Baked Garbanzo Bean Sweet Pea Patties

INGREDIENTS

First Step

1 can Garbanzo Beans

1 can Sweat Peas
1/4C chopped Green Pepper

1/3C Tahini

2T Flax Seed + 6T Water (2 Egg substitute) 

1t Oregano

1T Basil

2T Parsley

2t Olive Oil

2nd Step

2C Bread crumbs

8 diced Grape Tomatoes

1t Apple Cider Vinegar

DIRECTIONS

Preheat oven to 350 degrees F. Mix flax seed and water and set in fridge for 5-10 minutes to gel. Once thickened, combine all of ingredients in first step.

Stir ingredients from first step and set in refrigerator for 30 minutes.  After the timer, add to food processor. Process until mix is slightly blended. Make sure not to over-blend the mix.

Shape into patties and lace with bread crumb mix. In small bowl, combine diced tomatoes and vinegar. Add the mixture on top of the patties.

Bake for 20 minutes on slightly greased pan.

Zucchini Blueberry Muffins

My best friend recently became a vegetarian and has fallen for zucchini.  Really though, what vegetarian doesn't love zucchini?  It's a very versatile vegetable - zucchini noodles, fried zucchini, steamed zucchini, zucchini bread, etc.  She loves muffins, even more than cake, so I decided to make her a quick batch before she came over.  Recipe takes approximately 40 minutes.  These muffins are moist because I used maple syrup instead of sugar.  If you decide to use a dry sugar I would cut the cook time in half.

Ingredients: (yield 12 muffins)
1 cup Organic Spelt Flour
1/2 cup Organic Rye Flour
2 tablespoons Organic Flaxseed Meal (plus) 6 tablespoons water
1/2 cup Organic Blueberries
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1 Organic Zucchini (shredded)
1 teaspoon Organic Vanilla Extract
3/4 cup Organic Grade B Maple Syrup
1/4 cup Original Almond Milk

Directions:
Preheat oven to 325 degrees F.  Use muffin liners or grease muffin pan. Mix the flaxseed and water, set in fridge for about 5 minutes (until gel-like texture forms). Wisk together dry ingredients (flour, baking soda, baking powder) in one bowl. In separate bowl, combine wet ingredients (flaxseed, vanilla, syrup, almond milk). Combine wet ingredients to dry mix and stir until lumps are gone. Fold in zucchini and blueberries.  Drop into muffin pan.  Bake for 30 minutes or desired.