I don’t understand the misconception that eating vegan is difficult. For me, it is so simple and such a pleasure. I never have to worry anymore about defrosting meat or even just having it sit on my counter getting e coli and hosts of other bacteria all over everything. I don’t have to worry that if I don’t cook my food enough to kill those same bacteria we will get sick. I don’t even have to wash my hands while I am cooking. Everything is clean and fresh. I really never liked cooking when I used meat. I would have the anti-bacterial spray ready and I would gag a little when trimming fat and touching raw meat. So for me, cooking vegan is fun. Take the other night, for instance. I wanted to make something different for dinner, so I grabbed a few ingredients that were already in my pantry, and voila – this is what resulted. My whole family enjoyed it, which is great because it was very easy to make and was a perfect dinner with a salad and some sauteed greens. The lime cream was so yummy that I am already thinking of the many things I can top with it. You will have to decide how zesty you like it. If you love lime like I do, use the whole 1/2 t zest. I hope you enjoy making and eating these as much as I did!
- 1/4 c whole wheat bread crumbs
- 1/2 c panko crumbs
- 1/2 c ground walnuts
- 3 T olive oil, divided
- 1/2 onion, chopped
- 3 garlic cloves, pressed
- 1 14.5 oz can black beans, drained
- 1/2 vegan bouillon cube
- 1 1/2 medium russet potatoes, peeled and quartered
- 1 T ground flax seed mixed with 3 T water
- 1/2 t salt
- 1 T energ egg replacer
- 1/2 t dijon mustard
- lime slices for garnish
for the lime cream
- 1/4 c vegan sour cream
- 1 t lime juice
- 1/8 t salt
- 1/4 – 1/2 t lime zest
Combine all ingredients, cover and place in fridge while preparing rest.
Cook the potatoes in boiling water until tender, about 15 minutes.
Heat 1 T oil in a large frying pan over medium high heat. Saute the onions until translucent. Add the garlic and the bouillon and cook for 2 minutes more stirring well. Set aside.
In a large bowl, mash the beans and the potatoes. Add the flax mix and the onions. Stir in the breadcrumbs.
Form into 7 patties.
In a small bowl, combine the energ egg replacer with 1/4 c warm water and then add the dijon mustard.
In another small bowl, combine the panko and the walnuts.
Dip each patty into the egg replacer mix and then into the panko walnut mix.
Saute patties in remaining oil over medium high heat until golden, about 5 minutes per side.
Top with lime cream and garnish with lime slices.
Vibrantly Vegan 