rants & recipes

Archive for the ‘beans’ Category

Sweet Potato Black Bean Enchiladas with Green Chili Sauce

Posted by trktos on 12-March-2011

We’re going to a new vegan restaurant tonight but finished off all our leftovers last night for dinner, so I found myself in the rare situation of needing to actually cook lunch today.

I had organic sweet potatoes that needed to be cooked so we fixed some enchiladas with those and black beans – spicy, delicious and filling. And we have enough for lunch tomorrow!

(Halved and based on this recipe.)

Enchiladas

Ingredients:

  • 2 very large sweet potatoes
  • maybe 1 1/2 cans worth of black beans (if using canned, try 1 can and see if that’s enough)
  • 2 tsp curry powder
  • 1/2 tsp cumin
  • 2 tsp lemon juice
  • black pepper
  • dash soy sauce
  • 3 cloves garlic, minced
  • 6 very large flour tortillas (corn would be better but we were in a rush at the store, to catch the next bus home and I picked up the first vegan ones I saw … if you try corn, see original recipe for instructions.)
  • 1 recipe green chili sauce (recipe follows)
  • 1 block Follow Your Heart Monterey Jack vegan cheese

Instructions:

  1. Peel, cube and steam sweet potatoes until they’re soft.
  2. Mix spices, lemon juice, soy and garlic with potatoes.
  3. Fold in beans.
  4. Line a baking dish with some chili sauce.
  5. Make enchiladas, and place in dish.
  6. Cover with more chili sauce and top with shredded ‘cheese’.
  7. Bake in a pre-heated-to-350 degree oven for 30 minutes.
  8. Serve with additional sauce.

Green Chili Sauce

(halved, based on this recipe.)

Ingredients:

  • 8 ounces canned hot green chilies
  • 2 ounces canned jalapeño peppers
  • 2 cloves garlic
  • 1 bunch green onions
  • 1 cup water
  • 1 vegetable cube
  • 1 tbsp corn starch, mixed with a bit of water

Instructions:

  1. Combine all ingredients except the cornstarch.
  2. Bring to a boil.
  3. Optional – Turn off heat and mix with an immersion blender.
  4. Return to a boil, adding cornstarch to thicken.

Posted in 0: Recipes, beans, black beans, grains, starches, main dish, spicy | Comments Off on Sweet Potato Black Bean Enchiladas with Green Chili Sauce

Summer Cookout Staples

Posted by trktos on 30-May-2010

I’ve never been much of a fan of potato salad. But I think, what I’ve disliked about it all these years is too much “crunchy stuff” in it – chunks of celery, big bits of pickle, etc. At its basic level, potato salad is potatoes and mayonnaise – hard to go wrong with that!

Vegan Potato Salad (adapted from about half a dozen recipes online)

Ingredients:

  • 44 ounces small yellow potatoes, peeled, diced, cooked until tender
  • 1 cup vegan mayonnaise
  • 1/4 tsp tummeric
  • 1 tsp spicy brown mustard
  • 2 tbsp nutritional yeast
  • 1/4 cup finely diced red onion
  • about 2 tbsp sweet pickle relish (I like Vlasic brand – more shredded that little crunchy chunks)
  • 1/2 tsp indian black salt
  • celery seed
  • pinch each of cumin, red pepper and ginger (probably can’t tell the difference if you left these out)
  • salt, black pepper
  • paprika

Instructions:

  1. Whisk all ingredients except potatoes and paprika.
  2. Pour sauce over warm potatoes, tossing to coat.
  3. Sprinkle with paprika.
  4. Refrigerate to cool.

Boston Baked Beans (a combination of Alton Brown’s recipe and one posted on vegsource.com ages ago)

Ingredients:

  • 1 lb dry navy beans, soaked overnight
  • 1/4 cup olive oil
  • 1 onion, diced
  • 2 jalapeno peppers, diced (membranes and seeds removed)
  • 1/4 cup tomato paste
  • 1/4 cup dark brown sugar
  • 1/4 cup molasses
  • 1 tsp dry mustard powder
  • 1 tbsp  soy sauce
  • 1/4 tsp liquid hickory smoke (or more, depending on how concentrated your smoke is)
  • 4 cups vegetable broth
  • 1/4 tsp red pepper
  • 1 tsp black pepper
  • 2 tsp salt

Instructions:

  1. Saute onion and chilies in olive oil, about 5 minutes.
  2. Add tomato paste, sugar and molasses.
  3. Then add vegetable broth, soy sauce and smoke.
  4. Add mustard powder, red and black peppers and salt.
  5. Add beans and cook until the mix begins to bubble. Clamp on lid and then transfer to the oven.
  6. Bake at 250 degrees for 6-8 hours.

