Slow cooked beans

We love our beans in this family, and these are probably the favorite. Classic, simple and tasty, the kids could eat the whole pot :) The only thing you need to do is soak them the night before and leave the rest for the slow cooker!

5 cups white navy beans- soaked in water overnight
6 cups water
1 can tomato paste
1/2 onion-minced
1/2 cup brown sugar
1 tbsp onion powder
1 tbsp mustard powder
1 tsp molasses
1 1/2 tsp apple cider vinegar
1 tsp vegan Worcestershire sauce
2 1/2 tsp sea salt
freshly ground pepper

Add everything to a slow cooker except the salt- cook on high for 4-6 hours.
Season with salt once the beans are soft.
Enjoy!

Paper plate love affair

Its valentines day, and normally I would make some kind of fancy pants 3 course meal, but I have no kitchen :( It sucks washing dishes in the bathtub, kinda gross and hard on the back. We have resorted to paper plates, of course it does not resolve all the dishes but it keeps them at bay.

This is a little something I made on the fly, with a can of re-fried beans and some portobello mushrooms. Not the greatest picture but it was tasty! I hope every ones day was filled with love, and not too many dishes.

The dry wall is up..on to the mud/sanding and then PAINT!!

Cheat'n Chili

Cheat'n Chili



2 tbsp earth balance butter/or canola oil

1 onion-chopped
2 cloves garlic- chopped
2 celery stalk- chopped
3 carrots-peeled and chopped
1 green pepper- chopped
1 tbsp dried oregano
1 tbsp ground cumin
1 tbsp ground chili powder
1 can crushed tomatoes
1 pkg Yves Mexican ground round
1 cup water
2 cups frozen corn kernels
1 can black beans- drained and rinsed
1 can romano beans-drained and rinsed
1 tbsp sea salt
1 tbsp sugar
1 tsp apple cider vinegar


In a large pot on medium heat heat butter add onions, saute until soft.
Add garlic, celery, and carrots continue cooking for about 3-4 minutes.
Next stir in spices until absorbed.
Mix in canned tomato,ground round, water, corn and beans.

Season with salt,sugar and vinegar
Allow to simmer for 1 hour or more, stirring occasionally.

Don't forget to enter the CSN giftcard giveaway!!

No kitchen needed to make Cheat'n Chili

Black bean & rice enchilada

I can hardly believe it....my daughter is going to be 14 tomorrow! That is crazy. I suppose some of you may wonder why I never post any pictures of her. She is very particular on which pictures I can share with others, and she is a full-fledged teenager :/ Where as my 2 year old couldn't care what photo I post of her, that is until she reaches grade school :P My dad came to visit us too and is here for her birthday.


We are in the middle of week two of Vegan MOFO, and this is what I made for dinner tonight. Everybody gobbled it up :) I am not a fan of spicy food, J said he could of used some jalapenos in his...so if you like it spicy, then do it up.

Filling

2 tbsp olive oil
1 onion-small diced
2 tsp cumin powder
2 cloves garlic-minced
1 green pepper-small diced

3 cups cooked black beans
1 tomato- chopped
1 cup water
sea salt

In a pot heat oil, add onions, garlic saute until soft. Add the rest of the ingredients and cook for 10 minutes, until thickens. (mush some of the beans with a fork).Season and set aside.

2 cups cooked rice


Red sauce

2 tbsp olive oil
1 onion-small diced
4 cloves garlic- minced
1 tsp ground cumin
1 tsp chili powder
1 tbsp dried oregano
3 cups water
3 tbsp tomato paste
1 tbsp sugar
sea salt
1 tbsp cornstarch-mixed with 2 tsp water

In a pot, heat oil add onion garlic. Saute until soft
Add spices, stir until combined
Add water and tomato paste.
Bring to boil. Add sugar
Season to taste
Simmer for 20 minutes.
Add cornstarch to thicken.



Assembly


Using flour tortillas, wrap up the filling and rice. In a baking dish spoon a little of the sauce on the bottom of the dish. Place enchiladas in and spoon over some more of the sauce. Bake at 375 for 20 minute or until bubbling. Save some sauce for spooning on top when you serve it :)

White bean & swiss chard quick cassoulet

We are on day 2 of Vegan MOFO and I noticed that some other vegan bloggers have a plan of action, which is probably a really good idea. I started to think up a bit of a menu plan for the rest of the week. I have been craving leafy greens lately...I thought I would act on it so another soupy stew it is!


