Black Bean Quinoa and Sweetcorn Burgers

Ingredients:

110g quinoa

1 tsp Biona Organic Olive Oil

1 small red onion, chopped

3 cloves garlic, minced

Fine sea salt

2 cans Biona Organic Black Beans

2 tbsp Biona Organic Tomato Puree

1 large egg

1 can Biona Organic Sweetcorn

15g chopped fresh coriander

1 ½ tsp ground cumin

220g rolled oats, ground into crumbs

Method:

Place the quinoa in a small saucepan along with 1 cup of water. Bring the water to a boil then reduce heat to medium low and cover the pan. Cook for 10-15 minutes.

Heat the oil over medium heat and add the onion and garlic. Sauté until onions are softened. Place the mixture in a large bowl. Add approximately 1½ cans of black beans to the bowl and mash all of the ingredients together until a pasty mixture forms.

Stir in the remaining beans along with the tomato paste, egg, corn, coriander, cumin and a pinch of salt. Stir in the cooked quinoa and ground oats.

Form the mixture into 8 patties. Place the patties on a baking sheet and refrigerate overnight.

When ready to eat, pan fry the patties. Serve the patties on wholegrain burger buns with toppings of your choice.

Guacamole and Black Bean Burritos

Ingredients:

Guacamole:

2 ripe avocados

1/4 cup minced red onion

1/4 cup chopped corriander

1 clove garlic, minced

1/4 teaspoon salt

1 lime

Burrito:

2 large whole wheat flour tortillas

1/2 cup cooked Biona Organic Long Grain Brown Rice

1/2 cup cooked Biona Organic Black Beans

1/3 cup shredded Biona Organic

Montello Cheese

1/2 cup shredded lettuce

3 tablespoons minced red onion

Salsa:

Biona Organic Dip Salsa

Method:

To make guacamole,combine avocado, onion, coriander, garlic, and salt. Cut the lime in half and squeeze 1 to 2 tablespoons of lime juice over the guacamole and stir. Taste and adjust salt and lime juice as needed.

Spread about 1/4 to 1/3 cup guacamole in the centre of a tortilla. Layer half a cup of cooked long grain brown rice, beans, cheese, lettuce, and onions on top of the guacamole. Add salsa as desired. Roll into a burrito and tuck in the ends.

Heat a sandwich press over low heat and place the burritos. Toast until tortilla is brown and crisp, 3 to 5 minutes on each side. Serve with remaining guacamole or salsa.

Stuffed Sweet Potato

Ingredients:

For the Sweet Potatoes:

4 medium sweet potatoes

1/2 tsp ground black pepper

1/2 medium red onion, diced

1 1/2 tsp Biona Coconut Oil

2 cloves garlic

1/2 tsp turmeric

1/4 tsp cumin

1/4 tsp chilli powder

1/2 tsp sea salt

1 can of Biona Black Beans, drained and rinsed

For the Cashew Cream:

4 tbsp Biona Cashew Butter

1 clove garlic

1 tsp lime juice

1 tsp nutritional yeast

180ml water

Dash of Biona Apple Cider Vinegar

Dash of salt and pepper

For Serving:

1 avocado, chopped

Handful of coriander, chopped

Method:

Pre-heat oven to 180C. Bake the sweet potatoes on a greased baking tray until soft.

Cashew Cream: Mix together the cashew butter, minced garlic, lime juice, nutritional yeast, water, apple cider vinegar, salt and pepper. If too thick to drizzle, add more water. Set aside.

Sauté the onion and garlic in coconut oil. Add in all the spices and the black beans. Stir frequently until the black beans are fully heated through. Set aside.

Once the sweet potatoes are slightly cool cut them open and mash the insides so they are fluffy and easy to scoop out. Evenly spread the black bean mixture along with chopped avocado and coriander. Then pour the cashew cream sauce on top and enjoy.

Black Bean Dark Chocolate & Almond Cookies

Ingredients:

240g Biona Organic black beans

2 tbsp Biona Organic coconut oil

2 tbsp Biona Organic Almond butter

2 tbsp oat milk

1/2 cup Biona Organic coconut sugar

4-5 tbsp cacao powder

2 tbsp Biona Organic coconut flour

1 tsp baking powder

1/2 tsp sea salt

Method:

Preheat oven to 180°C.

Rinse the beans thoroughly in cold water. Drain them, save 20 beans for decoration and add the rest to a food processor together with oil, almond butter and milk. Blend until smooth.

Sift together sugar, cacao powder, coconut flour, baking powder and salt and add to the bean mixture. Run it again until all is combined. The batter should be similar to a thick mousse.

Line a baking sheet with parchment paper and spoon 9-12 evenly distributed dollops of batter on it. Use a spoon or a finger to form the cookies into round shapes, 3-4 inches/7-10 cm wide.

Bake for around 20 minutes (they should still be a little soft when you remove them from the oven).

Set a side a few minutes before transferring them to a wire rack to cool completely.