Taco salad, not new, but always awesome

It wouldn’t be much of a Vegan Mofo (or a regular week around here) without some kind of taco salad.

Black and pinto beans cooked with tomatoes and onions, smoked paprika rice, baby greens, jalapenos, and lots of guacamole.

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Mango salsa, vegan cheesy beans, and baked rice

Mango salsa adapted from Ellie Krieger

1 mango, chopped

1 cup grape tomatoes, diced

1 shallot, diced

1/2 c. cilantro, finely chopped

2 TBL jalapeno, diced

1 TBL lime juice

salt and pepper to taste

Chop everything up, mix, refrigerate. Our jalapeno was SPICY, deseed yours if you don’t like the heat.

Vegan cheesy beans and baked rice

1 batch easy vegan cheese sauce (We only used 1 tsp or so of tahini)

1 tsp oregano

1/2 tsp cumin

1/2 tsp chili powder

2 cans beans (black and pinto)

1 cup cooked rice

1 cup frozen corn

Blend the sauce with the spices. For the rice, pour the cooked rice into an 8 inch cake pan. Pour sauce over it until it is just barely covered. Add corn on top and bake at 400 for 20 mminutes, or until most of the liquid has evaporated.

For the beans, open the cans of beans. Drain the liquid from one can (we drained the pintos, but do whatever) and bring to a boil in a pot. Season with garlic, salt, and pepper. Add in cheese sauce and bring to a boil. Reduce heat to low and cook at least 15 minutes. Stir to prevent the cornstarch from hardening too quickly.

Chili 2010 and baked potatoes with vegan broccoli cheese sauce

We haven’t made chili in over a year. I don’t know how that’s possible, but here we are on the snowiest day of the year. The snow reports vary, but from our walkabout today, I’d say we have about 5-6 inches, which for Chapel Hill is a lot. So far, we walked to Wholefoods to buy some ingredients for Taymer’s (Vegan in the Sun) recipes, then walked around in the cold, drove around town a little, then hit Harris-Teeter for fancy beers, and finally back home again. Unfortunately, Caribbean food didn’t seem as enticing after rosy cheeked snow hikes and icey driving, so we put away our pineapple and coconut milk, and took out ingredients for chili and baked potatoes with vegan broccoli cheese sauce. The chili is similar to one we made a year ago, but without the tofu and a few tweaks to the ingredients.

Chili 2010

2 onions, diced

1 red bell pepper, diced

8 garlic cloves, minced

2 cups mushrooms, sliced

2 jalapenos, diced

1 TBL chili powder

1 TBL cayenne

1 TBL oregano

salt and pepper to taste

1/2 tsp cumin

1 6 oz can tomato paste

12 oz water

1 28 oz can diced tomatoes, with liquid (or preferably whole canned tomatoes, crushed with your hand)

1 14 oz can kidney beans, drained

1 14 oz can pinto beans, drained

1 14 oz black beans, drained

2 TBL apple cider vinegar

In a large pot, sautee the tofu in 1 TBL olive oil over medium high heat for about 3 minutes. Add the onions, green pepper, garlic, mushrooms, chili powder, salt and pepper, cayenne and cumin. Cook until veggies are just barely tender, about 5 minutes. Deglaze the pot with a little water, if needed.

Add the tomato sauce, diced tomatoes, and beans. Bring to a slow simmer. Edit: Stir in 2 TBL of cider vinegar. Cover and cook for 30-45 minutes. (Best if made the night before!)

Baked potatoes with vegan broccoli cheese sauce

Before

After

This sauce is so good that we ate the leftovers with a spoon like a soup.

1.5-2 c broccoli (we used frozen that we thawed in the microwave)

1/3 cup nutritional yeast

2 TBL Earth Balance

2 c. water

1/4 tsp dried mustard

1/2 tsp turmeric

1 tsp salt

1 tsp onion powder

1 tsp garlic powder

1.5-2 TBL cornstarch (mixed with a little water)

In a pot, mix all ingredients except cornstarch and bring to a boil. Turn off heat and blend with an immersion blender. Return heat to medium and add cornstarch. Stir continuously until the sauce has thickened, about 5 minutes.

Vegan potatoes au gratin, smothered collards with radishes, and red beans

Potatoes au gratin

4 red potatoes, sliced thinly

1 c. rice milk

1 c. water

1/2 c. nutritional yeast

1 TBL parsley

1 tsp onion powder

1/2 tsp garlic powder

1 tsp miso

2 TBL tahini

1 tsp paprika

1/2 tsp cayenne

3 TBL cornstarch

salt and pepper

Slice potatoes thinly (about 1/4 of an inch), then soak in a cold water about 1 hour. Preheat oven to 400 degrees. Prepare a casserole dish with a small amount of Earth Balance or olive oil. Whisk together sauce ingredients. Rinse potatoes and add one layer to the the casserole dish. Cover with 1/4 cup sauce, repeat 3 to 4 times until all potatoes and sauce are used up. Make sure to end with sauce on top. Cover with foil and bake 30 minutes. Remove foil and bake another 5 until the top layer is brown. Garnish with extra paprika and cayenne. Cool at least 10 minuets before serving.

This basically collards cooked down for hours with hot sauce, bouillon, liquid smoke, garlic, green onions, and some radishes. The secret is the slow cooking.

