Excellent Corn Bread Recipe

Ingredients:
  • 1/2 cup whole wheat flour
  • 3/4 cup white flour
  • 3/4 cup polenta (or regular corn meal. In Israel “polenta” just means extra finely ground corn meal which is sold for preparing a corn breakfast hot cereal)
  • 4 tablespoon vegan sugar
  • 5 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup + 2 tablespoon baby food apple sauce
  • 1/2 cup low fat vegan soymilk
  • 1/2 cup water
Directions:

Mix dry ingredients in a bowl. Mix wet ingredients in another bowl. Add wet to dry and stir well.
Bake at 375 in a glass 9″ round quiche pan or a 8×11 pyrex, for about 30 minutes, or until top starts to look golden brown.
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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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