Recipes for Swap #2

New York Times Veggie Burgers

1 can black beans
1 can tomatoes (drained)
1 garlic clove (pressed) or 1 tsp garlic pwdr
1 tsp onion powder
2 green onions (optional)
1 cup carrots
1 cup cilantro
2 cups "quick" rolled oats
(chopped instant ones work better than whole/old fashioned)
Whole wheat buns or bread
Veggie toppings and condiments

Preheat oven to 450. Blend, until smooth, all ingredients except oats. Put contents in bowl and stir in oats. Form into patties, place on sprayed cookie sheet and bake for 8-10 minutes. Then turn oven to broil and cook for 2-5 more minutes (or until done). Layer burgers with avocado, lettuce, pickles, whatever you like on burgers!


Chilean Cabbage Salad

1/2-1 head green cabbage
2 avocados diced
Lemon juice
Salt to taste

Cut cabbage in half. Lay flat and cut cabbage in very thin strips. Fill mixing bowl with cabbage. Add diced avocado. Dress it with lemon juice (amount according to taste) and toss. Can also add salt to taste.