Ancho chile black bean cakes

I had some tofu aoli leftover from the Cajun Tofu. It was tasty enough to use in a sandwich but while I was leafing through Artful Vegan I spotted this dish which used 3 tbsps tofu aoli – the exact amount I had left. Fate was calling…. In the book you make 8 mini cakes and serve them as a starter with some hemp seed mole. I didn’t have all the ingredients for the mole but I knew the cakes needed something sweet and juicy to offset the earthy spicy cakes, so I turned to an old favourite, the grilled pineapple salsa from Vegan Brunch. I love this salsa, especially since I’ve now got a decent knife. Preparing and griddling the pineapple is a doddle now, compared to the first time I tried this salsa using my old knife.

The cakes themselves are made with black beans, pecans, toasted anchos, lime, tofu aoli and a few other bits and pieces. I shaped them into normal burger sizes rather than mini ones. We just ate them on their own with the salsa as we had leftover tiramisu for afters (it just got better the longer it sat, by the way).

It was extremely satisfying to rustle up a dish from Artful Vegan using up some leftovers and storecupboard ingredients. They were really tasty with a good kick of heat from the anchos and a crunch from the pecans. Yet another winner from Artful Vegan!

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3 thoughts on “Ancho chile black bean cakes

  1. “It was extremely satisfying to rustle up a dish from Artful Vegan using up some leftovers and storecupboard ingredients.” Brilliant! I bet it was. Though the unlikelihood of this happening to anyone, anywhere, does credit to the quality and exoticism of your leftovers and staples 😉

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