinade. Heat a skillet over medium-high heat until hot. Add the oil, swirl to coat the pan, and then scatter half of the pieces evenly in the pan. Cook for 4 minutes, flipping once, or until nicely set and browned. Transfer to a bowl and repeat with other half.
   

Salad mix

1. In a small bowl, whisk the rice vinegar and fish sauce with the remaining 1 Tbs. lemon juice, ½ Tbs. Braggs, 1 Tbs. sesame oil, and 1 Tbs. sesame seeds.
   
2. In a medium bowl, toss the lettuces with 3 Tbs. of the dressing and a sprinkle of salt. Divide among 4 dinner plates. Core and thinly slice the remaining 1 ½ pears. Put the pears, radishes, and cucumber in the bowl and toss with the remaining dressing. Scatter over the lettuce.
   
3. Top the salads with the HARMONY VALLEY “steak” pieces and any accumulated juices. Garnish with remaining scallion greens and serve.