Adapted from http://eatdrinkbetter.com

• 15 ounces white (canellini) beans
• 1 cup fresh spinach, chopped and steamed
  
• 1 1/2 teaspoon cornstarch, mixed with equal part water
• 1/2 cup pine nuts
• 1/2 cup bread crumbs
• 2 cloves of garlic, chopped
• 1/4 teaspoon Thyme
• A pinch of salt
• A pinch of freshly ground black pepper

Preparation

1. Combine all of your wet ingredients, mash slightly with a fork and set aside. In a food processor, grind up all of your dry ingredients until they all resemble breadcrumbs. Mix the dry in with the wet ingredients. Now for the fun part: dig your hands in and mash everything up. Form the mixture into 3 or 4 patties, depending how big you like them.
2. Coat your skillet with cooking oil and put the heat on high. Cook your patties two at a time, for about 3-6 minutes, depending how hot your oil is (and how “well done” you like them). Flip with a spatula and repeat on the other side. Once they’re nice and dark brown, set them aside on a paper towel to cool.
3. Serve on a whole wheat bun or in a pita.  If you like, you can spread warm marinara sauce on the bun.
   

Adapted from www.eatingwell.com

• 1 15-ounces black beans or pinto beans, rinsed
• 3 tablespoons prepared salsa (Native Kjali Fire-Roasted Red salsa)
• 1 tablespoon chopped pickled jalapeño
• 1/2 teaspoon ground cumin
• 1 ripe avocado, pitted
• 2 tablespoons minced onion
• 1 tablespoon lime juice
• 1 16- to 20-inch-long baguette, preferably whole-grain
• 1 1/3 cups shredded romaine lettuce

Preparation

1. Mash beans, salsa, jalapeño and cumin in a small bowl. Mash avocado, onion and lime juice in another small bowl.
2. Cut baguette into 4 equal lengths. Split each piece in half horizontally. Pull out most of the soft bread from the center so you’re left with mostly crust. Divide the bean paste, avocado mixture and cabbage evenly among the sandwiches. Cut each in half and serve.

My husband loves this so much we have it once a week.  Soooooo good on Orowheat Multi-grain Sandwich Thins and topped with fresh guacamole!

• 1 can black beans, drained (I use black beans I cook myself)
  
• 1/4 cup suateed onions
  
• 2 slices multigrain vegan bread, crumbled finely
  
• Cracker crumbs
  
• Salt, pepper, other seasonings (your choice)
  
• Oil or no-stick spray (for frying)

Preparation

1. In large bowl, mash beans.
   
2. Mix in crumbled vegan bread, onions and spices.
3. Mix thoroughly, and add just enough cracker crumbs to make patties capable of holding together.
4. Form mixture into patties or balls.
5. Fry patties on both sides in a lightly greased frying pan.

Adapted from recipe at www.eatingwell.com

• 2 teaspoons extra-virgin olive oil
• 1 medium onion, sliced
• 4 large portobello mushrooms, stems and gills removed, sliced
• 1 medium red bell pepper, thinly sliced
• 1 medium green bell pepper, thinly sliced
  
• 2 tablespoons minced fresh oregano, or 2 teaspoons dried
• 1/2 teaspoon freshly ground pepper
• 1 tablespoon all-purpose flour
• 1/4 cup vegetable broth (Pacific Naturals Organic Vegetable Broth)
• 1 tablespoon reduced-sodium soy sauce (San-J Organic Tamari Reduced Sodium Soy Sauce)
• 3 slices provolone cheese (Marin Cheese Company Provolone Slices)
• 4 whole-wheat buns, split and toasted

Preparation

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes. Add mushrooms, bell pepper, oregano and pepper and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes.
2. Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy sauce; bring to a simmer. Remove from the heat, lay cheese slices on top of the vegetables, cover and let stand until melted, 1 to 2 minutes.
3. Divide the mixture into 4 portions with a spatula, leaving the melted cheese layer on top. Scoop a portion onto each toasted bun and serve immediately.