Black Bean Burgers and Cole Slaw

Ok, so it is not REALLY a cook-off but it makes me feel all domestic-like I should be wearing an apron or holding a giant grill spatula or something. Please don't lose any sleep over it! Tonight I made the Bush's Backyard Black Bean Burgers which just happen to be vegan. We cooked them in a pan but I think these may actually hold together on the grill. The recipe, as I made it, made 7 burgers and they were large in my opinion. Maybe you could even stretch 8 burgers out of the recipe. They were delicious as directed but I think I will stir in 1/4 cup of corn kernels, some chopped cilantro, and a tsp or two of chili powder next time to make them even better. The recipe says to refrigerate for 1-4 hours before cooking but we put them in the fridge for maybe 10 minutes while we started some fries in the oven and it worked just fine. M pan fried the burgers and I put a few into the over at 425 degrees for 15 minutes to see how that works. I did not eat the baked burgers yet, but they look great. I will try freezing and see how they fare also.

I also made some Vegan Cole Slaw. I guess the only differences from the traditional recipe were that I used Vegenaise instead of mayo and decided on Agave Nectar instead of table sugar.

Cole Slaw

Ingredients:

• 1/2 bag of pre-shredded cole slaw mix
• 1/2 cup shredded carrots (unless this is in your cole slaw mix, mine was just cabbage)
• 1/4 cup Vegenaise
• 1/4 cup cider vinegar (this was a little too much for us, adjust based on your tastes)
• 3 TB agave nectar
• 1 tsp celery seed

Directions:
Whisk together vinegar, agave, vegenaise, and celery seed. Pour over slaw mix and carrots and stir. Refrigerate for an hour (if possible, we ate it immediately).

I am very full now. I hope you like them too!