Sweet Potato & Bean Burgers

Ingredients:
2 cans cannellini beans - drained and rinsed
1 large yam (orange flesh) - baked, peeled and mashed
2 TBSP tahini
2 tsp maple syrup
1 tsp lemon juice
2 tsp lemon pepper OR cajun seasoning
1/4 cup flour
salt to taste
panko bread crumbs or gluten free bread crumbs seasoned to liking
safflower, olive or grapeseed oil for frying

Bake and peel yam and place in a large bowl. Mash together with beans, tahini, syrup, lemon juice, seasoning and flour. *Your mixture will be soft and moist but you should be able to form a thin patty. (If your patty is too thick it will mush out when you bite into it). Add more flour if needed.

Heat 2-3 TBSP oil in pan over high heat. Slightly moisten patty with milk or water or egg wash and coat generously with bread crumbs. Fry in hot oil until golden browned on both sides. *Top with a slice of cheese if desired.

Transfer patties to a paper towel and let cool for 3-5 minutes.

Serve on a well toasted bun with fresh sweet onion, avocado, lettuce and Dijon mustard!

Buffalo Chili

Ingredients:
1 lb ground meat of choice
1 TBSP olive oil
1 onion - diced
2 celery stalks - diced
2-3 carrots - diced
2 cloves garlic - chopped
1 1/2 tsp cumin
1 cup beer or chicken broth
1 (15 oz) can diced tomatoes - undrained
1 (15 oz) can cannelinni beans - drained and rinsed
1 tsp paprika
1 tsp oregano
1/4 tsp cayenne
1/2 cup hot sauce (i used a mix of cholula, tapito, tobasco and Hooters wing sauce)
salt and pepper to taste

Brown meat and remove to slow cooker. Lightly saute onion, carrots, celery and garlic and add to slow cooker with the rest of the ingredients. Cook on low all day or overnight.

Serve with cornbread, sour cream, grated cheese or crumbled blue cheese.