I forgot to take a picture of the red beans before I finished the last of them today for lunch. Imagine delicious, red beans in a spicy tomato tomato sauce, with green bell peppers and green onions to add a little color. We also veganized Dorie Greenspan’s (via Smitten Kitchen) corny corn muffins, but forgot to take pics of those too. Another time.

Red beans
2 yellow onions, diced
1 green bell pepper, diced
2 jalapenos, diced
2 celery ribs
6 garlic cloves, minced
4 cups not-chikn bouillon
4 cups crushed tomatoes

1 6-oz can tomato paste
1 tsp pepper
2 TBL Creole seasoning
3 tablespoons hot sauce (Tobasco or other exciting brand)
1/2 teaspoon turbinado sugar
1 tsp molasses
1 tsp cider vinegar
1 tsp salt
1-2 tsp dried thyme
2 bay leaves
1/4 cup lemon juice
1 package red beans, soaked overnight then cooked (or 3 cans ready-to-eat red beans)

In a dutch oven, sauté onions, bell pepper, celery, and salt for 10-15 minutes, until very soft and fragrant. Add remaining ingredients except the beans, bring to a boil and then simmer for 10 minutes. Add beans, continue simmering for 1 hour. Serve with rice or cornbread.

Coconut milk, bean and vegetable stew

This week, we’re blogging out of order. I’ve been craving our local Ethiopian restaurant all week, so had been on the look out for interesting recipes from all parts of Africa. When I saw this recipe for Maharagwe, a Kenyan style stew with coconut milk and turmeric,¬† I had to try it immediately.

1 can red kidney beans, rinsed and drained

1 can white beans, rinsed and drained

2 medium white or yellow onions, chopped

2 cups kale, chopped

1 TBL olive oil

1 green pepper, chopped

5 habanero peppers, minced

1 14 oz. can diced tomatoes

1 can of light coconut milk

2 tsp turmeric

3-4 cardamom pods, slightly crushed

4 cloves of garlic, minced

salt and black pepper, to taste

In a pot, fry the onions in olive oil until lightly browned. Add garlic, green pepper, and habanero pepper, fry for another few minutes. Add the remaining ingredients (EXCEPT KALE), to the pot and simmer until everything is tender and the flavors have come together. Taste for seasoning and adjust salt accordingly. Stir in kale and cook about 2-3 minutes, until kale is slightly wilted. Serve with rice.

Black bean burgers, success!

burger 1

The burgers turned out even better than I hoped! It’s hard to tell in the picture, but we topped them with veggie bacon, vegan mozzarella, sauteed mushrooms, chard, tomatoes, ketchup, and spicy mustard.

2 c. TVP, pulsed in a food processor until fine
1.25 c. water
1 onion
2 jalapenos
1/2 can black beans, drained well
4 garlic cloves
1/2 tsp. pepper
1/2 tsp. salt
1 TBL soy sauce
2 TBL ketchup
1/2 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. oregano
1.5 TBL parsley
1/2 c. vital wheat gluten (or other glutenous flour of your choice)
3 TBL nutritional yeast

Preheat oven to 400.

Pulse TVP in a food processor until it’s a fine powder. Pour into a large mixing bowl with water. Cover with plastic wrap and let it hydrate for 10-15 minutes. Set aside. In the food processor, pulse onions, garlic, and jalapenos until they are diced (do not grind them too finely). In a small bowl, mix together spices, soy sauce, and ketchup. When the TVP is hydrated, stir in spices and onion mixture. Stir well, or use your hands to combine. Add nutritional yeast and black beans, stir to blend. Finally, add wheat gluten and stir well.

Oil a baking sheet with olive oil, or oil of your choice. Form mixture into patties about 2.5 inches in diameter. Place patties on the baking sheet and drizzle a little oil on top of each, then flip over all the patties. Bake approximately 15 minutes, then flip all patties, bake an additional 15 minutes.

Makes 12.
burger 2

Mexicali soup

As a child I loved the book Mexicali Soup, in which the mother of a large family makes a soup, but leaves out the ingredient that each child dislikes. When she serves dinner, everyone gets a big bowl of water. Fortunately, our mexicali soup is stuffed with ingredients and even gets a tasty garnish. Today it turned cold again, so I’m eager to heat and eat!
mexicali2

1 can tomato sauce

1 can black beans, rinsed and drained

1 can pinto beans, rinsed and drained

1 cup corn kernels

1 onion, diced

4 garlic cloves, minced

1/2 bell pepper (or 4 mini bell peppers)

1 jalapeno, sliced

1 zucchini

2 red potatoes

1 cup mushrooms

1/2 TBL cumin

1/2 TBL oregano

1/s TBL red pepper flakes

4-5 cups water (to cover and a little extra)

2 large handfuls arugula

2 TBL cilantro (fresh or frozen)

2-3 TBL lime juice

salt and pepper to taste

Optional: garnish with avocado and vegan cheddar

In a large pot, heat a small amount of olive oil and saute onion, pepper, garlic, zucchini, potatoes, and corn for about 5 minutes, until the onion becomes translucent. Stir in spices and cook another minute, stir to prevent sticking. Add tomato sauce, beans, water; bring to a boil. Add cilantro and arugula. Reduce heat and cook partially covered for 30 minutes, until potatoes are done. Add in chopped mushrooms and lime juice, salt and pepper to taste. Continue cooking on low another 10-15 minutes.

mexicali1Top with avocado and grated vegan cheese.

Serves 3-4