Leaves We Love to Eat
Stave off foliage fatigue by cooking the edible leaves of many common veggies.
Looking for a healthy snack or a light lunch during the holiday season? Try these veggie-packed mini sandwiches.
Ingredients
SERVINGS: 8-10 Serving(s)
- 2 cups cooked black beans
- 1/2 cup cooked brown rice
- 1/4 cup cooked sweet potato
- 1/4 cup salsa
- 1/4 cup cooked red cabbage
- 1/4 cup avocado
- 1/4 cup shredded carrots
- 2 tablespoons Braggs liquid aminos
- 1 tablespoon Spike seasoning
- 3/4 cup carrot juice
- 1 cup spelt flour
- 1 tablespoon olive oil
Instructions
Mix all ingredients except oil together, adding more spelt flour if too moist to hold together. Shape into small patties. Heat oil in frying pan and cook patties about 10 minutes on each side. Serve on small dinner rolls or hamburger buns with condiments of your choice: ketchup, spicy mustard, green or red onions, sliced tomato, avocado, cheese, etc.
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