Vegan Homemade Hot Dogs (from this recipe)

Ingredients:

  • 30 grams almond, finely ground
  • 9 ounces tofu
  • 2 tbsp soy sauce
  • 4 1/2 tbsp water
  • 3 tbsp oil
  • 34 grams onion
  • 1 clove garlic
  • 2 tsp paprika
  • 1 1/2 tsp sugar
  • 1 tsp salt
  • 3/4 tsp black pepper
  • 1/2 tsp ground coriander
  • 1/2 tsp black mustard seeds
  • 1/4 tsp mace
  • 1/4 tsp cardamom
  • 1/4 tsp cumin
  • 1 tsp arrowroot powder
  • 140 grams wheat gluten

Instructions:

  1. Combine all ingredients except wheat gluten.
  2. Process in food processor until completely smooth.
  3. Mix in gluten to form a wet dough.
  4. Shape into logs, roll in foil, pressure cook 15 minutes past achieving pressure.

Notes:

  • These had really good, hot-dog-like flavor but the texture could have been denser – this was more like a ‘sausage’ in texture. The texture improved some on cooling and we didn’t boil them, as directed – I’ll try that tomorrow.

Posted in 0: Recipes, beans, grains, starches, meat subs, potato, seitan, side dish, tofu | Comments Off on Summer Cookout Staples

Southwestern Quinoa and Black Beans

Posted by trktos on 21-February-2010

A recent conversation with a co-worker lead to my realizing I have only one – one?! – quinoa recipe posted here. We have quinoa fairly often, usually just as the grain portion of our meals, but I haven’t tried out many explicit quinoa recipes and that’s a shame.

So, I decided to try this recipe for dinner tonight … the only thing this needed was more green-ness – I threw is some asparagus. Dark green leafy veggies would be good, too.

Ingredients:

  • 2 onions, thinly sliced
  • 4 cloves garlic
  • about 10 sun-dried tomato halves, diced
  • 2 carrots, sliced
  • 1 bunch asparagus, chopped
  • 1 cup corn kernels
  • 2 cans, or equivalent, of black beans
  • 3/4 cup quinoa, rinsed
  • 1 1/2 cups vegetable broth
  • 1 tsp cumin
  • 1/4 tsp red pepper
  • salt and pepper to taste

Instructions:

  1. Simmer quinoa in broth, with cumin, peppers and salt until done – about 15-20 minutes.
  2. Sautee onions, tomatoes, garlic and carrots in some olive oil for about 5 minutes.
  3. Add asparagus and cook until done.
  4. Combine quinoa, vegetables, beans and corn. Heat until warmed through.

One thing I love about quinoa is how the seeds release their little “tails” when done.

Posted in 0: Recipes, asparagus, beans, black beans, grains, starches, main dish, quiona, vegetables | Comments Off on Southwestern Quinoa and Black Beans

Celery Root!

Posted by trktos on 16-October-2009

veganmofo2009

One of the goals I had in mind for this month was to cook at least one food we’ve never had before. Another goal is to try to prepare some recipes from my pitifully neglected stash of vegan cookbooks. I drug a bunch of the out a few days ago and while looking through them, I found a soup recipe that called for celery root, which we’ve never (knowingly) had and French lentils which we’ve not cooked either (although, not quite as novel because a lentil is pretty much a lentil, in my book).

French lentils, if you haven’t seen them, look like this:

crw_9480

Kind of marbled and green. And smaller than red lentils. (Actually, probably a similar size to a whole red lentil, which I think are typically split.) They definitely don’t take as long to cook as normal brown lentils. The cookbook said they are lower in starch than brown lentils. And they definitely have a discernibly different flavor.

