Summer Time Treats: Black Bean Burgers with Roasted Garlic-Jalepeno Aioli and Bisquick Blackberry Cobbler

I love my new camera, I love taking pictures outside, and I love these black bean burgers from a blog called VegLite-Healthy Vegan Recipes. I used canned beans instead of dried, and didn't saute my onions. The spices are just a tad different, but pretty similar.

Other than the actual burger, the best part is my roasted garlic and jalepeno aioli. Before I went vegan, I loved dressing up mayo this way, and now I can do the same thing with Vegenaise. I love Vegenaise, and it will always have a place in my fridge. First I will show you how to make the Aioli.

Remove the paper from 1 large head of garlic

Seed and dice 1 jalepeno pepper

put garlic and jalepeno in a small rameken

drizzle over 1 Tb olive oil to coat the garlic and jalepeno

Cover with tin foil and bake in a 350 degree oven for 30-40 minutes. I usually don't preheat, and ovens vary. Just make sure the garlic is soft enough to mash with a fork, but not burnt.

Add 1/2 cup of Vegenaise and mix with the garlic and jalepeno

For the burgers you need:

2 15 oz cans drained black beans

1/2 cup vital wheat gluten

1/2 cup whole wheat breadcrumbs

Olive oil for sauteing

1/2 diced red onion

1 ts cumin

1 ts paprika

1 ts salt

1/2 cup chopped fresh parsley

1/4 cup water

Put all ingredients except for the olive oil in a food processor and pulse until everthing is incorporated. Form into 8-10 patties, depending on size. I arranged mine in a large rectangular tupperware in two layers. I put parchment paper above the first layer to keep them seperated from the second layer. Then I put them in the fridge several hours before dinner. I like to do things ahead of time as often as possible.

In a non-stick skillet heat olive oil over medium high heat. I just bought an awesome eco-friendly non-stick pan, so all I need is a light spray of oil for each batch. Cook for 3 minutes on each side, or until golden brown and crispy. Arrange on a bun with some Aoli, a crisp lettuce leaf, and whatever pleases you! 

For dessert, Jason has been begging me to make him a blackberry cobbler. He fancies himself a grizzly bear I think! Don't judge me by the Bisquick, I needed to finish the box I had in my pantry! I will make a healthier version in the future with whole grain flour, but I must say this was divine, and so easy.

I modified this recipe, very easy to veganize. I just used a cup of Bisquick for the dry ingredients, and used 6 Tbs coconut oil instead of the 1/2 cup of butter. I used less than 1/2 cup of oil because Bisquick already has oil in the mix, the hydrogenated kind! I know, I'm not doing a very good job of selling it, but it was so good. We didn't have any coconut ice cream, but it would be a perfect friend to this cobbler. Oh, and I used soy milk instead of real milk. I'm sure any plant milk will do. Mine only took 45 minutes to bake. Try it! Its yummy!