(Compliments of Jesse Clark)

Ingredients:

4 c cooked black beans
2 tsp ground cumin
3 tsp chili powder
ground Chile pepper to taste (1/8-1/4 tsp)
1/2 c cooked brown rice
1/2 c chopped walnuts
1 chopped onion
1/4 c corn kernels
1/3 c brown rice flour

Puree 2 1/2 cups beans with spices until smooth. Add remaining ingredients excluding the rice flour. Form mixture into 8 burgers. Lightly coat each side of the burgers with rice flour and chill for at least 30 minutes. Cook burgers on an oiled baking sheet for 30-35 minutes or in a lightly oiled pan for about 5 minutes on each side. Serve with Salsa and sliced avocado.

(Compliments of Jesse Clark)

1 1/3 c brown rice
3 c water
bring to a boil and simmer 40 min

1 c sprouted mung beans
Add to rice for 5 min and remove from heat

1/3 c chopped onion
2 stalks celery finely chopped
1/2 c carrot grated
1 clove garlic minced or pressed
2 tsp dried oregano
1/4 tsp dried sage
4 tsp dried sweet basil
2/3 c finely ground pumpkin seeds
2/3 c finely ground almonds
2-4 Tbsp finely chopped parsley

Combine all ingredients and form into 8 burgers. Bake on oiled baking sheet at 350 degrees for 30-35 min or in oiled pan for 5 min on each side.

(Compliments of Jesse Clark)

1 c dried fava beans soaked overnight
3/4 c dried chickpeas soaked overnight
1 small onion finely chopped
1/3 c minced flat leaf parsley
2 Tbsp minced cilantro
1 clove garlic minced or pressed
1 tsp baking powder
1 tsp salt
3/4 tsp ground cumin
pinch of chile pepper

Puree beans in a form a paste. Add other ingredients. If the mixture seems too dry add water or lemon juice one Tablespoon at time. Roll the paste into walnut-sized balls and bake on a baking sheet at 400 degrees for 40 minutes.
Serve drizzled with tahini and yogurt
*these freeze wonderfully. Make a larger batch, freeze the balls on a cookie sheet so they don’t stick together, then transfer into freezer bag or other container. Warm in a 350 degree oven for 20-30 minutes.

(Compliments of Jesse Clark)

16 oz jar Grape Leaves
2 Tbsp Olive oil
1 small onion minced
3/4 c raw basmati rice
1/4 c pine nuts
2 c vegetable stock
2 Tbsp minced flat leaf parsley
1 Tbsp lemon juice

Rinse Grape Leaves and pat dry
Saute onions in oil, add nuts and rice.
Add 1 c stock, bring to a boil and simmer 20 min
Stir in parsley and allow mixture to cool
To roll, place a grape leaf shiny side down and place 1 Tbsp of rice mixture at the stem end. Fold sides over the rice and roll from stem end to tip of the leaf.
Place rolled grape leaves in crock pot with one cup stock, 1 Tbsp olive oil, and 1 Tbsp parsley. Cook on low for 4 hours. Serve at room temperature or cool.