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.
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???
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
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
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!
