White Bean Fish Spread

  Adapted from The Sioux Chef

1 can sardines (including oil)

1 cup cooked white beans

Pinch sumac

Pinch maple sugar

Pinch salt

Mash the sardines in a small bowl. Add the white beans, mash, and mix well. Add sumac, maple sugar, and salt to taste. 

Quinoa Carrot Veggie Burgers

 From 100 Days of Real Food

1 cup uncooked quinoa, rinsed and cooked with 2 cups of water

2/3 cup grated sharp cheddar cheese

3/4 cup minced carrot

1/3 cup minced onion

3 garlic cloves, minced

2 eggs

1/4 cup flour of any kind (doesn't need gluten)

3/4 teaspoon ground cumin

3/4 teaspoon salt

3 tablespoons sunflower seeds

2 tablespoons olive oil

In a large bowl, thoroughly combine all of the ingredients except the oil. With wet hands, form the quinoa mixture into patties about 1 inch thick.

In a large saute pan with a tight-fitting lid, heat the oil over medium-low heat. Working in batches, add the burgers to the pan, cover, and cook until the bottoms are browned, 6 to 8 minutes. Flip and repeat, adding more oil if necessary. 

Serve warm topped with hummus and avocado.