My entry is the perfect little 3-bite snack that you can pick up to enjoy. And they are simple to prepare.
Corncakes made with luscious So Delicious Culinary Coconut Milk are the tasty foundation for these Snack Stacks. A dab of mock Garlic Aioli–garlic powder whisked together with vegan mayo (raw garlic is a little too much of a good thing here)–anchors a mound of black beans, kale, onion, garlic, and spices cooked into a creamy mélange with So Delicious Culinary Coconut Milk.
You can your stacks however you choose. I like carrot shreds, cucumber slices, a squeeze of fresh lime juice and a dusting of smoked paprika. But avocado (to which I am, sadly, highly allergic) and grape tomato halves would be delicious, healthy and colorful too.
1/2 cup yellow corn meal
1/8 teaspoon sea salt
1/2 teaspoon baking powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 cup plus So Delicious Culinary Coconut Milk
2 tablespoons creamed corn (a canned vegan product available at virtually all grocery stores) or 2 additional tablespoons So Delicious Culinary Coconut Milk
2 teaspoons vegetable oil divided
2 teaspoons vegan butter, divided
Creamy Black Bean, Kale, and Coconut Milk Filling (recipe follows)
Garlic Aioli (Recipe Follows)
Optional garnishes: carrot shreds; thin cucumber or avocado slices, halved; cherry tomato halves; lime wedges for squeezing; and a sprinkling of smoked paprika
In a medium bowl, whisk together cornmeal, sea salt, baking powder, cumin, smoked paprika, coconut milk, and creamed corn. Spray a large cast iron skillet with nonstick spray, place over medium-high, and heat 1 teaspoon each of oil and vegan butter. As the butter melts, swirl to coat bottom of skillet. Scoop batter, 1 level tablespoon at a time, into skillet and spread to about 2 1/2 inches in diameter. Repeat to make 4 corncakes, cooking approximately 2 minutes on each side or until golden brown. Remove to a serving plate and repeat with remaining batter, beginning with heating the remaining oil and butter. To serve, spread each corncake with about 1 teaspoon of Garlic Aioli, top with a heaping tablespoonful of the bean and kale filling, garnish as desired, and serve immediately. Note: corncakes may be prepared ahead and kept well-covered until serving time.
Creamy Black Bean, Kale, and Coconut Milk Filling:
1 tablespoon olive oil
1 small onion (half a medium), diced
1 cup coarsely chopped kale with thick stems removed
2 large cloves garlic, minced
1-15.5 ounce can black beans, rinsed and drained
1/2 cup + 1 tablespoon So Delicious Culinary Coconut Milk
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon ground turmeric
Freshly ground black pepper
In the same skillet as you made the corncakes, heat olive oil over medium-high. Add onion and a pinch of sea salt and sauté, stirring frequently, for about 2 minutes or until softened. Add kale and garlic and continue to sauté and stir for about 3 minutes or until kale is softened, but still bright green. Add all remaining ingredients and cook, stirring, for another 2 to 3 minutes or until ingredients reduce down and come together into a thick, fragrant, and creamy mixture. Season to taste with pepper and additional sea salt, if desired.
3 tablespoons vegan mayonnaise
1/8 teaspoon garlic powder
In a small cup, whisk together mayonnaise and garlic powder until well combined.
My parents have a nack for making any simple run-of-the-mill meal or activity seem special.
When I was a kid, a favorite sandwich that my mom would whip up with leftover baked beans was simply cooled beans mixed with mayo and pickle relish served between slices of toasted white bread, with or without butter lettuce.
Make this delicacy yourself in minutes and watch it disappear!
Because I love to nosh, my modern twist on her tradition is simply to serve the filling openface on small pieces of grilled crostini. I made these yesterday for an evening beach picnic with a good friend. Bean-filled bliss!
