## Step 1

Measure 12 cups water into a heavy pot. Add black beans and rice. cover, bring to boil over high heat. After water reaches a boil (~ 5 minutes) reduce heat to medium and cook at medium boil for 1 hour, or till beans are tender. (The time it takes depends on the age and dryness of the beans)

when the beans are tender, drain into colander, turn into bowl.

Mash beans (not totally smooth, leave some beans unmashed) 

Add remaining ingredients, taste for seasonings.

## Step 2

Center the oven rack, Preheat to 425°F. Line baking sheet with parchnemt paper and spray with olive oil spray. (You can also just spray the baking sheet, if you don't have parchment paper). 

Using a half cup to measure, pack some of the bean mixture and tapi it out into one hand. using your free hand, press lightly to form burger (~4 inches in diameter)

Carefully place burger onto baking sheet. Continue forming and placing burgers, leaving a little space to make flipping them easier.

Spray tops of burgers lightly with olive oil spray.

Bake the burgers in oven for about 25 - 30 minutes until tops are just firm to the touch. 

Using two spatulas, carefully turn the burgers, spray the tops with olive oil spray.

Bake for about 30 minutes more, until just firm to the touch. 

Remove from the oven and allow to cool and firm up (~10 minutes)

These burgers freeze well. To thaw, cook in preheated 400°F oven for ~5 minutes or until heated through.

These burgers are fragile, handle with care.

Makes 8 burgers. From Claire's Corner Copia in New Haven Connecticut

Black Bean Burgers

Preheat oven to 475°. Bring wine, oil, kosher salt, juice, butter, red pepper flakes, sugar, bay leaf, and 8 cups water to a boil in a large pot. Add cauliflower head, reduce heat, and simmer, turning occasionally, until a knife easily inserts into center, 15-20 minutes.

Using 2 slotted spoons or a mesh spider, transfer cauliflower to a rimmed baking sheet, draining well. Roast, rotating sheet halfway through, until brown all over, 30-40 minutes.

Roast Cauliflower

## Step 1

Heat olive oil in heavy pot over low-medium heat. Add onion, garlic, pappers, salt and pepper. Cover, and cook, stirring ocasionally (~15 minutes) until vegetables have released some liquids

## Step 2

Add tomatoes and soy beef. Using a potato masher, break up ground soy beef into small pieces. Cover and cook for about 20 minutes, stirring ocasionally.

## Step 3

Add the beans, mustard, and oregano. Stir well, to combine. continue cooking, uncovered, for about 10 minutes, stirring ocasionally until heated through. 

Taste for seasonings. 

Spoon filling into buns and serve immediately. 

Sloppy Moes

## Step 1

Preheat the oven to 200ºF. (to keep dumplings warm)

## Step 2

Cut the tofu in half horizontally and lay between layers of paper towels. Place on a plate, top with another plate, and place a weight on top (a 14-ounce can of vegetables works well). Let stand 20 minutes. After 20 minutes, cut the tofu into 1/4-inch cubes and place in a large mixing bowl. Add the carrots, cabbage, red pepper, scallions, ginger, cilantro, soy sauce, hoisin, sesame oil, egg, salt, and pepper. Lightly stir to combine.

## Step 3

To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the tofu mixture in the center of the wrapper. Shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.

## Step 4

Using a steaming apparatus of your choice, bring 1/4 to 1/2-inch of water to a simmer over medium heat. Spray the steamer's surface lightly with the non-stick vegetable spray to prevent sticking. Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for 10 to 12 minutes over medium heat. Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm. Repeat until all dumplings are cooked.

[Read More](http://www.foodnetwork.ca/recipe/vegetarian-steamed-dumplings/19499/#HWASpPvIz23ieIeP.99)

Vegetarian Steamed Dumplings

## Step 1

Bring a large covered pot of lightly salted water to boil over high heat. When the water reaches a boil, add rice noodles and cook according to package directions.

When the pasta is cooked to your preference, drain it, rince the noodles under cold water, then drain again. 

Put noodles in a large bowl. Drizzle sesame oil evenly over the noodles and toss to coat. Set aside.

Using a food processor with metal blade, mince Garlic, Ginger, jalapeno pepper, the zest from the lime, and the juice from the lime as well. Should take about 20 seconds till well-blended.

## Step 2

Heat the grapeseed oil in a medium pot over a medium heat. Add shallot and cook for about 2 minutes, stirring frequently till softened.

Add crushed red pepper flakes and brown sugar, stir to blend.

Add processes garlic mixture, cook for about 10 seconds, stirring continuously, till sugar melts.

Add Sunflower Seed butter, stirring well.

Then, stir in: tamari, vinegar, and water.

Whisk well to blend, continue cooking for about 5 minutes, whisking till sauce becomes smooth and then towards the end of the 5 minutes, slightly thickened.

## Step 3

Sprinkle with a little white pepper, stir well to combine.

Add the drained noodles, using two spoons, toss to coat.

Taste for seasonings.

For more spice: add Cayenne, toss noodles, and taste again for seasonings.

## Step 4

Turn onto serving platter, scatter the julienne strops of carrot and the cilantro leaves evely over the top.

Serve warm, at room temperature, or chilled.

[everything here reprinted without permission]

from Claire's Corner Copia in New Haven Connecticut

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