Vegan Nut Burger

1/3 c. Raw Almonds

1/3 c. Raw Cashews

1/3 c. Dry Roasted Peanuts

1/4 c. Raw Sunflower Seeds

1 c. Red Lentals

1/2 c. Shredded Carrot

1/4 c. Diced Yellow Onion

1/4 c. Chopped Green Onion

1 Clove Crushed Garlic

3 tbsp. Olive Oil

1 tsp. Curry Powder

1 tsp. Cumin

Salt & Pepper

In a food processor add almonds, cashews, peanuts, and sunflower seeds, and mix until nice and ground up. Then add the olive oil to make a pseudo of nut butter. Take mixture out of the food processor and place in mxing bowl. Combine cooked lentals with the nut mixture (I like to use my hands for this step). Then add the shredded carrots, green onion, garlic, and various spices. Mix it all up and good! *The burgers are very soft and crumbly, so in order to keep them together, I suggest pan frying them prior to the grill. Make patties, about 3 inches across and 1/2-1 inch thick. Cook in pan until each side is golden brown, then throw those suckers on the grill until they are nice and grill-striped. Makes about 5 patties.

Toad in a Hole

Yum yum, served with Nancy's non-fat plain yogurt, mango, and kiwi. Toad in a hole is one of my favorite breakfast foods, and it is super easy! I used a slice of sourdough bread, but any type of bread works.

I went to the Bellingham Farmer's Market today with my friend Mike and got some out-of-this-world Ethiopian food.