TASTY BLACK WOMEN RECIPES

Name: Black Bean Burgers Recipe by Tasty
Cook time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cans black beans, rinsed and drained; 1 onion, minced; 3 cloves garlic, minced; 2 carrots, shredded; ½ cup quick-cook oats; 1 tablespoon soy sauce; 1 tablespoon olive oil; 1 teaspoon cumin; ½ teaspoon coriander; ½ teaspoon chili powder; ¼ teaspoon cayenne pepper; salt, to taste; pepper, to taste; 4 buns, we did not use vegan buns, but you can

BLACK BEAN BURGERS - TASTY - FOOD VIDEOS AND RECIPES

Black Bean Burgers - Tasty - Food videos and recipes image

Whether you’re vegetarian or not, this black bean burger recipe will hit every spot. Made with black beans, oats, onion, and carrots, and spiced up with cumin, coriander, and cayenne, this burger is so good you’ll wonder whether you ever want to go back to the carnivore version. Cook the patties on a pan covered in cooking spray, or use a slightly more generous pour of cooking oil for a crispier finish.

Provided by Tasty

Total Time 15 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 cans black beans, rinsed and drained
1 onion, minced
3 cloves garlic, minced
2 carrots, shredded
½ cup quick-cook oats
1 tablespoon soy sauce
1 tablespoon olive oil
1 teaspoon cumin
½ teaspoon coriander
½ teaspoon chili powder
¼ teaspoon cayenne pepper
salt, to taste
pepper, to taste
4 buns, we did not use vegan buns, but you can

Steps:

Heat one tablespoon of olive oil in a pan. Combine onions, garlic, salt, and pepper and cook until onions are translucent.
Add carrots, cumin, coriander, chili powder, and cayenne pepper until carrots are tender. Remove pan from heat.
In a bowl, mash the beans and then add the contents of the pan along with the soy sauce and quick oats.
Mix and form four patties. Place in freezer for 30 minutes to set.
Cook patties on a pan coated in cooking spray over medium heat, flipping halfway.
Use patties to create your dream veggie burger.
Enjoy!

Nutrition Facts : Calories 533 calories, CarbohydrateContent 93 grams, FatContent 8 grams, FiberContent 18 grams, ProteinContent 22 grams, SugarContent 9 grams

CLASSIC CARROT CAKE RECIPE BY TASTY

Classic Carrot Cake Recipe by Tasty image

Here's what you need: carrot, all-purpose flour, ground cinnamon, allspice, kosher salt, baking powder, baking soda, light brown sugar, granulated sugar, large eggs, vegetable oil, raisin, crushed pineapple, unsalted butter, cream cheese, vanilla extract, powdered sugar, walnuts

Provided by Kiano Moju

Total Time 1 hours 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 10 servings

Number Of Ingredients 18

Ingredients

3 cups carrot, hand-grated
2 ½ cups all-purpose flour, plus 1 tablespoon, divided
2 teaspoons ground cinnamon
¼ teaspoon allspice
1 teaspoon kosher salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup light brown sugar, packed
½ cup granulated sugar
3 large eggs, room temperature
1 cup vegetable oil
1 cup raisin
1 cup crushed pineapple, canned
1 cup unsalted butter, (2 sticks) room temperature
12 oz cream cheese, room temperature
1 ½ teaspoons vanilla extract
2 cups powdered sugar
2 cups walnuts, crushed

Steps:

Preheat the oven to 350°F (180°C). Grease 3 8-inch (20 cm) round cake pans and line with parchment paper.
Grate the carrots on the small holes of a box grater. Set aside.
In a large bowl, sift together 2½ cups (310 G) of flour, the cinnamon, allspice, salt, baking powder, and baking soda. Whisk together.
In a separate large bowl, beat the brown sugar, granulated sugar, and eggs together with an electric hand mixer on medium speed until just combined.
With the mixer running, gradually pour in the vegetable oil.
With the mixer on medium-low speed, add ? of the flour mixture at a time to the wet ingredients. Beat just to incorporate. Stop mixing when there is just a small amount of flour visible.
In a small bowl, toss the raisins with the remaining tablespoon of flour.
Add the raisin, grated carrots, and pineapple to the batter and fold to incorporate with a rubber spatula.
Divide the cake batter evenly between the prepared pans and smooth the tops.
Bake for 25-30 minutes, until a fork inserted in the center of a cake comes out clean.
Cool the cakes on a wire rack until the pans are cool to the touch. Remove the cakes from the pans and let cool completely on the rack.
Make the icing: In a large bowl, beat together the butter, cream cheese, and vanilla with an electric hand mixer on medium-low speed. Once combined, mix on medium-high speed for 30 seconds, until light and fluffy.
Add the powdered sugar, ½ cup (60 G) at a time, beating on medium-low speed to incorporate each addition.
Assemble the cake: Check to see if the top of each cake is flat. If not, use a serrated knife level off the cakes.
Place 1 cake layer on a serving platter or cake stand. Spoon ¼ of the icing on top and spread in an even layer. Add another layer of cake and spread with another ¼ of the icing. Set the last cake layer on top with the bottom up to ensure a very flat surface. Spread the rest of the icing over the top and sides.
Gently press the walnuts into the icing around the sides of the cake.
Chill for 30-60 minutes to let the icing set, then slice and serve.
Enjoy!

Nutrition Facts : Calories 1012 calories, CarbohydrateContent 94 grams, FatContent 68 grams, FiberContent 4 grams, ProteinContent 11 grams, SugarContent 63 grams

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