Welcome back! As this month is vegan Mofo I thought I would use this opportunity to revive this very dead blog! In the sprit of starting over, I have a confession to make.
I kind of love Martha Stewart’s Living.
I used to have a subscription, but since now I spend all my money on food, it has lapsed. They hardly ever have a vegan recipe, the magazine fosters unrealistic expectations for women, and Martha Stewart is a privileged elite crook. I know, I know. But their new book Meatless is pretty rad. Just sayin’.
There are a ton of vegan recipes in this vegetarian cookbook and they are clearly marked as such, as well as marking gluten free recipes, soy free recipes, calories, fat… Everything you might want to know!
We have a houseguest right now (well, actually two) so I made this enough for three for his first meal in Berkeley and it went over like gangbusters, even though I modified it a little. The cakes are fairly subtle, I think I under-salted a little, but they were really nice, and the sauce totally made them. I served them with grilled asparagus and baby broccoli, boiled and shock chilled first. Great, well-balanced dinner.
White Bean and Sage Patties with Roasted Tomato Sauce
2 1/4 cups cooked white beans (or canned if you’re a procrastinator like me)
1/2 shallot, finely chopped (they’re essentially raw, so listen here!)
1 small carrot, finely grated (totally forgot and left this out, I would have liked it in though)
1/3 cup yellow cornmeal (crawly things are not good eats so I used a combo of flour and panko breadcrumbs as a replacement– which made mine not g-free)
1 teaspoon chopped fresh sage leaves (or more!)
Salt and ground pepper
Drain beans, and rinse if canned. Transfer beans to a bowl and mash, then stir in remaining ingredients, adding some water if too dry. (I used maybe 1/6 cup because mine was exceptionally dry due to the flour substitute.)
Heat a skillet over medium high heat and add a little olive oil (more if not using non-stick, less or none if using.) Form into patties no thicker than 2 1/2″ thick and sauté in batches, until lightly brown. (Try not to let them burn, they are good when light brown.) Serve with sauce. (See recipe below!)
Roasted Tomato Sauce
1 pint cherry tomatoes
Salt and fresh pepper
1 teaspoon balsamic vinegar
The way this was written was roasting them in the oven…I am lazy and impatient, did I already mention that? I just popped them in a skillet on fairly high heat and let them do their thing. Worked great.
I should also mention that I doubled everything and did not carefully measure anything except the flour/breadcrumb mixture, and it turned out fine. This type of recipe is not super precise.
Hope you enjoy this super quick-and-easy recipe, only took me about 45 min total!
See you tomorrow for more, mofo!