Vegan Black Bean Burgers

Yield: 6 patties

Ingredients

• 1 can black beans, drained
• 1/3 c cashews
• ⅓ c cooked sweet potato
• 3 scallions
• ½ poblano pepper
• ½ c bulgur, soaked in boiling water and drained
• 1 t chipotle salsa
• 3 T aquafaba or other egg substitute
• Additional cornmeal as needed

Instructions

1. Adjust oven rack to center position and preheat oven to 350°F. Spread black beans in a single layer on a foil-lined rimmed baking sheet. Place in oven and roast until beans are mostly split open and outer skins are beginning to get crunchy, about 20 minutes. Remove from oven and allow to cool slightly.
2. While beans roast, heat 2 tablespoons oil in a medium skillet over medium-high heat until shimmering. Add scallions and poblano and cook, stirring frequently, until softened, about 5 minutes.  and cook, stirring, until fragrant, about 30 seconds. 
3. Place cashews in the bowl of a food processor and pulse until chopped into pieces no larger than 1/4-inch, about 12 short pulses. Add to bowl with egg replacer and chipotle sauce.
4. When beans are slightly cooled, transfer to food processor.  Add sweet potato and pulse until beans are roughly chopped (the largest pieces should be about 1/3 of a full bean in size). Transfer to bowl and season with salt and pepper, and cornmeal as needed. Fold together gently but thoroughly with hands. Patty mixture can be stored in an airtight container in the refrigerator for up to three days at this stage.
5. Form bean mixture into 6 to 8 patties as wide as your burger buns. Heat 1 tablespoon oil in a large non-stick or cast iron skillet over medium heat until shimmering. Add 4 patties and cook, swirling pan occasionally, until well browned and crisp on first side, about 5 minutes. Carefully flip and cook until second side is browned, about 5 minutes longer, adding cheese if desired. If cooking more than 4 burgers, cook in batches, keeping cooked burgers on a rack set in a rimmed baking sheet in a 200°F oven while second batch cooks.
6. Spread top and bottom buns with chipotle mayonnaise or other condiments as desired. Add toppings to top or bottom bun as desired. Place patties on bottom buns, close burgers, and serve immediately.

Notes: Variations:

• Add ⅓ c crumbled tofu when processing beans.

Source: Modified from non-vegan recipe published in Serious Eats,

Chicken Lo Mein

Yield: Ingredients

• 1 pound boneless/skinless chicken thighs
• 3 tablespoons soy sauce
• 3 tablespoons rice wine (or dry sherry)
• 3 tablespoons cornstarch
• 8 ounces cooked linguine
• 4 ounces mushrooms
• 2 carrots
• 1 zucchini
• ½ onion
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon sesame oil
• oil for sauteeing

Instructions

1. Trim the excess fat off of the chicken, slice thinly and toss with 3 tablespoons of soy sauce, 3 tablespoons of rice wine or dry sherry and 3 tablespoons of cornstarch. Set aside to marinade.
2. Prep all of your ingredients:Boil your linguine, drain and rinse with cool water. Set aside. Peel and julienne carrots, julienne zucchini, slice onion and thinly slice mushrooms. Set each aside in separate bowls. Make your 3-2-1 Sauce, adding 3 tablespoons of soy sauce, 2 tablespoons of oyster sauce and 1 tablespoon of sesame oil together in a bowl, mixing thoroughly. Set everything aside right near where you will cook for easy access.
3. Heat a wok over high heat until it is almost smoking. Add in a little vegetable oil, tilting the wok to evenly coat, and add in the chicken. Stir and toss for 1-3 minutes continuously until fully cooked, depending on how thick the pieces are. Remove and set aside for later.
4. Immediately add in a little more oil, then the carrots and onions. Stir fry together for 2 minutes.
5. Add in the mushrooms, and stir fry for 2 additional minutes.
6. Add in the zucchini and stir fry for 1 minute.
7. Add in the cooked noodles and chicken, stir and toss for 1 minute to heat through and create a little separation with the noodles.
8. Make a well in the middle by pushing everything out to the edges, or just push everything to one side and add in the 3-2-1 sauce. Stir and toss for 1 minute to evenly coat and incorporate the sauce with all of the ingredients.
9. Remove and serve!

Notes: Variations:

Source: http://www.thekitchenconfessional.com/

Classic Sourdough Waffles Or Pancakes

Yield: 1 dozen 8" waffles or about 2 dozen medium pancakes.

Ingredients

Overnight Sponge

• 2 cups King Arthur Unbleached All-Purpose Flour
• 2 cups buttermilk
• 1 cup sourdough starter, unfed
• 2 tablespoons sugar

Waffle or Pancake Batter

• all of the overnight sponge
• 2 large eggs
• 1/4 cup vegetable oil or melted butter
• 3/4 teaspoon salt
  
• 1 teaspoon baking soda

Instructions

1. To make the overnight sponge, stir down your refrigerated starter, and remove 1 cup.
2. In a large mixing bowl, stir together the 1 cup starter, flour, sugar, and buttermilk.
3. Cover and let rest at room temperature overnight.
4. In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge.
5. Add the salt and baking soda, stirring to combine. The batter will bubble.
6. Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer's instructions.
7. Serve waffles immediately, to ensure crispness. Or hold in a warm oven till ready to serve.

Notes:   For pancakes, batter is very thick; add additional milk or water to thin.

Source: http://www.kingarthurflour.com/recipes/classic-sourdough-waffles-or-pancakes-recipe