Oh, I had high hopes for today and then it was hot, so hot I felt like my shoes were melting to the pavement.
I was going to make blue cornbread, blueberry ketchup, or something such. Turning on the oven was out of the question. I had some leftover wasabi from avocado and cucumber rolls the other night, so I made Black Bean Wasabi Burgers. They do have a blue tinge. I am a big fan of home made ketchup and barbecue sauce so I added blueberries to this version. Served with Blueberry Barbecue Sauce, fresh garden cherry tomatoes with fresh basil (should be purple, but I only had green) and toasted sesame oil.
Black Bean Wasabi Burgers
2 cups cooked mixed grain (found in Asian markets, these can contain brown rice, brown sweet rice, barley, lentils or red beans, wild sweet rice)
1 cup cooked black beans, drained
1 Tablespoon prepared Wasabi, Japanese green horseradish
1-2 Tablespoons oil for cooking (toasted sesame or extra virgin olive)
Cook the rice according to directions. Using a food processor, combine the wasabi, rice and beans together, pulse to form a rough dough. You may need to scrape down the sides of the processor’s bowl. Using a spoon or your hands, shape into small 2 inch diameter patties. In a lightly oiled pan, brown the patties on both sides over medium heat about 3-5 minutes each side.
Blueberry Barbecue Sauce
1 small can of organic tomato paste
1/2 cup apple cider vinegar
1/4 cup of liquid sweetener such as agave syrup, brown rice syrup, or fruit juice concentrate
1 Tablespoon Mrs. Dash or Trader Joes’ 21 Seasoning Salute
1 teaspoon of onion powder
1 teaspoon garlic powder
1/4 teaspoon liquid smoke
salt to taste
1/4 cup fresh or frozen thawed blueberries (if using fruit juice concentrate, consider using a fruit juice sweetened blueberry fruit spread)
Mash the blueberries with a fork, wisk together with other ingredients. This condiment makes a wonderful marinade, salad dressing or sauce. Add water or extra virgin olive oil to thin the sauce for your purpose.