Black Bean Cakes

serving size: 2 as a main dish, 4 as a side dish

Ingredients:
1 cup cooked brown rice
1 15-oz can black beans, drained and rinsed
1/4 cup chopped scallions
1/4 cup chopped cilantro, divided
1 tsp cumin
1/2 tsp crushed red pepper flakes (optional)
1/2 tsp juice of fresh garlic
salt to taste
freshly ground black pepper
1 egg or flax egg (1T ground flaxseed + 3T water)
1/4 cup fine ground yellow cornmeal
2 tablespoons extra virgin olive oil

Directions:
Combine cooked rice, beans, scallions, 2 T cilantro, cumin, red pepper flakes, garlic juice, salt, pepper and egg in a bowl.

Heat olive oil in a large skillet.  Form bean mixture into four large patties.  Hold a patty in one hand and sprinkle with cornmeal spreading it evenly over the surface.  Turn the patty over into your other hand and sprinkle the other side with cornmeal.  Lay patty gently into the hot oil.  Continue with remaining patties.  Gently fry the cakes about 5 minutes on each side or until golden brown.  Garnish with remaining cilantro.

Falafel

Ingredients

1 (19 ounce) can garbanzo beans, rinsed and drained
1 small onion, finely chopped
2 cloves garlic, minced
1 1/2 tablespoons chopped fresh cilantro
1 teaspoon dried parsley
2 teaspoons ground cumin
1/8 teaspoon ground turmeric
1/2 teaspoon baking powder
1 cup fine dry bread crumbs
3/4 teaspoon salt
1/4 teaspoon cracked black peppercorns
1 quart vegetable oil for frying

Directions

Mash the garbanzo beans in a large bowl. Stir in the onion, garlic, cilantro, parsley cumin, turmeric, baking powder, bread crumbs, salt and pepper. Do not be afraid to use your hands. Shape the mixture into 1 1/2 inch balls; you should get 18 to 24. If the mixture does not hold together, add a little water.
Heat the oil in a deep fryer to 375 degrees F (190 degrees C). Carefully drop the balls into the hot oil, and fry until brown. If you do not have a deep fryer, heat the oil in a heavy deep skillet over medium-high heat. You may need to adjust the heat slightly after the first couple of falafels, and be sure to turn frequently so they brown evenly.

Grilled Portobello Mushroom Burger

Ingredients

4 portobello mushroom caps
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
salt and pepper to taste
4 (1 ounce) slices provolone cheese

Directions

Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
Preheat grill for medium-high heat.
Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.

Zucchini Patties

INGREDIENTS:

• 2 1/2 cups coarsely grated zucchini (from about 3 medium)
• 1 teaspoon salt, divided
• 1 large egg
• 1 large egg yolk
• 1/2 cup (or more) all purpose flour
• 1/2 cup crumbled feta cheese
• 1 cup chopped fresh Italian parsley
• 1/2 cup chopped green onions
• 1 1/2 tablespoons chopped fresh dill

• vegetable oil for frying (recommend:  corn oil or grape seed oil)

• hummus or yogurt
• 
  

DIRECTIONS:

Toss zucchini and 1/2 teaspoon salt in large bowl.  Let stand 5 minutes.  Transfer to sieve.  Press out excess liquid.  Place zucchini in dry bowl.  Mix in egg, yolk, 1/2 cup flour, cheese, and 1/2 teaspoon salt.  Mix in parsley, onions, and dill.  If batter is very wet, add more flour by spoonfuls.

Heat 2 tbsp olive oil and 2 tbsp corn oil in large skillet over medium heat.  Working in batches, drop batter by rounded tablespoonfuls into skillet.  Fry patties until golden, 5 minutes per side.  Transfer to paper towels.  DO AHEAD Can be made 1 day ahead.  Place on baking sheet, cover, and chill.  Rewarm uncovered in 350 oven for 12 minutes.  Serve with yogurt or hummus.