Dr. Neal Barnard's "Cookbook for Reversing Diabetes" features healthy, delicious recipes that not only prevent diabetes and foster recovery, but create an inner terrain for health and wellness. I love creating meals from this cookbook. Dreena Burton, plant based cookbook author for this book, has another winner!

• 2 cups sliced carrots
• 1 medium large garlic clove, quartered
• 1 can (15 oz) kidney beans, rinsed and drained
• 1 cup cooked, cooled brown rice
• 1/4 cup barbecue sauce
• 1/2 T vegan Worcestershire sauce
• 1/2 T Dijon mustard
• 1/2 tsp, scant, sea salt
• 1/4 - 1/2 tsp smoked paprika
• 1 T chopped fresh thyme
• 1 1/4 cups rolled oats

In a food processor, combine the carrots and garlic. Pulse until minced. Add the beans, rice, barbecue sauce, Worcestershire sauce, mustard, salt, paprika, and thyme. Puree until well combined. Once the mixture is fairly smooth, add the oats and just pulse until combined. Chill the mixture for 30 minutes, if possible.

Preheat oven to 400. Line a baking sheet with parchment paper. Shape the patties and bake for about 20 minutes, flipping the burgers halfway through cooking. You can also cook the burgers in a nonstick skillet over medium heat for 6 - 8 minutes per side, until golden brown.