I took my new Cannondale SuperSix 5 out for its first ride in Connecticut last weekend. I rode up to North Wilton, where I used to ride many years ago. It was a beautiful early autumn day in the countryside.
I pureed red beans in order to form the patties and have them hold together. Then I folded in whole black beans, quinoa, sauteed garlic, green chilies and cilantro. I grilled the burgers over an open flame, and the charred bits were very tasty. I served them on a bed of baby arugula with a simple sauce I made by combining salsa with a bit of reduced fat Vegenaise.
While I have no aversion to gluten myself, I have been experimenting with gluten free recipes in order to better understand alternative ingredients, such as brown rice flour, arrowroot starch and sorghum flour. I made two versions of this cake so everyone at dinner could do a blind taste test. While both were gluten free and vegan, I made one with sugar and one with stevia. Most people perferred the cake made with sugar, but I did not. Surprisingly, I thought the cake made with stevia had a better, more cake-like texture. Maybe if I hadn't known which cake was which I would have preferred the sugar as well. But any time I can have a rich chocolate dessert with fewer calories I am happy. I like this cake so much I have made it four time in the last week. Each time I incorporated dairy free chocolate chips and freshly brewed espresso. It is so moist I have yet to frost it.