How To make Santa Fe Black Bean Cake
1 lb Beans, black turtle,
cleaned, rinsed 1 sm Onion, coarsely chopped
2 sl Bacon OR
2 sl Pancetta
1 qt Stock, chicken OR
1 qt Stock, duck
2 ea Chili, Serrano, seeded,
:
finely chopped 2 tb Chili, ancho, powder
1 tb Cumin
2 oz Oil, olive
Salt (to taste) Pepper (to taste) Using a heavy-bottom pot, heat 1 ounce of olive oil, add the onions and bacon and cook for 3 minutes. Add the black beans and stock (just enough to cover the beans), salt, and cook until completely done. Drain well. Put the beans, onion, and bacon through a meat grinder or food mill to make a paste. Season the paste with Serrano chilies, Ancho chili powder, cumin, salt and pepper. Take enough of the paste to roll it into the size of a golf ball, then pound the rolled ball between waxed paper until it forms a 1/8-inch thick cake. Heat a seasoned crepe or teflon pan and add 1 ounce of olive oil. On high heat, cook each side of the bean cake for about 1 minute (the cake will be crisp and should slide easily in the pan when done). Serve on a warm plate with sour cream in the center of the cake, salsa on top of the sour cream, and cilantro around the cake. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Jeremiah Tower, Santa Fe Bar and Grill, Berkeley, CA
How To make Santa Fe Black Bean Cake's Videos
Cheesecake Santa Fe Salad ???? Recipe!
#healthy and delicious#power lunch.
Easy vegan black bean dessert | Puff pastries filled with black bean and black sesame
Easy vegan black bean dessert | Puff pastries filled with black bean and black sesame | Vegan egg wash recipe for pastries
In this video Ill show you how to make a super easy puff pastry snack with 2 nutrient-rich ingredients: black beans and black sesame. They are great snacks to share with your family and friends, also kid-friendly. Inside the super light and flaky crust, is loaded with wonderful nutty fragrance as well as an amazing smooth creamy texture, so delicious! I also want to share my favorite vegan pastry wash, so you can bake your pastry in pleasing color every time without using an egg.
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► Vegan Purple Sweet Potato Puff Pastry Dessert:
►Serving size: 8 Puff pastries
►Ingredients:
For puff pastries:
1. 1 can(400 g) Organic Black beans
2. 1/3 cup(65 g) Brown sugar
3. 1/3 cup(35 g) Roasted black sesame powder
4. 2 (150 g each) frozen vegan puff pastry sheets
For vegan pastry egg wash:
1. 3 tbsp(or 45 ml) soy milk
2. 1 tsp (5 ml) any cooking oil
3. 1 tsp (5 ml) maple syrup
►Instructions:
Step 1.
Take 2 ready-made vegan puff pastry sheets, thaw them at room
temperature for roughly 10 -15 minutes.
Step 2.
While waiting, we are going to make the filling. For the filling, I used a whole can of unsalted organic black beans. Drain well, then put them into a mixing bowl. Mash them with a potato masher until smooth and creamy. The black beans are quite soft and not hard to mash by hand at all. There are still some remaining small pieces of bean skin in there, but it doesn’t really bother me, because I can barely taste them after it’s baked. You can use a blender or food processor to get an even finer, creamier texture if you want.
Then I added 1/3 cup of toasted black sesame powder and 1/3 cup brown sugar(you can definitely adjust the amount of sugar as you like). Then mix it well. Sometimes I also add some crushed nuts or seeds to give an extra crunchiness and nutrients into the filling, so feel free to play around with your favorite ingredients for desserts.
If you find your filling is too dry, you can add in a little bit non-dairy milk for adjusting the consistency. But usually it comes out nicely smooth and creamy with the remaining moisture from the black beans. When it’s all well combined, set it aside.
Step 3.
Get one puff pastry sheet out, it should be soft and pliable now. Cut it in to 4 even squares. Then scoop a big spoon of the filling, put in the center of the square pastry. Then fold the pastry over filling to form a rectangle. Or fold it in any way you like. Then crimp the edges with a folk to seal the pastry. Cut a few slits on the top with a sharp paring knife for ventilation.
Also, if the dough’s a bit dry, you can glue the inside edge with a touch of non-dairy milk to help it stick together. Alternatively, you can fold the edges in the way as shown in the video. Repeat the same process for all the rest of pastries. Then transfer them onto a baking tray.
Step 4.
