BBQ'd Black Bean Burgers (vegan)

My meat loving family LOVED these burgers!! It's been three days since we had them and they're still talking about them. So it gets "Cookies and Catwalks" Real Estate.

This recipe makes 4 small or 3 large patties, so you may want to double it:

• 8.5 oz. Black Beans, Rinsed
• 3 tbsp. Chia Seeds soaked in 7 tbsp. water
• 2 slices of wholemeal bread, broken into small pieces
• 2 tsp. dijon mustard
• salt and pepper to taste
• 1/2 tsp. smoked paprika
• 1 tbsp. fresh parsley, chopped
• oats, only if needed

Set aside half of the black beans, then place all ingredients into food processor. Pulse a few times to keep it lumpy.

Stir in the rest of the black beans for texture. If your mixture is too wet, add some oats (I didn't have to). Form burgers into balls , then squash them down as flat as you like. This recipe says to make 4 patties, but I made three large.

Gently fry each burger for 1 minute on both sides in a little heated olive oil to seal them. BBQ for 15 minutes. Serve on buns with lots of your favourite condiments!

Slow Cooker Cashew Chicken

This dish is so flavourful, so it makes the cut! Do prep for sauce, chicken and chopping veggies the day before. In the morning, toss in slow cooker and you're good to go!

• 1 cup honey
• 120 ml rice vinegar
• 120 ml tomato paste
• 90 ml oyster sauce
• 4 Tbsp. cornstarch
• 4 Tbsp. toasted (Asian) sesame oil
• 6 large cloves garlic, minced
• 90 ml finely grated peeled fresh ginger (or more! This stuff is awesome)
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 5 skinless chicken breasts, cut into 1-inch pieces
• 2 large carrot, halved then chopped
• 2 cup raw cashews
• 4 cups green beans (cut each bean in half, keeping them large)
• 4 cups small broccoli florets
• 2 peppers (orange or red), diced
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Mix the honey, vinegar, tomato paste, oyster sauce, cornstarch, sesame oil, garlic, ginger, salt and pepper together in a bowl. Add the chicken and toss to coat. Put in fridge for next day (or add to slow cooker, if cooking same day).

Cover and cook on the LOW setting until the chicken registers 160°F on an instant-read thermometer, about 2 hours.

Add all other ingredients, except cashews, and cook in slow cooker on the LOW setting. Stir to evenly distribute the sauce. Add cashews at end of cooking time, around 6-7 hours. Serve over steamed white, brown, or cauliflower rice.