Vegetarian JUNE 2011 OAMM Recipe Cards

© 2011 Onceamonthmom.com. All rights reserved.

Recipes
Recipes are intended to be used by one person on a OAM cooking day. If you are cooking for more than one person, download this document or make a
copy for your personal use. Then indicate how many people in the yellow box below to automatically adjust information the recipe cards. Do the same
thing for the grocery list.

Instructions
1 How Many Servings's Will You Be Making On Your Cooking Day?

How Many
Servings
The Vegetarian menu is designed for you to enter the NUMBER OF PEOPLE you are cooking for. The menu will yield you approximately 6-10 breakfasts,
8 lunches and 14 dinners. Throughout the month you will be eating each entree 2 times. No, this is not enough to feed you for every meal, but it should be
enough to get you most of the way, after all, we still do eat out or eat with friends on occasion. If you are willing to eat the same meals up to 4 times each
month (lunches and dinners) you can double the number of people that you are cooking for and you will get the quantities needed for each.

For example, If I was cooking for my husband, myself and my 2 children, I would enter 4 into the YELLOW box above. That would give me what I need to
yield 6-10 breakfasts, 8 lunches and 14 dinners for EACH of us. If I was willing to eat meals 4 times in one month I would double the number in the
YELLOW box to 8 and it would yield me 12-20 breakfasts, 16 lunches and 28 dinners for EACH of us! (That is A LOT of food!)

Serving Sizes
This Vegetarian menu is designed and written for you to cook for multiple family members. We give you the options in the equations to cook for just one
person, the containers are written and adjusted as if you were cooking for multiple people at one sitting. If you are serving individuals or creating entrees
for a family of less than 4 you will just have to adjust the serving containers accordingly. The worksheet WILL NOT do this for you. Also keep in mind that
changing the serving container or size may effect the cook time. We have created this spreadsheet to do the math as best we know how but it isn't smart
enough to figure all of that out. Sorry.

Using the example above. If I was cooking for JUST my husband and I, I would put a 2 into the YELLOW box above. In the case of dinners it might tell me
that I need 2 8x8 pans for portioning this meal for the both of us. However, I know that 2 servings will easily and more adequately fit in a loaf pan so I am
going to make that adjustment on my own.

Conversion Chart
0.125 1/8/2011 Cups Equivalents
0.25 1/4/2011 .08 cups = 1.25 Tablespoons
0.33 1/3/2011 .11 cups = 1.75 Tablespoons
0.5 1/2/2011 .875 cups = 14 Tablespoons
0.67 2/3/2011
0.75 3/4/2011
*Also note: Vegan recipes are denoted by an asterisk (*) by the recipe title.
© 2011 Onceamonthmom.com. All rights reserved.
 Vegetarian JUNE 2011 OAMM Recipe Cards 1
© 2011 Onceamonthmom.com. All rights reserved

To-Do Night Before:

Amount Measurement Ingredient
1 cups rice, cook
reuben "meat," steam
1 loaf over rice
0.5 loaf french bread, 1 inch Allow to sit out to dry overnight.
Chopping List
Ingredients that need CHOPPED (**indicates usually okay for food processor). All prep amounts are ESTIMATES to the best of our ability.
Quantity Bought Measurement Approx. Prep Quantity Prep Measurement Ingredient
1.3 bunch 4.55 cups asparagus (bunch), chopped
0.25 bunch 2.6875 Tablespoons basil, chopped**
2.75 medium 4.125 cups bell peppers, diced
0.25 medium 0.125 cups carrot, grated**
0.5 bunch 0.25 Tbsp. cilantro, chopped**
0.5 medium 2 cups eggplant, sliced**
3.25 cloves 3.25 teaspoons garlic, minced**
0.5 medium 0.25 cups jalapenos, diced
2 medium 2.5 cups onion, diced**
1.25 medium 1.25 cups portabella mushrooms, diced
0.125 medium 0.15625 cups red onion, diced**
1 medium 0.25 cups shallots, minced**
0.5 medium 0.75 cups zucchini, grated**
0.5 medium 1 cups zucchini, sliced**
0.5 quart 1.25 cups button mushrooms, halved
Mini Quiches
Author/Source: The Kitchn 1
Quantity Measurement Ingredient
0.06 cups cornstarch
0.13 cups whole milk #1
0.50 large eggs
0.50 large egg yolks
0.19 cups whole Milk #2
0.25 cups heavy cream
0.19 tsp. kosher salt
0.03 tsp. nutmeg
0.25 Tbsp. olive oil
1.00 cloves garlic, minced
0.13 cups shallots, minced
0.75 cups zucchini, grated
0.06 cup gruyere or parmesan, grated
0.06 teaspoon fresh basil, chopped

