Wow, it feels like I haven’t been here in ages! For the last month I was a little per-occupied with cleaning, packing, and purging…all things which prevented me from focusing on W.H.E. While I tried to cook and photograph in our torn apart kitchen, the chaos of boxes and piles of paraphernalia always seemed to interrupt the creative process. But here we are, a new month, a new home, a new lease on life.
May was spent sorting and giving up most of our possessions, and when you have been together for over five years, you can accumulate quite a few useless (yet somehow, beloved) possessions. Although it was an exhausting process, now that it is accomplished, it feels amazing! In June we moved from our huge, old, bright character home which was full of roommates, to a small, dark and quiet bachelor pad. To call it a major change would be a bit of an understatement. Upon moving into the new, temporary home, I became a little less than ecstatic (okay, I was totally bummed). After a month of finding myself unable to cook, create, and blog, here I was in my new home finding just as many obstacles to blogging as I had the month before. But now a week into it, I have become used to the postage stamp sized kitchen, lack of natural sunlight, and the inability to have Internet access. What I took to be dead ends, are just impediments which I will have to learn to adapt to.
In the pandemonium of moving, we neglected to noticed that spring had turned into summer, so to make up for lost time, we whipped up some summertime inspired burgers brimming with the fresh flavours of lime, cilantro, avocado, and corn. Hello summer! I can’t wait to see what you have in store!
Baja Black Bean Burgers
Recipe: (Makes 4-5 burgers) Print it Here
3 Cups Black Beans (or 2 15oz cans, rinsed)
2 Cups Mushrooms
1/2 Medium Onion
1/4 Cup Cilantro Stalks (or the stems from one bunch, reserve the leaves)
1 Clove Garlic
2 tsp. Oil
1/2 Bell Pepper (I used 1/4 Red and 1/4 Green), diced
1/2 tsp. Cinnamon
1 1/2 tsp. Cumin
1 tsp. Coriander
1 tsp. Smoked Paprika
1 Green Onion, slivered
3/4 Cup Fresh Corn (or 1 cob)
6 Tbsp.Ground Flax
1/2 Cup Gluten Free Flour (or flour of choice. I used this mix )
Sea Salt to taste
Serve with: Salsa, Chunky Guacamole (recipe below), Creamy Lime Coleslaw (recipe below), Buns or lettuce wraps, hot sauce.
1.Begin by pureeing the mushrooms, onion,cilantro stalks, and garlic until it makes a fine pate-like consistency.
2. Heat a frying pan to medium, and add 2 tsp. of oil. Add the mushroom mix, cinnamon, cumin, coriander, and smoked paprika. Cook for about five minutes or until the mushrooms begin to cook. Add the diced peppers and cook for another minute or two until they begin to soften.
3. Transfer the mushroom mixture to a bowl, and mix in the beans, green onion, fresh corn, and flax meal. Taste and adjust for seasoning (if you are using canned beans you will need less salt). Slowly stir in the flour, you may need a little less or more depending on your mix.
4. Heat a heavy frying pan to medium and add a touch of oil. Shape the burger mix into about 4-5 patties. Once the oil is hot, place two patties in the pan and fry for about 5 minutes or until they begin to brown. Flip the burgers and then place in a 190 C (375) F oven for about 10 minutes.
5. Serve on a wholegrain bun and top with guacamole, creamy lime slaw, and salsa. If you want a gluten free -bread free option, serve the patty on a bed of creamy lime coleslaw.
2 Cloves Garlic, grated
2 Tbsp. Lime
Sea Salt and Pepper to taste
Mash all together with a fork. Taste and adjust seasoning if needed.
Creamy Lime Coleslaw
1 Cup Shredded Kale
1 Cup Chopped Cilantro Leaves (reserved from the burgers)
2 Cups Shredded Savoy Cabbage
1 Green Onion, Slivered
1/2 Cup Cashews, soaked overnight or for at least four hours
1/2 Cup Water
1 Tbsp. Lime Juice
1/2 tsp. Sea Salt
Pepper to taste
1. Soak the cashews overnight, or for at least four hours. Once soaked drain them and rinse well.
2. Combine cashews in a blender along with the water, lime, salt, and a pinch of pepper. Puree until smooth.
3. Pour over chopped veggies, mixing well.