Tuesday, June 7, 2011

Dinner for Parents

Tonight I made dinner for three. (Wish you were here, Leigh!)


1. Black bean burgers.

2. Zucchini and summer squash fried with onion.

3. Chocolate avocado cake. (Thanks, Izzy Darby!)

The recipe called for 2 c. sugar; I used a little more than 1 c. I also recommend sticking the frosting in the freezer. Or adding some sort of thickener. (Ground flax seed? A bit of flour? Melted chocolate? Yes, next time I think I'll make ganache instead of avocado-based frosting.)

Looks like I haven't posted a recipe for black bean patties yet, so here it is. I forgot to make rice, but lately I've been using 1/4 c. rice in my patties.

makes 4 large patties

1 15-oz. can black beans, rinsed
1/2 green bell pepper, diced
1/2 yellow onion, diced
1 jalapeño, diced
3 cloves garlic, diced
soy sauce
olive oil
apple cider vinegar
1/3 c. bread crumbs
1/2 c. wheat gluten
1 Tbsp. ground flax seed
2 Tbsp. water
chipotle chili powder
dried cilantro

1. Mash the beans in a large bowl.
2. Sauté the onion, peppers, and garlic in a pan over medium heat. Wait to add the garlic or it might burn.
3. Stir the ground flax seed and water in a small bowl.
4. Mix the contents of the pan into the mashed beans. Pour in some soy sauce and apple cider vinegar (approx. 3 Tbsp. and 1 Tbsp., respectively) and olive oil (something like 1/4 c.). Add the flax seed and water mixture (i.e., a flax egg... I think). Season to taste and mix it all together.
5. Add the breadcrumbs and wheat gluten. Stir with a wooden spoon or whatever you used to mash the beans, then knead until gluten strings form.
6. Fry in some oil in a large pan on medium-high for 10 or so, or as long as it takes to get each side browned and crispy.

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