With the temps are climbing, the thought of burgers and picnics comes to mind. But now that hot dogs are classified as a Class 1 carcinogen and beef a Class 2 carcinogen, the Whole Food Plant-based Club has you covered.
Come to our monthly meeting on the second Thursday of the month at Riverbend Rec Center from noon to 1:30. We start with a speaker or demo, then eat a potluck lunch that everyone brings. Our potluck is for whole plant-based food made without processed oil.
Ingredients:
2 cans of either kidney beans or black beans or mix the two of them
1 cup of rolled oats (1/2 cup of processed into a flour using your food processor)
1 cup brown rice (cooked with 1 {10 oz} can of Ro*tel Original and 1/4 cup nutritional yeast, 1 tsp of garlic powder, and 1/2 tsp of onion powder.)
1/4 cup tomato sauce or ketchup
2 TBSP Dijon mustard
1/2 tsp smoked paprika
1/2 tsp chili powder
1/2 tsp Herbamare or salt
Directions:
First, process the 1/2 cup of oats into a flour and put aside.
Rinse and drain the beans if using canned beans. Process in the food processor until you have the consistency of refried beans. It’s fine to have small pieces of beans here and there.
Add the oatmeal and remaining ingredients and mix well.
Form and shape into burgers and then place them on a cookie sheet. Place in the refrigerator for about 30 minutes as this will allow them to set and not fall apart.
In Great health
Debbie Waddell,
Debbie Waddell, LAc, Dipl.Ac
Plant Based Whole Foods Group
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