Dave holds a BA degree in Psychology from the University of New Hampshire, is certified in Shiatsu Massage and Yoga Alliance Certification in Hatha Hot 26/2 Yoga. He is a Yoga Instructor in the York, Lancaster/Lititz and Camp Hill, PA areas.

“...My outstanding dumpling recipe was just made better with Patty Up ® …”
                                                                                                                                        Dave King
                                                                                                                                        Facebook: Tao of David

Rhea Parsons is the founder of The "V" Word website and is the author of four e-cookbooks that are available at her shop Woodstock Reveries.

Rhea Parsons - The "V" Word 

  Here are a few pictures showing behind the      scenes of our food photo shoot. Michael  Miville is the photographer for  Fig® Lancaster.   Great perspective and authentic talent in food photography.  Attention to every detail.

"Often when people take meat out of their diet, they replace it with beans. If you’ve ever eaten veggie burgers or vegan meatloaf, it was probably made with some type of bean or legume. Not everyone can eat beans or just don’t like the taste of them. Well, there’s a product those people will really enjoy. It is        Patty Up ® Gourmet Meat Alternative”. Patty Up ® is the creation of Shirley Burris of Burris Country Kitchen™.  Shirley wanted to create a product that was safe, healthy and easy to prepare. Patty Up ® is vegan, gluten-free, non-GMO, low sodium and has no soy or preservatives.  Patty Up ® is a dried mix of shiitake mushrooms, cashews, almonds, brazil nuts, almond flour, plus veggies (tomatoes, onions, peas, carrots, celery, green bell peppers and green beans) and seasoning (parsley, basil, rosemary, garlic, salt and pepper). All natural foods you would use if you made your own version from scratch.     
Shirley sent me a package of Patty Up ® and asked me to try it with egg replacements for a vegan recipe.   I used my own meatloaf recipe that I usually make with lentils.   While I was preparing the mix, it had a wonderful smell—you could already tell it was going to be good and the mixture felt firm so I wasn’t worried it would hold up.  One of the tricks to making a vegan meatloaf that will hold up and be able to be sliced is to do the exact opposite of what you would do with a meat loaf. Pack it tight and then let it set 10 minutes after it is baked. All the nuts add a bit of a sweet flavor and it’s really filling and satisfying. Patty Up ® can be used to make burgers, meatballs, even waffles and pancakes.  You can use it anywhere you would use ground beef so think stuffed peppers, stuffed cabbage, Shepherd’s Pie—the number of recipes are infinite".

"...Patty Up® - Infinite Recipes..."

“Initially I tried Patty Up ® in the traditional burger format, non-meat, no fillers, just right out of the package blended with a little high quality sesame seed oil and one farm fresh egg.  The taste and texture were unbelievably satisfying!  Of course looking at the ingredients immediately clued me into why it tasted so good.  Shiitake mushrooms are among my favorite.  I have used them when cooking in the styles of macro-biotic, Chinese Five Taste or gourmet dishes.  Added to this ingredient the Brazil Nuts and Cashews left me with no doubt that I wanted to add this product to a specialty steamed dumpling recipe I've created.  Bottom line is this, when your 14 year old son tells you after adding the product, that your already outstanding dumpling recipe was just made better, you know you have a winner.  Thank you Shirley Burris for Patty Up ®”.

Featured in FIG® LANCASTER magazine  - Summer 2016 Issue - page 21.