Directions:
Heat oven to 450 degrees. Prepare Batter: Put the cornstarch in a medium bowl. Whisking steadily, slowly pour in milk #1, mixing
until quite smooth. Whisk in the whole eggs and egg yolks, mixing again until smooth, then gradually whisk in milk #2, the cream,
salt, and nutmeg.

Prepare Zucchini Mixture: In a nonstick pan, heat oil over medium heat. Add garlic and shallots and stir until fragrant, about 2
minutes. Add grated zucchini, and stir until just softened, another 3-4 minutes. Remove from heat. Oil mini muffin tins well. Put a
pinch grated cheese into each muffin cup, a teaspoon of zucchini mixture, and pinch of chopped fresh basil. Pour 1 tablespoon of
the batter into each muffin cup. (Makes about 12 mini quiches per serving). Bake until the quiches puff and start to turn golden, 15-
18 minutes. Let cool for 10 minutes and then carefully run a paring knife around the rim of each muffin cup. Carefully lift each
quiche out of its cup.

Mini quiches freeze very well. Let cool, then freeze in a single layer in a covered container. To serve: Do NOT thaw. Reheat on a
cookie sheet in a 400 degree oven for about 5-10 minutes. Or microwave for 30 seconds to 1 minute (may be softer than oven
baked).

Containers
Needed: 2 gallon freezer bags

© 2011 Onceamonthmom.com. All rights reserved.

Slow Cooker Blueberry French Toast
Author/Source: Wendy/Around My Family Table 1
Quantity Measurement Ingredient
4 ounces cream cheese, softened
0.5 loaf French bread, sliced into 1-inch thick slices
0.75 cups blueberries, fresh or frozen
4 large eggs, beaten
5 ounces evaporated milk
0.335 cups heavy cream
0.5 cups sugar
0.5 pinch salt
1 tsp. vanilla
0.375 tsp. cinnamon

Directions:
After slicing bread let it sit out for 6-8 hours to dry out. (Do not skip this step, it is very important in having a non-soggy final dish).
Spray a 5 – 6 quart slow cooker with nonstick cooking spray. Spread cream cheese on one side of each slice of bread. Place the
bread, cream cheese side down, into the crock. (Stand them up and lean them against each other and allow them to overlap a little)
Sprinkle the blueberries evenly over the bread, allowing some to fall between the slices. Combine the remaining ingredients in a
medium mixing bowl. Pour mixture over the bread and berries in the slow cooker. Gently press the bread down into the egg
mixture. Let the mixture sit for 10 minutes and then press the bread down again. Repeat until the liquid is mostly absorbed, about
30 minutes. Cook on low for 3 – 4 hours. The casserole will be slightly browned on the edges when done. If there appears to be any
excess liquid, remove the lid and cook for an additional 30-60 minutes. Note: Don’t skimp on the evaporated milk and heavy cream.
If you sub regular milk, there is a chance that it could curdle or clump during cooking.
To freeze: Flash freeze on cookie sheet, wrap in plastic wrap and then place in gallon freezer bags. To Serve: Thaw. Bake at 350
for 20-25 minutes or until warmed through. Serve with powdered sugar or maple syrup.

Containers
Needed: 2 gallon freezer bags
plastic wrap

© 2011 Onceamonthmom.com. All rights reserved.

