Recipe courtesy of Recipes for Healthy Kids
When Michele Obama challenged American schools to create healthy cafeteria recipes for a national competition, many Philadelphians sprang into action. WHYY Friday Arts chronicles the coming together of numerous forces, including chef Daniel McLaughlin, the non-profit AUNI, the Agatston Urban Nutrition Initiative, and the Philly children and teens who participate in AUNI's cooking clubs, to create a delicious and healthy menu that any school would be proud to serve.
Photo Credit: Flickr
- 3 c of cooked black beans (12 oz)
- 1 c of red bell peppers (4 oz)
- 1 T of garlic (.1 oz)
- 1 T of cumin (.1 oz)
- 1 t of cayenne pepper (.05 oz)
- 0.5 t of salt (.2 oz)
- 1 c of whole wheat flour (2.5 oz)
- 1.75 c of cannellini beans (16 oz)
- 3 T of chipotle peppers canned (1.5 oz)
- 1 T of canola oil (.5 oz)
- 1 T of onion powder (.1 oz)
- 1.5 c of baby spinach (18 oz)
- 6 c of whole wheat potato roll (7.2 oz`)
- 1 c of onion (4 oz)
- Patty making: Preheat oven to 350F. Finely chop onions and garlic in a food processor, add black beans until smooth.
- Pour bean mixture into a bowl and fold in whole wheat flour, cumin, cayenne, salt and lastly the red peppers.
- Separate mixture into 6 (or 50) balls, flatten with the palm and form into 1/2” thick x 4” diameter patties.
- Lightly coat 14”x 16” tray (or 4’ x 6’- for 50 servings) with canola oil.
- Bake for 20 minutes at 350F flipping once after 10 minutes.
- Making the spread: Finely chop chipotle pepper in blender, add tofu, canola oil, salt and onion powder, blend until smooth.
- Place 2T chipotle spread on bun with spinach and the burger.
Tips/TechniquesTip: If using dry beans, soak overnight (covered and refrigerated), 1 qt cold water for every 1 lb of beans. For quick soak, boil 1-3/4 qt for every 1 lb beans, boil gently until tender for about 2 hours.