Traditionally a cassoulet is loaded up with meat, cooked slowly in the oven and it originated in France, but I am not a traditional kinda girl so I changed it to be vegan and cooked quickly in a pot on the stove. I guess it would not be a cassoulet but I like how it sounds, so I am going with it :P

3 tbsp olive oil
1 large onion- small diced
2 stalks celery-small diced
1 carrot- peeled, small diced
3 cloves garlic- crushed
5 springs of thyme
1 bay leaf
5 cups vegetable stock
1 tomato- chopped
1 medium potato- peeled, small diced
2 cups white beans- I used kidney
4 cups shredded swiss chard
splash of balsamic vinegar
sea salt
freshly ground pepper

In a large pot on low medium heat add oil and saute onion until soft, add celery,carrot, garlic, thyme( left on the stick), bay leaf, season with salt and pepper, continue cooking on low heat until soft, about 10 minutes.
Add vegetable stock, tomato, potato, beans. Simmer on low heat until thickens, about 20 minutes.Add swiss chard. Season with salt and pepper and a splash of balsamic vinegar.
Serve with fresh bread.

The bowl in the picture my daughter painted when she was 4. She painted a set of dishes for me with little monsters and creatures, every one is different... I love them.

Garlicky Green Beans with Gomasio

What would summer be without fresh green beans and garlic? I got these delicious morsels from the vegetable garden stand at the end of the elderly couples driveway, for 2 bucks! A huge bag. I also got fresh onions, cucumbers, and a big zucchini. I pass by it every morning, so I think I get the best pickins :)

I am still waiting for my beans to get bigger. I know that I have mentioned that I don't really have a green thumb...maybe its just for certain things. My orchid that I got for my birthday, loves me and has bloomed several times. Perhaps its a watering thing, because I never water it, I can be neglectful when it comes to taking care of plants :(  My beans are also thriving, which surprised me because after they sprouted it seemed like they were being attacked by bugs (lots of holes in the leaves). So I sorta gave up on my veggie garden. I was out there looking at it feeling very depressed, after all the hard work I put into digging the grass up and my dad helping me put up the fence, seeing nothing growing but weeds. Until I seen a little red flower, and a small vine crawling up the teepee I made. I thought to myself....could I actually get some veggies?

 Here is a picture of my green bean teepee!

For now I am relying on the veggie stand for my green beans, but when I pick my own I will be SO HAPPY!

Garlicky green beans with gomasio

2 tbsp olive oil

1 tsp sesame oil

1/4 cup onion-minced

5 cloves garlic- minced

2 tbsp seasoned rice vinegar

3 tbsp gomasio

sea salt

freshly ground pepper

In a cast iron pan- heat oil add onions and garlic, saute on medium/low heat until golden

Add beans and saute until soft 4-5 minutes

Add vinegar- saute until beans are desired tenderness.

sprinkle with gomasio, salt and pepper

Gomasio is toasted sesame seeds, ground up with sea salt.

Neat & Potatoes

Its no surprise that people love their neat & potatoes...this is just a different version of it.

For the neat part, I soaked about 2 cups worth of kidney beans and cooked them up until they were really soft.

The secret behind the fluffiest mash potatoes is a ricer. I found mine at the thrift store. Its pretty cool, heavy duty and red. Its probably one of the most overlooked pieces that you can have in your kitchen. A masher just doesn't give you the same consistency. If you like the no-lumps in your potatoes, invest in one ( or find one :)

We have a friend staying with us...who is also a vegan. Which is nice because it means I don't have to cook around him so to speak. Its always hard to cater to non-vegans.haha

My mom said to me this afternoon...that is hard to go out to restaurants with "me" because I can't eat anything. Which got me thinking, about meat and potato people. Why does everything most people eat revolve around meat? When there is so many other tastier, healthier, greener options out there?
I ate meat...back in the day, but honestly I have never felt better (becoming vegan) in my life.....