Approximately 1 1/2 cups thick baked beans, chilled (I used a 15.5 ounce can of Bush’s vegan “Steakhouse” variety that I baked for about 25 minutes at 350 degrees to thicken and concentrate flavors)
2 to 3 tablespoons vegan mayonnaise
1 tablespoon sweet or dill pickle relish
Optional: 2 sliced scallions, both white and green part (stir in or use as garnish)
12 thin slices lightly oiled and grilled or toasted bread (Italian, French, etc.)
Optional garnish: tiny sprigs of fresh basil
Stir together beans, mayo, relish, and opitonal scallions until combined. Pile on top of grilled bread and garnish with basil. Serve immediately.
This delicious salad was inspired by one I enjoyed at Pompano in NYC. I use more ingredients–including the kale, tomatoes, cucmbers, and optional black beans–because if the salad was scrumptious without them, it would be even better with.
Yield: 6 servings
1 cup uncooked quinoa (I used a mixed colored variety)
2 cups water
1-15 ounce can yellow hominy, rinsed and drained
Optional: 1-15 ounce can black beans, rinsed and drained (not included in accompanying photograph)
1/2 medium yellow onion, cut into 1/4-inch slices
1 cup coarsely chopped kale
2-6 inch cucumbers, diced
Approximately 12 grape tomatoes, quartered
1/4 cup olive oil
Juice of 1/2 large lime
1/8 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon chile powder
1/4 teaspoon smoked paprika
2 tablespoons finely chopped cilantro, or to taste
Optional: 1 tablespoon nutrition yeast
In a 2-quart saucepan, combine quinoa, water and a teaspoon of sea salt, bring to a boil, reduce to a simmer, and cook, partially covered, for about 15 to 20 minutes or until quinoa is tender and water is absorbed/evaporated, stirring occasionally. Meanwhile, preheatoiled grill pan over medium high. Place onion slices in one half of pan and kale in the other, lightly salt, and grill for about 3 minutes on each side or until nice caramelized grill marks appear. Combine quinoa, hominy grilled onion and kale, cucumbers, and grape tomatoes in a large non-reactive bowl. In a small cup or bowl whisk together olive oil, lime juice, and all spices, seasoning to taste with additional sea salt. Pour over salad, sprinkle with cilantro and optional nutritional yeast, and gently toss to coat completely. Note: I like to enjoy a couple or three servings of the salad without the black beans and then add them to the leftovers to enjoy for a another few servings.
Let’s just say, to put it non-judgmentally, that my husband has a very different diet than I do. So, when I make a dish, it is usually mine and mine alone.
On Saturday, I posted a recipe for my divine Vegan Coconut Dal with Grilled Kale and Cashews which I have been enjoying all week because it serves 6. Yesterday, wanting to finish it for lunch but perhaps in a different form, the idea for Dal Cakes sprang into my mind.
Wow, how simple and delicious!
On the way home from yoga Sunday morning, I was brainstorming what I would use to thicken the mixture to be able to shape it into patties–Panko bread crumbs, cashew meal, flour, etc.–but when it came to making them, I wondered how simple I could keep it.
Pretty darn simple as it turns out. I just added half as much Panko breadcrumbs as I had leftovers, stirred gently with a fork and, instead of pre-shaping into patties, I just mounded the mixture into the lightly oiled and preheated skillet, flattening the tops to make about 3/4- to 1-inch thick cakes. After a couple of minutes, they were plenty firm enough to flip, somewhere between a pancake and a veggie burger. If you want them, firmer, however, simply add a few more breadcrumbs.
I topped mine with vegan sour cream, as we are uanble in our area to purchase vegan yogurt that isn’t very sweet and quite runny. Had I had some cucumbers, I would have diced a few up in the sour cream or placed a few slices on top. But I didn’t, and my mini-meal was still delicious. Nontheless, wanting a hint of green and not having any cilantro, I added sprigs of lemon thyme from my herb garden. Though there is no thyme in the dish, it seemed appropriate given the citrusy notes and lent a lovely herby freshness. Half of a grape tomato would be a really nice addition, as well, adding contrasts of color, flavor and texture.
