Tasty Veggy Recipes

Ingredients:

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2 1/2 cups sprouted garbanzo beans (chickpeas)
4 large eggs
1/2 teaspoon fine-grain salt
1/3 cup chopped fresh cilantro
1 onion, chopped
Grated zest of one large lemon
1 cup sprouts, chopped (try broccoli or alfalfa sprouts – optional)
1 cup toasted bread crumbs
1 tablespoon extra-virgin olive oil

Method:

• Steam garbanzos/chickpeas until just tender, about 10 minutes and combine the eggs, and salt in a food processor.
• Puree until the mixture is the consistency of a very thick, slightly chunky hummus.
• Pour into a mixing bowl and stir in the cilantro, onion, zest, and sprouts. Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture.
• At this point, you should have a moist mixture that you can easily form into twelve 1 1/2 -inch-thick patties. I prefer on the moist side here, because it makes for a nicely textured burger.
• You can add more bread crumbs a bit at a time to firm up the dough if need be.
• Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7  minutes, until the bottoms begin to brown. Turn up the heat if there is no browning.
• Flip the patties and cook the second side for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties.

Enjoy immediately!

Ingredients:
2 Tbsps. Oil
1 Green Bell Pepper sliced
1 Yellow or Red Bell Pepper sliced
1/2 medium Onion sliced
1 large Tomato chopped
8  Taco sized Flour Tortillas
Guacamole, Sour Cream and Salsa as desired

Method:
Heat oil in large skillet or wok over medium-high heat until hot. Add bell pepper and onion; cook and stir 2 or 3 minutes or until vegetables are crisp-tender. Add tomato, salt and pepper; cook until thoroughly heated.
To serve, place 1/2 cup of the vegetable mixture in center of each warmed tortilla with desired toppings. Fold or roll up.

Ingredients:
4  Wraps
1 cup cooked White Rice cooled
1 Mango diced
1 cup Corn Kernels cooked
1/2 Red Bell Pepper diced
1/2 Green Bell Pepper diced
1/2 cup Scallions thinly sliced (or white onions, chopped)
1 Tbsp. fresh Oregano
1 clove Garlic minced
5 Tbsps. extra virgin Olive Oil
1 Tbsp. Balsamic Vinegar
Salt and freshly ground Pepper to taste
1 cup mixed baby Lettuce
1 can Black Beans drained

Method:
In a large mixing bowl, fluff the rice with a fork, separating the grains. Add the black beans, mango, corn, red pepper, green pepper, onion, oregano and garlic. Add the olive oil and balsamic vinegar to moisten. Mix well. Add salt and pepper to taste.
Divide the lettuce between 4 wraps. Divide the black beans and rice salad and place over the lettuce. Fold and wrap each.

Ingredients:

8 each Taco Size Flour Tortillas
4 tsp. Olive Oil
2 cups Mozzarella Cheese grated
1 cup homemade or purchased Pesto sauce
8 each sundried Tomatoes packed in oil, cut into strips
4 oz. Goat Cheese
2 tsp. Pinenuts (optional)

Method:

Lay a tortilla down on an oiled baking pan. Lightly brush the tortilla with 1/8 cup of the pesto.  sprinkle 1/4 cup of the cheese over the pesto. Lay another tortilla over the pesto and cheese and repeat the procedure of pesto and cheese.

Arrange the sundried tomatoes, goat cheese and pinenuts (if desired) on the top tortilla over the pesto and cheese.
Repeat whole procedure with remaining tortillas and ingredients. Bake in 400 degree F. oven until crispy, about 10 minutes.