Thursday, February 9, 2012

Black Bean Cakes with Yellow Pepper Coulis

I feel like I'm starting to get the feel for my Vegan Thursdays and I really enjoyed the cooking today. I'm glad I decided to dedicate a day every week to explore this avenue of food. Our dinner was a mixture of black beans, boiled potatoes, grated onion and carrot, chopped parsley, and salt and pepper all processed in the food processor. This mixture was formed into 4 patties, coated with breadcrumbs and refrigerated for 30 minutes. The patties were then fried in olive oil until golden brown on both sides. The patties were served surrounded by a yellow pepper coulis. A very nice dinner!

Today's meal plan -
Breakfast - Spiced Pumpkin Smoothie, Bagel with Tofutti Spread
Lunch - Pesto Polenta with Sauteed Portobello Slices
Dinner - Black Bean Cakes with Yellow Pepper Coulis and Almond Date Truffles

Black Bean Cakes with Yellow Pepper Coulis
Adapted from Vegan Planet

1 1/2 cups cooked or one 15-ounce can black beans, drained and rinsed
1 large all-purpose potato, peeled, diced, cooked in water until tender and drained
1/4 cup grated onion
1/4 cup grated carrots
2 tablespoons minced fresh parsley leaves
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup dry bread crumbs
1/4 cup olive oil
1 cup Yellow Pepper Coulis (recipe follows)

Place the beans, potato, onion, carrots, parsley, salt, and pepper in a food processor and process until well blended. Divide the mixture into 4 equal portions and shape into patties. Coat each evenly with the bread crumbs and set on a baking sheet. Refrigerate for 30 minutes.

Heat the olive oil in a large skillet over medium heat. Cook the patties until golden brown on each side, about 5 minutes. Drain on paper towels and serve hot, surrounded by the coulis.

Yellow Pepper Coulis
1 tablespoon olive oil
1 small yellow onion, chopped
3 medium-size yellow bell peppers, seeded and chopped
1/4 cup water
Salt and freshly ground black pepper

Heat the olive oil in a large skillet over medium heat. Add the onion and bell peppers, cover, and cook, stirring a few times, until softened, about 5 minutes. Add the water, season with salt and pepper to taste, reduce heat and cook until the vegetables are very soft, about 15 minutes.

Transfer the cooked vegetables to a food processor or blender and process until smooth.

Push the mixture through a fine-mesh strainer into a small saucepan and heat over low heat. Use immediately or allow to cool and store in a tightly sealed container until ready to use. Reheat over low heat.

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