Recipes

Black Bean & Lentil Veggie Burger

2 cups lentils ( that have been soaked overnight)
2 cans of (organic) black beans
3 cloves of garlic
1 tblsp smoked paprika
2 tblsp ground cumin
2 tblsp tamari (or soy sauce)

Process lentils in food processor until it is the consistency of a course, moist meal. Press garlic cloves thru a garlic press and add to lentils in processor. Pulse 2-3 times. Drain one can of beans an put into processor, pulse until beans and lentils are a very moist, but not liquid mixture. Pour into a large bowl. The drain other can of beans and fold into mixture. Add all other ingredients; mix, but don’t break up beans too much. Form into patties. Spray cookie sheet and bake in preheated oven @ 400 for 15mins turning over about half way through. Or, cook on top of stove in a frying pan with a little oil heated, cook till brown on one side and turn.

Forbidden Rice Salad
by Chef Ellen Robertson of Heart & Soul Catering and Wellness Services
For Terra Bella Organic Coffee

3 cups cooked Forbidden Rice
4-6 seeded and small diced plum tomatoes
½ cup thinly sliced scallions
½ cup yellow & orange bell peppers, small diced
½ cup red onion, small diced
¼ cup chopped chives
cilantro, 2 tblsp. Course chopped
1 Tblsp fresh garlic, fine chopped
3 Tblsp lime juice
2 Tblsp olive oil
salt & pepper to taste

Cook rice in rice cooker or pot according to directions. Cut and dice everything that needs it and place in an appropriate sized bowl. Then make the dressing by adding the olive oil slowly whisking it into the lime juice (or you can mix it in the food processor) then pour over all the veggies and toss gently until everything is lightly coated. Then add a little rice at a time and toss gently until all the rice had bee added; serves 6 ½ cup portions. Vegan/gluten free