INGREDIENTS

INSTRUCTIONS

Date: Mon, 26 Feb 1996 13:49:32 -0800
From: Judy.Mingram@west.sun.com (Judy Mingram - SunSoft)
Finally got a chance this weekend to try some new recipes from the Inspired
Vegetarian section of Cooking Light.  The Tofu recipe is from March and the
Black Bean recipe is from February.  Both were included in a section of
multiple recipes that all looked very, very good.
I tried both recipes and can verify that they turned out just the way the
magazine said they would.  Both were deceptively simple and quick.  The
only thing that was time-consuming was that both required 1-2 ours
marinating time for the Tofu, however, if you are warned ahead of time,
it's easy to make the adjustment timewise.
Both recipes called for o*l, and I used Pam instead or left it out
entirely.
Heat oil in a large nonstick skillet over medium-high heat.  Add onion and
next 8 ingredients (onion through garlic); saute' 3 minutes or more until
onion is tender.  Add beans; saute' 1 minute.  Combine bean mixture,
breadcrumbs, cornmeal, cilantro, and lime juice in a large bowl; stir well.
Place 1-2 cups bean mixture in a food processor and process until smooth.
Add pureed bean mixture and cheese to remaining bean mixture; stir well.
Divide mixture into 10 equal portions, shaping into a 3-inch patty.
Wipe skillet clean with paper towels.  Coat skillet with cooking spray and
place over medium-high heat until hot.  Add patties, and cook 3 minutes or
until browned, turning patties carefully after 1 1/2 minutes.  Repeat
procedure with remaining patties.  Serve with salsa.  Yield: 5 servings
(serving size:  2 patties and 2 tablespoons salsa.
Cooks notes:  This recipe worked extremely well and was very quick.  I wet
my hands with water before forming every patty and had no problem with the
"dough" sticking to my hands.  I had to add some water to the mixture as my
canned beans had very thick liquid and the "dough" was too stiff.  These
patties browned extremely well and held together excellently.  In fact, I
have a couple in a sandwich bag to eat cold for lunch. In addition, I'll
bet they would be excellent in a hamburger bun, or even baked into a sort
of m**tloaf and sliced for sandwiches. Finally, I froze half of the browned
patties and plan on microwaving them like store-bought ones when I'm ready
for them.
FATFREE DIGEST V96 #62
From the Fatfree Vegetarian recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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