I'm still eating vegan. Still not enjoying soy milk, no matter what kind I try. But, I lost three pounds in my first week, and I wasn't expecting that. Nice side benefit. I have to say that I'm not crazy about meatless patties, like Boca burger and their brethren. I sound awfully picky, I suppose. Well, here is a very simple, fast meatless patty that I will make again and again, no matter if I'm a vegan or not. It's from the reliable Mustards Grill Cookbook. It has a light crispy surface, with a creamy interior. I served it with crispy yams and red cabbage. It looked very pretty, with the contrasting colors. But, the best part? It was delicious.
Crispy Black Bean-Rice Cakes (Mustards Grill Napa Valley Cookbook)
2 cups well drained black beans
3/4 cup cooked basmati or jasmine rice
1/2 cup finely chopped red onions
1 jalapeno pepper, minced
1/2 bunch scallions, the white part and a bit of the green finely mined
leaves from I/4 bunch of cilantro, finely minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
Put half of the rice and beans in a food processor and pulse until coarsely chopped. Do the same with the rest of the beans and rice. Combine the onion, chili, scallions, cilantro,salt, and pepper in large bowl. Add the beans and rice and mix thoroughly. Or you can just add the whole beans and rice to the bowl and mash it with a potato masher.
To cook the cakes, scoop out with 1/2 cup measures and using wet hands, pat out into a patty about 3/4 inch thick and 3 inches in diameter. Using a heavy skillet or griddle, heat the oil over medium heat until it sizzles and add the cakes. When the bottoms are nice and crispy, turn them gently and cook on the other side until crispy. It should take about 5-6 minutes in all. Serve with salsa or sour cream.
3 large yams
2 to 3 tablespoons olive oil
salt and freshly ground black pepper
Preheat oven to 375. Wash yams and dry, then rub them with the olive oil and sprinkle with salt and pepper. Prick yams with a fork and bake until a skewer inserted into the yam meets with just a little resistance, about 45 minutes, depending on size of yams. Allow yams to cool and when you can handle them, slice into rounds about 3/4 inches thick.
When you're ready to serve, heat the remaining oil until hot in a nonstick skillet over medium heat. Add the yam slices and cook until they are crispy on both sides. This should take no more than 1 or 2 minutes on each side.