Black-Bean Cakes with Lime-Peppered “Mayo”

Black-Bean Cakes with Lime-Peppered “Mayo”

Ingredients

For the black-bean cakes

30 oz. cooked blacked beans, rinsed and drained
1/4 cup bread crumbs made from wheat-free bread
2 Tbsp. vegan butter, softened (try Earth Balance)
2 Tbsp. chopped cilantro
2 Tbsp. chopped shallots
2 tsp. minced garlic
2 tsp. Creole seasoning
Salt and pepper to taste
1/4 cup canola oil (we used olive oil)


Preheat oven to 300°F.
Place the beans on paper towels to soak up the excess moisture. Bake the beans on a cookie sheet for 20 minutes. Let cool.

In a food processor, combine the beans, bread crumbs, vegan butter, cilantro, shallots, garlic, Creole seasoning, salt and pepper. Refrigerate for 1 to 2 hours.

Form the bean mixture into patties. Heat the oil in a skillet over medium heat. Fry the cakes for 4 minutes, until browned and crispy, then flip and cook on the other side. Drain on paper towels


For the lime-peppered “Mayo”
1 cup of vegan mayonnaise (try Vegenaise)
1 1/2 tsp. fresh lime juice
1 jalapeño pepper, minced
Salt and pepper, to taste

Mix the vegan mayonnaise, the lime juice and the jalapeño in a bowl. Season with salt and pepper and refrigerate until ready to serve. Serve with the black-bean cakes.

Makes 6 to 7 servings


**Tip: Make your own Creole seasoning using:

2 1/2 Tbsp. smoked paprika
1 Tbsp. sea salt
2 Tbsp garlic powder
1 Tbsp. onion powder
1 Tbsp. cayenne pepper
1 Tbsp. ground black pepper
1 Tbsp. dried thyme
1 Tbsp. dried oregano


Click here for the recipe for
Roasted Beets and Gold Potatoes.


Source: The Quantum Wellness Cleanse by Kathy Freston.