RE FRIED BEAN BURGERS

RE FRIED BEAN BURGERS

(We all need to eat legumes at least once a week, and pass on the habit and tastes to our children.)
1 1 can (16 oz.) vegetarian refried beans
1 can (4 oz.) chopped green chilies, drained
1 egg, slightly beaten
½ cup dried bread crumbs
1 small chopped onion (¼ cup)
¼ cup shredded cheddar cheese (1 oz.)
½ teaspoon salt
2 tablespoons vegetable oil
Prepare Guacamole. Mix beans, chilies, egg, bread crumbs, onion, cheese and salt.
Heat oil in cast iron skillet over medium heat.
Drop bean mixture by 4 spoonfuls patties, each 1 inch thick. Cook about 5 minutes on each side or until hot and brown before turning over.
Top with Guacamole. 4 burgers
Guacamole
1 sm. Ripe mashed avocado
1 seeded and finely chopped medium tomato (¾ cup)
1 crushed clove garlic
2 Tbs finely chopped onion
1 tbs finely chopped cilantro (optional)
1 tbs lemon juice
¼ tsp salt
4 drops red pepper sauce
Mix all ingredients. Cover and refrigerate 1 hour to blend flavors.
9 grams of fiber, 13 grams of protein

This recipe is more cost effective than Morning Stars Black Bean Burgers and better.

VEGETABLE STOCK (SEMI FASTS)

VEGETABLE BROTH: For so many recipes and better than the store bought stocks. I use this when their is flue (colds) in the house. (Natural Sulfur kill viruses)
2 Medium leeks
4 Onions
3 Celery stocks
1 Small bunch parsley
1 Tablespoons olive oil
2 Teaspoons large-leaf marjoram
1/2 Teaspoon dried thyme
3 Bay leaves or 1/2 California bay leaf)
1. Chop the leeks in half, length wise, wash and trim well to remove any interior dirt; use white and light green parts only and chop. Add in onions, carrots, celery and parsley.
@. heat the olive oil in large pot and add in the vegetables. Stir and brown. Add 1 1/2 gallons of cold water. Add the marjoram, thy and bay leaves.
3. Bring to a boil, reduce heat, simmer, partly covered for 1 hour.
4. Strain stock through cheese cloth or lined strainer i.e. and cool and chill or freeze from here.

PATATO DUMPLINGS

POTATO DUMPLINGS
(Comfort food and is a substitute for pastas, rice and grains. You can use creamed vegetable broths thick ed with milk and flour (rue) then add in the dumplings or in stews etc.) Use organic is best when ever possible.
3 large potatoes
1-2 cups unbleached flour
salt to taste
dash of pepper or paprika
dash grated nutmeg
2 tbs chopped fresh parsley
....................
1. Peel potatoes, cut in quarters, cover with cold water , bring to a boil, reduce heat, cover and cook until tender. Drain and mash.
2. To make dumplings, for each cup of mashed potato put 1 cup minus 2 tablespoons flour in a bowl and mix with salt to taste, dashes of paprika and nutmeg, and chopped parsley.
3. Add the warm potatoes and knead on a floured surface just until dough is well mixed and not sticky. Let rest for 14 minutes.
4. Roll chunks of dough on floured board in logs about 1 inch thick. Cut into diagonal slices about ¾ inch thick.
5. Bring a large pot of water to boil, and then add the dumplings. After they rise to the surface, adjust heat and simmer for 20 minutes uncovered.
Drain well and cover with your favorite pasta sauce.