1 tablespoon coconut oil
1/2 cup leftover Vegan Coconut Yellow Dal with Grilled Kale and Cashews (you only need the dal part for this recipe), very thick and very cold
1/4 cup Panko or other coarse, dry breadcrumbs
Optional toppings: vegan sour cream/plain yogurt, pinch of chili powder or plain/smoked paprika, sliced or diced cucumber, sprigs of fresh cilantro or lemon thyme, and halved grape tomatoes
Heat coconut oil in a skillet over medium-high. Meanwhile, in a small bowl, mix together leftover Coconut Yellow Dal with breadcrumbs and a pinch of sea salt to taste, adding more bread crumbs if necessary to reach desired consistency. Divide mixture in half, making two mounds in the skillet and gently flattening each with a spatula to create 3/4- to 1-inch thick cakes and to help compact the cakes. Cook for 2 to 3 minutes or until golden brown and a little crusty, loosening each cake from the bottom of the skillet with a spatula after about a minute. Carefully flip and cook for 2 to 3 more minutes on the second side, again loosening the cakes from the bottom of the skillet after the first minute, and pressing gently on the top to compact. Lower heat at any point if necessary to prevent scorching. Serve immediately topped with vegan sour cream or yogurt, cucumbers, sprig of herbs and, if desired, grape tomato halves. Note: cakes on the smaller side are easier to flip, so avoid getting over-zealous with the size.
Last Saturday night, Joe and I were so pleased with ourselves for choosing Pompano as our dining destination in NYC.
Yes, I know that coconut dal isn’t Mexcian, so keep reading…
Located at 209 East 49th Street between 2nd and 3rd Avenues, it is a beautiful restaurant with a second story that opens onto a terrace, which is where we were seated. The weather was perfect–like early fall–the service swift, and the food outstanding, with lots of vegan options, provided cheese or sour cream is omitted.
For my dinner, I ordered smooth-as-velvet black bean soup with a grilled plantain garnish and a black quinoa salad with corn, onions, and grilled–yes, grilled–kale. Divine! You can imagine that I came home commited to grilling some kale before week’s end.
On the Thursday night we arrived for our weekend in the city on the occasion of a dear friend’s wedding, we dined at Amma (246 E. 51st Street between 2nd and 3rd), an intimate and warmly contemporary second story Indian restaurant. (For meals, we tended to stick close to “home” which was POD51 at 230 E. 51st Street: hip, modern, and well-designed from quality materials with compact rooms. Ours was a queen POD with a private bath and a very intimate one indeed: think airplane restroom–in size, not style–with a shower.)
I came home Sunday with a powerful craving for Indian food and decided to put the two together: Indian and grilled kale. For the dal, I used a recipe from Deryn Macey at RunningOnRealFood.com with no substantive changes except more water that is ridiculously tasty, especially scooped up in lettuce leaves instead of naan which, unless veganized, contains yogurt. To make it more “buttery” while adding a third texture contrast, I sprinkled it with roasted cashews. And to create more of a one-dish vitamin-packed meal, I topped it with grilled kale.
For the kale, all I had was pre-chopped, so I used it and thought it made a perfectly textured topping, though you could certainly grill whole kale leaves and use them differently. I am an indoor griller and found my Lodge cast iron grill pan to do a beautiful job. Grill the kale, which just takes a few minutes, in two batches while the dal cooks to creamy perfection.
