going plant based.....

The buzz is out, kids are watching it in school, and i am making everything this book tells me to and then some!!! I have not even seen the documentary FORK OVER KNIVES yet but, i don't even care. It makes complete sense just from downloading the cook book. Many of my friends have already seen it and are also being militant and doing so also. It actually fits in my already crazy food allergy friendly recipes anyhow. The book is alright, it has a lot of recipes in it however, it also gives me many, many ideas. This recipe is not from the book but, something i saw that gave me an idea on a few things. Incorporating plant based ideas into a burger, eating more beans and legumes, trying to eliminate a lot of oil from my diet, (lots of unwanted calories) and also my love for the turkey burger recipe that i had recently just created!! Here is the recipe for the white bean burger but turkey can easily be substituted for the beans and also if using turkey, leave the oats out! Fork over knives is a play on words meaning would you rather eat with a fork or go under a surgeon's knife. I will take the fork please!!

YOU WILL NEED:
ONE CAN ORGANIC GREAT NORTHERN BEANS. I USE EDEN ORGANICS.
TWO TEASPOONS OF DINOSAUR BARBEQUE'S CAJUN SPICE RUB
1/2 CUP ROLLED OATS(in my case gluten free, bob's red mill)
TABLESPOON OF FRESH CHOPPED OREGANO
1/2 ONION CHOPPED FINELY
HIMALAYAN PINK SALT AND PEPPER TO TASTE


To start, add the ROLLED OATS to your food processor and blend for a minute until nice and broken up well. Add all remaining ingredients and pulse a few times just to incorporate. Form patties out of mixture to resemble burgers. Preheat the oven to 400 degrees. They take about 30-40 minutes to cook total. I usually flip once but, wait twenty minutes to flip so that the patty can form and won't fall apart while turning. I bake them straight up on a pizza stone but any baking sheet or foil will work. You can eat them on bread, rolls, or i like to chop them up in strips and roll them into boston lettuce wraps with pesto and hummus and of course chipotle puree with a handful of fresh clover sprouts. They also work well topped on salad as well. These are so good i almost don't miss my turkey burgers. I like to make two batches so i can literally grab them out of the fridge pre-cooked and just heat and eat! enjoy!