Wednesday: White Bean & Sage Wraps

Adapted from Cooking Light

Chef’s Notes: Today was much better. Biceps and Back were exercised. Work got done. Garmin was charged up. It was partly cloudy and we got lost in the neighborhood where we run so we ended up running 3.75 miles! I broke the news to SmithCale yesterday at lunch that I had snuck in a second vegetarian dish. But, then told him I thought it’d be ok since we are going to a surprise this weekend where I’m sure they’ll be meat; he agreed, accepted and even enjoyed! When things are wrapped in Naan Bread, can you really go wrong??

Plan of Attack:

1. Preheat oven

2. Brown Onions & Jalapenos

3. Create Bean mixture

4. Cook

Ingredients for 2:

Bean patties-

½ Tbsp olive oil, divided

½ onion,chopped

1 garlic clove, minced

2 small jalapenos (or 1 large)- optional

1/6 C quick cooking oats (1/2 of a 1/3 C)

1/6C slivered almonds

1 Tbsp all-purpose flour

½ tsp dried sage

1 tsp Dijon mustard

¼ tsp salt

1/8 tsp black pepper

1 (19 oz) can cannellini beans, rinsed and drained

1 egg

Toppings-

2 whole wheat Tandoori Naan

Red onion, sliced

Lettuce

Mustard (we actually used jalapeno mustard)

Plain greek yogurt

Instructions:

1. Preheat oven to 400 degrees
2. Heat 1 tsp olive oil in skillet over medium-high heat. Add onion, garlic & jalapeno; sauté 2-3 minutes, stirring occasionally
3. While onion mixture is sautéing, in a blender add beans, oats, flour, almonds, sage, mustard, salt, pepper and egg.
4. Then add the onion mixture and blend until smooth
5. Reheat skillet to medium heat and add 2 tsp olive oil
6. Using a 1/3 C measure, scoop the bean mixture and place into heated pan then flatten with the back of the measuring cup. Repeat until all patties are made (we got about 4-5)
7. Cook for 3 ½-4 minutes on each side
8. Place Naan in oven and heat for 3-4 minutes
9. Spread mustard on the bottom of the Naan top with lettuce, red onion, cooked bean patty and greek yogurt
10. Enjoy!

Food for Life,

the SupperSmiths, forging one meal at a time