James Bolus, executive chef at The Wandering Hen Cafe and Market, did a fabulous presentation on Thursday, March 7th at Empowered Eating Group at the Greenhouse Project at Nay Aug Park in Scranton, PA. He shared his vision with us for healthy, local fare and his efforts to serve delicious food while reducing waste and using sustainable practices. We were able to sample his mushroom veggie burger served on crostini and topped with homemade tomato jam, fresh pea and beet microgreens, and crispy, dehydrated onions. He was generous to share this fantastic, easy, and affordable recipe with us!
Mushroom veggie burger recipe:
In food processor:
1 bunch parsley
1 onion
2 cups cooked chickpeas
Then mix in by hand:
1 cup mushrooms of choice (chopped and sauted lightly)
1 carrot (grated)
3 cups cooked sprouted black beans
2 cups cooked sprouted quinoa
1/4 cup flax seed
1 cup chickpea flour
1t baking powder
1t cumin
1t paprika
1 t coriander
1/2 t black pepper
1T salt
Enjoy!
The Scranton Beets 
Great post 😁
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Thank you! James is a real asset to our local community!
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