Black Bean Burger

*Six of the Daily Dozen (beans, other vegetables, flaxseeds, nuts and seeds, herbs and spices, whole grains).

While my high hopes for the Mac & Cheese didn’t pan out, this recipe is a keeper. Using a Vitamix to grind and blend the ingredients was quick, and just as the recipe said, they freeze fine.  A good way to get protein in your diet. AND no salt, sugar, or fat.

From the The How Not to Die Cookbook: 100+ Recipes to Help Prevent and Reverse Disease

Makes 4 servings.
1 cup old-fashioned rolled oats
1/2 cup walnut pieces
1/4 teaspoon turmeric
=== finely grind the above together

1/2 cup copped red onion
1/3 cup chopped mushrooms
1 15-ounce can salt-free black beans, well rinsed and drained
2 tablespoons almond butter
1 tablespoon ground flaxseeds
=== pulse into the rolled oats mixture, but don’t overdo it😄

1 tablespoon Bragg Organic Yeast Seasoning-4.5 oz
1 tablespoon chopped fresh parsley
2 teaspoons white miso paste
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika (recipe called for smoked paprika which I didn’t have)
**1 teaspoon Savory Spice Blend (seasoning blend often used in this cookbook)
=== pulse into mixture but not too much. The mushrooms, parsley, etc. should be recognizable.

Preheat over to 375 degrees

Line a baking sheet with parchment paper and arrange burgers on it. Bake until hot and lightly browned, turning once, about 25 minutes.


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**Savory Blend (adds flavor without using salt)
2 tablespoons nutritional yeast
1 tablespoon onion powder
1 tablespoon dried parsley
1 tablespoon dried basil
2 teaspoons dried thyme
2 teaspoons garlic powder
2 teaspoons mustard powder
2 teaspoons paprika
1/2 teaspoon ground turmeric
1/2 teaspoon celery seed

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