Since I began my adventures in BlogLand, I have "met" a lot of really cool people - I am amazed at some of the relationships I've been able to cultivate. I've met someone who I think is likely to be my best friend for a long time to come, and some very cool folks who just so happen to live in my humble town of Columbia, Missouri. Talk about the hidden perks of blogging!
Anyway, not only have I "met" and actually met cool people, but we've been able to share the best of the place we live. This post is a case in point. The amazingly awesome Laura, of the blog Peace by Pastries, is not only a fellow CoMo dweller (I really owe you a cup of coffee or something!), but she is a chef at the lone vegetarian restaurant in town called Main Squeeze. Main Squeeze used to serve this amazing, I'm talking amazing Southwest Black Bean Burger. Brett and I would go there at least once a week just so I could have the burger. Then they stopped serving it. Sadly, they also stopped serving Brett's dish of choice and my "second option", so we haven't even been there in awhile.
But I never forgot about those burgers. When I first "met" Laura, I indicated that I wanted to weasel that recipe out of her somehow, but I didn't have to do that. She provided it herself. Oh. My. Spicy. Black Bean. Goodness. I love you Laura (and I can't believe we have still never met in person). My mouth and heart are very happy campers right now. I have missed these burgers so much, and now not only can I make them at home, but I was able to tweak the recipe based on what we had on hand and our tastes. We also didn't use canned beans or corn, so I had to adjust the ratios just a bit.
We had these for dinner last night, Brett and I liked them so much, we didn't bother to freeze the extra patties, we're having them for lunch!
The local booty legend (aka revealing my sources):
no asterisk = grocery store
+ = local produce from The Root Cellar
++ = The Peace Nook (will denote whether product is local or just from the Nook)
* = farmer's market
** = CSA
*** = Container or Community Garden
**** = the non-profit buying club, Blue Planet or Purcell Mountain Farms
Our Take on L's Black Bean Burgers
2 1/2 cups black beans, cooked ****
1 1/2 cup frozen sweet corn
1 tbsp. canola oil
1 red onion, peeled +
8 cloves of garlic, peeled
3 jalapenos, stems removed *** (frozen from last year)
1/2 cup whole wheat pastry flour + (local MO flour!)
1/4 cup regular rolled oats
2 tbsp. ground flax seed mixed with 1/4 cup hot water
2 tbsp. lime juice
1 tsp. salt
1 tsp. black pepper
1 tsp. cumin
1 heaping tbsp. chili powder
1 tbsp. Spanish paprika
1 tbsp. dried cilantro flakes +
2 tbsp sriracha
2 tbsp. shoyu
1/2 cup whole wheat pastry flour mixed with 1/2 tsp. cayenne pepper + (the flour is local)
Preheat oven to 375.
In a food processor, lightly blend beans, corn, and oil. Add the remaining ingredients (except the whole wheat pastry flour/cayenne mixture) and blend well.
Line a cookie sheet with parchment paper.
Form batter into 1/2-2/3 cup balls and roll in flour mixture.
Press down on the ball to form desired shape and thickness.
Bake for 20 minutes. Flip about half way through the cooking time.
Let stand at room temperature for 20 minutes and serve with your choice of fixins'.
We had our burgers with veganaise, organic ketchup, and baby salad greens. These are so easy to make, and so good. I encourage everyone to check out Laura's blog and make these burgers SOON.
Well, I'm off to enjoy a beautiful Mid-Missouri Saturday. Brett and I now officially have a quarter veggie share CSA with Danjo Farms, and I am going to spend the rest of the day starting seed and doing a little apartment clean-up.
I also got the awesome news this morning that the place making Brett and I's wedding cake also makes vegan cake. Selina, that means you and I are getting our very own vegan chocolate layer. w00t!
'Til next time!