Garbanzo Bean Burger
Makes 6 4-inch patties
2 tablespoons sesame seeds
½ cup finely chopped onion, carrot, and celery
1 garlic clove, minced
1½ cups cooked garbanzo beans
½ cup cooked brown rice or bulgur
1 tablespoon soy sauce
1½ teaspoons curry powder
1 teaspoon ground cumin
½ teaspoon ground coriander
⅛ teaspoon cayenne pepper
½ teaspoon salt
¼ cup potato flour

Tempeh Broccoli Sauté
4 servings
1 10-ounce package tempeh
2 broccoli stalks, chopped
1 small onion, finely chopped
1 red bell pepper, seeded and chopped
1 tablespoon chopped garlic
1 teaspoon ground ginger
¼ cup vegetable broth
1 tablespoon soy sauce or tamari
2 cups cooked couscous or brown rice

Ambrosia
Makes about 4
1-cup servings
2 oranges, peeled and chopped
2 cups pineapple chunks
1 banana, sliced
¼ cup shredded coconut
2-4 tablespoons dried cranberries
1 tablespoon orange juice concentrate
½ teaspoon almond extract
1 tablespoon water

Directions (to make replacing meat garbanzo bean burger):

1. Put celery, onions, and carrots into the food processor
2. Add half of the cracked wheat (or the bulgur)
3. Add half of chickpeas, and then mix the rest so you can get a chunky texture
4. Put the stuff at the bowl and mix it by hand
5. Add the rest of bulgur, cardamon, curry powder, some ground black peppercumin, some fresh minced garlic, toasted sesame seeds, have a little soy sauce, and some cayenne
6. Add potato strach to bind it
7. Form the patties now, dust it with a little flour (try to make this in proportion to the size of your bun that you’re going to serve it in)
8. Stir it about 4 minutes on each side until it has a golden color
9. Take the whole-wheat bun, use a little vegenaise(vegan mayonaise)
10. Put a little dijon mustard, a little ketchup (you can put barbecue sauce etc)
11. Put the lettuce at the bottom, a little red onions, some cucumbers, tomatoes, and the patties
12. Ready to serve

Directions (to make the tempeh broccoli sauté):

1. Take our cubed up tempeh and put that in blanching water for about 10 minutes
2. Put some vegetable broth into the sauté pan
3. Put some onions, take some of ginger and grate that right into our sauté pan.
4. Add garlic and a little bit more vegetable broth
5. Dice the red bell peppers
6. Put the brocolli to the pan, add a little bit more stock, add the bell pepper
7. Pour water out from tempeh, and then add the tempeh to the pan
8. Add soy
9. Ready to serve

Directions (to make ambrosia fruit salad):

1. Peeled and chopped the orange
2. Put pineapple chunks, banana, coconut, cranberries,
3. Blended banana and coconut
4. Add the almond extract, orange juice concentrate and water
5. Mix the fruits
6. Ready to serve