Drunken beans...that's what that means. I'll get drunk on these beans any time...
1 1/2 lb dried pinto beans, cleaned, rinsed and soaked overnight in water to cover
3 - 3 1/2 quarts water
1/2 cup vegetable oil
2 large white onions, finely chopped
3 large tomatoes, finely chopped
4 jalapenos, finely chopped
2 cups finely chopped cilantro
Sea Salt
3 cups dark beer
Once the beans have been soaked overnight, place the beans in a large pot and add 3 times their volume in water. Cover and cook over low heat for 1 1/2 -2 hours or until the beans are tender. If needed, add more warm water.
Once the beans are ready, heat the oil in a large, deep, heavy skillet over medium high heat. Add onions and fry until lightly browned. Add tomatoes, chilies, and cilantro. Add cooked beans, salt, and beer. Continue to cook, uncovered, over low heat until the mixture thickens, about 45 minutes.
Tuesday, February 17, 2009
Cheesy Bean and Cheese Vegan Oxymoron Enchilada Pie
Too good to be true? Seems like it until you make it! What started as enchiladas quickly became something more closely resembling a tamale pie...and then ended up looking like a sloppy mess of absolute heaven! I affectionately call it my Mexican Enchilada Slop....very affectionately! To REALLY make this, serve Tofutti Sour Cream and my Charred Guacamole on top. And to really make it perfect, whip up a batch of my Frijoles Barachos and use them in place of the can of pinto beans...and then as a side dish!
1/2 cup flour
1/2 cup nutritional yeast
1 tsp salt
1 tsp garlic powder
2 cups water
1 tsp brown mustard
1 jalapeno
5-8 corn tortillas
1 can black beans, drained
1 can pinto beans, drained
1 medium onion, chopped
1 small can green chilies
1/4 cup chopped cilantro
1/2 cup medium salsa
1 large can of medium enchilada sauce
Charred Guacamole (another February recipe)
Tofutti Sour Supreme Sour Cream
Saute onions and jalapenos together and set aside. In a medium-large saucepan, combine flour, nutritional yeast, salt, and garlic powder. Add the water and mix thoroughly. Whisk on medium heat until the mixture is bubbly and thick. Remove from heat and stir in the mustard. Now you have the miracle cheese mixture part of this dish.... It doesn't taste like cheese, but it is ok...the big picture is where it all comes together. Reserve 1/2 cup of the cheese on the side in a separate container.
Add the onions and jalapenos, beans, cilantro, and salsa to the sauce.
In a casserole dish, pour 1/2 of the enchilada sauce to well coat the base. Line the bottom of the pan/enchilada sauce with a layer of tortillas and again coat them with a little more enchilada sauce. Spoon in the filling over the tortillas. If you can continue to layer like lasagna, do so until the casserole dish is full to the top. Cover with the remaining enchilada sauce and reserved cheese as the top layer.
Bake this whole yummy slop mess in the oven at 350 degrees until brown, about 30-45 minutes. Serve Tofutti and guacamole on top.
1/2 cup flour
1/2 cup nutritional yeast
1 tsp salt
1 tsp garlic powder
2 cups water
1 tsp brown mustard
1 jalapeno
5-8 corn tortillas
1 can black beans, drained
1 can pinto beans, drained
1 medium onion, chopped
1 small can green chilies
1/4 cup chopped cilantro
1/2 cup medium salsa
1 large can of medium enchilada sauce
Charred Guacamole (another February recipe)
Tofutti Sour Supreme Sour Cream
Saute onions and jalapenos together and set aside. In a medium-large saucepan, combine flour, nutritional yeast, salt, and garlic powder. Add the water and mix thoroughly. Whisk on medium heat until the mixture is bubbly and thick. Remove from heat and stir in the mustard. Now you have the miracle cheese mixture part of this dish.... It doesn't taste like cheese, but it is ok...the big picture is where it all comes together. Reserve 1/2 cup of the cheese on the side in a separate container.
Add the onions and jalapenos, beans, cilantro, and salsa to the sauce.
