Pinto bean muffins with salsa make a hearty, fast dinner

Some cooking errors will be hidden with a easy identify change. As a result of when you current one thing confidently sufficient (and it doesn’t style dangerous), your company gained’t discover. Did the toast end up a bit darker than supposed? Name it Bruschetta! Didn’t the cream set? Name it Crème Anglaise!

This system may additionally require a change in serving vessel or fashion, as within the basic trifle instance. In case your cake doesn’t rise sufficient, reduce it into cubes and layer it with whipped cream and fruit in a glass bowl that can showcase all its magnificence.

Right here’s one I’ve used greater than as soon as: In case your veggie burgers get too smooth, skip the buns, serve them on plates with a sauce and possibly a salad, and unapologetically name them bean muffins. This fashion you keep away from the dreaded smoosh impact that may end result from squeezing between the loaves.

All of this was on my thoughts as I attempted a recipe from Marisa Moore’s new e book, The Plant Love Kitchen. Her pinto bean muffins are really easy to make. You merely mash the cooked or canned beans with onions, spices and a very good quantity of cornmeal, which helps bind them and likewise offers the outside a welcome crunch when frying. I used pinto beans as directed, however I’m certain nearly any legume would work.

Effectively, that’s not a mistake. Removed from it. I’ve little doubt that they’re precisely what Moore supposed as a result of they’re scrumptious, particularly when topped together with her vibrant avocado salsa. However additionally they jogged my memory that cooking (and consuming) is all about expectations and assembly them – or lack thereof. In different phrases, if these had been sandwiched between buns and referred to as veggie burgers, I’d have been disillusioned. As an alternative, I loved each tender chew.