This was so yummy it could become a favorite, whether I'm a veg-head or not! Substitute "regular" foods where you wish. I'm sure they'd still be fab.
Black Bean Cakes with Lime-Peppered Mayo
Another recipe courtesy of Tal Ronnen/Oprah
Serves 4
These Southwest-inspired black bean cakes are crispy on the outside, moist on the inside and perfectly seasoned. Serve them with Spanish brown rice and guacamole for a complete meal.
INGREDIENTS
Black Bean Cakes:
* 30 ounces cooked black beans, rinsed and drained
* 2 Tbsp. vegan margarine, softened (try Earth Balance brand)
* 2 Tbsp. chopped cilantro
* 2 Tbsp. chopped shallots
* 2 tsp. minced garlic
* 2 tsp. Creole seasoning
* 1/4 cup bread crumbs made from wheat-free bread (I used the millet)
* Salt and pepper to taste
* 1/4 cup canola oil
Lime-Peppered "Mayo":
* 1 cup vegan mayonnaise (try Vegenaise)
* 1 1/2 tsp. fresh lime juice
* 1 jalapeño pepper, minced (I probably used a little more than that)
* Salt and pepper to taste
Preheat the oven to 300°.
To make the Black Bean Cakes: Place the beans on paper towels to soak up the excess moisture. Bake the beans on a cookie sheet for 20 minutes. Let cool.
In a food processor, combine the beans, margarine, cilantro, shallots, garlic, Creole seasoning, bread crumbs, salt and pepper. Refrigerate for 1 to 2 hours.
Form the bean mixture into patties. Heat the oil in a skillet over medium heat. Fry the cakes for 4 minutes, until browned and crispy, then flip and cook on the other side. Drain on paper towels. Serve with the Lime-Peppered "Mayo."
To make the Lime-Peppered "Mayo": Mix the vegan mayonnaise, the lime juice and the jalapeño in a bowl. Season with the salt and pepper and refrigerate until ready to serve.
Black Bean Cakes with Lime-Peppered Mayo
Another recipe courtesy of Tal Ronnen/Oprah
Serves 4
These Southwest-inspired black bean cakes are crispy on the outside, moist on the inside and perfectly seasoned. Serve them with Spanish brown rice and guacamole for a complete meal.
INGREDIENTS
Black Bean Cakes:
* 30 ounces cooked black beans, rinsed and drained
* 2 Tbsp. vegan margarine, softened (try Earth Balance brand)
* 2 Tbsp. chopped cilantro
* 2 Tbsp. chopped shallots
* 2 tsp. minced garlic
* 2 tsp. Creole seasoning
* 1/4 cup bread crumbs made from wheat-free bread (I used the millet)
* Salt and pepper to taste
* 1/4 cup canola oil
Lime-Peppered "Mayo":
* 1 cup vegan mayonnaise (try Vegenaise)
* 1 1/2 tsp. fresh lime juice
* 1 jalapeño pepper, minced (I probably used a little more than that)
* Salt and pepper to taste
Preheat the oven to 300°.
To make the Black Bean Cakes: Place the beans on paper towels to soak up the excess moisture. Bake the beans on a cookie sheet for 20 minutes. Let cool.
In a food processor, combine the beans, margarine, cilantro, shallots, garlic, Creole seasoning, bread crumbs, salt and pepper. Refrigerate for 1 to 2 hours.
Form the bean mixture into patties. Heat the oil in a skillet over medium heat. Fry the cakes for 4 minutes, until browned and crispy, then flip and cook on the other side. Drain on paper towels. Serve with the Lime-Peppered "Mayo."
To make the Lime-Peppered "Mayo": Mix the vegan mayonnaise, the lime juice and the jalapeño in a bowl. Season with the salt and pepper and refrigerate until ready to serve.
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