Recipes: Smokey Bean Sliders, Chocolate-Dipped Macchiato Pops
(KMSP) - Smokey Bean Sliders Recipe
Created by: Christina Meyer-Jax MS, RD
• 1/2 red onion, finely diced (~3/4 cup)
• 1 cup mushrooms, diced
• Pinch each salt and pepper
• 1 15-ounce can S&W Black Beans, well rinsed and drained
• 3/4 cup cooked quinoa (i use tri-color variety)
• 1 Tbsp chili powder
• 1/2 Tbsp chipotle or adobo seasoning
• 2/3 cup raw walnuts, crushed or ground into a loose meal
• optional: For even more heat, add 1 Tbsp Sriracha
How to make:
1. Heat a large skillet over medium-low heat and add some nonstick spray or add a bit of olive oil. When hot add the onion and slowly sauté, seasoning with a pinch each salt and pepper.
2. When the onions are soft – about 5 minutes – turn up the head to medium and add the mushrooms. Season with another pinch of salt and pepper and cook until the mushrooms and onions are slightly browned and fragrant – about 3 minutes.
3. Remove from heat and add beans and mash. You’re looking for a rough mash, not to turn it into a paste, so you can leave some whole or halved if you want. Taste and add another pinch of salt, or pepper if needed.
4. Transfer the mixture to a mixing bowl, add the quinoa, chili powder, chipotle seasoning and stir. Lastly, add the walnuts a little at a time until the mixture is thick and malleable enough to form into patties. Pop in the fridge for 10-15 minutes to cool and preheat your oven to 375 degrees F (190 C). Coat a baking sheet with nonstick spray or olive oil.
5. Once chilled, form into small patties. Can use a nut butter jar lid lined with plastic wrap to get the mess-free shape.
6. Arrange on the baking sheet and brush or spray the tops with olive oil and another pinch of black pepper and any leftover crushed walnuts (optional). Bake for a total of 40-45 minutes, flipping around the 20-minute mark. Cook longer to dry them out even more and achieve more crisp, but it’s not necessary. For a quicker option, form into thinner patties (1/4 inch) and brown in a saucepan over medium to medium-high heat lightly coated with olive oil. Cook until brown on both sides – 3-4 minutes on each side. However, this version doesn’t get them as well done in the middle.
7. Serve on small buns or atop mixed greens with desired toppings.
8. If you don’t want to cook the whole batch at once, form into 10 thicker patties, par-bake them at 375 for 15-20 minutes. Then cool and stack between layers of parchment paper and cover. Freeze for up to a few weeks. To cook, bake as instructed until desired texture/color is reached.
9. Makes ~10 medium baked patties or ~16 thin sautéed patties
Chocolate Dipped Caramel Macchiato Pops
Source: Halo Top
Serves: 4
Caramel Macchiato Pops
● 1 pint of Dairy-Free Caramel Macchiato HaloTop
● 1/2 cup non-dairy milk
● 1 tablespoon coarse coffee grounds
● Chocolate Shell
● 1/4 cup non-dairy dark chocolate chips
● 1 teaspoon coconut oil
Directions
1. In a blender, combine Caramel Macchiato HaloTop ice cream, non-dairy
milk, and coarse coffee grounds. Blend until smooth.
2. Pour the mixture into ice pop molds and insert wooden sticks.
3. Freeze the pops for 8 hours or overnight.
Chocolate Shell
4. Once the ice pops are fully frozen, melt chocolate and coconut oil in the
microwave on high for 20 seconds. Stir the mixture until smooth.
5. Remove the ice pops from the mold by running the mold under room
temperature water for a few seconds. Dip the ice pops into the chocolate mixture, which will
harden after a few seconds. Sprinkle with additional coffee grounds if desired.
6.Enjoy immediately or lay them onto a parchment-lined baking sheet and
freeze again until ready to enjoy.
Notes: Depending on the size of your molds, you may end up with more than 4
ice pops.