1 T. flax seeds, ground
½ cup almond meal (ground almonds)
1 T. Foods Alive Nutritional Yeast
2 tsp. organic pizza seasoning
½ tsp. ground turmeric
½ tsp. garlic salt
Combine all of the above in a baggie.
In a food processor, combine:
3 cups drained organic chick peas (garbanzo beans) soaked and cooked or 2 cans
1 ½ cups organic cooked brown rice (I use T. Joes organic sprouted black, red and brown rice)*
1 small onion, roughly chopped
1/8 cup green onions, chopped
¼ cup organic red, orange or yellow peppers
¼ cup organic Italian parsley, chopped
3 cloves garlic, minced
¼ tsp. Foods Alive nutritional yeast
1 tsp. organic ground cumin
1 tsp. turmeric
2 T. lime juice
2 T. coconut aminos
Black pepper to enhance absorption of curcumin in turmeric
Celtic or Real Salt to taste
Pulse all of the above until it is well mixed and moldable.
Bariani Olive oil in a sprayer
Preheat oven to 425º. Line a baking sheet with parchment or a silicone sheet. Form the mixture by heaping tablespoons into nugget shapes, place tenders, one at a time, into the bag of crumbs (kids will love to help). Shake to coat and carefully place on baking sheet. Mixture will make about 50 tenders. Once all of the tenders are on the sheet, spray them with Bariani Olive Oil spray. Bake for 15 minutes. Turn each tender, give another quick spray and return to oven for 15 more minutes.
Serve with desired dipping sauce, BBQ sauce or pizza sauce.
*For a grain-free option, I made them with cauliflower rice and they worked.
This recipe was inspired by Forks Over Knives, but I made significant changes.