Vegan Coconut Yellow Dal with Grilled Kale and Cashews
2 tablespoons coconut oil
1 medium onion, diced
3 large cloves garlic, minced
1 tablespoon fresh ginger, peeled and grated (I used 1 teaspoon ground ginger, as I had no fresh on hand)
2 teaspoons curry powder
1 teaspoon turmeric
1/2 teaspoon chili powder
1/2 teaspoon black pepper
1 teaspoon sea salt
2 cups dry yellow lentils
1-15 ounce can coconut milk
4 to 4 1/2 cups water
Grilled Kale (recipe follows)
Roasted and lightly salted cashew halves and pieces
In a large cast iron skillet, heat the coconut oil over medium-high. Add onions and saute, stirring frequently, about 3 minutes or until softened. Add garlic and ginger and continue to saute and stir frequently for about 2 more minutes until onions are quite soft. Lower heat to avoid scorching garlic if necessary. Add the spices, coconut milk, lentils and 3 cups water, whisking in one cup of water at a time. Simmer for about 45 minutes or until soft and thick, lowering heat if necessary, adding another 1/2 cup water about every 15 minutes. Remove from heat and serve topped with grilled kale and a sprinkling of cashews. Note: if desired, toss kale with about 1/4 cup chopped fresh cilantro before topping dal.
4 cups coarsely chopped kale (when I purchase from the grocery store instead of farmer’s market, I purchase a bag of, prewashed and coarsely chopped
Small amount of olive oil (If possible, dispense from a spray can or spritzer to avoid over-doing it)
Heat lightly oiled grill pan over medium-high. Add half of kale in an even thin layer to pan and grill about 3 minutes to until it starts to char, flip with a spatula and grill about 3 more minutes or until desired color and texture is achieved. Remove to a platter (avoid heaping it in a bowl or it will steam) and repeat with remaining kale. Sprinkle with a small amount of sea salt if desired. Prepared this way, you can use the kale myriad ways: in salads, soups, sandwiches, side dishes, and more. Its pretty darn good “right by itself,” as they say in the ‘Sip (Mississippi).
These savory fritter-cake hybrids are made from a trifecta of favorite, healthful, colorful and plentiful ingredients: chopped fresh kale, shredded sweet potato, and black beans. Green onion adds a fresh, pungent, herb-y kick.
A food processor made short order of finely chopping the kale and, with a quick blade switch-out, creating beautiful, consistent shreds of sweet potatoes and no scraped knuckles. For efficiency, I used canned black beans, rinsed and well-drained, mashing about half of them with a potato masher to help the fritter-cakes hold together without a lot of additional ingredients. However, I did use a little flour and soymilk (use the nondairy milk of your choice) plus some baking powder and soda for a hint of lift, but not enough to create a “batter.” The finished consistency of these is somewhat similar to a latke with a bit more body.
For spices, black beans would suggest Mexican or southwestern flavor notes. But, for some reason, I wanted to nudge these fritter-cakes in a slightly Middle Eastern direction. So I did invite cumin, coriander and lime zest to the party, but also smoked paprika and sumac which lends a lovely earthy lemony profile. It is widely sold in Middle Eastern grocery stores, but if you can’t find it, just order it online or leave it out. However, it has been one of my favorite kitchen companions of the last few years.
For cooking, I tried both oil and nonstick spray and found that the calories in the oil were worth achieving a crispier crust, but see what you think.
I love a savory and ever-so-slightly sweet balance, so for a topping, I whisked a little lime juice and tamarind syrup into vegan sour cream. Tamarind syrup lends a heavenly, subtle and distinctively Middle Eastern floral note tempered by the sweetly acidic lime juice. Again, the syrup is sold at Middle Eastern grocery stores and online. But you could substitute pomegranate syrup which is fruity without being floral or just leave out all together and go with a citrus sour cream which would be delicious too.
A little spoonful of the sauce, a thin slice of lime, a few pine nuts and a sprinkling of smoked paprika created a beautiful presentation of these delectable disks, perfect for breakfast brunch, lunch or even dinner, perhaps with a side salad.
