Memories of Panama Banana Black Beans

Backpacking Central America this summer found me cooking off what was local and fresh. Caribbean side Panama meant lots of black beans, bananas, and general tropical deliciousness. This is a quick, easy, and backpacker economical dish you can whip up in 5 minutes....and super yummy! Fatty Patty tip of the day...don't skimp with the lite coconut milk...it isnt even half as rich and decedent!

2 cans of black beans, well rinsed

1/2-3/4 cup coconut milk

1 tsp cayenne (this is a spicy one - adjust accordingly)

1/2 bunch of green onions, chopped

2-3 bananas, sliced

Salt and pepper to taste

Over medium heat, cook the black beans and coconut milk until they begin to reduce and are visibly warm and a little bubbly. Add the cayenne pepper and green onions and allow to cook down further, until the mixture appears to thicken quite a bit more. Add the bananas and cook about 2 minutes more. Before serving, let this cool a little bit since this is when it all really comes together. I serve this over nutty brown rice... Mmmm...

Cherry Cranberry Sauce

It's Thanksgiving time! Honestly, Im a big texture person and canned cranberry sauce grosses me out to no end! This fits my criteria perfectly....easy, healthy, and no gelatinous! :)

1 TBSP Earth Balance

1 piece of ginger (1 inch, peeled)

1/2-1tsp cinnamon

1/4 cup amaretto

1 15oz bag fresh cranberries

1 10oz bag frozen cherries

1/4 cup sugar

Heat the butter in a saucepan over medium-high heat. Cook the ginger and the cinnamon until the ginger becomes fragrant, 1-2 minutes. Carefully add the amaretto and cook until the liquid thickens and reduces by half, about 1 minute. Add the cranberries, cherries, sugar, and about 1/2 cup water. Cover and bring to a boil. Reduce the heat to low and simmer until the cranberries break apart and the sauce thickens, 20 to 25 minutes. Remove from heat and let it cool completely.

Roasted Brussel Sprouts and Grapes

Who knew! I was thinking sweet and a little savory, crunchy,healthy...and BAM! Fall deliciousness! If you follow my blog, you know that I love me some brussel sprouts, and I LOVE my new, unexpected combination. If you're willing to come over to the brussel sprout dark side, you'll quickly agree...

1 1/2 pound trimmed brussel sprouts

1 pound RED seedless grapes

3 TBSP olive oil

3 garlic cloves, sliced

1 TBSP fresh thyme leaves

Kosher/Sea Salt and freshly cracked black pepper

Heat the oven to 375 and get ready to roast! I generally slice the brussel sprouts into halves after trimming them but keep the grapes whole. Toss them with the olive oil, thyme, garlic, and salt and pepper. Turn the brussel sprouts cut side down and roast for 25 - 30 minutes. Let them cool a little bit and enjoy!! Natural deliciousness...

As Good As Apple Pie Baked Apples

Ok... so lets be honest.... There is nothing better than real apple pie, other than my boyfriend... If you don't agree fully with that sentiment, you've never had my mom's apple pie...or met my boyfriend, for that matter :) The closest second is this little vegan ditty I have here for you. You will never see an apple the same again... To really bring this to the next level, I fully suggest topping it with some soy ice cream in some vanilla variety! Enjoy!!

4 cored Macintosh apples

1 TBSP lemon juice

3/4 cup brown sugar

1/4 cup rolled oats

1/4 cup pecans or walnuts

1 tsp cinnamon

4 TBSP Earth Balance, cut into pieces

1/8 cup golden raisins, chopped

1/4 tsp nutmeg

Basically, you core the apples and sprinkle the lemon juice over them. Next, mix all the remaining ingredients together and liberally stuff the insides of those apples and bake for 20 minutes at 425.

WOW.... Top with ice cream if you're feeling really devilish...

Escarole and Leeks

• This surprised the heck out of me... Hello delicious!
• 
  
• 1/4 cup olive oil
• 4 leeks, white and green parts, sliced into half moons
• 4 cloves of garlic, slicesd
• 2 heads of Escarole, torn into 3" pieces
• 1/4 teaspoon crushed red pepper
• kosher salt and black pepper

Directions

1. Heat the oil in a large pot over medium-high heat. Add the leeks and garlic and cook, stirring often, until softened, 6 to 8 minutes.
2. Add the escarole, red pepper, ¾ teaspoon salt, and ¼ teaspoon black pepper and cook, tossing, until tender and beginning to wilt, 3 to 4 minutes.