Black Bean Faro Veggie Burgers

What's nice about this recipe is that the burgers are not just mushy beans. The fresh veggies hold up under the quick cook time and the farro has a nice nutty/chewy texture (NOT overcooked and soft and more robust than rice). Those veggies and farro, together, give these burgers some texture, much the way ground beef is.

1 13.4 box or can of rinsed and drained black beans
1.5c prepped farro (3/4 c dry farro prepped with 1.5-2c water, see below)
1 red pepper, small chop/dice
1 red onion, small chop/dice
2 garlic cloves, minced
2 tightly packed cups curly kale, chopped fine
1 purple carrot (about 8" long) diced (substitute orange carrot but purple is less prominent a flavor)
1 c. whole wheat bread crumbs
4 oz feta cheese, crumbled (I buy the 365 brand in the large white tub, which has a really nice tang)
1 c. fire roasted tomatoes, crushed
2 eggs, beaten
1.5 t salt, divided
1/2 t black pepper
1/2 t white pepper (optional but it adds a subtle kick)
1/4-1 t red pepper flakes, depending on how spicy you like things
2-3T canola oil for frying

1. Start the farro. Put about 3/4c farro in a dry pan. Lightly toast the farro till it smells nutty, about 5 minutes. Toss the farro around then return to heat and add about 1.5-2c water and 1/2 salt. The water should cover the farro so it is twice the depth of the farro. Simmer uncovered until the farro is chewy but not soft. Drain excess water off and set aside.

2. While the farro cooks, drain the beans and put them in a large bowl. With the back of a spoon, smoosh them a little. Add the pepper, onion, garlic, kale, carrot, bread crumbs, feta, and toss together till everything is evenly mixed. Add the farro, tomatoes, eggs, salt, and 3 peppers. Mix together. The mixture should be sticky so that it holds together. If it crumbles, it's too dry and add a bit more fire roasted tomato. If too wet, add some more bread crumbs.

3. Preheat a heavy saute pan (I like my le Creuset cast iron pan) with some of the oil. Form patties about 1.5" thick and 5" diameter. Place in pan, saute till crunchy on one side, carefully flip, and saute the other side (about 3-4 minutes per side on a medium high heat but not so hot that the oil smokes).

Yield: about 8-10 burgers

Serving suggestion: On a bun or on a plate next to some nice oven roasted yam fries, top with a mix of  1/2c yogurt, 1/2 c crushed fire roasted tomatoes, 1-2t chili sauce (to taste). I use this brand of chili sauce:

Pumpkin Tiramisu

This is is inspired by the Italian Tiramisu with the similar result of cookies that soak up flavors and cream, mascarpone cheese, and pumpkin create a fluffy, rich, and creamy mousse-like finish.

Ingredients:
2 appx. 10-oz boxes ginger or spiced wafer-thin cookies (e.g., Lars' Swedish Ginger Snaps or Moravian Spice cookies)
1 16-oz can or box of pumpkin puree (if canned, it's usually pretty thick as-is; if using Pacific organic boxed, it's somewhat watery, so i put it in a fine-meshed strainer to get some of the water out then proceed)
16 oz. Mascarpone cheese
2T-3T honey (more if you like a sweeter dessert; I prefer less)
1t molasses
1t cinnamon
1/2 t ginger
1/4 t cloves
1/4 t allspice
1c heavy whipping cream
2T powdered sugar
1/2c. roasted pepitos (can be salted or not; also known as pumpkin seeds)

1. Bring mascarpone cheese to room temp (about 1 hour on counter). Whisk together pumpkin, mascarpone cheese, honey, molasses, and spices. Set aside.

2. Whip cream till it is shaping into whipped cream, then add the powdered sugar then finish beating till somewhat stiff peaks stay (do not over whip or you will get sweet butter!)

3. Fold the pumpkin/cheese mixture into the whipped cream till blended (it can have some unblended streaks; no biggie).

4. Assemble. Starting with the pumpkin mixture on the bottom, layer about 1/4"-1/2" then a cookie; then more of the mixture, then a cookie, alternating until the the desired height. I use ramekin-sized little clear punch cups, but you could also do this in a 9x11 glass pan so that you can cut squares to "show off" the layers created. Finish the top with the cream mixture.

TIP: use a small ice cream scoop that you squeeze to drop the mixture out of it (ones that work have a "swiping" metal bar that glides inside the curve of the scoop to help release what you're scooping).

5. Chill for about an hour.

6. When ready to serve, finish by angling in one additional cookie per serving and sprinkle with the pumpkin seeds (about 1t of seeds per dessert).

Serves 6-8, depending on how tall you make these.
Variation: add 1 shot of your favorite bourbon or whiskey to the pumpkin mixture.