3 cups shredded sweet potatoes (slightly over a half-pound potato)
4 cups coarsely chopped or torn kale, finely chopped (I used a food processor)
1-15.5 ounce can black beans, rinsed and well-drained; half of beans mashed with potato masher
6 green onions, very thinly sliced
1/2 cup unbleached all-purpose flour (I use white whole wheat)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon sea salt or to taste + a small amount more for sprinkling
1/2 teaspoon freshly ground black pepper or to taste
1/2 cup soymilk (or an nondairy milk)
Tamarind-Lime Cream (recipe follows)
Garnishes (optional): thin slices of fresh lime, a few pine nuts, dusting of smoked paprika
Line a baking sheet with paper towel and set aside. Set oven to lowest temperature. In a large mixing bowl, toss together with your hands sweet potato, kale, green onions, and unmashed sweet potatoes. In a medium bowl, whisk together mashed beans, flour, baking powder, baking soda, all spices, including salt and pepper, and soymilk. Spoon in roughly even dollops over vegetable-bean mixture and combine well with a fork. The mixture will be very textured and moist, mounding nicely, but will not form a batter.
Heat a thin layer of vegetable oil (or a combination of vegetable and olive oil) in a large cast iron skillet over medium-high. Divide mixture into 1/12ths and, using a spoon or scoop, place 4 evenly-spaced mound into the sizzling oil pressing to about 1/2-inch thick with a metal spatula. Cook for about 2 minutes, flip and cook 2 more minutes, lowering temperature if necessary to prevent scorching. They will turn a rich nutty brown (as opposed to a light golden brown). Remove fritter-cakes and drain on prepared baking sheet, sprinkling each with a few granules of sea salt. Keep warm in oven. Repeat twice more with remaining mixture. Serve immediately topped with Tamarind-Lime Cream and garnished as desired.
1/2 cup vegan sour cream
1 teaspoon tamarind syrup (or pomegranate syrup)
1 teaspoon fresh lime juice
Sea salt to taste
You still have time to shop for groceries and make this simple and simply delicious chili for dinner…and you’ll be glad you did.
When I was visiting my parents and sister in MS over Christmas, they were enjoying a batch of legendary chili shared with them by our longtime family friend, Anne Crumbley.
The base looked delicious–a little less “tomato-y” than some–so, though it was made with meat, I sampled just a little of the base and knew I had to have the recipe, which my mother happened to own in her impressive files.
The secret ingredient? Picante sauce! My secret ingredient for even more mellowness? Tofutti cream cheese! But, you can omit if you prefer.
Yesterday, for my New Year’s Eve post, I shared some of my black eyed pea favorites from the past, but I wanted a new black eyed pea recipe–not to mention lunch–to celebrate 2015. Considering lots of options, from some kind of fritter to gumbo to black eyed pea sausage–all of which I still want to try–it suddenly occurred to me that I could substitute black eyed peas for Ann’s black beans. Holy Moly!
I tweaked her recipe only slightly in order to add a bit more “umami” depth and richness since I would most certainly not be using meat, and I hope you love the results as much as I do.
Top your chili with whatever you choose. I like sour cream and sliced scallions; but Ann also recommends Fritos. I cannot be trusted with an open bag of those, so I never buy them. But if you can, more (will)power to you!
2 tablespoons olive oil
1 medium onion, diced (about 1 cup)
2 large cloves minced garlic
12 ounces soy crumbles, tempeh, or your favorite ground “round” substitute (tempeh is typically sold in 8 ounce packages so use 1 or 2 for 8 or 16 ounces; don’t feel you need to split a package)
1 1/2 tablespoons smoked paprika (or chili powder; Ann’s recipe calls for the latter, but I was out of it
and I loved the smoked paprika)
1 tablespoon nutritional yeast
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon turbinado sugar
1 teaspoon Liquid Aminos
Freshly ground black pepper
2 cups cooked black eyed peas ( 1 used frozen, thawed, but you can substitute an approximate 15 ounce can, rinsed and drained, or beans cooked from the dried state)
2 cups vegetable broth
1 cup picante sauce (I used Pace brand)
Optional but recommended: 1/4 cup vegan cream cheese (I use Tofutti Better Than Cream Cheese)
Recommended toppings: vegan sour cream (I use Tofutti Better Than Sour Cream), sliced scallions, sliced black olives, roasted pumpkin seeds, sliced jalapenos, etc.
