Black Bean Burgers with Avocado Mango Salsa

The weatherforcast says that it's going to be sunny today. It was bright sunny till lunch time but then came the fog and it was fogy the whole rest of the day.
At least I had a sunny lunch meal....... just the right meal to get some power for cleaning up my apartement. While cleaning I'm always glad I'm not living in a house, an apartement is faster cleaned up than a house.

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Black Bean Burger Buns stuffed with Avocado Mango Salsa

 

Serves 4

 

Black Bean Burger Buns

• 1 15 oz. can black beans, drained and rinsed
• 1/4cup sundried tomatoes, packed
• 2 teaspoons cornstarch mixed with 2 teaspoons water
• 1/2cup raw pumpkin seeds, shelled
• 1/2 cup breadcrumbs/panko
• 1/2 onion, roughly chopped
• 1/2 red pepper, seeded and roughly chopped
• 2 garlic cloves
• 1 teaspoon ground cumin
• teaspoons chipotle hot sauce (more/less to your taste)
• 1/2 teaspoon salt (more to taste)
• few grinds of fresh black pepper

1. Use your food processor for this part and add all of the above ingredients and pulse until crumbly but not pureed.
2. If it seems really wet, add some more bread crumbs. Taste and season for salt and pepper.
3. Form into 4 patties. Heat a non-stick skillet over medium high heat with some olive oil. Cook two patties at a time and flip after about 5 minutes to the other side. Remove from skillet and drain excess oil on paper towels.
4. Cool for 5 minutes and split burgers in half with a bread knife. Stufff the inside with avocado mango salsa.

              

Avocado Mango Salsa

• 1 avocado, peeled and mashed
• mango, peeeled and chopped
• juice and zest of 1 lime
• 2handfuls grape/cherry/mini heirloom tomatoes, quartered
• 1 scant handful cilantro, chopped
• salt and pepper to taste

1. Combine all in a bowl.

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Mustard-Crusted Tofu with Kale and Sweet Potato

 

                

 

Serves 4

• 1pound extra firm tofu
• 1/2cup whole grain dijon mustard
• 4tablespoons vegetable oil, divided
• 1/2 medium yellow onion, sliced
• 1tablespoon minced fresh garlic
• 1bunch kale, coarsely chopped
• 1 small sweet potato, sliced in 1 cm thick half moons
• 2tablespoons fresh lime juice

1. Cut tofu into eight 1/2-inch-thick slices. Arrange on kitchen towel and weigh down with cutting board; drain 10 minutes. Spread both sides of each slice with mustard.
2. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add onion and ginger; sauté 1 minute. Add kale, sweet potato, and lime juice. Cover, reduce heat to low, and cook until potato is tender and kale is wilted, about 12 minutes.
3. Meanwhile, heat remaining 2 tablespoons oil in another large nonstick skillet over medium heat. Add tofu; cover and cook until heated through and crisp, about 2 minutes per side (some mustard seeds may fall off tofu- you may find it easier to turn with a fork).
4. Arrange kale and sweet potato mixture on plate. Overlap tofu slices atop vegetables and serve.