Neat Balls

2 cups cooked kidney beans (really, really soft)
1 onion- minced
1 tbsp ground sage
1/2 tsp paprika
1/2 tsp garlic powder
2 tbsp balsamic vinegar
2 tbsp olive oil
1/4 cup fresh chopped parsley
1 tbsp tamari
2 tbsp Dijon mustard
1/2 cup oats


Mash everything together in a large bowl.
Form into balls and bake at 400 on a greased cookie sheet
for 25-30 minutes

Pinto Beans in ancho chilies with a Cheeze sauce and fresh salsa

We are back from Quebec...had a great trip. The drive is WAY too long, and I am always happy to be home. There is something about leaving home that makes you appreciate it a bit more when you get back:)

For the past few days I have been catching up on laundry, which always seems to be the thing I always let get out of control. It's not that I don't like it, its just there is always so much of it, that it seems overwhelming. In any case it always gets done, even if the family start to wonder where their socks are...hehe.

I soaked some pinto beans the night before, soaking beans the day before is part of planning out meals, keeps food costs down and dried beans are better for you than canned. I usually soak more then I need, once they are cooked I store them in the freezer. Its a great for when you need some beans and don't have time to soak'm and cook'm.

For this dish I used some dried ancho chilies that I cooked down a few months ago in sauteed onion, garlic, tomatoes, sea salt, and sugar. Blend and stored them in small containers the freezer. When I am ready to use them I just run the container under some hot water and throw the frozen block in the pot. It works well and the flavor can't be replaced.

Pinto beans in ancho chilies

3 cups cooked pinto beans
3 tbsp olive oil
1 onion-small diced
3 cloves garlic-minced
1 tbsp dried oregano
1 tbsp ground cumin
2 tsp chili powder
1/2 can crushed tomatoes

1/4 cup ancho chili puree
1 cup water
1 lime-juiced
sea salt
2 tbsp sugar

In a large pot heat oil add onion and garlic saute until soft. Add spices, stir around until combined with onions and garlic. Add tomatoes and the pinto beans and chilies simmer for 20-30 minutes. Adding a little water, if needed. depending on how you like your beans(runny or thick). Add lime juice, sea salt, and sugar. Taste and adjust to your liking.

Cheeze Sauce

3 tbsp earth balance margarine
1/4 cup flour
1/4 cup nutritional yeast
2 tsp dried mustard
1 tsp garlic powder
1 tbsp yellow mustard
1 tsp lemon juice
1-2 cups non-dairy milk
1 tbsp sea salt
1/4 tsp white pepper

In a small pot, melt butter over medium high heat. Add four and yeast. Stir until flour mixture is wet and clumpy. Add garlic and mustard. With a whisk slowly add milk, it will be thick, so you have to adjust the consistency as you go, adding milk, whisking, letting it cook, and adding more milk...etc. Season with sea salt and white pepper.

Fresh Salsa

This is a quick salsa recipe. Not spicy.

1/4 red onion
2 cloves garlic
2 tomatoes- chopped into quarters
1 lime-juiced
1/4 cup fresh cilantro-roughly chopped
2 tsp sea salt
1 tsp sugar

In a food processor blend the onions and garlic until minced, throw in the tomatoes in the processor and use the pulse button. Pour into a bowl and add the cilantro and lime juice. Season to taste.

Black Bean Burger with Sauteed Mushrooms & fresh Cilantro

This is a great recipe for leftovers...I made it last night for the family for dinner,
And was able to have another one for lunch this afternoon with the kido!
Still have enough in the fridge for another 2 portions. I thought of making a fresh salsa for the top but the tomatoes at the store were not looking so hot.

• 2 1/2 cups cooked black beans-drained
• 2 tbsp veggie oil
• 1 onion-minced
• 2 cloves garlic-minced
• 1 stalk celery-minced
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• 1 tsp dried oregano
• 1/4 tsp chili powder
• 1 tbsp Dijon
• 1 tbsp balsamic vinegar
• 1/2 cup bread crumbs
• 2 tbsp flour
• sea salt
• freshly ground pepper

In a saute pan, heat oil, Add onions,garlic,and celery. Saute for 3-4 minutes.
Add spices, saute for about 3 more minutes.
In a large bowl combine beans and onion mixture together.
Add the rest of the ingredients and mush it together really well.
Shape into patties and fry in a pan with a little oil, until it forms a crust on each side.

Printer friendly: RECIPE

Tortilla Soup

One of the most amazing tasting soups ever! I like mine mild, not to spicy, but you could always kick it up a notch with some extra chipotles.

I make my chipotles with dried ones that I soak, cook them with onion and garlic, spices and a blob of tomato paste, blend them up and store it in the freezer in small containers.

