Ingredients:

1 can drained

1 can drained

1/2 cup cooked brown rice

1/2 cup plain quick or rolled oats

¼ to ½ cup bread crumbs (depending on how wet your mixture is)

1 medium carrot, grated

1/4 cup parsley leaves, chopped

1 Tbsp. oil (I used Organic Extra Virgin Olive Oil)

1 tsp. ground cumin seed

1 tsp. paprika

2 tsp. ground coriander

2 tsp. dried basil

1/4 tsp. salt

1 tsp. fresh ground black pepper

Optional: 1/4 tsp. dried cayenne

1/2 tsp. liquid smoke

2 tsp. Bragg’s liquid aminos or low sodium soy sauce

Directions:

Drain and rinse chickpeas and black beans

In a food processor, process beans, rice, oats, carrot, parsley,

Don’t over process as you want to keep some texture

Heat oil in a small frying pan on medium low

Add bread crumbs, cumin, paprika, coriander, salt, pepper, basil leaf and cayenne powder if using

Turn the contents of the food processor out into a bowl. Add the liquid smoke, Braggs or soy sauce, and mix well

At this point, you could form your burgers or place the mixture in the fridge for about 30 minutes just to let the mix get cold and the flavors develop more

Form the burger mix into 6-8 equal sized balls, and flatten into 3 – 4 inch burgers

Heat a large non-stick skillet with 2 Tbs. of oil (your choice)

Cook the burgers 5 minutes on each side until browned (about 10 minute’s total)

*Serves 6-8

Ingredients:

2 cups cooked and drained chickpeas

1 cup cooked brown rice

1 shallot, minced

1 clove garlic, minced

2 tablespoons chopped fresh parsley

Coarse salt and pepper

1 flax egg

2 tablespoons olive oil

Whole-grain mustard (for serving)

Red onion, sliced, for garnish

Roasted red pepper, sliced, for garnish

Green-leaf lettuce, for wrapping

Directions

Mash chickpeas and brown rice until thick paste forms (you can also use a food processor, just leave some “texture” to the mix). Stir in shallot, garlic, and parsley. Season with salt and pepper. Stir in the flax egg. Form into four 1/2-inch-thick patties.

Heat olive oil in a large skillet over medium-high heat. Add patties and cook until golden brown, about 4 minutes per side. Spread with mustard, top with red onion and roasted red pepper, and wrap in lettuce.

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Ingredients

3 avocados, flesh scooped out, skin and pit discarded

1/3 c diced red onion

2 plum tomatoes, diced

2 cloves crushed garlic

Juice from one lime

1/3 c chopped fresh cilantro

1 serrano chile diced (seeds removed and discarded)

½ tsp of sea salt

Directions

Mash the avocados with a potato masher to your desired consistency (I like my guacamole chunky).  Add the red onion, tomatoes, garlic, lime juice, cilantro, cayenne and salt. Taste and add more salt or lime juice if necessary.

Ingredients:

2 tbsp olive oil

50g baby spinach

20g sugar snap peas

1 medium cauliflower

1 red onion

3 tbsp raisins

3 tbsp flaked almonds

Heat an oven at 200C (gas 6). Break the cauliflower into small florets, then toss in olive oil (and any addition seasoning which you may decide to use) and place in the oven for around fifteen minutes. If you’ve already prepared the salad dressing, then you’ll have a chance to put your feet up, play FoxyBingo or read your book while the cauliflower roasts. If not, then you’ll have plenty of time to put together the delicious dressing whilst it’s in the oven. After about ten minutes, add the sugar snap peas, still in their pods. In a separate baking tray, roast the almonds until a golden brown (unless already pre-roasted). Finely slice and fry the red onion in a dash of olive oil and balsamic theatre. Add the raisins and almonds into the pan and stir until warm. Add the spinach last to avoid too much wilting. One the cauliflower and sugar snap peas are cooked, take out the oven and place in a salad bowl. Then, pour the dressing over the dish, and mix well. Serve whilst still warm, and seasons with pepper or fill. You can even use different vegetable to create delicious seasonal variations!

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This is a small batch, about 8 muffins… just double it if you want more.

Ingredients:

1 1/2 cups flour
1/2 cup sugar
1/4 tsp salt
1tsp baking powder
1 tsp baking soda
3/4 cup soy milk (rice milk or any other nut milk works well too)
1/3 cup canola oil
1 tsp vanilla
1 cup fresh or frozen strawberries. If they’re frozen, defrost first.
I used fresh because, well, see story above… either way, cut them into smallish pieces.

Preheat oven to 375. Prepare your muffin pan with papers. If you don’t have papers, grease the tin.

In a large bowl add all dry ingredients and mix.

To your dry ingredients add the milk, oil and vanilla. Don’t over mix the batter; it will look kind of chunky and odd.

Add your strawberries and mix just enough to incorporate them.

Spoon the batter into muffin papers or greased tins. Fill them flat to the top, not mounded.

Bake for 15 to 18 minutes… check before you take them out. When you take them out, let them sit for about 10 to 15 minutes before you try to remove them from the pan.