Chickpea Burgers

1 (15 oz. can garbanzo beans, rinsed)
1 egg
1/2 cup diced green or red peppers, or green chilies, or sundried tomatoes
1 small clove garlic or some garlic paste
3 green onions, sliced thin
1/2 cup milk
2 tbsp. mustard (dijon preferred)
3/4 cup rolled oats (could use breadcrumbs or other grains)
1 tbsp. salsa
2 tbsps. olive oil
2 tsps. cumin
1/2 tsp. basil
1/2 tsp. sage
Salt and Pepper as desired

Mandarin Orange Cake

1 1/3 cup raw sugar
3 eggs
¼ cup white bean, pureed
¼ cup coconut oil
1 tsp. Vanilla
1 can (11 oz.) mandarin oranges with the juice
1 can (11 oz.) mandarin oranges, drained
2 ¼ c. whole wheat flour
3 tsp. Baking powder
½ tsp. Salt


Mix together and pour into 3 round cake pans that are greased and lined with wax paper.
Bake for approximately 25 minutes at 350<. Let cool. Frosting: 12 oz. Cool Whip 3 oz. instant vanilla JELLO pudding 1 small can crushed pineapple with juice 1 cup shopped pecans Mix together the pudding and pineapple. Then fold in the Cool Whip and nuts. Frost the cake and let refrigerate for at least 3 hours. (Over night is best.)

sept. metting update

Rochelle Martin, a representative of Wild Tree, taught us about the benefits of cooking with grape seed oil. She also brought different pantry items for seasoning and marinade that contain no preservatives. All of her samples tasted so fresh and wonderful. If you want to know more about Wild Tree products I think Deanne Hanson and Leslie Smoot agreed to host a party so give them a call and let them know you are interested.

Everyone brought some great foods to sample. Unfortunately, only a few of you brought recipes so we could all go home and try it out on our families.

Leslie Smoot is going to host October’s class so we’ll be in touch later with details.