Grilling like a Villian

Spring is just around the corner (I swear its coming) and with melting snow and daylight hours increasing, grills are getting ready to be fired. Vegan friends have no fear, here is an extremely simple, cheap and delicious item you can bring along to get charred up that will even have your carnivorous friends drooling and asking for more. This recipe was first introduced to me at a BBQ from some friends about 3 years ago for they were catering to vegetarians and to my vegan self at the time. Their original recipe called for eggs, but at that time we used energy egg replacer. Since then the ‘pie has been modified to what I would call perfection. Being obsessed with Frank’s Red Hot (the only hot sauce) I whip up my favorite aioli to go along with these, this pair = bread +butter! As always, Please, enjoy. Moooove Over Beef Black Bean Burgers -1 can black beans (or roughly 1 1/2 cups cooked & drained black beans) -1/2 green pepper (optional) -1/2 onion - chopped finely -lots o' garlic -dash o'salt -2 tbsp. ground flax seed -1 tbsp. water -1 tbs. chili powder -1 tbs. cumin -1 tsp. chili powder -1/2 cup flour or bread crumbs If baking these babies preheat your oven to 375 and lightly oil a baking sheet. In a big bowl mash up your beans real good until they are thick and pasty. Add the finely chopped onion, green pepper and garlic and stir it in. In a smaller bowl mix your flax seed with the water and all of the spices. Stir into the beans. Mix in bread crumbs or flour to keep them from being too sticky. Add more flour/bread crumbs or even oats if you feel the consistency is too sticky/running for your grilling likes. Baking - divide into patties and bake about 15 minutes on each side. Grilling - divide into patties and here each one say 'mooooove over beef, wese the new white meat!" as you place them on the grill for about 5-10 minutes (use your best judgment). My Favorite Sauce Just like watching Lost at Ray's and a series of green lights on my bike, this sauce is one of my favorite things. Whether as a dressing for this burger, salads, veggies, whatever needs a little spice in its life (I think this could be the spice of life). -1/2 cup + 1 tbsp. veganaise -1 tbsp. lemon juice -1/2 tsp. horseradish (the real stuff please...) -1/4 cup Franks -1 tbsp. Apple Cider Vinegar -1 tsp. dill -1tbsp. ground flax seed -1 1/2 tbsp. tahini Mix together and dress up the table! A note about Raw.... So John and I had another "raw" day this past Sunday. We actually put in the time to prepare a gorgeous and delectable meal. Red Beet Ravioli. The recipe came from Matthew Kenney and Sarma Melngailis's book "Raw Food Real World". We actually followed the recipe pretty dead on (which is rare and still substitutions were made here and there almonds for cashew etc..) the only main obstacle was not owning a mandoline, so ours turned out more like Red Beet mini Sammies instead, which were still awesome and surprisingly extremely filling! I couldn't even finish my plate. Below is a picture of them, and if you ever want to try a raw recipe I highly recommend this one, it's pretty easy and can be done without all the fancy raw gear.