Burgers 'n slaw were what I had in mind when I planned this meal, but I wanted to make it vegan. I had also thought of making oven-baked sweet potato "fries," but Steve didn't think he had room for all three. So I just made the burgers 'n slaw.
For the black bean "burgers," I used this recipe but substituted flour for the vital wheat gluten, since flour also contains - you guessed it - wheat gluten. I also used 3 teaspoons of chipotle Tabasco sauce (one of my favorite condiments!) in place of the chipotle peppers that I didn't have on hand. And I cooked the burgers in a nonstick pan instead of in the oven. These came out a lot like the black bean cakes they used to serve at Birds on a Wire before it closed, which is fortuitous because I really liked them (with a baked sweet potato on the side) and didn't know how to make them. I served them open-faced because the only hamburger buns we have are in the freezer and, with clean silverware available, they just seemed unnecessary. The burgers were good plain or with a small amount of deli mustard on top.
For the ginger jalapeno slaw, I used this recipe but used a little less cabbage - more like 4 cups of regular and two cups of red. I also added about half a cup of cilantro to give it a little extra yum.
I kinda wish I'd made the slaw yesterday or early this morning so that the flavors would have had more than an hour to blend, but it was still good. I'm glad I made this since I have plans in the evening that will preclude cooking again. Looking forward to the leftovers!