Breakfast Quinoa*
Author/Source: Meagan/Frugalfunfortune.com 1
Quantity Measurement Ingredient
0.5 cups Quinoa
1 cups Water
0.25 cups dried cranberries (craisins)
0.25 cups almonds
0.5 stick cinnamon stick
to taste brown sugar
to taste ground cinnamon

Directions:
Rinse the quinoa in a mesh strainer. This is a really important step, because quinoa has a bitter coating on it that needs to be
washed away before cooking. Toast the almonds on the stove in a pot until golden brown and fragrant, stirring continuously. Add
the quinoa in with the almonds and toast for a couple of minutes, stirring continuously. Add the water, cranberries, and cinnamon
stick. Stir slightly to combine ingredients (but not too much).
Cover the pot. Bring mixture to a boil, and then reduce heat to low and simmer for about 15-20 minutes. (Look for the spirals to
open up. That’s your key that the quinoa is finished cooking. Remember that mushy quinoa is not very good. Drain any water that
remains.
Allow to cool in refrigerator and divide among freezer bags. To Serve: Reheat in microwave, on stovetop, or in slow cooker on low
for 4-6 hours. Sprinkle just a bit of brown sugar and cinnamon on top, just to sweeten it to your liking.

Containers
Needed: 2 gallon freezer bags

© 2011 Onceamonthmom.com. All rights reserved.

Falafel
Author/Source: Stephanie O'Dea/Crockpot365.blogspot.com 1
Quantity Measurement Ingredient
7.5 ounces garbanzo beans (chick peas)
0.3125 cups onion, chopped
0.5 Tbsp. dried parsley
1 teaspoons garlic, minced
0.5 large egg
0.5 tsp. kosher salt
0.125 tsp. black pepper
1 Tbsp. ground cumin
0.5 tsp. ground coriander
0.125 tsp. cayenne pepper
0.5 whole lemon, juice from
0.25 cups bread crumbs (increase amount if needed)
1 Tbsp. olive oil (for the bottom of your crock)

Directions:
Drain garbanzo beans. Dump them into a mixing bowl and smash them with a fork. Set aside. Get out your blender or food
processor. Blend together all of the spices, the onion, the garlic, the egg, and the lemon juice. Pour on top of your smashed
garbanzo beans. Use your fork to mix together, and add the breadcrumbs slowly until the mixture is wet and sticky but can be
formed into balls nicely. Pour olive oil into the bottom of your slow cooker stoneware insert.

Form squished golf-ball sized patties of falafel. Dip each side into the olive oil and then nestle into your slow cooker. It's okay if they
overlap or are on top of each other. Cook on high for 2-5 hours. You will know that the falafels are done when they turn brownish-
golden. You can flip them halfway through the cooking time if you feel like it, but they will brown on top even without flipping. To
freeze: Flash freeze on baking sheet and then move to quart freezer bags.

To serve: Thaw. Serve with yogurt sauce easy tzatziki: Mix together Greek yogurt, garlic, dill, salt and pepper and lemon juice

Containers
Needed: 2 quart freezer bags

© 2011 Onceamonthmom.com. All rights reserved.

Vegan Corned Beef for Reuben*
Author/Source: VeganDad 1
Quantity Measurement Ingredient
1 cups chickpeas
2 Tbsp. oil
2 cups water
4 tsp. seasoned salt
2 tsp. salt
4 tsp. smoked paprika
1 tsp. cloves
1 tsp. allspice
2 tsp. dried mustard
8 each dried juniper berries, crushed into powder (optional)
2.5 cups vital wheat gluten

Directions:
Get water on its way to steaming in your steamer
1. Place chickpeas in a food processor and process until smooth. Add everything else except the wheat gluten and process.
2. Transfer to a bowl and mix in the wheat gluten with a fork. Knead for a minute or so to get everything mixed.
3. Shape into a rectangle (about 8" x 5") and wrap in foil. Double fold the seams so the seitan will steam properly.
4. Steam for 45-60 mins. The seitan must swell against the foil, so make sure that happens before you remove it from the steamer.
5. Let cool and bit, then thinly slice for the sandwich.

