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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