Monday, May 16, 2011

Black Bean Burgers, Fries and Brownies

I'm trying to catch up on a long list of recipes and topics.  Forgive me if I overwhelm you with posts this week, but I need to cross some stuff off my list.  And once more I'd like to remind you that vegan doesn't necessarily mean healthy.  Brownies are still brownies, people.  So don't think it's okay to eat the whole pan just 'cuz they're vegan.

(the pickiest eater I've ever had at my house eats these 2 at a time!)

1 (16 ounce) can black beans, drained and rinsed
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 tablespoon chili powder
1 tablespoon cumin
1/2 cup bread crumbs
~2 tablespoons olive oil

(I usually mix these up and then split it--1/2 batch with corn and the other 1/2 with jalapenos.  Makes it easy to tell them apart so the kids don't accidentally eat my spicy burgers.  I recommend making a huge batch and freezing them after they are cooked.  Easy to warm up and serve quickly for busy nights.)

If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.

In a medium bowl, mash black beans with a fork until thick and pasty.
In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
In a small bowl, stir together chili powder, cumin.
Add the spice mixture into the mashed beans.
Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties and pat them firmly together.
If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side. (They tend to stick a little, so use enough olive oil or spray with Pam to prevent that.)
Serve with lettuce and tomato on whole-wheat buns.

(as written, it makes 4 large patties, 6-8 mini burgers)

Cut 2 large white potatoes or sweet potatoes into strips.  (Leaving the skins on.)  Toss lightly in olive oil and season with salt, pepper and paprika.  Bake at 400 degrees for 25-35 minutes or until desired texture.

2 c. all-purpose flour
1 1/4 c. sugar
3/4. c. cocoa powder (I recommend buying at a chocolate shop to get the good stuff)
1 t. baking powder
1 t. salt
1 c. coffee, brewed strong and cooled
1/2 c. vegetable or canola oil
1/2 c. smooth applesauce
1 t. vanilla

In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt.  Mix all wet ingredients into dry. Let sit for 10-15 minutes to allow the gluten to form.  (No egg or egg substitute in this recipe--just let the gluten develop by resting the dough before cooking and this will keep the brownies from being too crumbly.)  Spray a 9x13" pan with Pam, lightly flour.  Turn mixture into prepared pan and cook at 350 degrees for 25-30 minutes.  Let cool. 
Feel free to mix in nuts, vegan chocolate chips, or peanut butter chips before cooking.

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