Makes 10–12

Preheat oven to 325°F.

¾ cup dry mushrooms
6 cups cooked black beans
3 tablespoons chopped garlic
2¾ cups oats
6 teaspoons chili powder
3 teaspoons cumin
3 tablespoons soy sauce
1 bunch cilantro

Soak the mushrooms in hot water, drain, save liquid.

Purée all ingredients in food processor; add mushroom liquid as needed.

Form into burgers.

Bake for 10 minutes.

TOMATO SALSA

2 cups peeled, fresh tomatoes, chopped
1 teaspoon minced garlic
½ red onion, minced finely
1 bunch scallions, finely chopped
1 bunch cilantro, finely chopped
2 tablespoons olive oil
2 tablespoons red wine vinegar
Salt and Tabasco sauce to taste

Mix all the ingredients together.

TOMATILLO SALSA VERDE

1 pound tomatillos
1 Spanish onion, sliced
1 tablespoon chopped garlic
1 bunch cilantro
Splash rice wine vinegar
Salt and Tabasco to taste

Peel off outer papery skin from the tomatillos. In a small saucepan, combine the tomatillos and onion, and simmer for about 10 minutes, until soft.

Purée with the garlic and cilantro in a food processor or blender. Add vinegar, salt and Tabasco to taste.