In a food processor, add in wild rice, black beans and all other ingredients
except the wild rice flour and blend until a blended mixture forms.
Also catching my eye this week is this Vegan Lentil Loaf with Roasted Carrots and Portobellos (
except without the mushrooms, because, yuck) from Veganosity, this Shaved Brussels Sprouts and Kale Salad with Lemon Maple Dressing and Hemp and Pumpkin Seed «Parmesan» from The Full Helping, and this
Wild Rice Stuffing with Butternut Squash, Pears, and Pecans from The Roasted Root.