In a large heavy pot (like a Dutch oven) or even a wok, heat 2 tablespoons olive oil over medium-high. Add onion and a pinch of salt and saute, stirring frequently, until translucent, about 3 to 5 minutes. Add garlic and continue sauteing, stirring constantly, for 30 seconds. Add soy crumbles, smoked paprika nutritional yeast, cumin, oregano, sugar, Liquid Aminos, and pepper, and cook, breaking up crumbles, until heated through and all ingredients are well combined. Add black eyed peas and heat through, stirring frequently. Then add broth and picante sauce. Bring to a simmer and cook for 30 minutes, stirring occasionally, and reducing heat as necessary to insure that chili does not stick on the bottom. During the last 2 minutes, melt in the vegan cream cheese. Serve chili in mugs or bowls, topped as desired or allow guests to top their own from a toppings bar.
There’s nothing wrong with a big pot of–if you’ll pardon the pun–garden variety black-eyed peas, or Hoppin’ John, for that matter. Tried and true.
But if you’re looking for something a little different to do with your blackeyed peas, making them into more of a meal, try this trifecta of flavor from The Blooming Platter, all of which elevate the humble pea to a glorious meal.
First up is a whimsical vegan take on crabcakes and tartar sauce from my Blooming Platter Cookbook, generously published by One Green Planet. It hardly gets more festive or tasty than this. Look at all of that red and green yumminess!: Vegan Black-eyed Pea and Spinach Cakes with Sun Dried Tomato Tartar Sauce.
Next up is a little kicked up southern comfort and colorful whole grain extravaganza including good luck and good-for-you greens: Vegan Blackeyed Pea Pilaf Over Collards with Green Tomato Salsa and Roasted Pecans.
Finally is another “southern” dish–southern Indian! The title is a mouthful, so to speak, but I wanted to reference all of the ingredients that make this dish addicting: Vegan “Southern” Indian Cilantro-Scented Cardamom-Coconut Cream Blackeyed Peas, Peppers & Spinach.
My new Fall Festival Slaw was the inspiration for this delicious sandwich. After I made the luscious slaw, though, it seemed to cry out for tangy BBQ beans and sweet caramelized onions. Oh boy, what a great combination, though the slaw is a beautiful side dish on its own.
BBQ Bean Sandwich with Caramelized Onions and Fall Festival Slaw
4 sandwich rolls or 8 slices of whole grain bread, toasted
Fall Festival Slaw
Vegan mayonnaise (I like Vegenaise)
For each sandwich, spread bottom piece of bread with about 1 tablespoon or less of mayo. Top with 1/4 of the beans, 1/4 of the onions, and about 1/4 cup of slaw. Serve immediately.
Fall Festival Slaw
Note: I use the grater attachment of my food processor to grate vegetables, as it creates a nice julienne style shred. You will have slaw left over.
2 cups grated zucchini
1 cup grated apple
1/2 cup grated carrot
1-4 to 5-inch small mild red chili pepper, stemmed and seeded, grated
1/2 cup taosted walnut pieces
1/4 to 1/3 cup vegan mayonnaise (I like Vegennaise)
1 teaspoon anise seed
1/4 to 1/2 teaspoon smoked paprika
1/8 teaspoon sea salt or to taste
1/8 teaspoon freshly ground black pepper or to taste
Place grated vegetables in a colander or strainer, press gently to remove excess moisture, and let drain for a few minutes. Transfer to a medium bowl. Add all remaining ingredients and combine will with a fork. Cover and refrigerate until serving time. Stir again before serving.
