Top to bottom: 1) A California avocado torta from Chris Mortenson is black bean puree,
baby arugula, heirloom tomato, avocado, queso fresco and chipotle mayonnaise on a
crunchy ciabatta roll. 2) Edamame salad is on the menu at George Formaro’s Zombie
Burger. 3) Black bean, rice and California avocado bolinhos, finished with a squeeze of
lime and paprika salt, is a popular menu item at Luna Red.
To prepare, Behrens puts black beans in a food processor
until pureed. He adds avocado, and processes until incorporated
baking powder, chili paste and a bit of kosher salt. He folds in
balls and fries in hot oil for a minute or two until a dark-purple
crust forms. The bolinhos are served with lime wedges.
fryer. “So, when we prepare shredded carrot and cumin falafel
know;this;won’t;kill;them,”;Behrens;says.;“We;plate;it;with;a;dip-ping sauce. By adding a few greens, it becomes a salad. Add a nice
LESS IS MORE
A whole grilled artichoke, cut in half and sprinkled with fresh
the simple, understated perfection Behrens aims for. “More often than
likes to eat food that’s minimally processed. He worked with
These days, he’s looking for more vegetarian and vegan recipes
favorites. His California avocado torta is black bean puree, baby
arugula, heirloom tomato, avocado, queso fresco and chipotle
mayonnaise on a crunchy ciabatta roll.
recently added chili rellenos with quinoa and manchego cheese to
protein with the cheese, plus roasted butternut squash and chives, all
Having removed the seeds so that the chili is not too hot,
Mortenson rolls the stuffed chili in cornmeal for crunch, then
fries in oil. He drains the chili on a mesh screen before baking
NE W YORK-BASED AWARD- WINNING JOURNALIS T KAREN WEISBERG HAS COVERED THE ISSUES AND
LUMINARIES OF THE FOOD-AND-BEVERAGE WORLD—BO TH COMMERCIAL AND NONCOMMERCIAL—
FOR MORE THAN 25 YEARS.