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Here she offers up a full-flavor, less-guilt Chickpea Burger from her upcoming book,Whole New You.
Its a healthier twist on comfort food, says Mowry.
Credit: Jennifer Davick Photography; Vincent Sandoval/WireImage
Ingredients:2 (15 oz.)
greens onions,thinly sliced1 level TBSP.
white (mild) miso2 TBSP.
soy sauce or tamari2 TSP.
maple syrup12 cup cornmeal12 TSP.
Process chickpeas in a food processor until finely chopped.
Combine chickpeas, oats, and next 3 ingredients in a large bowl; set aside.
Shape mixture into 6 burgers; set aside.
Whisk together cornmeal and salt in a shallow dish.
Coat burgers in meal; set aside.
Heat half of safflower oil in a large nonstick skillet over medium heat until shimmering.
Cook burgers in 2 batches, 5 minutes per side, until golden.
Cover and keep warm.
Serve burgers on whole-wheat buns with desired toppings.
*To blanch whole carrots, cover with boiling water; let stand 2 minutes.
Drain on paper towels.
Makes 6
Active time:35 minutesTotal time:55 minutes
Recipe adapted fromWhole New You, on sale March 14.
