Posts filed under 'beans'
Kidney Bean Tacos
I love tacos. I won’t make them for awhile but when I do make them I end up making them a lot. Like a lot a lot. Then all I think about is when will I get my next taco fix. I really really like them.
My favorite filling is the simplest thing in the world, which I also explained in my Taco Burrito post. Its 2 cans of kidney beans, drained and rinsed, sauteed in a small bit of oil and then I dump in some taco seasoning mixed with water and cooked until it’s nice and creamy. It is obsessive. I’ll also cooked chopped seitan or a mixture of seitan and beans the same way for taco night.
Lately I’ve been enjoying my tacos in hard shells with some fresh made salsa and slices of avocado. Its perfect summer food.
I’ll be posting another taco post in a few days about Raw Tacos! Which I’m just as obsessed over.
July 27th, 2010
BBQ Pinto Bean Burgers
A few weeks ago I had one of those crazy “I must cook something new right this second!” moments. Within 30 minutes of that “moment” I was chowing down on the burger you see above. It was one of those wonderful and crazy cooking experiments that worked out really well. So not only did I eat the burger for lunch but I also ate it again for dinner and then if I remember correctly I ate it again for lunch the next day.
My favorite parts of this recipe are the raw onions and the BBQ sauce that are mixed into the burger. I always like raw onions on top of my veggie burgers but they always either fall off or you eat a huge chunk of the onion with one bite and it just doesn’t get evenly distributed between bites. I figured if I chopped them up and stuck them in the burger that would take care of those 2 problems and it did! Some of the onions got cooked while the burgers were frying in the pan but the majority of them were still raw-ish. You definitely got that raw onion flavor with every bite. For the BBQ sauce, I alway’s knew I was going to put some on top of the burger, when I had the idea to make them, but I then decided to also put some into the burger to get that extra BBQ flavor. It was nice and subtle.
A few weeks after creating this burger I also used this recipe during a vegan cooking class I was teaching with 2 of my friends for our local vegan meet up group. Everyone really liked it and I hope you all like it too!
BBQ Pinto Bean Burgers
makes 4-5 burgers depending on the size you want
3 cloves of garlic, minced
1/2 of a red bell pepper, finely diced
2 tablespoon olive oil, divided
1 15oz can pinto beans, drained and rinsed
1/2 small onion, finely diced
1/2 cup vital wheat gluten
3 tablespoons of your favorite BBQ Sauce, I use Annies Smokey Maple
1 tablespoon tamari
1/4 teaspoon salt
2 tablespoons water (only if needed)
1 avocado, sliced
mesclun salad
burger rolls
In a medium or large saute pan, heat your olive oil over medium heat, add your chopped garlic and peppers and saute until soft. About 5 minutes.
In a medium size bowl mash the pinto beans with a potato masher or fork. Mix in the garlic-pepper mixture, onions, vital wheat gluten, BBQ sauce, tamari and salt. Ditch your mixing utensil and with clean hands kneed the burger mixture to help activate the vital wheat gluten (this is what makes the burgers hold their shape.) If the mixture seems too dry add the water 1 tablespoon at a time until your mixture is moist enough to hold it’s shape.
Form into whatever size burgers you want.
In the same pan you cooked the garlic and peppers add 1 tablespoon of oil and reheat the pan over medium heat. Cook the burgers until golden brown, approx. 3-5 minutes each side.
Place on bottom of a burger bun, spoon extra BBQ sauce, add some avocados and some mesclun salad, top the burger with the other bun and EAT!
July 13th, 2010
Tahini Lemon Rice and Beans
Its cold and rainy here today (and I think for the rest of the week) which has got me craving this recipe for Tahini Lemon Rice and Beans from the Vegan Yum Yum cookbook and website. This recipe has quickly made its way into our regular rotation of quick and easy meals since we almost always have the ingredients on hand. If we don’t have all the ingredients then we still make it with simple substitutions or just leave out that ingredient. We’ve made it with and without seitan, subbed red beans for black beans, made it carrot-less and so on.
What initially drew me to this recipe was that it reminded me of something I’d put together for lunch at this one restaurant I worked for. I miss those weird combinations of ingredients that were on hand on the “line” that I would throw together at the horror of the waitstaff thinking I was going to make them eat it for family meal one day. The lunches always included brown rice, veggies, protein and a mixture of sauces. They were alway’s perfect just like this dish pictured here. So please…make this for dinner this week and enjoy it because it’s delicious.
February 23rd, 2010
Baked Beans
I learned this recipe from my Maa many many years ago. Its one of those dishes that I want to make all the time but never have what I need to make it. What I’m always missing is a can of vegetarian baked beans. Yes, I use a can of baked beans to make…..baked beans.
Have you ever eaten “plain” baked beans from a can. Not too great. These are better. They are especially delicious served with your favorite Macaroni Salad during a backyard party or Easter Sunday or Mother’s Day or Father’s Day or ANY DAY.
I feel like I need to tell you that these are sweet and I guess that all depends on the brand of canned baked beans you use. I use Bush’s.
Baked Beans
2 tablespoons margarine (i use Earth Balance)
1 medium onion, chopped
1 28oz can vegetarian baked beans
2 tablespoons blackstrap molasses
1 tablespoon ketchup or chili sauce
1 teaspoon mustard powder
pinch of salt
Preheat oven to 350 degrees.
In a 1 1/2 quart corningware dish melt margarine over medium heat. Add onions and sauted until soft, about 5 minutes.
Add can of baked beans, blackstrap molasses, ketchup or chili sauce, mustard powder and salt. Mix to combine then place in the preheated oven.
Bake AT LEAST 35 minutes* or until desired thickness.
*the longer you cook this the better and thicker it is. I usually go between 45 min-1hour.
March 5th, 2009