Mexican Beans and Rice Recipe

Ingredients:

• 2 cup Cooked black beans
• 1 10oz pkg frozen whole kernel corn
• 1 cup raw white rice (can use brown, but should parboil a little)
• 1 jar (16oz) thick and chunky mild salsa
• 1.5 cup V8 (or you can blend together 3/4 cup canned diced tomatos with green chiles and 3/4 cup water)
• 1/4 teaspoon oregano
• 1/4 teaspoon cumin

Directions:

Heat oven to 375′ Combine all ingredients, stir to mix and bake for 1.25 hours, or until rice is tender, and casserole has started to thicken. Serve with tortillas. Enough for four serving

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Beans, Rice And Acorn Squash Recipe

Ingredients:

• 1 can Kidney beans
• 2 cups brown basmati rice, cooked
• 1/2 medium vidalia (yellow) onion, diced and sauted (carmelized)
• 3 tablespoon diced sundried tomato (gives a tangy bite to an otherwise sweet dish)
• 1 tablespoon dried bazil
• 1/4 teaspoon red/cayenne pepper
• 1 tablespoon cardamom
• 1 teaspoon cumin (I didn’t try this)
• 3 slices acorn squash, cooked and diced small (1 cup or more)

Directions:

Heat up kidney beans then mash beans with their liquid. Mix spices and tomato with sauted onion, heat 2 minutes. Mix rice with mashed beans, add onion/tomato mix, simmer 2 minutes, add acorn squash. Serves 2.

It looks sturdy enough for him, a sweet and slightly tangy Spicey because of the tomato. Capers can be added (1 tbsp / cup) of lush green notes. Tomatoes can be bad for this dish, because the contrast is great, YM

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Beans ‘n’ Greens Recipe

Ingredients:

• 1 bunch (app. 20 med. leaves) collards
• 1 cup FRESH butter beans (limas or blackeyed peas would work too)
• 1 small onion, chopped
• 1 or 2 fresh hot peppers, seeded and chopped
• 1/2 cup vegan white wine
• 2 bayleaves

Directions:

Put the vegan wine in the pressure cooker and add the rinsed beans, the bayleaves, and enough water to cover. put the heat on medium to medium high, and do not cover (yet). let the beans simmer as you prepare the greens: rinse each leaf, devein, stack flat on top of one another, roll them up tightly, and slice across the roll to shred them nicely. add the onions to the beans and cook until just translucent. add the greens and the hot peppers and mix well. put the lid onto the pressure cooker and bring up to pressure. cook at pressure for about 3 minutes. cool the cooker under cool water. serve the beans and greens with your favorite vinegar (like apple cider, balsamic, or ric

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Beans Cubano Recipe

Ingredients:

• 1 large green pepper, coarsely chopped
• 1 teaspoon minced garlic
• 2 cans (16 oz) undrained black beans
• 1 jar (4 oz) sliced pimientos
• 3 tablespoon vegan red wine vinegar
• 1/2 teaspoon oregano

Directions:

Saute pepper and garlic in liquid of your choice 3-5 mins, until’ tender-crisp. Stir in remaining ingredients, bring to boil, simmer 5-7 mins., till tender. Serve with rice. (Adapted from Woman’s Day, 4/26/

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Bean Casserole Recipe

Ingredients:

• 1 can lentils
• 1 can kidney beans
• 1 small can tomatoes (diced)
• 1 teaspoon each garlic powder, oregano,
• 1/2 cup grated soy cheese
• salt and pepper to taste

Directions:

Drain liquid off the lentils, and mix with kidney beans (not drained) in a casserole dish. Drain about 2/3 the juice from the tomatoes, and add to the beans. It is important to do this, because it gets too “soupy” if there is too much liquid. Add soy cheese and seasoning. Bake in 350 degree F oven for 30 to 45 minutes. (till heated through)
Note: you can alter the seasoning to whatever you want.. try curry or Mexican seasoning for a variation.