1 tablespoon olive oil
1 large onion, slivered
1/8 teaspoon sea salt
1 tablespoon turbinado sugar
1 teaspoon Balsamic vinegar
Heat oil in a large cast iron skillet over medium-high. Add all remaining ingredients and saute, stirring frequently, for about 15 minutes or until preferred degree of caramelization is reached. Reduce heat if cooking too fast. While onions caramelize, prepare beans.
Use your favorite BBQ bean recipe or:
1-15.5 ounce can vegetarian (which are actually vegan) barbeque beans (I used Bush’s brand with bourbon and maple syrup)
1 tablespoon prepared yellow mustard
1 teaspoon balsamic vinegar
In a small cast iron skillet or saucepan, heat together all ingredients, cooking for 7 or so minutes until thick and a little “sticky” to intensify flavors and insure that the beans will hold together nicely inside the sandwich. Remove from heat. Note: you may need to tweak amount of mustard and vinegar or you may even need to add turbinado sugar depending on the type of beans you pruchase. Mine were already sweet, so the mustard and balsamic vinegar balanced the flavors beautifully.
I love developing recipes, like these “Go Bean” green-themed burgers, exclusively for Tofutti Brands, Inc!
These simple, delicious and nutritious Mexican-spiced patties hold together beautifully and their pleasantly chewy texture is the perfect counterpoint to their spicy-tart Green Chili “Cream Cheese” Topping made with Tofutti Better Than Cream Cheese.
Lima beans may sound odd for a bean burger–though you can use whatever bean you prefer–but I had some fresh ones on hand from our farmer’s market; and they are, in fact, what spawned the whole “green” approach: butter lettuce instead of a bun, a thick slice of green tomato, the Green Chili “Cream Cheese” Topping with lime zest, and a garnish of fresh lime.
And about that topping: it’s delicious on these burgers, but it would be fabulous on an old shoe…it’s that good! Your beef burger-eating friends will be green with envy!
Note that Tofutti makes two types of Better Than Cream Cheese and Better Than Sour Cream, one with transfat and one without, each in its own color carton. So read the nutrition information to make sure you purchase the one you prefer.
1 3/4 cup fresh cooked lima beans (or 1-15.5 ounce can of your favorite bean, rinsed and drained)
1/3 cup walnuts (or your favorite nut)
1/3 cup uncooked oatmeal
1/3 cup vital wheat gluten
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
3/4 teaspoon ground cumin
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 teaspoon Liquid Aminos or soy sauce
1/4 cup olive oil, divided
Optional: 1 tablespoon water
4 toasted hamburger buns or 4 butter lettuce leaves
4 slices green tomato
Green Chili-“Cream Cheese” Topping (recipe follows)
Optional Garnish: lime zest and/or thin slices of lime
Place all ingredients, except tomato, topping, and bun–using only 1 of the tablespoons olive oil and optional water–in a food processor and pulse until mixture is well combined. Then run motor for a few seconds until mixture holds together; avoid over processing. Shape mixture into 4 patties about 3/4-inch thick. Heat 1 tablespoon of oil over medium-high in a large cast iron skillet. Add patties and cook 5 minutes or until golden brown, adding another tablespoon of oil and swirling around pan if needed halfway through. Flip, add remaining tablespoon of oil, swirl, and cook another 5 minutes to brown remaining side. Place each patty on a bun or lettuce leaf, top with a slice of tomato and 1/4 of the sauce, and serve immediately. Garnish, if desired, with lime zest and/or thin slices of lime.
Green Chili-“Cream Cheese” Topping
8 ounces Tofutti Better Than Cream Cheese
1 can chopped green chilies, drained
Zest of 1 small lime
In a small bowl, heat cream cheese for about a minute in the microwave or until very soft and stir-able. Add green chilies, salt and pepper, and stir to combine.