Black Bean Burgers:
1 slice whole wheat bread -- torn into pieces and pulsed a couple times in food processor. Then add:
1 grated carrot
1/4 c. cilantro leaves
1/3 chopped onion
1 tsp. cumin
1/4 tsp. salt
Pulse these together in the processor a until combined (but not mush!) Then add:
1 15oz. can of black beans, drained and rinsed
Pulse with other ingredients until combined and the beans are chopped up (but not mush!). Of course, you want to shoot for a burger-y texture. Scoop out into a mixing bowl and add
1/4 c. prepared chunky salsa (I used some from our favorite local mexican restaurant. caliente!)
Mix into beans with your hands. If it seems too wet (as mine did-- the first burgers fell apart), at this point, add a little bread crumbs. I think I added about 1/4 c. This didn't seem to throw off the flavors at all.
The recipe I found divided the mixture into 4 burgers of equal size. This seemed too big for me, and so I divided it into 6. Heat some extra virgin olive oil in a large pan and fry about 3 minutes on both sides until browned. We served them in pita pockets with garlic aioli (see below), onions, lettuce, tomato, and avocado slices.
Sweet Potato Fries with Garlic Aioli
Okay, the garlic aioli is embarassingly easy-- just 2 garlic cloves grated into 1/2 c. veganaise.
The sweet potato fries involve just a large or 2 medium sweet potatoes, peeled and cut into fries, then place into a mixing bowl and drizzle
2 Tb. olive oil
1/2 tsp. cumin
1/2 tsp. oregano
1/2 tsp. coriander
1 tsp. salt
1 tsp. dried parsley
and some pepper.
I combined all the spices together and then tossed them into the fries until evenly coated. Lay the fries out in one layer on a baking sheet and bake at 425 for 15 minutes, flip, and give them 20 more minutes.
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