Once upon a time in Montpelier, Vermont we spent many a lazy morning leafing through our friend Sandra's cookbooks over coffee. There was something magical about that kitchen space with its long wooden table, windows to the endlessly green world of Vermont, dogs underfoot and John's impeccable music selections piped in from mysterious locations.
We learned things there like how to cook tofu in such a way that anyone, really anyone would love it. We also discovered these black bean and oat cakes. They jumped off the page of Mollie Katzen's Moosewood low-fat favorites book, which is a dream for any one interested in internationally inspired, healthy, light food that is not weak on the flavor front.
On this particular day we had a craving for something clean for dinner after eating only focaccia and chocolate croissants all day in the city and that craving led us right back to this well tested favorite. So in this picture we have the cakes made up mostly of black beans and raw rolled oats--no kidding, it works-- with carrot, onion, garlic and some mexican seasonings. They are seated atop a pile of spicy green goodness....swiss chard, onion, garlic and some of those gorgeous red carrots. Normally we cook and puree golden beets for the sauce on this dish...but in this case we had some Mole Amarillo from the Red Iguana restaurant in Salt Lake City. You just can't say no when you have mole looking you in the eyes. We seared some asparagus and rested them on top, then enjoyed the whole healthy experience....which was exactly what we were in the mood for!