To Freeze & Prepare:

Freeze sliced "meat" in ziploc bag. Thaw. Sandwich prep ingredients: - sauerkraut, squeezed dry
- Thousand Island dressing (1/4 cup Vegenaise, 1 tbsp ketchup, 2 tbsp relish or minced pickle)
- vegan cheese (optional)
- light rye bread
- vegan margarine

METHOD
1. "Butter" two slices of bread (like you are doing a grilled cheese sandwich). Slather some dressing on a piece of bread and top with
corned beef. Top that with some sauerkraut and cheese (if using). Top with more corned beef, dressing, and the top piece of bread.
2. Cook for a few mins per side on a griddle until nicely browned.

Containers
Needed: 2 gallon ziploc bags

© 2011 Onceamonthmom.com. All rights reserved.

Black Bean & Corn Salsa Quesadillas
Author/Source: Kristi @ OAMM 1
Quantity Measurement Ingredient
5.25 ounces Rotel
7.5 ounces Black beans, drained
0.3125 cups onion, diced
7.5 ounces corn, drained
0.5 Tbsp. lime juice
0.5 Tbsp. cumin
0.5 tsp. cilantro
1 cups Mexican cheese, shredded
8 large tortillas

Directions:
Combine all ingredients except tortillas and cheese. Place half of tortillas on oiled or sprayed griddle, top with bean and salsa mix
and then cheese. Top with other half of tortillas. Grill to desired crispiness and flip. Flash freeze on baking sheet and then move to
gallon freezer bags. To serve: Microwave (will be softer) or reheat in oven at 375 for 15-20 minutes or until heated through.Tip: For
a no-cook cooking day version, simply bag the salsa, cheese and tortillas and freeze. Then assemble and grill on serving day.

Containers
Needed: 1 gallon freezer bags

© 2011 Onceamonthmom.com. All rights reserved.

Roasted Vegetable Quinoa*
Author/Source: Kristi @ OAMM 1
Quantity Measurement Ingredient
1 cups zucchini, sliced
1 cups bell peppers, diced
1 cups portabella mushrooms, diced
1 cups asparagus, diced
1.5 Tbsp. olive oil
1.5 Tbsp. balsamic vinegar
0.5 tsp. House seasoning
1.5 cups Quinoa
0.5 Tbsp. Italian seasoning

Directions:
Coat diced veggies in olive oil, vinegar and spices. Roast on baking sheet at 400 for 20 minutes, flipping once halfway
through. Meanwhile, cook Quinoa. Combine vegetables with quinoa. Freeze in gallon ziploc bag when cooled. To serve:
Reheat on stovetop over medium-low until heated through (about 25 minutes) or in crockpot on low for 6 hours.

Containers
Needed: 2 gallon freezer bag

© 2011 Onceamonthmom.com. All rights reserved.

Veggie Buffalo Wings*
Author/Source: Joni & Justthefood.com 1
Quantity Measurement Ingredient
"finger" sized, about 2 oz., chunks of extra firm tofu, drained and pressed (or seitan, or tempeh, or
8 strips/pieces gardein strips)

For the batter:

0.5 cups all purpose flour
0.25 tsp. fresh cracked pepper (more if you like lots of pepper)
0.125 tsp. paprika
0.125 tsp. dried oregano
0.125 tsp. dried basil
0.5 cups full fat coconut milk
0 Vegetable Oil for frying
0.375 cups Buffalo Sauce
0.125 cups Ranch or Bleu Cheese Dressing

Directions:
To make the wings, Cut your tofu (or seitan, or tempeh, or gardein strips) into "chicken finger" sized pieces. Set up a breading station. In one shallow dish,
mix together flour, pepper, paprika, oregano and basil. In a separate dish, place the coconut milk. Double dredge one "wing" by first dipping it into the
coconut milk, then into the flour mixture, then back into the coconut milk, then back into the batter. Place in the hot oil and fry until golden, about 1 minute.
Transfer to a paper towel lined plate to absorb excess oil. Repeat with remaining wings. Divide among freezer bags and freeze. To serve: Reheat on
baking sheet in oven at 400 for 30 minutes. Dredge in buffalo sauce and use dressing for dipping.

