One of my most beloved moments from school was the day I got to have my own dish served in the restaurant - MY OWN DISH!!! How, you ask? I didn't win some special prize - everyone in school actually gets the chance to do this. Each day a different student gets to decide what the vegetarian entree will be for that service. Uh oh... vegetarian? As in... no meat? Not exactly my forte. Then the idea hit me! I remembered the black bean burgers that I would sometimes eat back in college - it was one meal that I thoroughly enjoyed without even missing the meat. That was the springboard for this dish. I then started thinking about incorporating different textures, flavors and colors in order to make it as appealing as possible.
Presenting: Black bean cakes with red pepper coulis, cilantro-lime creme fraiche, roasted corn salsa, and frisee salad.
- black beans (duh!), you can either cook them yourself or get them from a can
- onions, diced
- garlic, minced
- chili powder
Red Pepper Coulis:
- red bell peppers, diced
- olive oil
Roasted Corn Salsa:
- corn kernels
- red onion, diced
- jalapeno, diced (keep the seeds if you want some extra heat)
- lime, zested and juiced
- orange, zested and juiced
- oregano, chopped
Cilantro-Lime Creme Fraiche:
Combine creme fraiche with lime zest, lime juice, and chopped cilantro.
Frisee Salad with Citronette Dressing:
Frisee lettuce tossed in a simple dressing made with lemon juice, olive oil, salt and pepper.
Shout out to Jay for helping to make the best vegetarian plate that place has ever seen (in my opinion at least).