HOLISTIC CHEF EDDIE'S TIP OF THE DAY #78

During this holiday season, it is important to accumulate some good recipes for appetizers.  Sometimes you have guests coming over, and you don't want to serve a full meal, just drinks and small plates.  Today I'm featuring TUSCAN WHITE BEAN SLIDERS.  I ran across this recipe a couple years ago, and I've been making these Gluten Free (or not) delicacies which can also be made Vegan.  The recipe requires an Egg in order to bind the ingredients together, but you can use Flax or Chia Seeds for the binder just as easily.  You can serve these Sliders with the condiment of your choice, however I am featuring a BASIL AOLI for dipping or smearing.  These Sliders can be either served by themselves or on a mini bun that is Gluten Free or not.  It's nice to serve a little something wonderful for your guests and this recipe is perfect.  They will absolutely love them.  When I serve this appetizer, I make a whole bunch of caramelized onions to throw on top of each Slider.  Unbelievable!!

          TUSCAN WHITE BEAN SLIDERS

1/2 cup Gluten Free Dry Oats
1/4 medium Sweet Onion, roughly chopped
1 large Carrot, roughly chopped
3 large cloves Garlic, minced
5-6 large Fresh Basil Leaves or a few sprigs of Fresh Rosemary
1 can Cannellini Beans or Garbanzo Beans, drained
Salt and Pepper, to taste
1 large Free Range Egg (or for Vegans 1 teaspoon Flax or Chia Seeds to 3 teaspoons water.  Let stand for 10 minutes)
Coconut Oil for cooking

1)  Place the Oats in a food processor fitted with an "S" blade and pulse until it turns into a coarse powder.  Transfer to a mixing bowl and set aside.
2)  Place the Onions, Carrot, Garlic, Beans and Herbs in the food processor and pulse until well broken down, not pureed.  Add to the Oats.  Season with Salt and Pepper.  Add the Egg (or Flax or Chia Seeds in Water), mix well  and allow the mixture to sit for 20 minutes so the Oats can absorb some of the moisture.
3)  Heat a large skillet on medium heat and add the Coconut Oil.  Form the burger mixture into 8 equal sized balls and flatten into patties, about 3 inches across and 1 inch thick.  
4)  Cook until brown and firm to the touch, about 4-5 mintues on each side.  Serve by themselves or on a mini bun.
BASIL AOLI
1/2 packed cup roughly chopped Basil Leaves
2 large Cloves Garlic, minced
1/3 cup Coconut Milk (full fat)
1/4 cup Almonds
1 Tablespoon Extra Virgin Olive Oil
Juice of 1/2 Lemon
1 good pinch of Salt

Place all the ingredients into a blender and blend on high until smooth.  Taste and adjust the Salt and Lemon if necessary.