Kale & Adzuki Beans

Ingredients:

2 tbsp olive oil

2 cloves garlic, minced

1/2 cup Shitake mushrooms, chopped

1 bunch fresh kale, roughly chopped

3-4 tbsp water

1 cup Adzuki beans, cooked

1/2 tsp cumin

1/8 tsp chili powder

1/8 tsp ground ginger

1/2 tbsp honey

1/4 tsp cider vinegar

Salt & pepper, to taste

Directions:
Heat olive oil in saucepan, and add garlic and mushrooms–saute until just softened.  Add Kale–coat with oil, and allow to cook until slightly softened.  Add water to kale, and allow to simmer on low, about 10-15 min.  Add Adzuki beans to mixture–allow to simmer additional few min until kale is tender, and add more water if needed, ans stirring ocassionally. Add seasonings and spices to kale –mix in honey and vinegar, and stir.  Remove from heat, and season with salt & pepper to taste.

Split Pea Burgers

*Vegan*

Easy to make veggie burgers that even meat eaters will love!

Ingredients:
1 cup green split peas,
(cooked & mashed)

1 veggie burger patty, broken into fine pieces
(mushrooms can be substituted for this ingredient–that is what I originally wanted to use)

1/2 cup dry bread crumbs
(about 2 slices whole wheat bread)

Red & green pepper (3 small strips each),
diced

1 small clove garlic, minced

1/8 tsp cumin

1/4 tsp chili powder

1 tsp sugar

1/2 tbsp dried onion

salt & pepper, to taste

1 tsp. spicy brown mustard

Couple of tbsp of olive oil + 1 tsp.

Directions:

*Split peas do not require soaking, however, for this recipe, they will be cooked a little longer to make them easier to mash–cook about 1 1/2-2 hours on low heat. *  In large bowl, combine mashed split peas, veggie burger, bread crumbs, peppers, and garlic–mix well.  Sprinkle seasonings over mixture, and stir to distribute.  Add brown mustard and 1 tsp olive oil–stir.  Mixture should just hold together and be somewhat firm but still moist.  Cover bowl and refrigerate mixture for about 10-15 min.  Shape into balls (as many as desired–I got about 4 relatively medium sized patties) , flatten into patties, and set aside.  Heat olive oil in frying pan.  When pan is heated, slowly add one patty at a time to pan, and brown on both sides–about 3 min.  Patties should maintain shape while cooking–cook longer if needed.  Remove from pan, drain on paper towels.  Serve warm!

Indian Chapati bread

*Vegan*

Ingredients:

2 1/2 cups whole wheat flour

1 tsp salt

1 1/2 tsp cumin seed (or ground)

2 1/2 tsp olive oil

3/4 cup (or as needed) water

2  1/2 tbsp coconut oil

3 tsp garlic powder

Directions:

In a large bowl, whisk together flour, salt, and cumin.  Add olive oil, then slowly add water, and mix.  The mixture should begin to form a dough that is not too sticky.  Knead dough for 5 min.  Cover, and set aside about 10 min.  Separate dough into six even-sized balls, and flatten into discs.  On a floured surface, roll out each disc until thin, and set aside.  Lightly oil pan with half of coconut oil over medium heat.  Add chapatis, one at a time, to heated pan.  Lightly brown on each side, about 1 min or until small bubbles begin to appear on surface.  Remove from pan.  While still warm, lightly brush each chapati with remaining coconut oil, and sprinkle garlic powder.  Serve warm.  Enjoy!