In a casserole dish, pour 1/2 of the enchilada sauce to well coat the base. Line the bottom of the pan/enchilada sauce with a layer of tortillas and again coat them with a little more enchilada sauce. Spoon in the filling over the tortillas. If you can continue to layer like lasagna, do so until the casserole dish is full to the top. Cover with the remaining enchilada sauce and reserved cheese as the top layer.
Bake this whole yummy slop mess in the oven at 350 degrees until brown, about 30-45 minutes. Serve Tofutti and guacamole on top.
Monday, February 16, 2009
Homeade Energy Bars
These are like cookies...but healthy and delicious. I make these for my triathlete roommate and his other triathlete friends, and they can't get enough of them. Yes..it is a lot of ingredients and work...but the final product is WELL worth it!
1 cup quick-cooking oats
1/2 cup sliced almonds
1/2 cup dark raisins
1/2 cup golden raisins
1/2 cup dried apricots
1/3 cup Earth Balance or other soy margarine, room temperature
1/2 cup brown sugar
1/4 cup golden molasses
Egg substitute for 1 egg (I used Energ-E)
1 cup unbleached all-purpose flour
1/4 cup whole-wheat flour
1/2 cup soy drink powder (found in bulk bin at Whole Foods or other similar store)
1/4 cup toasted wheat germ
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon vanilla
Pinch gray salt
1/2 cup soy milk
1 TBSP Earth Balance or other soy margarine to grease pan
Directions
Preheat oven to 300 degrees F.
Place oats and sliced almonds on a baking sheet. Toast in oven for 10 minutes. Set aside. Turn the oven to 325 degrees F. Place raisins, apricots, oats, and almonds in a food processor. Pulse about 10 times until coarsely chopped. Set aside.
Mix the egg substitute and set aside.
In the bowl of a heavy-duty mixer fitted with a paddle, beat the soy margarine, brown sugar, molasses and egg substitute until light and fluffy.
In a separate bowl, combine both flours, dry milk, wheat germ, baking powder, baking soda, vanilla, and salt. Add to the creamed mixture. Add the soy milk and mix thoroughly. Add dried fruit mixture.
Grease a 13 by 9 by 2-inch baking pan. Pour in the batter and spread evenly. Bake for about 30 minutes, until set. Cool in the pan. Cut into 18 (1 by 4-inch) bars.
To store, wrap bars individually in plastic wrap. Will keep for about 1 week. For longer storage, freeze for up to 3 months.
1 cup quick-cooking oats
1/2 cup sliced almonds
1/2 cup dark raisins
1/2 cup golden raisins
1/2 cup dried apricots
1/3 cup Earth Balance or other soy margarine, room temperature
1/2 cup brown sugar
1/4 cup golden molasses
Egg substitute for 1 egg (I used Energ-E)
1 cup unbleached all-purpose flour
1/4 cup whole-wheat flour
1/2 cup soy drink powder (found in bulk bin at Whole Foods or other similar store)
1/4 cup toasted wheat germ
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon vanilla
Pinch gray salt
1/2 cup soy milk
1 TBSP Earth Balance or other soy margarine to grease pan
Directions
Preheat oven to 300 degrees F.
Place oats and sliced almonds on a baking sheet. Toast in oven for 10 minutes. Set aside. Turn the oven to 325 degrees F. Place raisins, apricots, oats, and almonds in a food processor. Pulse about 10 times until coarsely chopped. Set aside.
Mix the egg substitute and set aside.
In the bowl of a heavy-duty mixer fitted with a paddle, beat the soy margarine, brown sugar, molasses and egg substitute until light and fluffy.
In a separate bowl, combine both flours, dry milk, wheat germ, baking powder, baking soda, vanilla, and salt. Add to the creamed mixture. Add the soy milk and mix thoroughly. Add dried fruit mixture.
Grease a 13 by 9 by 2-inch baking pan. Pour in the batter and spread evenly. Bake for about 30 minutes, until set. Cool in the pan. Cut into 18 (1 by 4-inch) bars.
To store, wrap bars individually in plastic wrap. Will keep for about 1 week. For longer storage, freeze for up to 3 months.
