Flying Biscuit Cafe'

[Guest guest]

This is a restaurant in Atlanta that I just love. They are not actually a

vegetarian restaurant, but they do have a lot of vegetarian and vegan items on

the menu. I recently bought their cookbook and am in the process of formatting

some of my favorite recipes into MasterCook. Here are a couple of them (more to

follow!).

 

* Exported from MasterCook *

 

Love Cakes (Black Bean Cakes)

 

Recipe By : Flying Biscuit

Serving Size : 8 Preparation Time :0:00

Categories : Appetizers Legumes

Main Dish Side Dish

 

Amount Measure Ingredient -- Preparation Method

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2 cans black beans

2 tablespoons canola oil (I use olive)

2 tablespoons yellow onion -- minced

2 cloves garlic -- minced

1 teaspoon ground cumin

1 teaspoon kosher salt

1/4 cup masa harina

 

1/2 cup Salsa Verde

1/4 cup slivered red onion

 

Rinse and drain black beans.

 

Heat 1 tablespoon of oil in a small saute' pan over medium heat. Cook onion,

garlic, cumin, and salt until onions are translucent.

 

Place drained beans and onion mixture in a bowl and mash with a potato masher

until well combined. Gradually add masa, allowing mixture to absorb it before

adding more. Test dough by rolling it in the palm of your hand. Keep adding

masa until dough doesn't stick to your hand and holds the shape of a ball.

 

Divide dough into 16 small balls and flatten into cakes. Saute over medium heat

in remaining tablespoon of oil until lightly browned on each side, about 3 to 5

minutes per side. Top with green salsa and slivered red onions.

 

(At the restaurant, they usually garnish these with feta cheese, so you may want

to add a soy feta substitute. I personally like them just fine without it.

These are also wonderful topped with pico de gallo.)

 

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* Exported from MasterCook *

 

Green Salsa

 

Recipe By : Flying Biscuit Cafe'

Serving Size : 1 Preparation Time :0:00

Categories : Sauces, Dressings, Condiments

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds tomatillos

1/4 cup yellow onion -- minced

2 cloves garlic -- peeled

2 serrano peppers -- stemmed and seeded

1/2 teaspoon kosher salt

1/4 teaspoon white pepper

3 tablespoons cilantro -- chopped

 

Preheat the oven to 350 degrees.

 

Peel the husks off the tomatillos*. Place them in a roasting pan with the

onion, garlic, and peppers. Roast for 25 to 35 minutes. The tomatillos will

break down and become juicy. Remove from oven and cool.

 

Places the roasted ingredients in a food processor and puree. Season with salt,

white pepper, and cilantro. Chill until ready to serve.

 

*To remove the husts easily, soak the tomatillos in water for a few minutes. It

is easiest to peel them while they are still wet, so leave them in the water

while you remove the husks.

 

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