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“Hungry Guy” Burgers
Makes 6 burgers
1 can (15 ounces) black beans, drained and rinsed
2⁄3 cup plus 2 heaping tablespoons prepared salsa, plus more as needed (see note)
3 slices whole-grain bread, torn into chunks
¼ teaspoon ground cumin
2⁄3 cup rolled oats
Preheat the oven to 375 degrees F. Line a large, rimmed baking pan with unbleached parchment paper.
Put the black beans and salsa in a medium-sized bowl and mash using a potato masher or large fork until well combined. Put the bread chunks and cumin in a blender and process into coarse crumbs. Add the bread crumbs to the black bean mixture and stir to combine. Stir in the rolled oats and mix to combine. If the mixture seems dry, stir in another heaping tablespoon of salsa and mix to combine.
Scoop up a generous 1⁄2 cup of the black bean mixture and put it on the prepared pan. Form it into a burger, shaping it with clean hands, then flattening it slightly. Continue in this manner to make five more burgers (see note). Bake for 20 minutes. Flip the burgers and bake for 8 to 12 minutes, or until golden.
Baked Steak Fries
Makes 3 to 4 servings
4 large white potatoes, baked and chilled (see note)
1 scant tablespoon chili powder
1 teaspoon garlic powder
½ teaspoon sea salt, plus more as needed
Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with unbleached parchment paper. Cut each potato into 10 to 12 thick wedges. Arrange the potato wedges in an even layer on the prepared sheet. Sprinkle with the chili powder, garlic powder and salt. Bake for 30 to 40 minutes or until very crispy and golden. Let cool 5 minutes, and season with more salt, to taste. Serve with catsup on the side.
Strawberry Mountain Pie
Makes 6 to 8 servings
1 cup plus 2 tablespoons vegan cookie crumbs or vegan graham cracker crumbs (see note)
3 to 5 heaping tablespoons sesame tahini
1½ tablespoons nondairy milk
16 ounces extra-firm regular tofu
8 ounces soft silken tofu
1⁄3 cup raw cashews
1⁄3 cup plus 1 tablespoon vegan white sugar or your preferred dry sweetener
16 ounces organic strawberries
2 tablespoons strawberry preserves
2½ teaspoons filtered or spring water
Preheat the oven to 400 degrees F.
To make the crust, put the cookie crumbs, 3 heaping tablespoons tahini and 11⁄2 tablespoons nondairy milk in a medium-sized bowl and combine using a large fork or dough blender. Add more tahini until the crumbs are moistened, but still crumbly in texture (up to 5 heaping tablespoons of tahini in all). Press the crumb mixture evenly into the bottom of a 9-inch pie plate. Bake for 5 minutes. Put the pie plate on a wire rack and let cool for 10 minutes.
While the crust cools, put the extra-firm regular tofu, silken tofu, cashews and sugar in a blender and process until smooth. Pour the tofu mixture over the cooled crust. Spread in an even layer and smooth the top. Bake for 20 to 30 minutes, or until the top of the pie is slightly firm to the touch (center of the filling will still be very soft). Put the pan on a wire rack and let cool 5 minutes.
While the pie bakes, trim 1⁄8- to 1⁄4-inch off the wide end of each strawberry. Then, when the pie is out of the oven but still warm, arrange the strawberries, flat end down, in a pleasing pattern on top of the pie, gently pressing the end of each strawberry into the filling so it stands upright. Put the preserves and water in a small mixing bowl and whisk together. Spread the preserves evenly over the top of the strawberries using a pastry brush or small spoon.
Refrigerate 4 to 8 hours before serving. Carefully cut the pie into slices (the filling will be soft). Stored tightly covered in the refrigerator, leftover pie will keep for about 2 days.