Chinese Cabbage Slaw
I am so addicted to this slaw that I can't help but make it at least once a week. It makes a ton, and is the perfect thing to munch on all throughout the day. This is a spicy little number, so if you don't handle that well I suggest either omitting the jalapenos, cutting the chili oil to 1 TBSP or doing both.1 lime, juiced
3 tablespoons rice vinegar
2 tablespoons Asian chili oil
1 tablespoon vegan mayonnaise
1 tablespoon soy sauce
3 cups finely shredded napa cabbage
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
2 jalapenos, sliced VERY thin in rings
1/2 cup thinly sliced snow peas
3 scallions, thinly sliced
Salt and freshly ground black pepper
Directions
Whisk together the lime juice, vinegar, chili oil, vegan mayonnaise and soy sauce in a large bowl. Add the cabbage, peppers, snow peas, jalapenos and scallions and toss to combine. Season with salt and pepper, to taste. Refrigerate for at least 30 minutes to allow flavors to meld
Broccoli with Garlic Sauce
Once you make this, you will never get Chinese take out again!!!
5 medium broccoli crowns, seperated into florets
1 head of garlic, minced
3 large carrots, julienned
1 can water chestnuts
1 can straw mushrooms
2 veggie stock bouillon cubes
1/8 to 1/4 cup soy sauce
1 tsp powdered ginger
1 TBSP red pepper flakes
2 TBSP sweetner
1 TBSP cornstarch
Boil 2 cups of water, adding the bouillon cubes and stir to dissolve. Add the garlic, soy sauce, ginger, red pepper flakes, and sweetner. Dissolve the cornstarch in 2 TBSP of cold water. Cook the broccoli and carrots over high heat in an oiled large skillet for 2 minutes. Add the garlic mixture, water chestnuts, and straw mushrooms. Let this simmer for 7-10 minutes, depending on how crisp you like your veggies. Add the cornstarch mixture and stir to distribute it. Cook for 1-2 minutes, adding more cornstarch (dissolved in cold water first) if you would like the consistency to be thicker.
Serve over rice!
5 medium broccoli crowns, seperated into florets
1 head of garlic, minced
3 large carrots, julienned
1 can water chestnuts
1 can straw mushrooms
2 veggie stock bouillon cubes
1/8 to 1/4 cup soy sauce
1 tsp powdered ginger
1 TBSP red pepper flakes
2 TBSP sweetner
1 TBSP cornstarch
Boil 2 cups of water, adding the bouillon cubes and stir to dissolve. Add the garlic, soy sauce, ginger, red pepper flakes, and sweetner. Dissolve the cornstarch in 2 TBSP of cold water. Cook the broccoli and carrots over high heat in an oiled large skillet for 2 minutes. Add the garlic mixture, water chestnuts, and straw mushrooms. Let this simmer for 7-10 minutes, depending on how crisp you like your veggies. Add the cornstarch mixture and stir to distribute it. Cook for 1-2 minutes, adding more cornstarch (dissolved in cold water first) if you would like the consistency to be thicker.
Serve over rice!
Charred Corn Holy Guacamole
What I love about this recipe...other than the fact that it is mind blowingly delicious guacamole? It is just a little different twist to your average. Enjoy!
2 ears of corn
2 TBSP olive oil
Salt and Pepper, to taste
2 ripe avocados
1-2 serrano chiles
1/2 red onion, chopped
Juice of 1 lime
1/4 cup chopped cilantro
chopped tomato, optional
cumin, to taste (optional)
Cut the corn off the cobs and char the kernels in a heavy skillet, such as cast iron, over medium high heat. Combine the remaining ingredients, and season to taste. Add the charred corn to the mixture and serve with tortilla chips.. You will be ADDICTED!
2 ears of corn
2 TBSP olive oil
Salt and Pepper, to taste
2 ripe avocados
1-2 serrano chiles
1/2 red onion, chopped
Juice of 1 lime
1/4 cup chopped cilantro
chopped tomato, optional
cumin, to taste (optional)
Cut the corn off the cobs and char the kernels in a heavy skillet, such as cast iron, over medium high heat. Combine the remaining ingredients, and season to taste. Add the charred corn to the mixture and serve with tortilla chips.. You will be ADDICTED!
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