Cole Slaw

Base Recipe / 10 Servings:

350 g mayonnaise
100 ml apple cider vinegar
1 tbsp. Dijon mustard
2 tsp. granulated sugar
Kosher salt
Freshly ground black pepper
1/2 small head green cabbage, thinly sliced (1 kg)
1/2 small head red cabbage, thinly sliced (1 kg)
3 large carrots, grated on the large holes of a box grater (200 g)

Spicy Black Bean Burgers

Base Recipe / 6 Servings:

3 cups cooked black beans (about 2–14 ounce cans, drained and rinsed), divided
1 medium green bell pepper, roughly chopped
1 medium onion, roughly chopped
4 cloves garlic
3 tablespoons chili powder
2 tablespoons ground cumin
2 teaspoons hot sauce (more or less depending on your heat tolerance)
1/2 teaspoon salt
2 eggs (see notes for plant-based substitute)
1 to 2 cups breadcrumbs, divided (see notes for gluten-free alternative)

Instructions:

Preheat oven to 350°. Line a baking sheet with parchment paper or a silicone baking mat, set aside. In the basin of a food processor, combine 2 cups of the black beans, bell pepper, onion, garlic, chili powder, cumin, hot sauce, and salt. Pulse until the mixture forms a smooth, thick paste—scraping the sides as necessary. Don't have a food processor? Check the recipe notes for an alternative method. Transfer the mixture to a large mixing bowl. Add in the remaining black beans, the eggs and 1 cup of the breadcrumbs, mix well. Continue adding breadcrumbs, 1/4 cup at a time, until the mixture can easily be formed into patties. Form the mixture into six large patties and place on the prepared baking sheet. Bake in preheated oven for 20-25 minutes, or until the burgers begin to brown, feel firm, and start to crack on top. Serve immediately or freeze.