Thursday, August 1, 2013

How many Arrowroots Had to Die?



Whenever I read a new vegan gluten free
recipe I hear the sound track from The Mission 

in my head.

I mean it all just sounds so untainted, so chaste
and Godly.



 

The recipes appeal to my inner cloistered nun I suppose.

 
 



Anyway.


The only problem is that sometimes I've never
heard of the food I'm supposed to buy and

being basically a lazy, uncurious-about-things-
botanical type person, I substitute.

 

With a varying amount of success.

 

This is one of those recipes where I substituted
and because it turned out anyway I decided to

post.

 (I really, really  hope I never actually meet Laurie Sadowski in person.

I'll have to remind her that vegans are a peace loving people.)



 
 

First the recipe calls for coconut oil.

Coconut oil? 

Isn't that the stuff gross body builders and women with fake

boobs slather on their bodies when they go out in the sun???

Yuckies!

First substitute: Extra virgin olive oil for coconut oil.

 

Then there was the arrowroot flour.

What the heck are arrowroots anyway?

They don't sound very Canadian.

Second substitute: Whole wheat flour
from Saskatchewan  for arrowroot. 

I'm not afraid of glutens (whatever they are).

 

Third substitute: frying pan on the stove for the BBQ.




Laurie Sadowski's Black Bean Burgers

These burgers are great cold but your kids can also heat them up at school. They are perfect without a bun, alongside a little container of mustard or salsa for dipping. The chips are open to possibilities, but the Mexican flavour of the burgers complements the lime flavour perfectly.

2 teaspoons coconut oil, divided
1/2 red pepper, chopped
1/2 small red onion, chopped
1 can (14 oz) unsalted black beans, drained and rinsed
1 cup cooked brown basmati rice
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 tablespoon arrowroot flour
2 tablespoons ground flaxseed

Heat one teaspoon of oil in a skillet and sauté the pepper and onion together, just until they start to soften. Remove from heat.

In a medium bowl, use your hands to mash the black beans — it’s the most effective way — then add the peppers and onions. Mix well, then add the remaining ingredients, combining well. Let mixture sit for half an hour or more — this step can be made in advance.

Heat the grill to medium. Use your hands to form patties. Put the patties on the grill and cook for about five minutes until fragrant with grill marks, then turn once, cooking through on the other side. Serve on a bun with your favourite condiments.
 
 
***
 
It made about 6 burgers. 
 
They were great warm with fresh Niagara beans, fancy dancey bread with a funny name and organic butter.  (I support our dairy farmers.
 
 
And I positively stink with the aroma
of the righteous!
 

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