Emily Star (xseaxgypsyx) wrote in vegancooking,
Emily Star
xseaxgypsyx
vegancooking

Black Bean Cutlets with Garlic Lime salsa

so there is this spanish food place around the corner from where I live that, back in my omni days, my mom and I would go to and get a roasted pork sandwich. On that sandwich we'd put this garlic oil and lime.**
I decided that I would make a variation of the chickpea cutlets from vegenomicon (I don't own it but hurrah internet!) and I based the flavors on that sandwich I used to eat.


Photobucket

Dryish:
1 cup black beans
2 tablespoons olive oil
1/4 cup vital wheat gluten
1/2 cup corn meal
zest one lime and set aside half the zest for later
3 cloves garlic either grated or minced. I used a mortar and pestle, but that's just me.
2 tablespoons chopped cilantro (not shown because I don't have any on hand, but it would be really good in this)

Wet:
1/4 cup water or broth
1 tablespoon soy sauce
1 tablespoon lime juice

Mash the beans and oil together until smoothish. Add the rest of the dry ingredients. Mix the wet ingredients together and pour into the dry. Mix them together and knead until gluten strings form. I usually only knead the whole thing for about a minute and then cut it and knead each patty individually, its easier I think.

Photobucket

Form the dough into a log and cut into 6 or 8 pieces. Knead each piece and shape into a patty. Squidgy prefers to threaten the patties into submission and they lay themselves flat. If you've got a Squidgy, feel free to do it that way.

Photobucket

place patties on an oiled baking sheet. brush oil on top of them (or just flip the patties through the oil on the baking sheet a few times)

Bake at 375 for 20 minutes.

Photobucket

paint for a little while...

after 20 minutes is up, flip the patties and put them back in for another 10 minutes.
Photobucket

While they're in the oven, make the garlic lime salsa

Ingredients:
4 cloves of garlic
2 tablespoons olive oil
juice of most of a lime (minus the tablespoon you used earlier)
remaining lime zest
salt
Photobucket
I used my mortar and pestle to smash up the garlic with a little coarse sea salt (the salt helps by being abrasive and smooshing the garlic).*
Photobucket
add the lime and olive oil and continue to mash.
Photobucket
isn't it purdy?

I know its a lot of garlic and some people might find that overpowering so if you aren't a huge fan of raw garlic I'd say to try and add some tomatoes and maybe some cilantro to help cool it down. Avocado is also really good with this.

Photobucket

when the 10 minutes is up and you take the patties out of the oven, top them with the garlic salsa.

Photobucket

I served mine with some cornbread. I've decided that I'm going to make the garlic salsa in bulk so we always have it around. its my favorite thing ever.

the patties should then be consumed thusly...

Photobucket

**If you want something similar to that sandwich, I would try a sandwich with these patties, the salsa and some Monterrey Jack "cheese" and grill the bread panini style.
*If you don't have a mortar and pestle (probably almost everyone) you can just mince the garlic and smash it really good with a knife and just let the salsa sit for a little while so the oil gets flavored.

Later Pholks!
Subscribe
  • Post a new comment

    Error

    Anonymous comments are disabled in this journal

    default userpic

    Your IP address will be recorded 

  • 13 comments