Chili-Bean Loaf

3 cups cooked garbanzo beans

2 cups cremini mushrooms

1 medium onion, chopped

1/2 red bell pepper, chopped

1/2 yellow bell pepper, chopped

1 jalapeno, sliced

3-5 cilantro sprigs

1 tablespoon salt

1 tablespoon red pepper flakes

1 tablespoon onion powder

1 tablespoon cumin

1 tablespoon grapeseed oi

1/4 cup water

Preheat oven to 375.

In a food processor, add the garbanzo beans and pulse several times

for crumble mixture. Remove and place to the side.

Add the mushrooms in the food processor and pulse several times for a crumble mixture. Set Aside.

In a large mixing bowl, add the garbanzo beans, mushrooms, salt, red pepper flakes, onion powder and cumin and oil. Mix well. Add the chopped onions, red and yellow bell peppers, jalapeno and cilantro sprigs. Mix well. Lightly grease the inside of a loaf pan. Add the mixture in the loaf pan. Bake for about 35 to 45 minutes. Let cool for about 30 minutes or more. Remove from loaf pan by placing a plate over the top and turning loaf pan upside down.

For the sauce. Peel and chop two mangos. Add to food processor with two baby bananas, 1/4 cup water and 1 tablespoon of agave.