Containers
Needed: 2 gallon freezer bags

© 2011 Onceamonthmom.com. All rights reserved.

Eggplant and Mushroom Parmesan
Author/Source: Catherine @ Living the Gourmet 1
Quantity Measurement Ingredient
2 cups eggplant, sliced
1.25 cups large button mushrooms, halved
8 ounces mozzarella cheese, grated
2.5 large eggs, beaten
1 cups Italian style bread crumbs
0.5 cups Romano cheese, grated
Olive oil for drizzling
0.5 quart marinara sauce

Directions:
Preheat Oven 350 degrees. Dip the eggplant first in the egg, then the breadcrumbs and then in the egg again and then in the
breadcrumbs again, a “Double Dip”! Place them on a baking sheet and drizzle a little olive oil over them. Repeat this process with
the mushrooms.

Bake the eggplant and mushrooms until they are golden (about 15-20 minutes). In deep dish 8x8 baking dishes drizzle a little olive
oil on the bottom, then layer the eggplant first, then some sauce, then mozzarella cheese, some Ramono cheese and then repeat
using the mushrooms. Repeat this process until everything is used up. Topping the dish with a generous serving of mozzarella and
Romano cheese on top. Cover and freeze. To serve: Thaw. Bake, uncovered, for about 25-30 minutes at 400 degrees.

Containers
Needed: 2 Deep Dish 8x8 Baking Pans
Foil

© 2011 Onceamonthmom.com. All rights reserved.

Cheesy Chickpeas & Broccoli
Author/Source: Kate/StolenMomentsCooking.com 1
Quantity Measurement Ingredient
1.5 Tbsp. butter
1.5 Tbsp. flour
0.75 cups milk
0.75 cups shredded cheddar cheese
0.25 tsp. salt
0.25 tsp. curry powder, optional
0.125 tsp. black pepper
7.5 ounces rinsed and drained chickpeas
1.5 cups frozen cut broccoli

Directions:
Melt butter in a medium saucepan over medium heat. Stir in flour and cook for 2 minutes. Pour in milk and whisk until slightly
thickened, about 3 minutes. Remove from heat and stir in cheese until fully melted. Season with salt, optional curry powder and
pepper. Toss chickpeas and broccoli together in a casserole dish. Pour seasoned cheese sauce on top and stir to combine. Bake at
350 degrees for 15-20 minutes, until bubbly. Cool, divide among in gallon ziploc and freeze. To serve: Reheat in oven at 350 for 20-
30 minutes.

Containers
Needed: 2 gallon freezer bags

© 2011 Onceamonthmom.com. All rights reserved.

Chickpea Cutlets*
Author/Source: Isa Chandra ThePPK 1
Quantity Measurement Ingredient
8 ounces chickpeas, drained and rinsed
0.125 cups extra virgin olive oil
0.5 cups vital wheat gluten
0.5 cups breadcrumbs
0.25 cups vegetable broth or water
0.125 cups soy sauce
0.5 tsp. dried thyme
0.5 tsp. paprika
0.25 tsp. dried sage
Olive oil for pan frying

Optional ingredients:
2 tsp. garlic, pressed or grated with a Microplane grater
0.5 tsp. grated lemon zest

Directions:
In a mixing bowl, mash the chickpeas together with the oil until no whole chickpeas are left. Use an avocado masher or a strong fork. Alternately, you can pulse the chickpeas
in a food processor. We’re not making hummus here, so be careful not to puree them, just get them mashed up. You can also sneak the garlic cloves in here instead of grating
them, just pulse them up before adding the chickpeas. If using a food processor, transfer to a mixing bowl when done.

Add the remaining ingredients and knead together for about 3 minutes, until strings of gluten have formed.

