Today’s post includes a giveaway from Wholly Guacamole. They provided me with some avocados, free of charge, for a cooking competition I entered. All opinions are my own.
I entered a Vegan Ball competition two weekends ago, which is exactly what you’re thinking it is. As long as you’re thinking that it’s an amateur vegan baking competition in Brooklyn.
Each contestant had to make 200 of any kind of vegan ball: energy ball, cake ball, “meat” ball, rice ball, matzo ball, “cheese” ball, popcorn ball….you get it. Entries were judged by event attendees and a panel of judges. There was also vegan trivia, Oreo door prizes, and a vegan wrestler with a microphone. It was everything I hoped it would be. And more.
I didn’t win, (Bobby’s Big Balls did), but I did come across a new recipe for black bean balls with avocado cilantro sauce that I loved and have made several times now.
These black bean balls are incredibly healthy and probably the most allergy-sensitive thing you could make. They’re dairy-free, gluten-free, nut-free, oil-free, no added sugars, and obviously vegan. They did have plenty of spices, making the cilantro avocado sauce a perfect accompaniment.
For the avocado sauce, Wholly Guacamole was generous enough to send me some of their pre-packaged avocados which was amazing, considering I had to make enough sauce for 200 people. Equally as amazing is that they’re sponsoring a giveaway with me, and YOU can win your own Wholly Guacamole prize pack – enter above!
Wholly Guacamole’s prepackaged avocados are 100% avocado, nothing-added, and pre-cut. I like them because they’re always ripe, and you can freeze them to use when you need them. I do try to buy regular avocados and avoid unnecessary packaging, but I hate groping avocados at the grocery store and guessing which ones are ripe, but not too ripe. I overthink the entire process. Exhausting.
The avocado sauce was simple to make with lime juice, salt, cilantro, water to thin, and just a tiny bit of sweetener. And the lime juice kept the bright green color of the avocados intact, which is always a plus.
Black bean balls are very similar to veggie burgers, and are really just in a different shape. Ingredients are really flexible, and you probably have everything you need to make a veggie burger/ball right now. You just need a protein (beans/tempeh, tvp, etc.) with a combination of oats/flour/rice/quinoa/sweet potatoes etc. Mix in some spices and any other vegetables you want, put them in the oven, and you’re bound to come out with something delicious.
The first version of the black bean balls using BlissfulBasil’s recipe were a little chewy, so I reduced the amount of oat flour. I also added more spices and decreased the baking time a bit. My modified recipe is below, but I encourage you to experiment with the amount of spices and ingredient combos to come up with your own version!
Spicy Black Bean Balls with Avocado-Cilantro Sauce
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For the black bean balls
- 1 15-ounce can black beans, drained and rinsed
- 2 tablespoons chia seeds
- ½ cup water
- 1 cups oat flour (have an extra 1/2 cup on hand if you need it)
- 2 teaspoon chili powder
- 2 teaspoon coriander
- 2 teaspoon paprika
- 1 teaspoon sea salt
- 1 tsp cayenne pepper
- 2 garlic clove, finely minced
- ½ red onion, finely diced
- ¼ cup chopped cilantro
- ¼ cup fresh lime juice
- ½ cup rolled oats
For the sauce
- 1 cup avocado
- 1/2 lime, juice of
- 1/2 teaspoon salt
- 1 tsp sweetener of your choice
- 2 tablespoons chopped cilantro
- 1/2 cup cold water + 2 tablespoons
- 1 tablespoon roughly chopped onion
- Preheat oven to 350 degrees F.
- In a food processor, combine black beans, chia seeds, water, oat flour, and spices.
- Transfer to a large bowl and stir in garlic, onion, cilantro, oats and lime juice. Add some of the extra oat flour if you feel the mixture is too wet.
- The mixture will be very sticky. Use spoons to drop 1" round balls onto a parchment lined pan.
- Bake for 20 minutes.
- While black bean balls are baking, make the sauce by combining avocado, salt, sweetener, lime juice, cilantro, and water in a food processor until smooth. Add onion and pulse. The sauce should have guacamole-like taste, but a thin texture.
- Serve hot black bean ball with avocado sauce. Also great cold the next day!
Adapted from Blissful Basil
Adapted from Blissful Basil
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