Tuesday, January 31, 2006

Bangkok Bean Burgers with Peanut Cilantro Sauce

Ingredients (use vegan versions):

* 1 lb firm tofu
* 2 cups cooked black beans, well drained
* 3/4 cup quick-cooking oats, uncooked
* 1/2 cup red onion, finely chopped
* 1/2 cup carrots, finely grated
* 1 teaspoon plus 1 teaspoon grated fresh ginger root
* 2 teaspoon tarmari or soy sauce
* 2 teaspoon packed vegan brown sugar
* 2 cloves garlic, minced
* 1 to 3/2 teaspoon red pepper flakes
* vegetable oil
* flour for dusting thin slices peeled


Squeeze tofu in paper towels to discard excess water. Mash tofu in a
large bowl. Add rest of ingredients except for oil, flour, and
cucumbers. Mix well. Lightly brush both sides of patties with vegetable
oil and dust with flour. Brush gill rack with oil. Cook over medium-hot
coals about 4 minutes on each side. Serve on toasted buns and top with
Peanut Cilantro Sauce and cucumber slices.

Peanut Cilantro Sauce
Ingredients (use vegan versions):

* 3 tablespoon natural crunchy peanut butter
* 3 tablespoon fresh lemon juice
* 1/4 cup fresh cilantro, minced


In a small bowl, blend peanut butter and lemon juice. Mix in cilantro
to combine.


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