Divide the cutlet dough into equal pieces; two pieces per four servings. Then divide each of those pieces into 4 separate pieces (so you’ll have 8 all together per four servings).
To form cutlets, knead each piece in your hand for a few moments and then flatten and stretch each one into a roughly 6 by 4 inch rectangular cutlet shape. The easiest way to
do this is to form a rectangle shape in your hands and then place the cutlets on a clean surface to flatten and stretch them. You can freeze the dough at this step, if desired.
Freeze on a cookie sheet (separating with parchment paper, if desired). Then divide into freezer bags. To cook, allow to thaw in refrigerator (if you didn't use parchment,
separate the cutlets so they don't stick together while thawing).

Preheat a large heavy-bottomed skillet over low-medium heat. Cast iron works best. If you have two pans and want to cook all the cutlets at once then go for it, otherwise you’ll
be making them in two batches. Add a moderately thin layer of olive oil to the bottom of the pan. Place the cutlets in the pan and cook on each side for 6 to 7 minutes. Add
more oil, if needed, when you flip the cutlets. They’re ready when lightly browned and firm to the touch. Cover the pan in between flips and use a spatula to press down on the
cutlets while they’re cooking.

Containers
Needed: 2 gallon freezer bags
wax paper
© 2011 Onceamonthmom.com. All rights reserved.
Rice Balls
Author/Source: Kristi @ OAMM 1
Quantity Measurement Ingredient
1 cups cooked white rice
0.25 cups quick-cooking oats
0.625 cups onion, chopped
0.125 cups bread crumbs
0.125 cups milk
0.5 teaspoon dried basil leaves
0.25 tsp. dried oregano
0.125 tsp. ground red pepper (cayenne)
0.5 large egg, beaten
0.25 cups wheat germ
0.5 Tbsp. vegetable oil
1 cups spaghetti sauce
0.5 tsp. Spike seasoning

Directions:
In large bowl, mix rice, oats, onion, bread crumbs, milk, basil, oregano, Spike red pepper and egg. Shape into equal balls
(approximately 6 per serving you are preparing). Roll balls in wheat germ. In 10-inch skillet, heat oil over medium heat. Cook balls
in oil about 10 minutes, turning occasionally, until golden brown. Divide rice balls and spaghetti sauce among gallon freezer bags.
To serve: Thaw. Reheat in microwave, on stovetop or in oven at 350 for 15-20 minutes. Serve sauce and rice balls over spaghetti
noodles. Sprinkle with cheese.

Containers
Needed: 2 gallon freezer bags

© 2011 Onceamonthmom.com. All rights reserved.

Fire Roasted Veg Pasta*
Author/Source: Kristi @ OAMM 1
Quantity Measurement Ingredient
0.25 pounds dry pasta (spaghetti)
1.5 cups bell peppers, diced
1.75 cups asparagus
7.5 ounces fire roasted tomatoes (or fire roast diced tomatoes)
0.25 cups portabella mushrooms, diced
0.125 cups balsamic vinegar
0.125 cups tomato juice (or use juice from can)
0.125 cups olive oil
1 Tbsp. Italian seasoning
0.5 Tbsp. molasses or sugar
2 teaspoons kosher salt
0.5 teaspoons garlic powder
0.5 teaspoons black pepper
0.3125 medium red onion, diced
1.5 teaspoons garlic, minced

Directions:
Spray cookie sheet with nonstick spray and preheat oven to 400. Fire roast all vegetables except onion and garlic with a sprinkling of olive oil
and all seasoning/spices for about 20 minutes, turning once halfway through. Meanwhile, prepare pasta per package directions and mix liquids
and spices together. Brown onion and garlic in pan with olive oil. When vegetables and pasta are cooked, put all ingredients in pan with onion
and garlic and heat through. Divide among gallon freezer bags and freeze. To serve: reheat on stovetop over medium-low heat until heated
through (about 25 minutes) or in crockpot on low for 6 hours.

Containers
Needed: 2 gallon freezer bags

© 2011 Onceamonthmom.com. All rights reserved.

