These buns are a great pair to hot soups. You can also get creative with the fillings by adding marinated tofu, tempeh, or fresh veggies.
Makes 6 sandwiches
1 15-ounce can white beans, drained and rinsed
2 tablespoons lemon juice
2 tablespoons water
1 tablespoon capers
2 tablespoons balsamic vinegar
1/2 teaspoon minced garlic
1/4 teaspoon minced fresh ginger
4 cups chopped leafy greens (spinach, chard, kale, etc.)
freshly ground black pepper, to taste
6 whole-wheat burger buns
Place beans, lemon juice, water, and capers in a food processor and process until smooth.
Place vinegar in a medium saucepan. Add garlic and ginger and cook over low heat for 1 minute. Add greens and stir for another 2 to 3 minutes, until softened. Season with black pepper.
Split buns in half. Spread bean mixture evenly over the top and bottom of the buns. Place greens mixture in between, close, and eat.
Per serving (1 sandwich): 180 calories; 2 g fat; 0.5 g saturated fat; 10.3% calories from fat; 0 mg cholesterol; 9.4 g protein; 33.4 g carbohydrates; 4.9 g sugar; 6.4 g fiber; 280 mg sodium; 99 mg calcium; 3.9 mg iron; 3.1 mg vitamin C; 1060 mcg beta-carotene; 1 mg vitamin E
Recipe from Mary McDougall of the McDougall Program