Oatbean Burger Patties

1 large onion, minced
1 tbsp tomato ketchup
2 tbsp soy sauce
2 tbsp Dijon mustard
1 1/2 cups quick-cooking oats (I had regular rolled oats which I ran in the food processor for a minute)
1/2 cup pinto beans
1/2 cup red or black beans
1 tsp ground cumin
1 1/2 teaspoons chili powder
1 medium carrot, grated
4 cloves garlic, very finely chopped



Soak for a few hours and then cook the pinto and red beans until tender.
Heat a skillet and saute the onion and garlic with a tiny bit of salt for a few minutes until translucent but not brown.
Add the carrot, chili powder, and cumin and cook a couple minutes or until carrot is tender. Turn off the heat and set aside.
Mash the beans in a large bowl. Add the carrot mixture, mustard, ketchup, tamari and oats.
Mix well and then shape the mixture into eight patties.
Heat a nonstick or cast-iron skillet and coat with cooking spray.
Cook patties over medium heat for four to five minutes on each side, or until golden brown.

Oatburgers

1 pound cottage cheese
2 cups dry oatmeal
1 cup nuts
1 whole egg or 2 egg whites
1.5 cups water
2 Tbsp parsley
1 small onion
1/4 tsp garlic
1 tsp oregano
2 tsp beef style seasoning

Form into patties. Brown both sides.

Cottage Cheese Dressing

Old time taste.

1½ cups cottage cheese
2 tablespoons ketchup
1 tablespoons onion, chopped
1/4 cup green pepper, chopped
1/2 teaspoon salt
1/2 can undiluted tomato soup

Whip or blend cottage cheese until smooth. Add remaining ingredients and blend well. Serve with vegetable or meat salad.

Gazpacho Juice

A delightful juicing recipe to enjoy.

4 plum tomatoes

1 large cucumber

2 celery stalks

1 red bell pepper

1 small red onion

2 cups parsley (leaves and stems, roughly chopped)

1 lime