Black Bean Burgers
Author/Source: Katie Kimball/The Everything Beans Book 1
Quantity Measurement Ingredient
0.625 cups onion, quartered or diced
0.375 cups red bell pepper, cut into pieces
1.5 teaspoons garlic, peeled
0.5 cups jalepenos, seeded and diced
1 cups black beans, cooked
0.75 cups green lentils, cooked
0.125 cups cilantro, fresh (optional)
0.75 tsp. salt
0.25 tsp. pepper
1 large eggs
0.75 cups bread crumbs (more if needed)

Directions:
Allow legumes to cool if you just cooked them. Pulse the onion, pepper(s), optional fresh cilantro and garlic in a food processor until
chopped. Add all the beans and lentils and process until pasty. If your food processor is a bit weak, you may want to tackle this in two
batches.

When mostly smooth, add salt and pepper, cilantro, and the eggs. Process until combined and then add a cup of bread crumbs and process
briefly until incorporated. Give a little stir around the very center for anything your blade may have missed. If your food processor is on the
small side, you may wish to remove the legume/vegetable mixture to a bowl and simply stir in the rest of the ingredients.

Add more bread crumbs bit by bit until the mixture starts sticking together and pulls away from the center blade. It will be slightly stickier than
you expect, but if you can spoon it without drips, you're on the right track.

Put some flour in a salad bowl to use in flouring your hands and the outside of the patties. Form 1/2- to 3/4-inch thick patties (using about
1/2 C of mix). The patties might seem a little fragile, but you don't want them too stiff or they might dry out and get crumbly once cooked. Set
on cookie sheet and flash freeze. Once partially frozen, separate with wax paper and place in freezer bags.

To serve: Thaw. Cook in a well-greased skillet over medium to medium-high heat, about 5-8 minutes on each side, turning at least once for
even doneness. You can add oil in between sides, especially if you want a nice even browning look, or if you're using a cast iron skillet.
Serve as you would hamburgers.

Containers
Needed: 2 gallon freezer bags
wax paper
© 2011 Onceamonthmom.com. All rights reserved.
Chickpea Wraps*
Author/Source: Katie Kimball/The Everything Beans Book 1
Quantity Measurement Ingredient
1 Tbsp. olive oil
0.625 cups onions, diced
1.5 teaspoons garlic, minced
0.5 tsp. ground cumin
0.5 cups carrot, shredded
7.5 ounces chickpeas, drained and cooked
0.75 Tbsp. tahini or peanut butter
0.125 Tbsp. dried parsley
0.33 cups whole wheat, white or chickpea flour
0.25 tsp. baking soda
0.5 tsp. salt

Directions:
Sauté onions in oil for about five minutes. Add the carrots and cumin to the onions for a minute, then the garlic for one last minute, stirring
frequently.

Process the cooked chickpeas (garbanzo beans) into a paste, then add the sauteed vegetables and process until fully incorporated. Don't
be alarmed if the chickpeas look dry by themselves; the sauteed veggies add enough moisture for a real “paste.” Stir or process in peanut
butter/tahini and parsley. (If using fresh parsley, process it before the chickpeas to get it evenly chopped.) Combine the flour, baking
soda, and salt in a small bowl, then stir into the mixture in the food processor.

Preheat a skillet and add some healthy oil like coconut oil or tallow to fry the patties. Form the paste into patties either using a spatula
against the side of your bowl or simply by dropping heaping Tablespoonfuls into the hot oil, then pressing them down a bit to flatten. If you
only have extra virgin olive oil on hand, keep the temperature on low to medium low and adjust the time accordingly.

Fry small, thin patties in the hot oil over medium-high heat for 4-5 minutes, until just beginning to brown (check them after 2 minutes to
see how the progress is going). Turn over and fry the other side until browned; crispy is optimal. Sometimes I decide to flip them a couple
of times to get a nice brown crunch. The whole process takes about 10 minutes per batch. You'll likely need to add additional oil between
batches, especially if you're using a cast iron skillet. Freeze on cookie sheet and then move to gallon ziploc bag(s). To serve: Reheat in
oven at 350 for 20-25 minutes. Add a tangy dose of mustard and mayo or ranch dressing, lettuce, melted cheese, and/or red onion and
wrap in a tortilla.

Containers
Needed: 2 gallon ziploc bags
© 2011 Onceamonthmom.com. All rights reserved.