Now let’s make my secret pastry wash to give the pastries a beautiful shiny rich color. I’m not a professional baker, but I still want the pleasing color for my pastries. So what made a whole beaten egg a perfect pastry wash? As I know, in general, an ordinary-sized whole egg contains roughly 8-11% fat, 10-12% protein depending the quality of them, and roughly 75% water. I assume this combination plays an important role as a good pastry wash. So I created my version of pastry wash by using 3 tbsp of soy milk as a base, because soy milk has higher protein content than most of other non-dairy milks. But its fat content is only roughly 3%, and so does the protein content. So I added in 1 tsp of oil to make up the fat content, any cooking oil will do, and 1 tsp of maple syrup, because the sugar in it also has a similar browning effect as protein does when baking. Give it a good mix with a whisk or a fork until it’s got very well homogenized. The oil can’t be fully dissolved, but it will turn into many tiny oil droplets suspending in soy milk. It’s totally fine.
Then I brush it all around the pastries lightly and evenly.
Step 5.
Bake them in a preheated oven at 200 Celsius or 400 Fahrenheit for 20-25 minutes depending on your oven, or until they are puffy and golden brown.
Step 6.
Enjoy!(Sprinkle some sugar powder or glaze on them if you like)
Santa Fe Black Bean Cake by Jeremiah Tower
Santa Fe Black Bean CakeJeremiah TowerSanta Fe Bar and GrillBerkeley CAAppetizer, Great Chefs of San Francisco #3These crisp black bean cakes with their smoky taste and chili pepper heat make a wonderful appetizer or side dish. You can adjust t
EPISODE 27: SANTA FE SALAD DRESSING (copycat)
Want to make one of Cheesecake Factory's famous salad and show it off to your friends and family? Try it out!
Shopping list for santa fe salad dressing:
Minced cilantro
Mustard
Mayonnaise
Balsamic vinaigrette
Brown sugar
Minced garlic
Lemon juice
Garlic powder
Salt and pepper
Olive oil
water
Thanks for watching! Make sure to like and subscribe. Also, check out my nieces youtube channel who was also behind the camera at this link: youtube.com/gabyshirazy
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Black Bean Cakes with FL Tomatoes
Chef Justin Timineri from Fresh From Florida teaches Chad how to turn black beans and Florida tomatoes into a culinary treat.
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----------- RECIPE ------------
Black Bean Cakes with Florida Tomatoes and Spicy Yogurt Sauce
Yield 4 to 6 Servings
Ingredients
2 15-ounce cans low sodium black beans, drained and rinsed
2 Large Florida tomatoes, seeded and chopped
1/2 cup Florida bell pepper, chopped (any color will do)
1/4 cup chopped fresh cilantro
1/2 cup green onion or scallion, chopped
2 large garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon chili powder
1 cup all purpose unbleached flour plus more as needed
Canola oil or vegetable oil for cooking
Kosher salt and fresh ground pepper to taste
Preparation
In a medium sized mixing bowl, add all ingredients except oil. Mix until well combined. Completely mash about 1/3 of the mixture, then re mix to completely combine. Adjust seasoning with kosher salt and fresh ground pepper. If the mixture is thin, then slowly add more flour 1 tablespoon at a time until it's thick enough to for a ball and stay that way.
Place a large sauté pan over medium high heat. When the pan is up to temperature add about 4 tablespoons of oil. Portion out golf ball sized patties and carefully place them in the hot oiled sauté pan. Working in batches, cook bean cakes until crisp and golden brown on both sides. Lightly flatten cakes with a spatula during the cooking process. Drain hot bean cakes on a paper towel. Continue cooking until all bean cake batter is done. Keep cakes warm in a 250 degree oven until ready to serve.
Spicy Yogurt Sauce
Yield 4 to 6 Servings
Ingredients
2 cups plain low-fat yogurt
1 lime, juiced
1 tablespoon dried cumin
1/4 cup cilantro, chopped fine
1 teaspoon chili powder
Kosher salt and fresh ground pepper to taste
Preparation
In a small sized mixing bowl, combine all ingredients and mix well. Taste and adjust seasoning with kosher salt and fresh ground pepper. Keep chilled. Serve with bean cakes.
Florida Tomato-cilantro Relish
Yield 8 servings
Ingredients
4 tablespoons olive oil
3/4 pound Florida tomatoes, seeded and roughly chopped
6 large garlic cloves, minced
1/4 cup fresh Florida cilantro, chopped
1 tablespoon rice wine vinegar
1 teaspoon smoked paprika
Salt and pepper to taste
Preparation:
Combine all ingredients and let marinate for 10 minutes.
For more great Florida recipes visit:
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