Celery root, if you haven’t seen one, looks like this:

crw_9483

Strange, gnarled looking things, with the beginnings of celery sprouting from their tops. Peeling these was easier than I expected. But, then again, I was expecting that task to be rather difficult. It was easy with a knife and didn’t “waste” as much root as I anticipated.

Inside, celery roots are white and semi-spongy – they remind me of parsnips a little bit. And they have a distinctly, rather strong, celery-like smell. Or rather, they imparted such a scent to my hands, which still smell, even now.

The texture of the cooked chunks of celery root was not what I was expecting, at all. They seemed to take in quite a bit of liquid and were light and juicy. Maybe like turnips? I’m not really sure why I think that, because I have no idea about what texture a cooked turnip has. (Just now reading at wikipedia – they are also called ‘turnip-rooted celery’, so maybe?)

Anyway, for dinner, I used these two new-to-us foods in “Creamy French Lentils with Celery Root and Garlic”, from The Complete Vegan Cookbook.

crw_9489

A perfect soup for this cold, wet, horrible weather we’re having.

Posted in 0: Recipes, beans, celery root, lentil, soup, vegetables | Comments Off on Celery Root!

Perfect Weather for Curry

Posted by trktos on 7-October-2009

veganmofo2009

As I thought about what to cook for dinner tonight (and resisted the temptation to suggest we just finish off our bread from last night, maybe followed with a cup of cocoa!), I started thinking about another common food idea that I don’t understand – people who rarely cook and/or “can’t” cook. And especially, new vegetarians/vegans, or would-be new v’s, who have no idea how to “cook vegetarian”. As far as cooking goes, I can’t imagine it gets much easier – nothing has to be cooked to a certain temperature (although I do try to limit my consumption of raw potatoes!), I don’t have to keep track of which cutting board is for what (one of those binary choices I’d probably always get wrong) … most of our meals are simply “vegetables, a grain, and a protein” – the protein, incidentally, we often refer to as ‘meat’. I insist ‘meat’ is a perfectly good word and refuse to surrender it to meaning solely the body parts of dead animals. (Although, I would try to avoid such confusing use in unfamiliar company.)

I try to temper my disbelief by trying to imagine what I’d do if I decided to try to cook, say, a whole chicken. I would be lost, not to mention very sad with a dead bird in my kitchen. Indeed, I stopped eating meat before I learned how to cook … so that would be my excuse for burying hypothetical chicken in the backyard and frying up some tofu.

And, of people (both vegans and non) who do cook regularly, I suppose there are two types – those who must have a recipe and those who are willing to just throw stuff together, experiment and make all sorts of adjustments. I am probably a member of both camps, but for meals, I tend to experiment and only occasionally go by a standard recipe. I don’t bake enough to feel as comfortable doing that with, say, a cake. Unless cutting out/replacing eggs and dairy from non-vegan recipes count.

Anyway, I’d be curious to hear how other people cook. How often they cook, how often they try new recipes for meals, if they just throw stuff together, etc?

So, anyway … tonight’s dinner, I decided for curry. Kind of chilly outside, perfect weather for something hot and a little spicy. A while back, I made some soup that I thought of as “Clean Out the ‘Fridge” soup because I used all the vegetables in the refrigerator that needed to be eaten. Along the same lines, this could be “Clean Out the ‘Fridge” curry. I based it roughly on this recipe, with the following ingredient additions:

  • 5 medium potatoes, diced
  • ~ 1 1/4 cups red lentils (because they cook faster)
  • some spinach that needed to be included in something (maybe 2 cups, non-packed)
  • 6-8 sun-dried tomato halves, chopped
  • maybe only 1 cup coconut milk (the amount I had left-over, from something, in the freezer)

Anyway, a good exercise in modifying a “recipe” to use what you have and what you need to use, rather than strictly sticking to a recipe, ingredient for ingredient. A good exercise and a good dinner. (With leftovers, too! =)

crw_9325

Posted in 0: Recipes, beans, curry, eggplant, grains, starches, lentil, main dish, potato, spices, flavors, spicy, stew, VeganMoFo, vegetables | Comments Off on Perfect Weather for Curry