Black Bean Avocado Melts.
Simple + Easy to cook.
1. Halve the avocado, remove the pit and slice the finish. Drain and rinse the black beans, in a small bowl, mix together just 2 tbsp Vegenaise, 1/4 tsp fo the chipotle morita powder, and a pinch of salt. Mix the chipotle aioli well.
2. Spread just 1 tbsp of the remaining Vegenaise on each slice of bread (this replaces butter or oil for brownings). Place bread on the cutting board, Vegenaise side down, and add 1/4 of the mozzarella to each of the two slices. Add about 1/4 cup of the black beans on top of the cheese and mash slightly with the back of a fork. Top with sliced avocado and the remaining mozzarella, and add remaining bread slices on top, with the Vegenaise-coated side facing up.
3. Place a large nonstick skillet over medium-high heat. Add the sandwiches and cook until browned and crispy, about 2 to 3 minutes per side. Serve with chipotle aioli.
Crispy Black Bean Tacos.
Simple + Quick to Make.
1. Peel the mango, carefully slice the fresh-off the seed, and dice just half. Halve the avocado, remove the pit, and dice the flesh. Chop just half of the cilantro leaves and stems. Halve and juice the lime, in a medium bowl, combine the diced mango, diced avocado, chopped cilantro, and lime juice. Add a pinch of salt and stir the mango avocado salsa to combine.
2. Peel the garlic. Halve the jalapeño and remove the seeds. Add the remaining to the blender:
+ lime juice
+ 1 garlic clove
+ half of the jalapeño
+ 1 tbsp olive oil
+ 2 tbsp water
Blend cilantro sauce until smooth.
3. Mince the remaining garlic cloves and remaining jalapeño. Drain and rinse the black beans. Place a large nonstick skillet over medium heat with 2 tsp olive oil. Add the minced garlic and minced jalapeño and cook until fragrant, about 1 minute. Add the black beans, cumin, 1/2 cup water, and a pinch of salt and cook until hot, 2 to 3 minutes. Mash the beans and transfer to a bowl.
4. Rinse and dry the skillet and return to medium-high heat with 1 tbsp olive oil. Add 3 tortillas to the skillet in a single layer. Add 2 tbsp mashed black beans to one side of each tortilla and fold tortilla in half. Cook until crispy, about 1 minute per side. Transfer to a plate and sprinkle with chili powder and salt. Repeat with the remaining tortillas.
5. In a medium bowl, toss the red cabbage with half of the cilantro sauce and a pinch of salt.
6. Stuff the tacos with red cabbage and mango avocado salsa, and dollop with sour cream. Drizzle the remaining cilantro sauce over the crispy black bean tacos. Ole!
Apple + Herbed Sausage Skillet.
Simple + Colorful to cook.
1. Add the farro to a small saucepan and cover with at least 1 inch cold water. Bring to a boil, reduce heat to low and cook until the grains are tender, about 15 to 18 minutes. Drain any excess water.
2. Remove the sausage from the plastic wrapper and thinly slice into rounds. Place a large nonstick skillet over medium high heat with 1 tbsp olive oil. Add the sliced sausage and cook, stirring occasionally, until browned and crispy, about 5 to 6 minutes. Transfer the crispy sausage to a plate.
3. Wipe the mushrooms with a damp towel to clean and slice. Peel and mince the shallot. Mince the garlic. Dice the apple. Return the skillet to medium-high heat with 2 tbsp olive oil. Add the sliced mushrooms and cook until softened, about 3 to 4 minutes. Add the minced shallot, minced garlic, diced apple, and a pinch of salt + pepper to the skillet and cook, tossing occasionally, until the apple is caramelized in places, about 4- 6 minutes.
4. Add the balsamic vinegar to the skillet and cook until it evaporates, about 30 seconds. Add the cooked farro, spinach and french mustard + herb blend and toss well. Cook until the spinach is wilted, about 3-4 minutes.
5. Top the skillet with the crispy sausage. Divide the apple + herbed sausage skillet between plates. Enjoy.