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Enchiladas With Black Beans And Sweet Potatoes Recipe

Ingredients:

• 8 corn tortillas
• 2 medium sweet potatoes or yams, cooked (nuked 5 mins) and diced
• 1 can black beans or equivalent
• 1 yellow onion, diced
• 1-10 jalapenos, seeded and diced
• 1 tablespoon minced garlic
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon chile powder

Directions:

Water saute’ the onions; after 3 minutes add garlic and onions and garlic are softened, add everything else and cook until the consistency is thick enough.
Heat the tortillas on a dry griddle, or nuke for a minute to soften (keeps them from tearing when rolled). Spoon filling on tortilla in an of-center strip, and roll. Smear a bit of filling on the inside edge to seal. Place on cooking-sprayed baking dish, seam side down.

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Bean-Style Polenta Recipe

Ingredients:

• 2 1/2 cups vegetable stock (375 ml)
• 1/2 cup black bean stock (125 ml)
• 1 cup polenta (250 ml)
• frozen stick of non-hydrogenated vegan margarine – you will use around 1gm.

Directions:

Pour the liquids into a pot and bring to a rapid boil. Slowly pour in the polenta making sure the grains stay separate. The boiling action should do this nicely but just in case, be prepared to stir.
Stir the mixture almost continuously for around 30 minutes until the polenta is “firm” and “comes away from the sides of the pot” or until you’re tired of stirring (that’s my technique.)
Pour the polenta into a loaf pan. The polenta should be barely pourable because of its thickness. Refrigerate in order to firm it up.
When you are ready to serve, heat up a griddle on a medium flame. Swipe the griddle with the frozen bar of margarine. This will impart a really tiny amount of margarine but just enough to provide lubrication and taste. Slice the polenta into eight slices and grill a around five minutes on each side until browned.

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Brown Lentil Bake with Pineapple Recipe

Ingredients:

• 2 tablespoon olive oil
• 2 large onion
• 1 large clove garlic
• 1 cup dry lentils
• 2 tablespoon parsley
• 1 teaspoon herbs de provens
• 1 tablespoon soy sauce
• 1/3 – 1/2 cup whole wheat vegan bread drumbs
• 1 8oz can pineapple rings

Directions:

Heat oven 350. Heat oil in large skillet and saute onion. Add garlic, lentils, parsley, herbs and soy sause. Mash by hand or in blender. Season with salt/pepper to taste. Transfer to oven safe dish. Sprinkle with crumbs. Bake 20 minutes, then add pineapple and bake 10-15 minutes more or until pineapple is hot.

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Garbanzo and Quinua Pockets Recipe

Ingredients:

• DOUGH:
• 2/3 Cup Water
• 1 Cup Wheat flour
• 1 Cup Quinua flour
• 1 Tsp.Sea salt (or regular salt’s O.K.)
• Some flour for kneading
• FILLING:
• 1/4 Cup Minced green pepper
• 1 Tbs.Minced onion
• 1/2 Cup Cooked and mashed garbanzo beans
• 1/2 Cup Quinua – washed well and well cooked
• You can also vary by adding minced carrots, shredded

Directions:

DOUGH: In a bowl, mix both flours,the salt and water. Knead well for about 5 mins. on the counter or large cutting board, squeezing the dough with your fists and turning it once in a while. Roll the dough out until its thin and cut into 4″ x 4″ squares.
FILLING: Mix all the ingredients in a bowl.
TO COMBINE: Place about 2 Tbs. (it’s trial and error to get just the right amount) of the filling in the center of each dough square, fold all four corners towards the center and seal all edges with water. Fry them in a little oil until brown or vapor cook them for about 15 mins.

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Mmmm Chickpeas Recipe

Ingredients:

• 1 cup of cooked chickpeas (easy to cook them in a pressure cooker for 7-8 minutes)
• 1 small or medium sized potato, cooked
• 1/4 cup of chopped red onion
• 1 tablespoon of tahini
• 2 teaspoons of garam masala
• a squeeze of fresh lemon
• a dash of hot sauce, optional
• some freshly chopped dill, optional
• salt, to taste

Directions:

Spray a pan with cooking spray. When hot add the onions and stir fry for a minute or until onion is slightly tender.
Add chickpeas, potato, tahini, hot sauce and stir fry for a few seconds. Then put in the garam masala, squeeze in a little lemon and fry for 1 minute.
Add some chopped dill and squeeze a little more lemon if needed. Add salt to taste. Serve.

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