Nut Cheese

https://www.furtherfood.com/recipe/

• Soak and ferment nuts in chlorine free water and clean jar [a few drops of sauerkraut brine can start the ferment fast; do not use more than a teaspoon]. Kosher salt [about 3 tbsp per quart of water] for 2 to 6 days [or possibly longer in cold weather] until the ferment has a sharp odor [not a putrid bad odor].
• Poor out the brine water. Add yeast flakes, miso, garlic [pressed] lemon juice, tarragon [or other herbs] olive oil, chopped olives? Ground Ginger is good, and even hot pepper sauce.
• Mill in powerful food processor [450 watts or so] use spatula to keep pushing down the pulp to create a smooth paste. A blender will need more liquid, so you may need to strain some out. Find a tofu/cheese press on the internet.
• Place in jars and refrigerate. If you have live lacto-bacteria in it and plenty of salt you won't need to refrigerate [in hot weather it may need a little vinegar or more hot pepper]. Do not tighten the lid, the gas needs to force it's way out.
• I believe that this can be made with much less salt if you ferment the nuts in a sterilized container, like a pressure cooker that has been cooking beans. And leave out the Miso. Then keep the cheese cold.

https://www.instructables.com/id/How-to-Cook-Without-Recipes/

Garden Burgers

    

https://minimalistbaker.com/
easy-grillable-veggie-burgers/

How-to-Reverse-Heart-Disease-and-Diabetes

The only rule here is to keep the mixture dry enough to fry. Add coconut or almond flour at the end. And be aware that coconut four soaks up way more moisture than almond flour.

• Oil [small amount for the pan]
• Onion, diced
• Garlic, pressed
• Carrot, [finely diced/ shredded]
• Bell pepper, diced
• Soy sauce or Umi Vinegar (brine) or other salt.
• Small amount of Molasses? [optional]
• Almond flour or Coconut flour [to soak up moisture]
• Tomato paste or Sauce
• Almond butter [or peanut butter]
• Black beans [cooked until soft]
• ground Cumin
• Oregano
• Smoked Paprika or Liquid Smoke
• Tempeh [crumbled]

Potato starch and coconut oil will help make a good tasting bean burger.
How to thicken a bean burger:
They will thicken more after it cooks but there are several things that can help; baking is the best.

• Wheat gluten Seitan [the best plant protein]
• Yam and Xanthan gums [to hold it together]
• TVP [textured soy protein] excellent for “Sloppy Joe's”.
• quick cook oats
• wheat gluten
• coconut flour [absorbs the most moisture]
• tapioca flour?
• potato starch [excellent for fried burgers]

If you can't cook without measurements, it is time for you to learn. Or find a recipe' and go to a store to buy what you don't have.