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Homemade Black Bean Veggie Burgers

Reviewed: Dec. 31, 2012
It's easy to adapt this to a vegan, gluten-free diet. The egg and bread crumbs can be replaced with just over half a cup of grain mix (I used a mix of oats, brown rice, soybeans, millet and sorghum, but any of these on their own would probably do) and a splash of unflavored rice or soy milk. I like making them much smaller and serving them as vegetarian party food with various dips and grilled plantains on the side. A barbecued version would probably work great! The basic recipe is delightfully easy and I didn't experience the problem that so many reviewers commented on of the burgers falling apart, possibly because I didn't use a food processor. Automation can make it too easy to cross the boundary between chopping and liquification, especially if you're using anything from a tin. I've certainly found that when making falafel - which uses comparable ingredients - so I stayed away from the machine from the outset. It's more work, but (at least for me) has more predictable results and looks prettier!
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Tres Leches (Milk Cake)

Reviewed: Jun. 14, 2011
Although some of the reviews had me worried, I found this recipe straightforward - with outstanding results. Some small suggested adjustments that can be made, depending on taste: 1) It's a big cake. You can halve the recipe successfully using 2 eggs + a small amount of oil (under a tsp) instead of 2 1/2 eggs. 2) 1 1/2 cups of whip for the topping is generous. You can use 1 or slightly less. 3) The cake is quite sweet, and 3/4 cup of sugar in the base and 1/2 in the topping instead of 1 is fine. I gave the topping some extra kick by adding a generous splash of rum, which my colleagues approved of! 4) To make sure the filling is soaked up evenly - unless you prefer a more varied texture - pierce the cooled base deeply and evenly all over, not just a few times as the recipe suggests.
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