2. In a food processor, place half of the beans, Vegenaise, cumin, oregano, garlic powder and crushed red pep- per. Chop in pulses to create a coarse purée. Transfer to a medium bowl.


3. In a small bowl, mix ground flaxseed and water. Let stand 5 minutes to thicken. Mix into the black bean mixture and add remaining beans, quinoa, breadcrumbs or ground tortilla chips, onion and cilan- tro. Mix until combined. If the mixture looks too wet to hold together, add more breadcrumbs or ground tortilla chips. Season to taste with salt and pepper.


4. Form into 3- to 4-inch-circumference patties. If time allows, let chill in the refrigerator for 2 hours to firm and for flavors to develop.


5. On a grill preheated to medium- high and brushed with oil, cook patties until crisp and brown, turning once, 5 to 6 minutes on each side. Or heat 2 tablespoons of olive oil in a skillet over medium-high heat and cook until browned, turning once, 5 to 6 minutes on each side.


Grilled Portobello Mushrooms with Quinoa, Tomatoes and Herbs


Yields 6 servings


6 Portobello mushrooms, stems and gills removed 3 Tbsp olive oil


1 tsp balsamic vinegar 1


/2 tsp dried thyme Sea salt


1 Tbsp olive oil 3 scallions, chopped


1 large clove garlic, minced 3


/4 11 /2


cup uncooked quinoa cups water


1 low-sodium vegetable bullion cube 2 medium heirloom tomatoes, diced into 1


/2 -inch pieces


2 Tbsp chopped herbs—basil, parsley and/or mint


Sea salt and freshly ground black pepper to taste


1. Preheat grill to medium-high.


2. Whisk together olive oil, balsamic vinegar and thyme. Brush cleaned mushrooms with mixture and sprinkle with salt. Let stand 20 to 30 minutes.


3. Grill on each side until grill marks appear, about 4 minutes per side. Or roast mushrooms under the broiler until juicy, about 10 minutes (optional).


4. In a skillet with a tight-fitting lid, heat olive oil over medium heat, and sauté garlic and scallions with a pinch of salt and pepper just until fragrant, for about 1 minute. Add quinoa, water and bul- lion cube. Turn up heat, cover and bring to a boil. Stir once and reduce heat to low to simmer for 20 minutes or until all the liquid has been absorbed. Remove from heat and let stand for 10 minutes.


5. Fluff quinoa with a fork. Fold in to- matoes and herbs. Season to taste with salt and pepper.


Grilling mushrooms brings out their savory flavor. Stuffed with protein-rich quinoa, this dish is satisfying enough to be served as an entrée.


6. Place mushrooms cap-side down on a serving platter. Fill the cavity of the mushrooms with the quinoa mixture. Serve warm or at room temperature.


Simple Tips for Great Grilling by Chef Renée Loux


Preheat the grill properly. Charcoal takes about 40 minutes, gas about 20. Brush the grill with vegetable oil before cooking to prevent food from sticking. To create perfect grill marks, rotate grilling food 45 degrees halfway through cooking time on one side. Flip and repeat on the other side.


This dish embodies the zenith of sum- mer, when watermelon and tomatoes are at their height. Paired with re- freshing cucumber, buttery avocado, savory olives and bright herbs, this pastiche of flavor and texture is a per- fect accompaniment to any backyard or picnic party.


Yields 4 to 6 servings


3 medium heirloom tomatoes, cored and cut into 3


/4 /4


1 cucumber, peeled, seeded and cut into 3


-inch cubes /4


/4


1 avocado, cut in half, pitted and cut into 3


-inch cubes -inch cubes


cup pitted green olives, chopped (Castelvetrano olives recommended) 1 Tbsp chopped basil 1 Tbsp chopped mint 2 Tbsp olive oil


1/2


2 Tbsp white balsamic vinegar or champagne vinegar


Sea salt and freshly ground black pepper to taste


1. In a bowl, place tomatoes, watermel- on, cucumber, avocado, olives, basil and mint. Toss gently.


2. In a small bowl, whisk together olive oil, vinegar and a pinch of salt and pepper. Pour over tomato-watermelon mixture and toss gently to mix. Season to taste with more salt and pepper. Serve immediately.


natural awakenings July 2012 37 -inch pieces


1 cup watermelon, cut into 3


Watermelon Mediterranean Salad with Tomatoes, Cucumbers, Avocado and Olives


photo by Stephen Gray Blancett


photo by Stephen Gray Blancett


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