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1 tube of vegan ground meat
1/2 can of black beans, rinsed and drained (15 ounce size)
1/2 cup of frozen corn
1/4 cup – 1/2 cup salsa
2 tablespoons olive oil

Mix the vegan ground meat through the salsa together thoroughly in a bowl. Mold into patties, as big or as small as you would like. Warm a skillet on medium heat with the olive oil to coat the pan. Add the patties. Cook for about 10-15 minutes, flipping midway through.
These are approximate measurements. You could always add more or less.

Serves 2 – 4

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1 sheet frozen puff pastry (from a 17.3 ounce package), thawed according to package instructions
5 1/2 ounces Gruyere cheese, shredded (2 cups)
1 1/2 pounds medium or thick asparagus
1 tablespoon olive oil
Coarse salt and fresh ground pepper
Flour, for work surface

Preheat oven to 400°F.

On a lightly floured surface, roll the puff pastry into a 16 x 10 inch rectangle.
Trim uneven edges. Place the pastry on a baking sheet. With a sharp knife,
lightly score the dough 1 inch in from the edges to mark a rectangle. Using
a fork, pierce the dough inside the markings at half-inch intervals.
Bake until golden, about 15 minutes.
Remove the pastry shell from the oven and sprinkle with the cheese.
Trim the bottoms of the asparagus spears to fit crosswise inside the
tart shell; arrange in a single layer over the cheese, alternating ends and
tips of asparagus.
Brush with the oil, and season with salt and pepper.
Bake until the spears are tender, 20-25 minutes.

Notes:
Can use Daiya Vegan Cheese
Scoring the dough – use a sharp knife to ensure that the
edges rise evenly; pricking the center of the pastry with a
fork keeps it from puffing up too high as it bakes.

Serves 4