Sunday, August 26, 2007

black bean cakes

a tasty change from plain old beans, rice, and greens:

from deborah madison's Vegetarian Cooking for Everyone, which i have on loan from the library, but will make it onto this year's christmas list. her recipe calls for cilantro and lime, but i had neither, so, basically, this is smashed black beans, cumin, salt, and a little grated cheddar cheese with a generous splash of red wine vinegar. leave the mixture in the fridge about 15 minutes to make it easier to handle, then form patties a 1/2 inch thick. spinkle both sides with cornmeal. pan-fry in a heavy skillet for about 10 minutes a side, or until a crust forms. serve with salsa, to the delight of your husband. with each bite i thought, "wow, this IS good."

last night, i made the roasted pepper spread from VCFE for a neighborhood potluck, and served it with (storebought) cracked pepper crackers. the combination was really good. and leftover roasted pepper spread this morning with scrambled eggs? not bad, my friend!

can you tell the heat wasn't oppressive this weekend?

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