P h e w … I am officially moved into our house. Everything is a mess, but it’s all in one spot. Yessssss.
This is one of my favourite meatless recipes. It is full of flavour and can be ready within 20 minutes. (Less if you have made it a few times) I made this Monday night for dinner. It is full of flavour and has a great texture. There weren’t any leftovers this time, but when there are I love to put it in a wrap with avocado, corn relish and lettuce! Mmmm. Delightful.
I have included the recipe I usually use for Corn Relish… Unfortunately, I wasn’t able to make it this time as I thought I had corn at home and didn’t. Luckily, my Aunt Lynda had given us some jarred corn relish that you will see in the pictures. It is so delicious and if you need the recipe you will have to ask her!
Chipotle Chili – Black Bean Burgers
Adapted from Students Go Vegan Cookbook by Carol Raymond
1 1/2 tbsp olive oil
1/2 cup chopped red onion
2 garlic cloves, minced
1/4 cup finely grated carrot
1/4 to 1/2 tsp chipotle chili powder
1/2 tsp ground cumin
One 19oz can black beans, rinsed and drained
1 tbsp Dijon mustard
1 tbsp low-sodium soy sauce
1 tbsp ketchup
1/2 cup rolled oats
Salt to taste
1. Heat 2 tsps of oil in a medium skillet over medium heat. Add the onion and garlic and saute for 3 to 5 minutes, until the onions soften. Add the carrots, chipotle chili powder, and cumin. Cook on low heat for about 5 minutes. Set aside.
2. Mash the beans in a large bowl with a potato masher or the back of a large spoon (it takes a moment for the beans to give in, but they will become creamy). Add the mustard, soy sauce, ketchup, and sauteed vegetables. Stir in the oats, and salt to taste.
3. Form the mixture into 4 or 5 burgers. Warm the remaining oil in the skillet and cook the burgers over medium-low heat for 5 to 6 minutes on each side. Serve immediately topped with Sweet Corn Relish (recipe follows), fresh salsa, or your choice of condiments.
Sweet Corn Relish
3/4 cup corn kernels
1/2 cup finely chopped tomato
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped red onion
2 1/2 tbsp brown sugar or natural sweetener
1/2 cup cider vinegar
1 tbsp Dijon mustard
1 garlic clove, minced
Bring all the ingredients to a boil in a saucepan over high heat. Reduce the heat to simmer, and continue cooking for 20 minutes. Store covered in the refrigerator. It will keep for 4 days.
I can’t wait to see you on Saturday (or maybe Friday night?) to tell you all about the honeymoon and to get ready for the reception!