I have also switched from canned to dried beans, they are way more economical if you use beans as much as we do. I usually have a bowl of beans soaking in the fridge, even if I am not sure of what I am going to make. Always soak more then you need, freeze what you don't use, that way when you are in a jam you can always grab some from your freezer!

• 2 tbsp veggie oil
• 1 medium onion-small diced
• 3 cloves garlic-minced
• 1/2 cup corn kernels
• 2 tsp ground cumin
• 1 tbsp dried oregano
• 1/2 can crushed tomatoes
• 4 cups water
• 1 cube veggie bullion
• 1/2 red pepper-small diced
• 2 tbsp ground chipotles
• 1 cup pinto beans
• 1/2 lime juiced
• sea salt
• freshly ground pepper
• 1 cup fried tortillas- chopped into small pieces (about 2 tortillas)

• 3 tortillas-folded in half cut into thin strips
• 1/3 cup veggie oil

In a large pot heat oil, add onions and garlic. Saute for 3-4 minutes. Add corn and spices.
Add tomato, water, bullion. Simmer for 10 minutes. Add pepper, chipotle, beans.
Season with lime, salt and pepper. Add tortillas and simmer for 5 minutes

In a fry pan ( I like to use a cast iron) heat oil to medium high heat. Add tortillas. Using tongs flip around in pan until golden. Remove and sprinkle with salt.

Optional garnishes: Fresh cilantro, fresh parsley, & avocado (these are super tasty and highly recommended :)

Printer Friendly: RECIPE

Valentine's Lunch: Two-Shakes Minestrone Soup

Not only is this soup super tasty, its also really fast to put together. The important thing to watch for is that you keep it below the boiling point, otherwise the fresh veggies will turn to mush. The possibilities are endless with this soup, this is what I had in my fridge.

Come back and check my next post....butternut squash & lentils wrapped in phyllo as the main course

• 2 tbsp olive oil
• 1 leek-cut lengthwise and sliced
• 2 carrots - peeled and small diced
• 1 celery stalk-small diced
• 2 cloves garlic-minced
• 8 cups of water
• 3 tbsp tomato paste
• 1 tbsp dried basil
• 1/2 zucchini - small diced
• 1 cup small pasta-precooked
• 1/2 cup shelled edamame (soy bean)
• 1/2 cup frozen green beans
• 2-4 tbsp fresh parsley
• 1 tbsp balsamic vinegar
• 1 tsp cane sugar (organic)

In a large pot heat oil, add leeks, carrots, celery, and garlic saute for 4-5 minutes.
Add basil, fill pot with water, and add the tomato paste.
Simmer for 10 minutes Add remaining ingredients and simmer for 5 minutes.



Makes 8 servings

Channa-Chickpea, Potato & Cauliflower Curry

I really enjoy eating Indian food, and there are many different regions that offer a variety of flavors.

I have never traveled to India, nor have I ever cooked in an Indian restaurant but, I love spices.
I devote one cupboard in my kitchen strictly for them.

When you cook with spices I find its better to add them with the oil and heat them up, that allows the spice a chance to release the oils, giving a much better flavor.

My influence here is mostly me playing with spices and watching you tube videos. Its kid approved, so it must be good:)

• 2 tbsp sunflower oil
• 1 onion-sliced thinly
• 3 cloves garlic-minced
• 3 tbsp fresh ginger-minced
• 1 tsp tumeric
• 1 tbsp ground cumin
• 1 tsp fenugreek- toasted and crushed
• 1 tsp cumin seeds- toasted and crushed
• 1 tbsp curry powder
• 2 tsp paprika
• 2 potatoes-peeled and chopped
• water-to cover
• 1 can of chickpeas-drained and rinsed
• 1/3 head of cauliflower-cut into florets
• sea salt
• 2 tsp apple cider vinegar
• 2 tsp cane sugar

In a pot or pan, heat oil, add onions saute until very soft. Add garlic and ginger, saute for 3-4 minutes.
Add spices, saute with potatoes until they are coved with the spice mixture.Add water, Simmer until pototoes are soft. Add chickpeas, and cauliflower. Simmer with lid on for 20 minutes,stirring occasionally.
Season with salt,sugar and vinegar. Serve with brown rice

Winter Stew

We have had snow for the last couple of weeks, so its been pretty chilly here on the east coast. This is a staple food in our home. It is perfect for those cold winter evenings. The best part...its a one pot meal:)

