Black bean cakes with avocado and slaw

These little meatless wonders are a perfect vegetarian (vegan, even!) meal.  The black bean cakes are packed with flavor and protein and topped with a simple tangy, crunchy slaw.  Add a couple heaping spoonfuls of rich, buttery avocado and some bright, zesty lime juice + hot sauce and you've got yourself something pretty darn near perfect for dinner.

Serves 4-6 (makes 12 cakes)

1 t. olive oil
1 onion - finely chopped
2 medium cloves garlic - finely chopped
2, 15-oz cans black beans, drained
4 oz. can diced, roasted green chilis, drained
1 1/2 t. salt
1 t. ground cumin
1 t. oregano
1 t. chili powder
1 T. Cholula hot sauce
2 t. apple cider vinegar
2 t. maple syrup
1 egg - beaten
1/4 c. medium ground cornmeal
1/2 c. fine corn flour (or all-purpose flour)

olive oil for cooking bean cakes

slaw:
1 small cabbage, very finely sliced
4 watermelon radishes (or regular radishes) - quartered and thinly sliced
2 t. sugar
1 t. salt
2 T. vinegar
3 green onions - whites & greens thinly sliced
1 small jalapeno - minced (optional)

2 avocados - coarsely mashed
1-2 fresh limes
Cholula hot sauce (optional)

Heat olive oil in a skillet over over medium-low heat.  Add onion and cook until translucent, about 7 minutes.  Add garlic and cook 1 more minute. Turn off heat and let cool slightly.

Place black beans in a large bowl.  Coarsely smash the beans with a potato masher or fork until about half the bean are mashed.  Add the sautéed onion and garlic, green chilis, salt, cumin, oregano, chili powder, Cholula, vinegar, sugar, egg, cornmeal and corn flour to the beans.  Stir to combine all ingredients, making sure flour is incorporated.  Let mixture rest 10 minutes.

To make the slaw, put the cabbage and radishes in a large bowl.  Sprinkle with sugar, salt and vinegar and toss to combine.  Let slaw sit 10 minutes.  Drain off any accumulated liquid, add the green onions and jalapeño (if using) and toss again.

Heat enough olive oil to coat a heavy bottom skillet over medium heat. Scoop a 1/4 c. of the black bean mixture into your hand and gently form into a small patty (your mixture will be very soft), about 2 1/2 to 3 inches in diameter.  Make sure your cakes are not too thin so they stay together when cooking & flipping.  Place in the hot skillet and repeat.  You will need to work in batches.

Cook each black bean cake about 4 minutes on each side until browned and crispy.  You may want drizzle a little more oil into the pan after you flip them so they brown nicely on both sides. Remove and place on a baking rack to retain crispiness while cooking the rest.  These are extra tasty when served right out of the skillet while hot & crispy!

To serve, top black bean cakes with a heaping spoonful of avocado and a mound of slaw.  Generously squeeze fresh lime juice over everything and drizzle with a little Cholula, if desired.

Beet and orange salad with herbs & walnuts

This bright & beautiful salad is a real show-stopper. The colors are obviously incredible...I recommend using multiple varieties of both beets (red, yellow, pink, candycane/chioggia) and oranges (navel, blood, cara cara, mandarins) for a maximum color & flavor experience.

Oranges & beets are delicious together and they are especially tasty topped with a simple vinagrette, fresh herbs and crunchy, toasted walnuts.  I used chervil & chives in the recipe, but feel free to get creative with your herb choices...you really can't go wrong.  Plus this salad is totally healthy & 100% vegan, so you can feel great about eating it!

Serves 6

1 1/2 pounds medium beets
3 oranges

1 shallot, minced
1/4 c. white wine vinegar
1/8 c. olive oil
1/8 c. blood orange olive oil
large pinch kosher salt
fresh ground pepper

1/4 c. toasted red (or regular) walnuts - chopped
2 T. chervil - chopped
2 T. chives - chopped

Preheat oven to 400 degrees.  Wash beets and wrap in aluminum foil.  Roast beets for 45-60 minutes - until tender when pierced with a paring knife.  Remove from oven and foil and cool to room temperature. (Beets can be roasted up to 2 days ahead - store in refrigerator until ready to assemble).

Using a sharp knife, cut skin & pith away from the entire orange. Cut orange crosswise into 1/4 inch thick round slices.

Combine shallot, white wine vinegar, olive oils and salt and pepper in a small bowl.  Whisk to combine.

To assemble, peel beets and cut into 1/4 inch slices.  Place orange and beet slices on a serving platter, or individual salad plates, a single layer, slightly overlapping each other on the edges.   There will probably have more beets than oranges, so space out the oranges evenly among the beets.

Spoon dressing over salad.  Sprinkle with chopped herbs & toasted, chopped walnuts.

Mediterranean artichoke dip (Go Broncos!)

SU-PER-BOWL!  One week til' go-time, football fans.  My beloved Denver Broncos are contenders (and obvious favorites - duh!) in this year's national championship...be-YOND excited.

Now, I love a heaping mound of buffalo wings, ultra-cheesy nachos and loaded potato skins as much as the next screaming, drooling, beer-guzzling football fanatic, but sometimes it's ok to have something on the buffet table that will balance out the grease & carbs.  

This is a great, do-ahead dip for any gathering...it works in all seasons and is a great, completely vegan alternative to the gloppy, mayonnaise-y artichoke dip we usually indulge in.  Serve it with warm, toasty pita triangles or crunchy veggies...it's packed with bright flavors and has a delicious, creamy consistency.  Enjoy it without an ounce of guilt...you won't feel like you are missing out on a thing!

oh, and...GO BRONCOS!!!

Makes about 2 1/2 cups

1, 15-oz. can artichoke hearts, drained, rinsed & patted dry
2 small cloves garlic - peeled & roughly chopped
1/2 c. cooked cannellini beans - drained and rinsed
1/2 c. olive oil
zest of 1 lemon
1 T. lemon juice
2 T. capers - drained & roughly chopped
1/4 c. roasted red bell pepper - patted dry & roughly chopped
2 T. parsley - chopped
2 T. basil - chopped salt & pepper to taste
paprika - for garnish

In a food processor, combine the artichoke hearts, garlic, cannellini beans & olive oil. Puree until very smooth.

Add the lemon zest, lemon juice, capers, roasted red peppers, parsley and basil. Pulse the mixture in several one-second intervals until ingredients are well incorporated and red peppers are finely chopped but not totally smooth. Season with salt & pepper to taste.
Serve immediately or let flavors mingle for several hours or overnight in the refrigerator.

Sprinkle sprinkled with paprika and serve with warm pita trianlges or veggies for dipping - I love persian cucumber slices, bell pepper strips, & jicama spears.

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This recipe was part of a great collaboration for a healthy, 3-course dinner with myself & Kin Community, Beth from  Entertaining with Beth and Sarah Carey from Everyday Food.  Click HERE or on the video screen below for the step-by-step video of my Mediterranean Artichoke Dip and links to Beth & Sarah's videos...you will love their recipes!