Wednesday, April 16, 2008
Black-Bean Cutlets With Jalepeno-Corn Gravy
Oh. My. God. I know the photo is a little dark, and the corn gravy looks super-yellow, but this was one of my favorite meals in a long time. I have a bunch of black beans in the freezer, and was skimming V-con to try to figure out something to do with them. I've made the black-bean burgers from there before, but I was wanting something slightly different this time. That's when I happened upon the recipe for jalepeno-corn gravy. Sounded very interesting. I thought it may be good with a thinner bean burger, more like the chickpea cutlets. So, I thought I'd just do the burger recipe and make them thinner. I also decreased the wheat gluten to 1/4 cup. I don't like the chewy texture that 1/2 cup gives the patty. It grosses me out a little. So, I added in a little extra breadcrumbs to make up for it. Then I pan-fried them just like I do the chickpea cutlets. I made mashed potatoes to go with them, and poured the gravy over everything. It was out-of-control! I swear! So freaking good. This will be in regular rotation, I'm sure. It's all so easy to make too.
I had some bananas that were getting way over-ripe, so yesterday afternoon I decided to make some banana bread and muffins. My favorite recipe, from a Southern Living cookbook, isn't the healthiest. So I modified the recipe to make it as healthy as possible while also making it vegan. Here's what I did:
3.5 cups whole-wheat pastry flour
5 tsp baking powder
1 tsp salt
1 cup of turbinado sugar
2 1/4 cups mashed banana (about 4 large bananas)
1 cup soy milk
1/3 cup canola oil
1/2 cup unsweetened applesauce
Mix the first four ingredients in a large bowl. Mix the rest of ingredients in a medium bowl. Add wet ingredients to dry, and mix until everything is moist. For muffins, spoon batter into greased muffin pan, filling 3/4 of the way full. Bake at 400 degrees for about 20 minutes. Makes a dozen muffins. For the bread, spoon batter into a greased 8 1/2 x 4 1/2-inch loaf pan. Bake at 350 for an hour. I added some organic, dark-chocolate chips to the loaf batter. YUM!
Posted by Susan Chipley at 10:36 AM