Ingredients

• 3 small ripe bananas, peeled and mashed
• 1 cup lite soymilk or other milk alternative
• 2 Tablespoons oil
• 4 1/4 cups unbleached white flour
• 1 Tablespoon baking powder

Directions

Preheat oven to 425 degrees. Mix the mashed bananas, soymilk, and oil together in a large bowl. Add the flour and baking powder and stir well.
Place dough on a floured surface and knead for 3 minutes. Using a rolling pin, roll dough to a 1/2-inch thickness. Cut into 2-inch-wide circles using a cutter or tin can. Place biscuits on a lightly oiled cookie sheet, bake 20 minutes or until browned. Serve warm.

These delicious biscuits make a perfect breakfast item. Leftovers can be re-heated in a toaster oven.

Ingredients

• 2 cups cooked beans
• 2/3 cup ground sunflower seeds
• 1/4 cup chopped onion
• 1/2 teaspoon chili powder
• 1 teaspoon salt
• 2 tablespoons oil
• 3 to 4 tablespoons catsup

Directions

Combine all the ingredients, adding enough wheat germ (about 1/2 cup) to hold the shape. Form into 8 patties. Place on a lightly oiled baking sheet and bake at 350 degrees F for 15 to 20 minutes. Place a slice of cheese on each burger and place under broiler heat to melt before serving.

Ingredients

• 1/4 cup reduced fat sour cream
• 2 tbl plus 1/4 cup salsa, divided
• 1 egg slightly beaten
• 1 small onion, finely chopped
• 1 cup cooked brown rice
• 1 can (15 ounces) black beans, rinsed and drained
• 4 lettuce leaves
• 4 slices reduced fat cheddar
• 4 hamburger buns, split

Directions

In a large bowl, mash beans with a fork. Add the rice, onion, egg and 2 tablespoons salsa; mix well. Drop by 1/2 cupfuls into a large nonstick skillet coated with nonstick cooking spray. Flatten to 1/2 in. thickness. Cook over medium heat for 4-5 minutes on each side or until firm and browned.
In a small bowl, combine sour cream and remaining salsa. Place a lettuce leaf, burger, sour cream mixture, and a slice of cheese on each bun.

4 servings

Ingredients

• 4 cups green cabbage, sliced
• 4 – 6 carrots, sliced thin
• 2 onions, sliced
• 2 cups bread crumbs
• 1/4 cup sesame seeds
• 2 Tbsp. oil
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 Tbsp. nutritional yeast

Directions

Steam the carrot slices until crisp-tender. Heat the oil in a large pan and add the onions, cooking for a few minutes. Then add cabbage and cook for 10 minutes more. Remove from heat and stir in the salt, pepper, and carrots. Oil a deep-sided casserole dish.

Tofu Sour Cream:
2 cups firm/x-tra firm tofu
1/4 cup oil
3 Tbsp. lemon juice
1/2 tsp. salt
1 tsp. sugar

Blend sour cream until smooth. Mix half the tofu sour cream into the cabbage mixture and fill the casserole dish. Add the nutritional yeast to the remaining tofu. Place this on top of the vegetables. Mix crumbs and seeds and sprinkle on top of the casserole. Bake at 350 for 35-40 minutes until top is lightly browned.

Ingredients

• 4 eggs
• 4 cloves of garlic
• 1 small piece of ginger
• 2 bell peppers, chopped
• 1/4 cup corn oil
• 2 onions, chopped
• Salt, to taste
• Pinch of turmeric
• 1 tbl. garam masala (mixed ground cinnamon, cloves, cardamom, cumin seeds, black pepper, red chili powder, dry coriander powder)
• 1/2 tsp. dry mango powder
• 2 bay leaves
• 2 tomatoes, chopped
• 1/4 cup plain yogurt
• 1 (8-oz.) can tomato sauce
• 1/4 tsp. sugar
• Chopped cilantro for garnish
• *Basmati Rice

Directions

1. Hard cook the eggs and remove the shell.

2. Process garlic, ginger and bell pepper in a blender or food processor to make paste.

3. Heat oil in a pan, lightly fry eggs on all sides. Take out and cut them in halves. Put them aside.

4. Add chopped onions in the pan and sauté until golden brown. Add garlic-ginger-bell pepper paste. Continue to sauté for 2 minutes.

5. To this, add salt, turmeric, garam masala, dry mango powder and bay leaves. Sauté for 2 minutes.

6. Add chopped tomatoes, yogurt, tomato sauce, sugar and allow to simmer. Cook until gravy becomes thick. Add eggs. Bring to boil and simmer for 3 minutes.

7. Remove bay leaves and serve over *Basmati Rice and garnish with chopped cilantro.

Serves 2.

*Basmati Rice http://recipesunlimited.barefootkat.com/recipe.php?recipeid=1192&listtype=

*Source – The Advocate – Baton Rouge, Louisiana