• 2 tbsp olive oil
  
• 1 onion- chopped
• 2 cloves garlic-minced
• 1 tsp dried thyme
• 1/2 tsp dried oregano
• 2 stalks celery- chopped
  
• 2 carrots- peeled and chopped
• 2 large potatoes- peeled and chopped
• 1/4 medium sized turnip- peeled and chopped
• 1/3 cup barley
• water to cover
• 2 tbsp tomato paste
• 1/2 can kidney beans
• 2 tbsp chopped parsley
• sea salt
• freshly ground pepper
  

In a large pot, heat oil, add onions, saute for 4-5 minutes until soft.
Add garlic, saute for 2-3 more minutes, add thyme and oregano.
Add celery, carrots, saute for 3-4 minutes. Add barley.
Add potato and turnip. Cover with water
Bring to a boil, add tomato past.
Lower heat, so that is not rapidly boiling, but still enough to cook the turnip and potato.
Once the potato is almost cooked, and beans.
Let simmer for 25 minutes, until thickened.
Add parsley to finish.

Holy Hummus, Batman!

I have been lazy buying premade hummus from the store, I don't know why when it is so easy to make.
So I decided to make a batch today, and just as I suspected  it turned out creamy and fluffy, better then store bought. My little one loves the stuff (especially on cucumbers:)

• 1 can of chickpeas( drained and rinsed)
• 1 lemon-juiced
• 2 cloves garlic
• 1/4 cup tahini
• 1/4 cup olive oil
• water( enough to blend)
• sea salt
• freshly ground pepper

Throw everything in a food processor and blend until smooth.

Chickpea Tower with Tahini & Cucumber sauce

This is my attempt at creating a upper scale falafel, I am quiet pleased with the results. I used tomato slices for the tower, but you could use roasted eggplant or zucchini.

Chickpea Patties

• 1 small onion- small diced
• 2 cloves garlic- minced
• 1 can chickpeas-drained and rinsed and crushed
  
• 1/4 tsp tumeric
• 1/2 tsp cumin
• 1/2 lemon-juiced
• 2 tbsp fresh parsley-chopped
• 1 tbsp olive oil
• 2 tbsp flour
• sea salt
• freshly ground pepper
  
• 1 cup panko (Japanese bread crumbs)
• sunflower for frying

I used my small food processor for the chopping, if you don't have one, you can just chop and mush it all together. Mix it all together, form small patties and dip them into the panko. Heat oil in frying pan and fry patty's until golden.  Place in an oven at 350 for 20 minutes.

Tahini & Cucumber sauce

• 1/2 cup silken tofu
• 3 tbsp tahini
• 1/4 sunflower oil
  
• 1/4 cup grated cucumber
• 1/2 lemon-juiced
• 2 tbsp fresh mint-chopped
• sea salt
• freshly ground pepper

In a food processor or blender, blend the tofu. Add the tahini and puree until smooth with the sunflower oil.
Add the rest of the ingredients, blend again until mixed.

Chickpea & Noodle Soup

,

There is something about a big bowl of hot soup, it warms the soul. Especially when the weather is chilly, which it has been lately. And now that we are getting closer to winter what better then to curl up on the couch with a warm blanket and a cup of hot soup:)

• 2 tbsp olive oil
• 1 onion-small diced
• 2 cloves garlic-minced
• 2 stalks celery-small diced
• 2 carrots-peeled, small diced
• 8 mushrooms- sliced
• 1/8 tsp celery salt
• 1 tsp dried oregano
• 1/4 tsp dried sage
• 6 cups of stock or water
• 1 can of chickpeas
• spaghetti noodles (broken into 3)
• 1 tsp of tamari
• 2 tsp of apple cider vinegar
• 2 tsp of brown sugar
• 1 tbsp of miso
• freshly ground pepper
• sea salt
• fresh parsley
• green onions

In a large pot on medium high heat add oil,onion and garlic saute until onions are translucent

add celery, continue sauteing for 3- more minutes. Add carrots, mushrooms, celery salt, oregano. and sage. Saute for 2 more minutes. Add water and chickpeas. Bring to a rapid boil, add noodles.

Simmer for 20 minutes or until noodles are cooked. Add seasonings, leave the miso for the last ingredient. ( remember not to boil the soup once you add it, as it will lose all its beneficial properties:)